Pink-Slime

Wondering if your supermarket’s selling “pink slime”? Wonder no longer — more and more supermarket chains across the country are saying they won’t sell the ammonia-treated meat.

“From a microbial perspective we’re just not on board with using ammonium hydroxide on our ground beef,” Craig Wilson, vice president of quality assurance and food safety for Costco, told The Daily. “We just won’t do it.”

In early 2012, Mac Miller began working with Pharrell Williams on a joint-EP the two began referring to in interviews as Pink Slime. Busy schedules put the project on hold, but Miller now reveals that the project is back on. “We actually just talked a couple days ago,” Miller tells us. “I’m going to go see him [in Miami] and we’re going to finish it and put it out. Because the shit’s ill and people want it. We both had pretty wild years. We gotta do it!”

Nine examples of what the public isn’t supposed to know:

(1)  Recombinant Bovine Growth Hormone (rBGH): It’s injected into cows to force more milk production. Monsanto created it by combining cow DNA and E. coli (really). Now Eli Lily owns it. It infects cows’ udders, causing gross malformations and demands a plethora of antibiotic injections which furthers the creation of antibiotic resistant superbugs. It also leaves small amounts of pus in consumers’ milk. For a few years, farmers who labeled their milk “no rBGH” were harassed with “legal actions” by Monsanto. That level of free speech has been halted, yet rBGH treated milk is not labeled.

(2)  Toxic drugs in meat: The Office of the Inspector General (OIG) has determined that meat inspectors lack the wherewithal to find certain toxic drug residues in meats from factory farming. Parasites and bacteria can be cooked out. Drugs and heavy metals can’t be cooked out.

(3) Gourmet meats: Calves are placed into tiny crates to prevent any movement then slaughtered before full maturity. Their muscles aren’t developed, so their tender meat is served as veal. Despite images of geese and ducks with bleeding throats struggling to breathe and barely able to walk, force feeding fowl to create the bloated liver “delicacy” known as foie gras continues in the USA.

(4) Salmonella: The perpetrator of the most recent huge egg salmonella outbreak, Jack DeCoster, only had to recall a half-billion eggs after causing 1600 illnesses. He wasn’t shut down or arrested or fined despite the atrocious disease potential conditions of hen houses that are common among egg producers, including Tyson Foods. Instead of creating better conditions, they just inject the hens with more antibiotics.

(5) Antibiotics: Speaking of antibiotics, 70 percent of existing antibiotics are injected into livestock. The consumed meat brings antibiotics into human bodies. Added to this factor is the overuse of antibiotics for humans. The result is more antibiotic resistance and superbugs such as MRSA.

(6) Extreme growth promoters: The EU doesn’t allow antibiotics or extreme growth promoters to be used on livestock. The USDA is all for it. Even arsenic is allowed to make chickens grow bigger, faster. Enjoy your chicken wings.

(7) HACCP: Stands for Hazard Analysis and Critical Control Points. It actually restricts meat inspectors by leaving it up to the companies to assure the cleanliness and safety of their meats. The inspectors come around to check on whether they’re doing the quality control methods those companies had proposed, yet they wind up having to look the other way as they push out contaminated meat.

(8) Mad Cow: It came, it went, and it’s back again according to the report posted onAlterNet. The EU banned beef imports from the U.S. when the first mad cow episode occurred. Mad cow results from mixing cow parts in with cattle feed, causing the neurodegenerative disease bovine spongiform encephalopathy (BSE) that can also contaminate humans.

(9) Cloned livestock:The FDA and USDA claim there is no difference between cloned and natural livestock, so it needn’t be labeled. This reasoning mimics GMO and rBGH non labeling issues. Monsanto really does control the FDA and USDA.

Sources for this article include: http://www.alternet.org/ Video (undercover) foie gras production: http://www.peta.org/issues/animals-used-for-food/foie-gras.aspx http://en.wikipedia.org/wiki/Bovine_spongiform_encephalopathy http://www.naturalnews.com/028025_GM_foods_immune_system.html

Soylent Pink

Pink slime is an ammonia-treated meat-like substance that has been used for decades to create really cheap food for the peasants of the United States. It is not much fun to look at, I know.

Although technically classified as meat, microbiologist Carl Custer disagrees. “It’s not meat,” he said flatly. Custer, who has worked with the Food Safety Inspection Service for 35 years, said that the substance is primarily connective tissue and gristle. The texture is simply manipulated mechanically and the flavor altered chemically. “We call it Soylent Pink,” he said.

Some people may consider this a form of efficiency, a “waste not, want not” type of thing. “We’re using the whole cow!” Perhaps those people even eat out of their own garbages at home or go out to dinner at the landfill, but I kind of doubt it.

As a waste product, Soylent Pink is crawling with E. Coli, Salmonella, and virtually every other bug imaginable, thus it has to be treated with ammonia. By treated, of course, I mean “soaked in.” This renders the product “safe” because it will be less likely to kill you right away. If it killed you right away it would probably be pretty easy to figure out who to sue. We can’t have that.

McDonald’s, Taco Bell, and Burger King have all recently stopped using Soylent Pink, which is a sound business move. Americans are becoming pickier about their food, demanding more from it than just cheapness. They are also becoming aware of what they are actually eating, of what they are really putting into their bodies as “food.” They are starting to make better decisions, healthier choices.

This is why a number of states are passing so-called Ag-Gag bills, which make it unlawful to expose how our food is made. We are not supposed to make informed decisions about our food, you see. Besides, doing so would hurt the bottom line of your friendly neighborhood smoke-belching factory farm. We can’t have that.

Despite a number of fast food joints jumping ship, our government has just bought 7 million pounds of Soylent Pink for the school lunch program. That’s right, they’re going to feed it to all the little Ashleys and Courtneys out there, to all the little Jordans and Codys. Our government recently declared that pizza is vegetables, so we shouldn’t be surprised by this.

Tom Vilsack, head of the Department of Agriculture (which runs the school lunch program), said he wasn’t too worried about it. “These are trying economic times and this pink slime stuff is sold at rock-bottom prices. Besides, it’s safe. It’s been treated with ammonia.”

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Say hello to mechanically separated genie.

It’s what all modern wishes are granted from- Wishes like those upon a star and coin fountains. Also, the hopes and dreams of children are granted from it.

Basically, the entire genie is smashed and pressed in a centrifuge- Turban, eye, guts and all. It comes out looking like this.

There’s more: Because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because the wishes come out literally, it will be re-enchanted artificially. Then, because it is weirdly blue, it will be dyed with artificial color.

But hey, at least your wish was granted, right?

High five, America!

New Blue Juice: Episode 130 of The Snail Factory