Beef Product Inc, the maker of Lean Finely Textured Beef (LFTB), now commonly known as “pink slime,” on Thursday filed suit against ABC News, former U.S. Department of Agriculture officials, and a former company employee for alleged defamation of its product, which used to be a component of the vast majority of ground beef in the United States.
The suit, filed by the Dakota Dunes, SD-based company in South Dakota state court, seeks $1.2 billion in damages as well as punitive damages for what it calls a “sustained and vicious campaign” against LFTB that led consumers to believe the product is unhealthy, fraudulently labeled and unsafe.
For those people who need to avoid MSG and are looking for a symptom-free holiday season, read the ingredients labels on the food you are planning to serve.
Avoid ingredients that say:
MSG or Monosodium Glutamate
*Look out for Hidden sources of MSG!Avoid:
Hydrolyzed Vegetable Protein;
Plant Protein Extract;
Textured Vegetable Protein;
Whey Protein Isolate;
Monosodium Glutamate (MSG) is a flavor enhancer widely used in packaged/processed food. Industrialized versions (as opposed to naturally-occurring versions) of MSG are common additives (either by processing it into the food or by directly adding it) in a wide variety of packaged/processed foods, sauces, nondairy creamers, protein powders, dressings, dips, mixes, condiments, soups, and snack foods.
When present sometimes it will say “MSG” on the label, other times it will say, “Monosodium Glutamate”, and other times MSG will not be labeled directly but will be present in one of several other ingredients listed on the label*. In cases where MSG is processed into the food (as opposed to directly added), manufacturers may even use the words, “No added MSG” on the label. This should be a red flag that the food item may well contain MSG.
The food additive monosodium glutamate (commonly known as “MSG”) has been linked in empirical studies and clinical trials to a myriad of adverse symptoms including…
headaches and migraines, diabetes/insulin resistance/impaired glucose tolerance, weight gain / obesity, skin abnormalities, urticaria, angioedema, intestinal disturbances, respiratory problems including bronchoconstriction, especially for people with asthma, enhanced threat to people with vascular disease, cognitive impairment, difficulty concentrating, hypertension, endocrine dysfunction, burning sensations, pressure, and tightness or numbness in the face, neck, and upper chest and more.
Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded in 2004 that on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much might come from naturally occurring trans fat in beef and dairy products). Harvard School of Public Health researchers estimate that trans fat had been causing about 50,000 premature heart attack deaths annually, making partially hydrogenated oil one of the most harmful ingredients in the food supply.
Beginning in 2006, Nutrition Facts labels have had to list the amount of trans fat in a serving. That spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace most or all of the partially hydrogenated oil in almost all their products. Usually the substitutes are healthier and the total of saturated plus trans fat is no higher than it was. Foods labeled “0g trans fat” are permitted to contain 0.5g per serving, while “no trans fat” means none at all. Consumers need to read labels carefully: foods labeled “0g trans” or “no trans” may still have large amounts of saturated fat.
Restaurants, which do not provide nutrition information, have been slower to change, but the pace of change has picked up. They use partially hydrogenated oil for frying chicken, potatoes, and fish, as well as in biscuits and other baked goods. McDonald’s, Wendy’s, KFC, Taco Bell, Ruby Tuesday, and Red Lobster are some of the large chains that have largely eliminated trans fat or soon will. Most large chains and many smaller independent restaurants continue to fry in partially hydrogenated oil and their French fries, fried chicken, fried fish, and pot pies contain substantial amounts of trans fat. Fortunately, the use of partially hydrogenated oil dropped by 50 percent from around 2000 to 2007.
In Denmark, the government has virtually banned partially hydrogenated oil. In 2004, the Center for Science in the Public Interest petitioned the FDA to immediately require restaurants to disclose when they use partially hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the entire food supply. While the FDA rejected the idea of requiring restaurants to disclose the presence of trans fat, New York City, Philadelphia, Boston, and other jurisdictions have set tight limits on the trans-fat content of restaurant foods. Meanwhile, the FDA is continuing to consider CSPI’s petition to revoke the legal status of partially hydrogenated oil (the FDA considers that oil to be “generally recognized as safe,” even though it and everyone else considers it to be “generally recognized as dangerous.”
Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated oils. It is sometimes mixed (physically or chemically) with polyunsaturated liquid soybean oil to create trans-free shortening. When it is chemically combined with liquid oil, the ingredient is called inter-esterified vegetable oil. Meanwhile, oil processors are trying to improve the hydrogenation process so that less trans fat forms.
In the grocery store, you will find rows and rows of food in cans, bags, shrink-wrapped packages, boxes and containers. The food looks brighter than you would think after sitting on shelves for a while. There is a reason for that. Food additives are substances that are added to foods to enhance it in some way. Preservatives prolong shelf life and keep fats from going bad within the food. Artificial flavoring makes foods taste better than they might normally taste, especially frozen foods. Food coloring gives food a bright and inviting look so you’ll want to taste it. (via The Dangers of Artificial Food Coloring | Natural Holistic Health Blog)
Thousands of synthetic chemicals are added to foods for a variety of reasons, including taste and appearance. Although well-intentioned, additives can have serious health consequences. The human body is not meant to process synthetic food additives, thus…
(1) Some waxes on produce contain MSG; (2) A wide variety of crops receive sprays containing MSG compounds that can soak into the fruit/vegetable.
Produce that may receive MSG (fertilizer/pesticide) sprays: beans, celery, cucumbers, grapes, green bell peppers, jalapeno peppers, lettuce, onions, peanuts, potatoes, strawberries, tomatoes, watermelon.
Red Flags for MSG:
The food additive and flavor enhancer monosodium glutamate (commonly known as “MSG”) has been linked in empirical studies and clinical trials to a myriad of adverse symptoms including:
Headaches and migraines, diabetes/insulin resistance/impaired glucose tolerance, weight gain / obesity, skin abnormalities (incl.urticaria, angioedema), intestinal disturbances, respiratory problems including bronchoconstriction (this is especially problematic for people with asthma), enhanced threat to people with vascular disease, cognitive impairment, difficulty concentrating, insomnia, hypertension, endocrine dysfunction, burning sensations, pressure, tightness or numbness in the face, neck, and upper chest, and more.
Are You Eating This Substance That Lines Food Industry Pockets & Destroys Your Metabolism?
By Vani-The “Food Babe” 2/27/2015
Ground breaking research was just released that links this additive to weight gain, inflammation and digestive problems. (must watch video below)
From CBS News:
“The magic of food science has made it possible to walk into a supermarket and buy a bag of cookies that are just as soft and chewy as the ones grandma used to make — but last a whole lot longer.
These chemicals found in foods, known as emulsifiers, are the reason store-bought bread and cake is soft and fluffy, margarine and bottled salad dressing is smooth and ice cream is creamy.
Without emulsifiers, our favorite products wouldn’t taste right or have the appealing texture that keeps us going back for more.
However, new research suggests these chemicals may be creating a whole host of health problems.
A new study, published Wednesday in the journal Nature, finds evidence that these chemicals in food can alter the gut bacteria, or microbiome, potentially causing intestinal inflammation which makes a person more likely to develop inflammatory bowel disease, metabolic syndrome and significant weight gain.”
Are you eating this substance that lines food industry pockets, linked to weight gain, inflammation and digestive problems?
Cellulose (a.k.a. Wood Pulp) 101
Cellulose can be called by these different names on the ingredients label: Carboxymethyl cellulose, Microcrystalline Cellulose, or MCC, and Cellulose Gum.
Cellulose is much cheaper to obtain from wood, than real food ingredients and is manipulated in a laboratory to form different structures (liquid, powder, etc) depending upon the food product it is used in.
The most economical choice for cellulose comes from wood by-products, however cellulose can also come from vegetables, but will be listed on the label as such.
The cellulose wood pulp industry is at it’s all time high (up 8% from 2009-2011).
Humans cannot digest cellulose.
It has no caloric value.
The food industry tricks consumers who eat foods with a high cellulose content to feel full physically and psychologically without having consumed many calories.
According to the FDA: “In humans, virtually 100 percent of orally ingested cellulose can be recovered in the feces within four days, indicating that absorption does not occur.”
This substance just passes through your body, while lining food industry pockets.
The FDA sets no limit on cellulose content in processed food, however sets a limit for meat products at 3.5%.
Cellulose can by used as a supplement to bulk up foods with fake fiber.
Next time you see “added fiber” on the label, take a look at the ingredients, it usually contains cellulose.
The gelling action of cellulose when combined with water creates an emulsion, suspending ingredients, making processed food products creamier and thicker than they would be otherwise.
Cellulose can absorb water and is used as an “anti-caking” agent in shredded and grated cheeses, spice mixes, and powdered drink mixes.
Do You Eat Wood
Don’t let the food industry trick you with this cheap and harmful substance.
Next time you see your family or friends eating the popular products discussed in this video – ask them:
“Do You Eat Wood?”
Remember to always check the ingredients list before buying anything at the grocery store – even organic products for cellulose and other emulsifiers like Polysorbate 80.
Shred your own cheese, buy 100% maple syrup and forget fast food.
Please spread the word and share this video… no one should be eating wood, saw dust or tree bark.
Malt Extract benefits for flavoring foods and beverages
Malt can be further processed to produce liquid or dried sweeteners called Malt Extracts. Malt extract used to make many beverages, such as beer, whisky, malted shakes and flavored drinks . It is also considered a dietary supplement and can provide some essential nutrients for your body.
Liquid malt extract is a thick syrup which is often used for brewing beer and making whisky. The benefit of using liquid malt extract instead of powdered forms for beer brewing is that it provides consistent fermentation and requires one less processing step. So it’s appealing to those who favor the purest form of product available. Liquid extract is very sticky, however, and therefore messier to work with.
Powdered malt extract is used for flavoring foods and beverages, such as malted shakes and ice cream, vinegars and beverages analogous to hot chocolate. Dry malt extract is dried with a special process that removes almost all the moisture content. The benefits of using powdered extract are its ease of use and measurement, less mess and clean-up and longer shelf life. Disadvantages include a higher product cost due to the extra processing steps, and a more limited list of varieties available.
Malt extract beverages, especially powdered varieties, contain vitamins B2, B3, B6 and B12, iron, zinc, calcium, magnesium and phosphorus. Drinking malt extract beverages at night might help you get to sleep more easily because of the mineral content, which relaxes your muscles. The maltose in malt extract is easy for your body to digest and provides a quick source of energy. B vitamins are needed for metabolism and energy production. Minerals are needed for normal muscle tone and strong bones.
Do NOT trust the FDA on this one… or you could end up with cancer. In what’s likely the biggest breach of public health trust ever, they caved to political pressure and approved this compound for your foods. A huge study showed it nearly triples the rate of cancer… So why are you still inviting cancer into your life this way?
Marketing consultants and food scientists estimate – because no company will discuss sales figures– that anywhere from 11 to 35 percent of all packaged and sliced ham, beef, chicken, fish, pizza toppings and other deli products are enhanced, restructured or molded using the meat glue, which is made from one of two brands of protein adhesive.
Even though federal laws require labeling, a spot-check of meat purveyors and restaurant suppliers by Scripps Howard News Service found that almost no companies listed the substances among their products’ ingredients…
Questions are being raised over a draft approval by China’s National Health and Family Planning Commission (NHFPC) to include gold foil as a food additive in Chinese liquor, as the agency seeks public feedback. A document published on its website on January 28 says the NHFPC plans to allow the use of gold foil, using…