{"id":3443,"date":"2012-03-12T12:38:42","date_gmt":"2012-03-12T16:38:42","guid":{"rendered":"http:\/\/blog.beliefnet.com\/ourladyofweightloss\/?p=3443"},"modified":"2012-03-13T08:38:10","modified_gmt":"2012-03-13T12:38:10","slug":"3443","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2012\/03\/3443.html","title":{"rendered":"Dysfunctional Chef: Pink Slime in Your Ground Beef ? Probably. Yes. Ought Oh."},"content":{"rendered":"

\"\"<\/a>Just as I was about to preheat, so to speak, and whip up a platter full of Rosemary Beef Hash, a dish I carefully pulled from the pages of one of my favorite healthy cooking\/living magazines, when the words “pink slime” popped up in my in-box and found their way onto my computer screen.<\/p>\n

What is Pink Slime?\u00a0<\/strong>
\nPink Slime a.k.a. Lean Finely Textured Beef, once solely used for dog food and cooking oil,\u00a0 is made by gathering waste trimmings, such as beef scraps and cow connective tissues, simmering it on a low heat so that the fat separates easily from the muscle, followed up by spinning using centrifuge, which completes the separation.<\/p>\n

Because beef trim is infamous for carrying pathogenic bacteria – E. coli O157:H7 and the non-O157 STEC bacteria – the mixture is then sent through pipes where it is sprayed with ammonia gas to kill the bacteria.\u00a0 It is then frozen and shipped to grocery stores and meat packers at which point it is added to most ground beef.<\/p>\n

How Much Pink Slime are you ingesting?
\n<\/strong>This week, the former United States Department of Agriculture scientist, Gerald Zirnstein, told ABC News that 70 percent of the ground beef we buy at the supermarket contains pink slime.\u00a0 Further, he reported that \u201cpink slime\u201d does not appear on the label because, USDA officials with links to the beef industry are the folks who label the meat.\u00a0\u00a0 There is no mention of ammonia, connective tissues or scraps, because paid corporate lobbyists have done a bang up job of convincing government officials that we don’t need to know.<\/p>\n

There are some that argue that the ammonia spray is harmless and that getting every bit of meat off the carcass, given the cost of ‘growing’ a cow\u00a0 is a good thing.<\/p>\n

That aside, what I most object to is that we, the consumer, are left in the dark.\u00a0 Is this not lying by omission?\u00a0 I vote for full transparency.\u00a0I want to make an informed choice.\u00a0 I want to know what ingredients are packed into the foods that I am feeding my family.<\/p>\n

There are two things that we can do:<\/p>\n

Send an email to Tom Vilsack, Agriculture Secretary –\u00a0 tom.vilsack@osec.usda.gov<\/a>
\nExpress your concern, your desire to be informed and insist on complete transparency.<\/p>\n

And, instead of purchasing ground beef, pick up a grass-fed boneless roast and ask the butcher behind the count to grind it right then and there.<\/p>\n

As for my Rosemary Beef Hash, I will share the recipe later in the day or tomorrow, after I recover from the idea of pink slime and my personal outrage that I am not being told the entire truth.<\/p>\n

\n
Spread the word \u2026 NOT the icing!
\n<\/em><\/div>\n

Janice<\/em><\/p>\n

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\nFor the best life, wellness and weight loss wisdom, visit Janice:
\nOur Lady of Weight Loss<\/a>
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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Just as I was about to preheat, so to speak, and whip up a platter full of Rosemary Beef Hash, a dish I carefully pulled from the pages of one of my favorite healthy cooking\/living magazines, when the words “pink slime” popped up in my in-box and found their way onto my computer screen. 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