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Tuesday, March 13, 2012

Is Red Meat – Or FAKE Meat – Killing Us?

It's far from comforting to read headline after headline that 70% of America's beef supply is heavily saturated with with chemical additives. The meat has been dubbed 'pink slime'. Grocery store grade 'pink slime' ground beef costs about $2.99 - $3.99 a pound. Real grass fed ground beef without filler and additives costs about $6.99 - $7.99 a pound. Of course, in my humble opinion I absolutely believe that Big Government is colluding with Big Food to keep prices down and they accomplish this by degrading the quality - we are simply getting less beef.
Harvard Medical School found that 1 in 10 premature deaths is caused by eating red meat...Other studies have also found that eating too much meat causes cancer and other health problems. But how much of the problem isn’t red meat … but the fact that what we’re eating isn’t what our grandparents wouldn’t even recognize as meat at all? For all of human history – until the last couple of decades – people ate beef from cows (or buffalo or bison) which grazed on grass. The cows were usually strong and healthy. Their meat was lean, with very little saturated fat, as the critters ate well and got outdoor exercise. Their meat was high in good Omega 3 fats....Today, on the other hand, beef is laden with saturated fat and almost entirely lacking healthy fats like Omega 3s, because the cows are force-fed food which makes them sick. Specifically, instead of their natural menu - grass - they are force-fed corn, which makes them sick. Because their diet makes them ill, they are given massive amounts of antibiotics. Even with the antibiotics, the diet and living conditions would kill them pretty quickly if they aren't slaughtered. They are also given estrogen to fatten them up. And they are fed parts of other animals, which can give them mad cow disease.
Read the rest here
Zero Hedge 

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