Ground Beef
Americans love their burgers. And I am totally cool with that. The only thing I want to pass on is the awareness of what a burger actually is made of and how it may (will) affect your health. A classical burger is a ground beef patty with lettuce, tomato and onion in between a bun. When a cow gets slaughtered, pieces of her flesh get ground up. Often, if not even most of the time, the flesh of more than one cow gets ground up and mixed together with other cow’s flesh to get ground into “ground beef”. Talking about ground cow flesh, aka ground beef, do you know what’s in it? Take a quick look: https://en.wikipedia.org/wiki/Ground_beef
Water: 37.7% to 62.4% (mean, 49%)
Muscle: 2.1% to 14.8% (median, 12.1%) —> ONLY 2.1% and a high of ONLY 14.8%???
Skeletal tissue: "Bone and cartilage, observed in some brands, were not expected; their presence may be related to the use of mechanical separation in the processing of the meat from the animal. Small amounts of bone and cartilage may have been detached during the separation process." —> “not expected” BUT STILL IN THERE!!!
Connective tissue
Blood vessels
Peripheral nerve tissue. Brain tissue was not detected in any of the samples.
Adipose tissue—"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Lipid content on oil-red-O staining was graded as 1+ (moderate) in 6 burgers and 2+ (marked) in 2 burgers." —> LOTS OF FAT
Plant material: "was likely added as a filler to give bulk to the burger" —> FILLER???
“Brain tissue was not detected in any of the samples.” Why would brain tissue even be mentioned if - according to the meat industry - there is only meat and so called “trimmings” in ground beef? Why would they even test for brain tissue if it wasn’t supposed to be in there to begin with??? Makes me wonder what actually is in most of the ground beef since the samples tested only reflect a very, very small portion of ground beef produced and sold to customers, people like you, every day…
This article on Wikipedia goes on to talk about “pink slime” and “meat recovery system”… “Pink slime”? Meat “recovery” system??? What the…??? And there is more in this article that makes me wonder: “This meat-based product is then treated with antimicrobial agents to remove salmonella and other pathogens” Whoah, special agents! LOL I know that fruit and vegetables are treated with stuff -unfortunately - but honestly, this sounds actually scary to me. Why would I put this into my body???