Wrong that it's bad for you?
Most dieticians that aren't working for the beef council recommend limited red meat consumption.
Then of course there is all the safe handling stuff- since the carcasses get shit all over them in the slaughterhouses (a problem with chickens too, of course- that fecal bath those chickens go through is pretty sure to contaminate them). So there is the e. coli problem (among other contamination problems)- I'm pretty sure I'm not wrong about that.
Wrong about Reed baby? I don't think so. That little slime ball is so pompous and full of himself I'm amazed he hasn't exploded in a fit of indignation.
But you just keep chowin' down on the red meat. I suggest you eat it really rare. Then you can be long-goner.
mmmmmm:
Beef fat may be added to "hamburger," but not "ground beef," if the meat is ground and packaged at a
USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef.
Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders
added. They must be labeled in accordance with Federal Standards and Labeling Policy and marked
with a USDA-inspected label.
mmmmmm:
What kind of bacteria can be in ground beef?
Are they dangerous?
Bacteria are everywhere in our environment. Any food of animal origin can harbor bacteria. Some
bacteria cause illness, such as Salmonella, Escherichia coli O157:H7, Campylobacter jejuni,
Listeria monocytogenes, and Staphylococcus aureus. These bacteria can not be seen or smelled.
Other bacteria cause spoilage. Spoilage bacteria are generally not harmful but they will cause food to
deteriorate or lose quality by getting moldy, developing a bad odor, or feeling sticky on the outside.
and this:
British government recommends: Cut back on red meat
September 25, 1997 Times
LONDON -- People who eat more than 5 ounces of red meat a day should cut back their consumption to reduce the risk of cancer, the British government said
Thursday.
The recommendation was included in a report that the Committee on Medical Aspects of Food and Nutrition Policy, an influential advisory panel, had been
preparing for more than three years into the dietary aspects of cancer. The panel said even people who eat less red meat than that should consider reducing their
intake. Other researchers have already established strong links between a high intake of animal fat, mostly from meat and cheese, and higher rates of cancer and
heart disease.
"The average consumption of red and processed meat should fall; Those with intakes at or above the current average of around 90 grams/day (about
8-10 portions per week) should consider a reduction; and those with high intakes above around 140 grams/day (about 12-14 portions per week)
should reduce their consumption," the Department of Health said.
Asked why COMA was advising people to eat less red meat, a ministry spokesman said:
"Because members of COMA believe that at that level the risk is of an increased likelihood of cancer, especially colorectal (bowel) cancer."
Only part of the report was released. The ministry said the full report, which COMA discussed at a meeting Wednesday, would be published as soon as possible.
The "Times" newspaper reported that the report's launch was canceled at the last minute, either because the panel disagreed about the wording or because ministers
got cold feet about publishing a report likely to do further damage to the British meat industry.
The industry was hard hit by the disclosure last year that so-called mad cow disease, which rots the brain, could probably be transmitted to humans. Consumer
confidence in meat has also been sapped by fatal outbreaks of the E. coli bacteria.But the ministry said clarifications to the COMA report were needed before it
could be published in full so people could understand the recommendations easily. Health Secretary Frank Dobson said he had the full support of cabinet colleague
Jack Cunningham, the agriculture minister, for the recommendations announced Thursday. |
