It came out about a week ago and has caused a huge stir: a beef additive, lately best known as “pink slime” has been used for decades in food products found in a variety of places, from grocery stores to restaurants, to children’s school cafeterias. Read more to find out what pink slime is made of and health concerns it poses.
Originally, pink slime, otherwise known as “lean finely textured beef” (LFTB) was only used in dog food. Over time, and especially since the ‘90s, the beef trimming, the main ingredient of LFTB, has made its way into our everyday food. Made out of the worst beef parts, the product is then treated with ammonia hydroxide in order to kill all bacteria and other pathogens, a treatment that causes the meat to turn pink.
Debbie Zemanek, director of Child Nutrition for the Conroe Independent School District states that the treated beef is used at a large scale in the food industry. “The products we buy ... it’s already cooked and in the product. We don’t buy raw meat”, Zemankek explains, adding that according to the USDA reports 6.5 percent of the total beef volume is pink slime.
More than that, 70 percent of the beef sold at supermarkets is LFTB, and ABC News report says.
In regard to the effects on the health state of people consuming it (which is actually the majority of the world population), they are the same as the ones of any other product containing additives. In addition to that, the amount of meat ingested is far less nutritive, contain more fat and less vitamins and minerals, thus making it important to complete the meals with supplements on a regular basis.
Niciun comentariu:
Trimiteți un comentariu