So this week, as promised, I’m going to be providing some resolution to the conflicts presented in the video from last week’s blog post. As you may remember, the video was broken up into eight different key points:
1. “Pink Slime” – What a way to open the video, with a description of how 70% of market ground beef is made with finely textured lean beef, or “pink slime” as critics refer to it. My advice for how to avoid this disgusting “ingredient” is to check in with the store’s butcher about the meat products in your cart before you purchase them. Ask him/her to direct you to meat that does not contain finely textured lean beef. FYI – I know that Costco and Whole Foods do not utilize pink slime in their products.
2. Chickens Fed Arsenic – Large scale chicken manufacturing plants will feed their chickens arsenic in order to make the birds’ flesh pinker, or more “appetizing,” to potential consumers. Obviously, when you’re eating chicken, you just want to be eating the CHICKEN, (what a concept!) so I’d say that a portion of your organic budget should definitely go to organic, free range chicken because it doesn’t contain any added chemicals or antibiotics. If you can’t go organic every time, look for chicken that states “antibiotic free” on the packaging.
3. Hotdogs – As the video mentioned, most hotdogs contain a hodge podge of random and unhealthy ingredients: meat trimmings, fat, and cereal fillers/oatmeal. This food would just not be one that I’d indulge in everyday. However, when you really, really want a hotdog this summer try the Applegate brand, made with just four ingredients: beef, salt, water, and spices.
4. Pollen-Free Honey – Most commercial brand honey is basically just a mixture of additives and corn syrup. To ensure pollen in your honey, and other key nutrients, buy local. Not only is farm fresh honey more nutritious, I’ve also been told that it helps to tame hayfever allergies.
5. Greek Yogurt – Okay, this one makes me really sad…I love Greek yogurt so it’s very unfortunate that the manufacturing process generates millions of pounds of toxic waste and is a hazard to our environment.
I’m working on a solution to this and am going to try and get my hands on a Yogurt Maker this summer. In the meantime, I’ll provide more information about this “acid whey” waste that is produced and the Greek Yogurt manufacturing process next week.
6. Contaminated Imported Shrimp -To avoid these contaminants, you want to ask your grocer if the shrimp has been imported. Also, check to see if the shrimp you’re buying was raised on a farm or caught in the wild and harvested from the ocean. The more local, the better!
7. Maraschino Cherries – Well, there’s really not much to say about these…and I doubt that if you are a subscriber to this blog that you ever ate maraschino cherries in the first place! 🙂
8. Packaged Grated Cheese – Please consult my May 29, 2013 blog post, “Ingredient Profile #4: Cellulose” for an in depth explanation about wood pulp in shredded cheese.
A lot to take in, but it’s great to know that we can limit “unwanted extras” in our diets. Let me know if you make any changes to your shopping lists!
Until Next Week…Plan Well, Pack Well, Live Well,