Filed under: agriculture, biological warfare, cancer, Chemical Warfare, Child Abuse, city water, deception, DoA, drinking water, elite, establishment, eugenicists, Eugenics, fda, food contamination, food market, food poisoning, food safety, full-body scanners, Genocide, global elite, government crimes, government regulations, health and environment, internationalist, lobbyists, Mad Cow, nanny state, radiation, ruling class, softkill, toxic earth, toxic environment, toxicity, u.s. crops, USDA | Tags: Burger King, department of agriculture, fast food, health alert, junk food, McDonald’s, meat industry
U.S. Government Approves Treating Beef With Ammonia
NoWorldSystem
January 3, 2010
The New York Times forgot to mention that in the past, the USDA and FDA approved of injecting meat with carbon monoxide to keep rotten meat looking fresh, treating meat with viruses and even Oked the use of Mad Cow diseased beef into the food market just as long as it was mixed with 1% healthy beef.
The plan to inject ammonia into meat is just another toxic substance added to our daily intake that the government seems not to mind. The eugenicist elite that control the U.S. government know that stuff like this is bad for us and are purposely increasing the toxins in our environment. These are softkill methods of eugenics to cut the human population down by a ‘reasonable’ number, they use methods like; radiating us at airports, leaving drugs in the city water supply and using human sewage as fertilizer on major U.S. crops.
It should be painfully obvious now that the government doesn’t give a damn about you, the eugenicist elitists want you dead sooner than later because they look at ‘humans’ as a threat to the ‘ruling class’ clique, they consider us monsters that are unworthy of life. This is the real threat against humanity, not some patsy/terrorist crotch bomber. A decade from now we’ll all be wondering why people are dying at age 50 or 60.
New York Times
December 30, 2009
Eight years ago, federal officials were struggling to remove potentially deadly E. coli from hamburgers when an entrepreneurial company from South Dakota came up with a novel idea: injecting beef with ammonia.
The company, Beef Products Inc., had been looking to expand into the hamburger business with a product made from beef that included fatty trimmings the industry once relegated to pet food and cooking oil. The trimmings were particularly susceptible to contamination, but a study commissioned by the company showed that the ammonia process would kill E. coli as well as salmonella.
Officials at the United States Department of Agriculture endorsed the company’s ammonia treatment, and have said it destroys E. coli “to an undetectable level.” They decided it was so effective that in 2007, when the department began routine testing of meat used in hamburger sold to the general public, they exempted Beef Products.
With the U.S.D.A.’s stamp of approval, the company’s processed beef has become a mainstay in America’s hamburgers. McDonald’s, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone.
But government and industry records obtained by The New York Times show that in testing for the school lunch program, E. coli and salmonella pathogens have been found dozens of times in Beef Products meat, challenging claims by the company and the U.S.D.A. about the effectiveness of the treatment. Since 2005, E. coli has been found 3 times and salmonella 48 times, including back-to-back incidents in August in which two 27,000-pound batches were found to be contaminated. The meat was caught before reaching lunch-rooms trays.
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Carl S. Custer, a former U.S.D.A. microbiologist, said he and other scientists were concerned that the department had approved the treated beef for sale without obtaining independent validation of the potential safety risk. Another department microbiologist, Gerald Zirnstein, called the processed beef “pink slime” in a 2002 e-mail message to colleagues and said, “I do not consider the stuff to be ground beef, and I consider allowing it in ground beef to be a form of fraudulent labeling.”
One of the toughest hurdles for Beef Products was the Agricultural Marketing Service, the U.S.D.A. division that buys food for school lunches. Officials cited complaints about the odor, and wrote in a 2002 memorandum that they had “to determine if the addition of ammonia to the product is in the best interest to A.M.S. from a quality standpoint.”
“It is our contention,” the memo added, “that product should be labeled accordingly.”
Represented by Dennis R. Johnson, a top lawyer and lobbyist for the meat industry, Beef Products prevailed on the question of whether ammonia should be listed as an ingredient, arguing that the government had just decided against requiring another company to list a chemical used in treating poultry.
School lunch officials said they ultimately agreed to use the treated meat because it shaved about 3 cents off the cost of making a pound of ground beef.
USDA serves pet food grade meat at public schools
FDA Is Urged to Ban Carbon-Monoxide-Treated Meat
Filed under: California, Canada, cancer, food safety, health and environment, nanny state | Tags: acrylamide, asparaginase, fast food, junk food
Health Canada To Add Anti-Cancer Drugs To Junk Food
National Post
December 21, 2009
Health Canada is proposing an unorthodox way of combatting a food ingredient suspected in some cancers: It wants to let manufacturers put small amounts of a cancer-fighting drug into potato chips and similar foods to curb production of the harmful chemical.
Ever since acrylamide was discovered seven years ago in such foods as french fries and chips cooked at high temperatures, scientists have struggled for a way to get it out. The chemical is not added deliberately; it is an unintentional byproduct of cooking.
Though the evidence is far from definitive, acrylamide has been connected to cancer in animals and possibly people.
As a partial answer, Health Canada is suggesting removing the requirement for a prescription to administer the enzyme asparaginase, except when it is injected into leukemia patients as a treatment.
That way, food companies could include small amounts of the drug in their products, the department says in a “notice of intent” document published on Saturday. Evidence suggests that asparaginase lessens the production of acrylamide by as much as 90%.
The enzyme is destroyed in cooking so would have no impact on people consuming the food, said Varoujan Yaylayan, associate professor with McGill University’s food-science department.
“It has been used quite effectively on an experimental basis,” he said. “It appears to work.”
The acrylamide issue has preoccupied food manufacturers as they brace for the possibility of regulations that could limit levels of the chemical or ban it outright. California actually sued french fry and chip makers over the question, with several agreeing last year to reduce the volume of acrylamide in their goods.
“It’s been a big, big problem,” Prof. Yaylayan said. “Not so much in the public eye, but behind doors, the companies keep having meetings, having scientific symposia and seminars. I have attended many of them, here, in the U.S., in Europe.”
Manufacturers “fully support” the move suggested by Health Canada, Derek Nighbor of Food and Consumer Products of Canada said in a statement provided by the industry group yesterday.
Health Canada is accepting feedback on the idea for 75 days, and could implement it in six to eight months, the government document said.
Swedish scientists discovered in 2002 that acrylamide, used in making various industrial and consumer products, also occurred in foods ranging from breakfast cereals to bread cooked at over 120-degrees celsius. A by-product of heating certain sugars, levels are particularly elevated in carbohydrate-heavy food heated to high temperatures like chips and fries.
Tests have found that consuming the chemical increases the risk of some cancer in rodents. Evidence of its effect on humans who eat it in food is less clear, though, with some research linking it to cancer but most studies finding that the levels people eat would have no carcinogenic effect, said Lorelei Mucci, a Harvard medical school assistant professor who studies the issue.
In fact, Dr. Mucci questions devoting much energy or money to the substance.
Volumes of the chemical can be reduced by cooking at lower temperatures or soaking the product in water first to extract some sugar, but such techniques can affect the pleasant odour, crispiness or colour of some food.
Asparaginase is injected in leukemia patients, where it breaks down asparagine, an amino acid, killing the cancer cells. When it is applied to potatoes or other food before cooking, it similarly reduces the amount of asparagine, the key ingredient in the inadvertent production of acrylamide.
The “downstream effects” of using asparaginase to counter the chemical in food should be studied carefully, advised Dr. Mucci.
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