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NOW THEY EVEN
DILUTE MEAT -- b y Jim Hightower You probably aren't
aware of it, but the big meat conglomerates are now charging meat prices for
water. Up to 20 percent
of the volume of your supermarket steak, pork chop, or drumstick is most
likely H2O, plus a nice dose of salt and chemicals. These are being injected
into the meats by industry, which even has a tasty-sounding term for the
rip-off: "deep marination." Believe it or not,
Cargill, Wal-Mart, and the other corporate purveyors of these adulterated
meats say they are doing it as a favor to you, asserting that they are
"flavoring" the meat! As a pork processor so insultingly put it:
"This way we make sure consumers have a pleasurable eating experience,
even if they do a poor job of cooking the meat." Well, golly, first
of all, meat is supposed to have its own flavor – what happened to
that? Second of all, there's nothing pleasurable about learning that
watered-down meat can cost more than... well, meat. Third of all, at a time
when Yes, says the
industry, but, it's all up to the consumer, for we label the product with
such language as, "boneless chicken breast with up to 20 percent of
flavoring solution of water, spices, sugar, and phosphates." But
“New York Times” investigator Marian Burros found that this
labeling is either in teensy type – or doesn't exist at all on the packages.
Also, noting that today's industrial meat doesn't have much taste to begin
with, Ms. Burros found the water-injected meats to be even more tasteless
– unless you count the salt. Visit your
supermarket manager and demand that your meat not be watered, salted, and
chemicalized. Better yet, seek out local markets or meat producers who don't
have any injection needles laying around... and offer a real meat to
you. # # # # # |
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