I couldn’t wait to share this information so I will deviate from my normal Sunday article to deliver this time-sensitive material.
Did you hear about the pink slime that is being served to schoolchildren across the country? The story went viral last week but its use has been a food industry practice for years. Most fast food restaurants have banned the pink slime (but only after it’s use had been exposed) but the United States Department of Agriculture (USDA) is still buying 7 million pounds of beef containing ammonium hydroxide-treated ground connective tissue and meat scraps and serving it up to America's school kids.
"Pink slime," which is officially called "Lean Beef Trimmings," is banned for human consumption in the United Kingdom. It is commonly used in dog and chicken food.
It's used in about 70% of ground beef in the US. The scariest part though is that the FDA considers this stuff safe for human consumption and thus does not require any sort of labeling to let you know how it was produced. *
I have written in the past about the low quality of the food in the school lunch program and this is another example of why I feel your best option is to pack your own lunches. And if you’re pressed for time and like the convenience of the school lunch program consider Pure Food 2 U instead. http://www.purefood2u.com/ (I have trial coupons if you’d like to give it a try.)
Check out this video demonstration of how the pink slime is produced:
Go Michigan State University!
It's March Madness and Michigan State is one of the top schools in the country but I’m not talking about basketball here! MSU just hosted the 2012 Great Lakes Grazing Conference. The MSU Extension Service is leading the way in providing new research designed to promote and foster the production of grass-fed beef.
Have you ever heard of the MSU Lake City Grazing Research Farm? This research farm consists of over 500 acres and supports several hundred head of cattle.
I am not only impressed with the level of grazing research taking place at this research farm but I’m also very pleased with the philosophies and beliefs that have inspired the leading faculty and staff to pursue this research. MSU is leading by example and hopefully school districts around the state will take notice. The message: where our food comes from and how it’s produced matters. High quality food is the foundation of a healthy lifestyle and locally grown and pasture raised food is superior from a nutritional perspective and MSU’s research emphasis will undoubtedly supply more proof of this. **