October 9, 2013
RFK is committed to educating “our students and their families on making healthier lifestyle choices.”
Ryan Lonnett, parent of a student in Fairfax County, Virginia and advocate for RFFK said that the 26 ingredients in beef are “a huge red flag.”
Some of those ingredients are:
• Thiamine mononitrate
• Disodium inosinate
• Pyridoxine hydrochloride
Lonnett said that since “I don’t know what it is, I’d rather not put it in my body.”
RFFK is proud that they have “36 school [parent teacher associations] that have signed a resolution that encourages the county to make changes.”
Ryan McElveen, member of the school board in Fairfax said: “It’s likely that the all-beef patties did not have a caramel coloring additive.”
McElveen was surprised by the move toward meat with additives “because it seems a bit like a step backwards.”
Penny McConnell, director of food and nutrition for the school district, was integral in the introduction of a salad bar as part of a pilot program to allow students to choose their own menu.
The Pew Charitiable Trusts (PCT) released data that showed there is a “sizable majority of school food authorities reported facing challenges while implementing the [USDA's] updated school meal standards.”
The PCT study found that: “According to USDA’s School Nutrition Dietary Assessment study conducted during the 2009-10 school year, only 14 percent of public schools offered lunches that met all of the nutrition standards in place at that time.”
Pink slime is a mixture of bovine connective tissue and beef scraps doused in ammonia formed into a paste.
This paste , used as a bonding agent, is a cheap adhesive that keeps the beef together.
The ammonia treatment prevents salmonella in tests conducted by the National School Lunch Program (NSLP) in 2005 and 2009.
Beef Products Inc. (BPI), the manufacturer of pink slime, disregards that fact that ammonia is a dangerously caustic poison that causes respiratory illness, lung damage, liver problems and various forms of cancer. Simply swallowing a small amount of ammonia can have deadly effects.
The USDA uses pink slime in its NSLP a taxpayer-funded government food program that provides lunches low-income students.
Pink slime was originally used in pet food and cooking oil before the USDA approved its use as a food additive in ground beef and processed meats.
Carl Custer and Gerald Zimstein, microbiologists for the USDA, stated that pink slime should not be allow for public human consumption because it was actually silage, not meat.
The fast food chain McDonalds has stopped using meat tainted with pink slime; however, their meat products are filled with other deadly additives:
• Propylene glycol, main ingredient in anti-freeze
• Ammonium sulfate
• Azodicarbonamide, used to create foamed plastics
• Sodium Acid pyrophosphate, chemical used to maintain color
• Calcium silicate, used to prevent bricks, roof tiles and cement from caking
Another product that is consumed by the unwitting public on a daily basis is meat glue .
This is the restaurant industry’s dangerous little secret.
This glue is derived from “natural” products. Transglutaminase , an enzyme, is used in most restaurant kitchens. Its brand name is Activa. The meat glue is used when the restaurant does not want to waste food.
The restaurant will bind two pieces of meat together with the glue and charge the premium price for the food. It is most typically used in place of toothpicks on specialty cuts like filet minion wrapped in bacon.
According to reports: “The outside of a piece of meat comes in contact with a lot of bacteria making its way from slaughterhouse to table.
Usually cooking a steak on the outside will kill all that off. The center of a single cut of steak is sterile, that’s why you can eat it rare. But glued pieces of meat could contain bacteria like E. coli on the inside.”