Posts Tagged meat

Natural and organic meat shopping is on the rise; consumers are waking up

via: NaturalNews
Monday, July 30, 2012
By: J. D. Heyes

[NaturalNews] Sometimes we Americans can be a little stubborn, a little too prideful or provincial when it comes to change. But slowly, surely, Americans are finally “getting it” when it comes to natural and organic foods, and we’re buying more of them.

New consumer research shows that while some grocery spending has fallen in recent months, shoppers are increasing their spending on organic meat and poultry has increased for the first time in years.

The report, called “2012 Power of Meat,” is the seventh annual study of consumption trends conducted by the American Meat InstituteFood Marketing Institute and Sealed Air’s Cryovac Food Packaging Division. The report explores consumer perceptions and buying habits, attitudes and behaviors regarding fresh meat and poultry.

Cooking habits improving; sales are up

For this year, the industry groups surveyed 1,340 people in November 2011. A number of topics were explored, including consumption and purchasing patterns, nutrition, marketing techniques, consumer interest in organic and natural meat, packaging and labeling.

Among the group’s findings, Americans are buying fewer groceries as a way to reduce overall spending. The annual study found that of the shoppers who spent less for groceries last year, 45 percent reduced spending by just buying fewer items. That is nearly the same as the share of people who reduced their spending by using coupons, lists and buying private-label products.

Also, the report found natural and organic meat and poultry purchases increased for the first time in many years. In fact, natural and organic poultry markets managed to attract new customers after several years of flat sales. The report said 24 percent of shoppers said they bought natural and/or organic meat and poultry in the three months preceding the study, an increase of 20 percent from the previous year.

Consumers are also improving their cooking habits. The report said consumers were frying less food and slow-cooking more (which, by the way, is also a calorie reducer). Over the past half-decade, the trend of frying less has steadily increased; there has been a 22 percent decline in frying as a way to prepare meals. Meanwhile, the use of slow cookers/crock pots and ovens in meal preparation has spiked 12 percent over the same time frame.

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Diabetes Control Diet – Can Vitamin K Prevent Diabetes?

via: NaturalSociety
by: Elizabeth Renter
July 19, 2012

The American Diabetes Association estimates that 25.8 million Americans are diabetic; that’s more than 8 percent of the entire population. We know that type 2 diabetes is a lifestyle disease, one that is completely preventable and treatable with proper nutrition. And scientists have found that vitamin K may have a prominent place in a diabetes control diet.

According to Reuters Health, researchers found that among a group of more than 38,000 Dutch adults, those with the most vitamin K intake were least likely to be diagnosed with type 2 diabetes. They were 20% less likely to than the other study participants.

Scientists caution that the study wasn’t enough to say with certainty that vitamin K is the cause for the lowered risk, but that there is a link and more research is needed.

The study looked at two forms of vitamin K, K1 and K2. While both were related to a lower risk of diabetes, K2 shows the stronger relationship.

The study monitored the 38,094 participants for more than 10 years. All were between the ages of 20 and 70, both men and women. Questionnaires allowed researchers to estimate each person’s average intake of vitamin K.

In the study period, 918 participants were diagnosed with type 2 diabetes. For each increase of 10-microgram of K2, a participant’s risk of being diagnosed with the disease dropped. With K1, the risk decrease wasn’t noticeable until the intake of the vitamin was high.

The one-quarter of participants with the highest levels of vitamin K intake had about a 20% less likely chance of type 2 diabetes. The research also accounted for other lifestyle factors such as weight, age, and exercise habits, as well as consumption of other nutrients.

Previous studies have highlighted the link between vitamin K and osteoporosis.

Diabetes Control Diet – Foods Containing Vitamin K

Where can you get your daily dose of vitamin K? K1 is most abundant in green leafy vegetables and oils including:

  • Kale
  • Spinach
  • Swiss chard
  • Parsley
  • Broccoli
  • Soybean oil
  • Olive oil

K2 on the other hand, is mostly found in animal products, so add be sure to add these foods to your diabetes control diet:

  • Meat
  • Cheese
  • Eggs
  • Cream
  • Butter
What else can be included in a diabetes control diet? A magnesium and diabetes connection has been made, with research showing that magnesium may play an integral role in helping to prevent type 2 diabetes – the type escalating in children. So, consuming some magnesium-rich foods like beans, seeds, or nuts may be of extremely benefit.Turmeric spice has also been shown to cut heart disease and diabetes risk.

Additional Sources:

Linus Pauling Institute

American Diabetes Association

Reuters Health

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Is the Meat You Are Eating Being Fed Animal Feces?

via: Mercola
By: Dr. Mercola
June 30, 2012

Mad Cow Disease (the common term for Bovine Spongiform Encepholopathy (BSE) made headlines once again in April 2012, when a dairy cow at a rendering facility in California was found to have the disease.

BSE, a progressive neurological disorder of cattle that can be transmitted to other species, including humans (in people it’s called Cruetzfeldt-Jakob Disease) is a devastating condition that typically leads to progressive dementia and death, often within a year of the onset of symptoms.

One of the primary ways Mad Cow Disease is transmitted is when cows are fed bone meal and waste products from other cattle infected with the disease.

As a result, it’s now illegal to feed beef-based products to cows … but the beef industry has found ways to circumvent this rule by using a feed product known as “chicken litter.”

Cows Fed “Chicken Litter” May be Indirectly Eating Parts From Cows

Chicken litter, a rendered down mix of chicken manure, dead chickens, feathers and spilled feed, is marketed as a cheap feed product for cows. The beef industry likes it because it’s cheaper than even corn and soy, so an estimated 2 BILLION pounds are purchased each year; yes, this is a very serious amount of this product being fed to animals.

As if the idea of your burger being the product of manure and feathers isn’t unsettling enough, about one-third of the chicken litter concoction is spilled feed, which includes cow meat and bone meal often used to feed chickens but which is supposed to be off limits for cows.

However, any cow that eats chicken litter may also be consuming various beef products intended for chickens – the very same feed products that spurred the Mad Cow Disease outbreak in the first place! And it’s not only the spilled feed that’s the problem; the infectious agent can also be passed through the chicken manure as well.

According to the U.S. Department of Agriculture:i

“The primary animal-health protective measure [against Mad Cow Disease] is a feed ban. In 1997, the FDA implemented regulations that prohibit the feeding of most mammalian proteins to ruminants, including cattle. This feed ban is the most important measure to prevent the transmission of the disease to cattle. The feed ban was strengthened in 2008, by additional prohibitions on those tissues that have the highest risk of transmitting BSE. These additions to the feed ban prohibit the use of brain and spinal cord from cattle 30 months of age and older for use in any animal feed.”

It sounds like once again profits have won out over public safety, and while cases worldwide have declined dramatically (from a peak of 37,311 cases in 1992 to 29 cases in 2011), allowing cow parts back into cattle feed, albeit indirectly, could easily reverse this progress.

That is, if progress has really been made. In Europe, all older cattle are tested for Mad Cow Disease, and in Japan every cow slaughtered for human consumption is tested, a move that experts say would add just pennies to a pound of beef if implemented in the United States.ii

But U.S. regulators are still only testing 40,000 of the 35 million cattle slaughtered annually … it was only by happenstance that the 2012 case was detected as part of the USDA’s surveillance program for cattle. Only just over 0.1 percent of U.S. cattle are tested prior to entering the food supply, so there’s really no way of knowing how many cattle with Mad Cow Disease might end up on dinner plates.

USDA is Failing in Protecting Animal Feed, Americans from Mad Cow Disease

The USDA is simply not doing enough to prevent the spread of, and to detect, BSE cases. This includes not only the chicken litter feed that’s commonly fed to cows, but also, according to the physicians Committee for Responsible Medicine:iii

  • “U.S. feed producers are blatantly violating restrictions on feed production. Despite a 1997 Food and Drug Administration (FDA) ban on the feeding of most mammalian remains to ruminants, which unfortunately includes significant exceptions impairing the protective intent of the law, a January 2001 FDA report showed that, of 180 renderers, 16 percent lacked warning labels on feeds designed to differentiate those intended for ruminants from those for nonruminants, and 28 percent had no system to prevent the actual mixing of these feeds.
  • The Government Accountability Office issued a follow up report in 2005, noting many program weaknesses in compliance inspections, including FDA’s guidance for inspectors to visually examine facilities and equipment and review invoices and other documents instead of routinely sampling cattle feed to test for potentially prohibited material.
  • Although the World Health Organization called for the riskiest parts of bovine tissues (i.e., brain, eyes, spinal cord, intestines) not to be used in the human food supply or in animal feed to protect from BSE, the United States still allows the feeding of these potentially risky tissues to people, pigs, pets, poultry, and fish.
  • There are few restrictions on the use of animal byproducts, including blood and blood products, gelatin, milk, and milk products, in feeds through which prions may be transmitted.
  • There are no limits on the use of nonruminant, such as pig or horse, remains in feeds, due to an exemption in the 1997 ban. Because prions are so difficult to destroy, if the remains of a BSE-infected cow are fed to a pig or horse and then the pig or horse remains are fed to cows, the cows may subsequently be infected. Similarly, ruminant remains can be fed to poultry and, in turn, poultry feces are routinely used in cattle feed.
  • There are no limits on the “recycling” of beef or other meat products in the form of garbage from restaurants or other institutions for use in animal feeds.”

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FDA Approves Spraying Viruses on Meat Products

via: ActivistPost
June 30, 2012

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Can berries and herbs be used to preserve meat naturally without the use of chemical additives?

Natural News
Saturday, March 03, 2012
By: Jonathan Benson

[NaturalNews] Those readers who eat meat probably already know that conventional meat preserving methods typically involve the use of sodium nitrite and other chemical additives linked to causing cancer and other serious health conditions. But new research out of Denmark could eliminate the need for such chemicals by replacing them with herbs, berries and other organic substances that have natural preserving properties.

Scientists from Aarhus University in Denmark have collaborated with the Danish Meat Research Institute (DMRI) to come up with new methods of preserving meat that do not involve synthetic chemicals. And one area of research where they have seen considerable promise thus far involves adding natural herbs and fruits with antibacterial and antiviral characteristics to meat.

For their initial research, Aarhus scientists made a list of 37 plant species believed to have antibacterial properties, which included rosemary, rhubarb, wild garlic, sea buckthorn, rose hip, and hops. After testing their effects on Listeria monocytogenes,Salmonella typhimurium, and Echerichia coli, the list was narrowed down to 15 successful candidates, which were eventually narrowed down to eight that are both effective and capable of being widely grown in Denmark.

In the end, aronia (chokeberry), sage, savory, sloe (blackthorn), lingonberry, wild garlic (ramsons), red currant, and horseradish all made the final list of herbs and berries with demonstrable preserving capabilities. Each of these can be added in various combinations and quantities to meat products for preserving purposes, and in most cases, will add pleasant and desirable flavors to meat.

The team is still in the process of testing these herbs and spices to see how they can best be added to meat, and at what amounts. And the Aarhus University MAPP Centre for Research on Customer Relations in the Food Sector also plans to evaluate the public’s reaction to these new additives to see if they would even be popular on a wide scale.

Back in 2006, research published in the journal Food Microbiology found that both grape seed and pine bark extracts are also powerful, natural meat preservatives. In that study, researchers found that both grape seed and pine bark work better than synthetic preservatives at preventing the growth of harmful microbes and the development of oxidation on meat (


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