Jamie Oliver’s Food Revolution: Pink Slime

On the Season Premiere of Jamie Oliver’s Food Revolution filmed in Los Angeles and aired on April 12, 2011, Jamie demonstrates how 70% of America’s ground beef contains leftover cow parts (a.k.a. “pink slime”) containing e.coli and salmonella that has been treated with ammonia. Ammonia treated meat can be found in virtually all conventional grocery stores, fast food restaurants, many national restaurant chains, and school cafeterias. The saddest part is that the USDA allows this ammonia treated meat to enter the marketplace and with no labeling requirement on the packaging to inform the consumer that the meat their about to buy contains ammonia, thus hiding the truth and pulling a wool over the consumer’s eye. This is certainly a rude awakening to the majority of Americans that don’t know where the meat in their fridge, the meat in their conventional local grocery store, the meat in their fast food hamburger, and the meat in their restaurant made hamburger comes from. How do you avoid this poison? Buy beef that has come from grass fed cows, which can be found at natural and organic grocery stores and your local farmers market. No matter the size of your town or city, grass fed beef (real beef) is not out of reach. Unlike ammonia treated beef, grass fed beef is clearly labeled and contains no ammonia.



“المادة اللزجة الوردية” بينك سلايم هو الاسم الذي أطلقه الشيف العالمي جايمي أوليفر على بقايا لحم البقر الدهنية والمنقوعة بهيدروكسايد الأمونيوم الذي يقتل البكتيريا ويحسن من طعم اللحم ويجعله أفضل.
وأشار في برنامجه التلفزيوني بخصوص هذا اللحم المضاف بأننا نقوم باستهلاك منتجات يمكن أن تباع بشكلها الأصلي بقيمة رخيصة كطعام للكلاب ولكنها تمر بالعديد من عمليات المعالجة الموافق عليها من قبل وزارة الزراعة الأمريكية لكي يتم تقديمها كوجبات للإستهلاك البشري في النهاية



Thanks Chef Ziad Hilal 😉

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