Tuesday, May 15, 2012

Gross Ingredients In Processed Foods

www.huffingtonpost.com - May 14th, 2012
First it was pink slime. Then, it was crushed cochineal beetles in your favorite strawberry-flavored Starbucks drinks. Briefly, it was tuna scrape. And any day now, it's going to be meat glue.
More than ever before, it seems consumers are demanding to know what's in their food and why.
"I’m beginning to see now that consumers are pushing back," Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia, tells The Huffington Post. "They want more transparency. Pink slime was a great example. It wasn't whether the food was safe or not but, ‘Hey, they're putting ammonia in my ground beef, and I don't like that.'"
Understandable, considering ammonia is usually associated with household cleaners or fertilizers. But not liking ammonia in ground beef is entirely different from ammonia in ground beef hurting our health.

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