pink slime

Chicken

Submitted by RonnyT on Tue, 2014-07-22 12:59

Most of us know that the major part of bodybuilding is nutrition. Bodybuilders are known to eat lots of lean meat. Actually many of them eat chicken and rice and rice and chicken, almost every day. I covered the rice in an earlier blog. And I keep telling you to buy organic, cause then you know what you put in your mouth.

Bodybuilding is expensive because bodybuilders eat a lot, especially those that want to grow. So we want big quantities for less. But it’s the same as with the roids, if you buy cheap, you cannot expect a very good quality. If you buy a burger for a dollar at McDonalds don’t expect real meat. I covered that in this blog-post.

There is something fundamentally wrong with our food supply.

Pink slime still available

Submitted by RonnyT on Thu, 2012-05-24 10:39

"Fat, sinew, bloody effluvia, and bits of meat." Oh, and ammonia"

Since beef is an important ingredient for most bodybuilding diets and even a lotta fastfood is consumed on the "Junk Day". we want to inform you about the quality like we did before: //juicedmuscle.com/jmblog/content/happy-fastfood-menu?page=1

This is what you're eating when you buy and prepare ground beef from most grocery stores in the U.S. today. It's also what you're eating when you eat a fast food burger or grab a quick bite at your local diner, most likely.

The latest issue of Mary Jane's Farm spreads some light on what's really in our ground beef. And the results of what they found are enough to make this particular blogger swear off ground beef for good. The article isn't online yet, but here are a few choice quotes:

- "Ten years ago, the rejected fat, sinew, bloody effluvia, and occasional bits of meat cut from carcasses in the slaughterhouse were a low-value waste product called 'trimmings' that were sold primarily as pet food. No more. Now, Beef Products Inc. of South Dakota transforms trimmings into something they call 'boneless lean beef.' In huge factories, the company liquefies the trimmings and uses a spinning centrifuge to separate the sinews and fats from the meat, leaving a mash that has been described as 'pink slime,' which is then frozen into small squares and sold as a low-cost additive to hamburger."