Cancerous meat comliments of Dept of Ag.

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THE JERUSALEM CHRONICLE NEWSPAPER ONLINE VERSION

 

 

 

IIs Your Dinner Table Killing You?

 

USDA new regulations okays diseased animals To be sold to for eating

 

Washington(JCN)--The United States Department of Agriculture,

the federal agency that oversees the nation's food inspection, has

sancionted new rules that reclassifies animal carcasses with cancers,

tumors, and open, running sores as safe for American consumers to

eat.

The new rules, which were announced in mid-July, provides meat

inspectors

with the right to certify these tainted pieces of flesh with the

government's

offcial seal of approval. This green light now enables them to be

sold

in supermarkets throughout this country.

 

 

Many federal meat inspectors and consumer advocate groups have

protested the new decision to reclassify these diseased meats as

permissible for the government's okay. " I don't want to eat pus

from chicken that has pneumonia. I think it's gross, " said Wenoah

Hauter, the director of Public Citizens Critical Mass Energy

Project " Most Americans don't want to eat this sort of

contamination in their meals. "

 

 

Concern over the safety of the meat in the supermarket has prompted

Delmer Jones, who has worked 41 years as a federal food inspector,

to stop purchasing meats at supermarkets. " I eat very little to no

meat, but sardines and fish. I'm trying to get my wife to stop

eating meat. I've told her what's she's eating. " Jones is also the

president of the National Joint Council of Meat Inspection Locals,

a union of 7,000 meat inspectors nationwide.

 

 

The new USDA guidelines started in 1998 when the federal agency

changed their inspection and meat classification safety system.

Animals with diseases such as cancer, pneumonia of poultry called

airsacculitis, lymphoma, sores, infectious arthritis, intestinal

worms, related diseases, and tumors were designated safe as long as

diseased portions of carcass was renewed.

 

 

But Jones said, based on his experience in the industry, that

production lines are moving so fast that they can't catch all

diseased carcasses, and some are ending up on supermarket

shelves. " " When I started inspecting, inspectors were looking at 13

birds a minute, then 40, and now it's 91 birds a minute with three

inspectors, You cannot do your job with 91 birds a minute. "

 

 

The original USDA law, which dates back to 1959, required meat

inspectors to inspect all slaughtered animals before they can be

sold for eating humans. In other food related controversies,

consumer groups are also up-in-arms because genetically engineered

foods are being passed along to U.S. consumers without labels

informing potential buyers. Foods created by genetic engineering

have been controversial since its beginning in 1992 when a

bacterial was inserted into a tomato to make it ripen more slowly.

The process includes inserting DNA from once species into another.

 

 

People who support the use of genetically altered food say the

process is no different from cross breeding fruits, such as

tangerines and grapefruit to make tangelo They also say that the

new technology offers enormous potential benefits.

Opponents cite the lack of studies that prove what impact that

genetically altered foods will have on long-term health as one of

their major reasons for being agiasnt the products.

 

 

Major companies like Frito-Lay, Kellogg's, Kraft, McDonald, Quaker

Oats, and Nestle USA all purchase products from farmers who use

genetically altered seeds to grow their crops. The only way that

consumers can tell whether they are using organic. Otherwise, the

chances are almost certain that the corn, potatoes, soybeans,

fruits, and vegetables you are eating have been grown with

pesticides, herbicides and genetically altered seeds.

 

 

Another health issue directly related to the food table is the use

of milk by consumers. All cows, unless organically-raised, are

given rBGH (bovine growth hormone). This product, which is marketed

by veterinarians, is injected into diary cows to cause increases in

milk production. " These cows then require constant medical

supervision and continuous high dosages of antibiotics, " said Duck

Gregory, farmed nutritionist and human-rights advocate. " Their milk

contains a high level of pus. The cow's milk and dairy products

made from this milk also contain rBGH, bovine growth hormone, " he

continued

 

 

Preservatives, additive, sugar, salts, and high fat content in foods

raises other health concerns because many of today's processed foods

have ingredients that include all above. These ingredients cause

rapid weight gains which could lead to obesity. Obesity, which is a

major source of illness for 15 million Americans, has been known to

increase chances of diabetes.

 

 

Diabetes occurs when there is an elevation of blood sugar in the

body. Type 1 diabetes occurs when the pancreas no longer makes

insulin, a chemical that helps regulate the blood sugar. Type 2

diabetes occurs when you are resistant to the effects of insulin.

When this occurs, cells can't absorb enough glucose out of blood.

That could lead to excessive blood glucose. This can lead to kidney

failure, blindness, amputation, heart attacks, and strokes.

 

 

All nutritionist warn against eating goods high in cholesterol,

fatty oils, grease and empty calories. Instead they urge people to

eat plenty of raw vegetables, fruits, less meat, especially read

meat, fish, and drink water abundantly. Many say that being a

vegetarian is the original and optima diet. Nutritionist also

advise that you maintain high levels of vitamins, minerals, and

natural herbs in your system for general health maintenance.

 

 

Last year, The Center for Science in Public Intrest(CSPI)pressed the

FDA to force breadmakers from using the chemical compound potassium

bromate. an additive to improve the texture of bread. The chemical

is known to cause cancerous tumors in lab rats. However, research

shows that the small amounts of potassium bromate turns into

harmless gas when bread is baked.

 

 

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