Why You Should Care About the Meat Industry – Part 1/3

By Wes Annac, Editor, Openhearted Rebel

I wrote the following for the 264th issue of the Weekly Awareness Guide, a written document distributed weekly via email that I offer for $11.11 a month.

Income from the guide helps me get by and ensures I can continue to offer free content, and every subscription is appreciated. The option to subscribe is given at the bottom of this post (learn about subscribing with cash/check here).

You don’t have to be a vegetarian or animal activist to be angry with what’s happening in the meat industry. Corruption and abuse litter an industry that provides food in inhumane ways for the sake of profit.

In this article, we’ll be discussing things I wish weren’t happening and am therefore doing my part to help stop. Some parts of this article might be tough to read, but by sharing this difficult information with you, I hope to help you see why you should care.

Vegetarians and meat eaters can work together to effect much-needed change in the industry if we can learn the facts and commit to this common goal. The cause is important for those who want to protect animals and those who want to ensure meat is produced ethically (and is thus safer for consumption).

The first reason you should be concerned is that despite recent changes in regulation, the industry remains the same.

Recent Regulation Changes Have Not Solved the Industry’s Biggest Problems

Henry Imhoff Helena wrote in 2013 that the USDA introduced a “meat inspection program” that failed miserably to stop meat contamination. Under the program, meat producers could increase their processing lines’ speed and replace safety inspectors from the USDA with people who work for them. (1)

“Some of the worst health and safety violations” were discovered in factories under the program, Henry writes, including “fecal matter and partly digested food”. Unsurprisingly, the meat produced as a result may have contained E. coli and listeria. (1)

This exemplifies that changes in the industry don’t always mean it’s improving. We need genuine positive change before we can be sure the industry is safe for animals and consumers.

This brings us to our next point.

The Industry Keeps Secrets from Consumers

It might sound like a typical conspiracy theory, but the meat industry does not want people to know what goes on behind closed doors. They’re dedicated to masking the truth from an unsuspecting public and silencing anyone who tries to expose them.

As an example of the misleading nature of the meat and dairy industry in the United States, Dr. Joseph Mercola writes that eggs from caged hens in Europe are marked “battery eggs” whereas in the U.S., they’re labeled “farm fresh’ or “country fresh”. Through lobbying, he writes, companies have even pushed “gag laws” that consider the videoing of animal cruelty or any other damning evidence a felony. (2)

If it’s at all shocking to you that the industry is keeping secrets and using the legal system to fight for its apparent right to do so, keep reading. There are plenty more reasons to be concerned.

Pink Slime Is Still Very Much a Thing

Do you remember pink slime? This additive surprised and disgusted the public when news first broke about it. Those who were already aware of the problems in the meat industry, however, were likely unsurprised.

Adam Voiland and Angela Haupt at U.S. News write that what we know as “pink slime” are scraps of butchered meat cleansed with ammonia. The U.S. Department of Agriculture announced a while back that school districts could receive beef with or without the “trimmings”, and plenty of grocery stores and fast food restaurants have ditched or distanced themselves from the slime. It’s still USDA approved, however, with the food industry free to use it as they please. (3)

Sam P.K Collins at ThinkProgress writes that two years after it was exposed and food manufacturers ditched it, pink slime made a comeback. Beef prices have been “soaring”, which has led some companies to resume using the slime so they can lower their production costs. (4)

The process of creating the pink slime, Sam writes, is one of separating the fat from the meat in beef trimmings and exposing what’s left to ammonia and citric acid. Despite that the ammonia in pink slime can cause “long term damage to parts of the human digestive system, blood vessels, liver, and kidneys”, schools in Illinois, Pennsylvania, Virginia, and Texas have once again embraced it. (4)

According to the Huffington Post, some school systems stuck by it when the controversy erupted in 2012, apparently having never removed it at all. (5)

Industrial-Scale Farming Is Riddled with Problems

Dr. Mercola writes that some of the biggest problems with industrial-scale farming are safety and quality of food, which is reportedly deteriorating. Diseases in humans, wildlife, and livestock can be traced to poor industrial farming practices. They include antibiotic-resistant diseases, mad cow disease in cows, and chronic wasting disease in deer and elk. (2)

Proteins causing mad cow and chronic wasting disease, Dr. Mercola writes, could be responsible for the development of Alzheimer’s in up to 13% of people who suffer from the disease. According to the USDA Food Safety and Inspection service (FSIS), “contaminated chicken parts” are responsible for around 133,000 illnesses a year. The USDA also estimates that contaminated chicken and turkey are responsible for around 200,000 illnesses a year. FSIS wants to bring down the number of illnesses caused by tainted meat 25%. (2)

Continued in part 2 tomorrow. Subscribe to read full article.

PayPal
$11.11 monthly subscription via credit, debit, or PayPal.

Sources:

(1) Henry Imhoff Helena, “Problems with the Meat Industry”, Independent Record, September 17, 2013 – http://helenair.com/news/opinion/readers_alley/problems-with-meat-industry/article_387e394c-1f24-11e3-85b7-0019bb2963f4.html

(2) Dr. Joseph Mercola, “Shocking Facts About the Meat Industry” Mercola.com, November 25, 2014 – http://articles.mercola.com/sites/articles/archive/2014/11/25/shocking-facts-meat-industry.aspx

(3) Adam Voiland and Angela Haupt, “10 Things the Food Industry Doesn’t Want You to Know”, U.S. News, March 30, 2012 – http://health.usnews.com/health-news/articles/2012/03/30/things-the-food-industry-doesnt-want-you-to-know

(4) Sam P.K. Collins, “Pink Slime Is Making a Comeback”, ThinkProgress, August 20 2014 – https://thinkprogress.org/pink-slime-is-making-a-major-comeback-c58aa671f639/

(5) Joe Satran, “‘Pink Slime’ Ground Beef Product Returns To School Lunches In 4 States: Report”, Huffington Post, September 10, 2013 – http://www.huffingtonpost.com/2013/09/10/pink-slime_n_3900851.html

About the author:

I’m a twenty-something writer & blogger with an interest in spirituality, revolution, music and the transformative creative force known as love. I run Openhearted Rebel, a daily news blog dedicated to igniting a revolution of love by raising social and spiritual awareness.

I also have a personal blog, Wes Annac’s Personal Blog, in which I share writings related to spiritual philosophy, creativity, heart consciousness and revolution (among other topics).

I write from the heart and try to share informative and enlightening reading material with the rest of the conscious community. When I’m not writing or exploring nature, I’m usually making music.

Follow me on Facebook (Wes Annac, https://www.facebook.com/openheartedrebel and Twitter (Wes Annac, https://twitter.com/love_rebellion

If you enjoyed this post and want to support my work, consider a donation by sending funds via PayPal to wesremal@yahoo.com.

Recent articles and videos:

No copyright. Share freely with attribution to Wes Annac and Openhearted Rebel.

Advertisements

2 thoughts on “Why You Should Care About the Meat Industry – Part 1/3”

Share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s