"In a time of universal deceit telling the truth is a revolutionary act." -George Orwell

Posts Tagged ‘Factory Farming’

U.S. Atmospheric Methane Concentrations Are 50% Higher Than Previously Thought

In Uncategorized on November 26, 2013 at 2:43 pm

Oldspeak: “Tick, tick, tick, tick….. in the wake of recent news that there are multiple and one ginormous  methane seeps venting  from the bottom of the oceans off the coast of the U.S. into the atmosphere, of ponds in the Canadian arctic venting significant and previously unknown amounts methane into the atmosphere, and 2 times as much methane venting from the arctic methane time bomb a.k.a. the East Siberian Arctic Shelf that will affect the entire globe venting 20 million tons per year of methane into the atmosphere, this is not good news. This irreversible feedback loop is ACCELERATiNG as a result of human activity.” -OSJ

By Becky Orskin @ Live Science:

Thanks in large part to gas wells and cow farms, the United States is spewing 50 percent more methane, a potent greenhouse gas, than previous estimates have measured, according to a new study.

For the study, published Monday (Nov. 25) in the journal Proceedings of the National Academy of Sciences, researchers from universities and government labs fanned out across the United States in 2007 and 2008 and measured levels of methane gas in the air. Though methane breaks down in the atmosphere after only 10 years, faster than carbon dioxide, it’s about 30 times more effective than carbon dioxide at trapping heat escaping the Earth — the greenhouse effect that leads to global warming.

Total methane emissions in the United States were 1.5 to 1.7 times higher than amounts previously estimated by the Environmental Protection Agency and by the International Emissions Database for Global Atmospheric Research (EDGAR), respectively, the study found.

The difference between the estimates comes from ways the various groups calculate methane emissions, the researchers said in a statement. The U.S. EPA and EDGAR count total emissions from the source, such as each cow and each unit of coal and natural gas sold in the country. The new study tracked actual methane emissions in the air, the scientists said.

“The bottom-up and top-down approaches give us very different answers about the level of methane gas emissions,” lead study author Scot Miller, a graduate student at Harvard, said in the statement. “Most strikingly, our results are higher by a factor of 2.7 over the south-central United States, which we know is a key region for fossil-fuel extraction and refining. It will be important to resolve that discrepancy in order to fully understand the impact of these industries on methane emissions.”

Man-made sources contributed about 60 percent of the methane, and 40 percent of the gas was from natural sources such as wetlands, the study concluded. Nearly 25 percent of the total man-made methane emissions were from Texas, Oklahoma and Kansas. [Greenhouse Gases: The Biggest Emitters (Infographic)]

In California, a related study led by Lawrence Berkeley National Laboratory found the state’s total methane emissions are 1.3 to 1.8 times higher than the California Air Resources Board estimate. Those findings were published Oct. 3 in the Journal of Geophysical Research.

The air samples were collected by aircraft and from instruments stationed on telecommunications towers. The research team is now tracking present-day methane levels to measure changes related to the boom in U.S. oil and gas production.

Becky Oskin
Becky was a science reporter at The Pasadena Star-News. She has freelanced for New Scientist and the American Institute of Physics and interned at Discovery News. She earned a master’s degree in geology from Caltech, a bachelor’s degree from Washington State University, and a graduate certificate in science writing from the University of California, Santa Cruz. To find out what her latest project is, you can follow Becky on

70% Of Ground Beef Contains Ammonia-Soaked “Pink Slime”; USDA Bought 7 Million Pounds For School Lunches

In Uncategorized on March 13, 2012 at 7:30 pm

Oldspeak:“So the stuff that the Ghostbusters struggled to contain is in ground beef, that’s being served to kids in copious amounts, despite the fact that there are no significant cost savings from adding it to meat. Why? Big Agra has so thoroughly corrupted and captured its toothless regulatory agency that the agency is buying demonstrably dangerous food additives that  facilitate Big Agra’s dangerous and toxic industrial scale food production methods.”There can be no keener revelation of a society’s soul than the way in which it treats its children.” -Nelson Mandela

Is Red Meat – Or FAKE Meat – Killing Us?

Safety of Beef Processing Method Is Questioned

By Washington’s Blog:

ABC news notes:

“Pink slime,” a cheap meat filler, is in 70 percent of the ground beef sold at supermarkets and up to 25 percent of each American hamburger patty, by some estimates.

The USDA just bought 7 million pounds of pink slime to add to school lunches (up from 5.5 million pounds in 2009).

Jamie Oliver gave a must-watch demonstration on the subject a year ago:

But at least we know where the real meat part of ground beef comes from … right?

Nope … the World Trade Organization struck down American laws requiring labeling of beef to disclose the country of origin:

But at least beef is being tested for horrible diseases like mad cow disease, right?

Negatory: the government does very little testing … and prohibits private citizens such as ranchers or meat packers from testing it themselves.

What Should We Do?

So what’s the answer?

You could buy a pot roast or another cut of meat and grind it yourself. That way, you’ll be sure there’s nothing but real meat. (Talk to the butcher in your grocery store’s meat department; he’ll help you buy the right cut.)

Or you could buy grass-fed beef. Organic, grass-fed usually contains no pink slime.

And all grass-fed beef – organic or not – has a much lower risk for mad cow than other types of beef.

Why?

Because mad cow disease is most commonly caused by feeding animal products to cows. For example, Wikipedia notes:

A British inquiry into BSE [the scientific abbreviation for mad cow] concluded that the [disease] was caused by cattle, who are normally herbivores, being fed the remains of other cattle in the form of meat and bone meal (MBM), which caused the infectious agent to spread.

If they are fed grass – their natural food – they are much less likely to get sick.

Stores like Trader Joe’s label grass fed, so it is easy to find.

Grass-fed beef also contains more Omega 3s than beef from cows fed corn, meat or other “modern” feeds. See this and this.

Why is this important? Because eating Omega 3 rich foods can increase gray matter in adults and boost neurological development in children. Conversely, low dietary levels of Omega 3s in mothers can reduce their kids’ IQ. (This is not entirely surprising, given that (1) our brains are about 60% fat, and (2) leading nutritionists say that humans evolved to consume alot of Omega 3 fatty acids in the wild game and fish which they ate (more), and that a low Omega 3 diet is a very new trend within the last 100 years or so).

And if you think that asking for organic beef is a counterculture hippy thing, note that Ronald Reagan insisted on organic meat.

Partners In Slime: Feds Keep Buying Ammonia-Treated Ground Beef For School Lunches

By David Knowles:

The U.S. Department of Agriculture’s continued purchase of so-called pink slime for school lunches makes no sense, according to two former microbiologists at the Food Safety Inspection Service.

“I have a 2-year-old son,” microbiologist Gerald Zirnstein told The Daily. “And you better believe I don’t want him eating pink slime when he starts going to school.”

It was Zirnstein who first coined the term “pink slime” after touring a Beef Products Inc. production facility in 2002 as part of an investigation into salmonella contamination in packaged ground beef. In an email to his colleagues shortly after the visit, Zirnstein said he did not “consider the stuff to be ground beef.”

Made by grinding together connective tissue and beef scraps normally destined for dog food and rendering, BPI’s Lean Beef Trimmings are then treated with ammonia hydroxide, a process that kills pathogens such as salmonella and E. coli.

The resulting pinkish substance is later blended into traditional ground beef and hamburger patties.

For retired microbiologist Carl Custer, a 35-year veteran of the Food Safety Inspection Service, the idea of mixing in BPI’s Lean Beef Trimmings into more nutritious, pure ground beef was itself problematic.

“We originally called it soylent pink,” Custer told The Daily. “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”

Custer said he first encountered the product — which gained fame recently as “pink slime” in part due to the efforts of celebrity chef Jamie Oliver — back in the late 1990s. Despite voicing his concerns to other officials at the food inspection service, however, the USDA ruled that Lean Beef Trimmings were safe. “The word in the office was that undersecretary JoAnn Smith pushed it through, and that was that,” Custer said.

Appointed by President George H.W. Bush in 1989, Smith had deep ties with the beef industry, serving as president of both the Florida Cattlemen’s Association and the of the National Cattlemen’s Association.

“Scientists in D.C. were pressured to approve this stuff with minimal safety approval,” Zirnstein said.

A baseline study conducted by Zirstein and Custer classified the trimmings as a “high risk product.” Zirnstein says the food inspection service ignored their findings, and commissioned a separate study to assess the safety of BPI’s meat.

The USDA, which plans to buy 7 million pounds of Lean Beef Trimmings from BPI in the coming months for the national school lunch program, said in a statement that all of its ground beef purchases “meet the highest standard for food safety.” USDA officials also noted that the sole role of the food inspection service is to determine the overall safety of the nation’s food supply, not to make judgments on a product’s relative merits.

But Zirnstein and Custer say that the USDA now finds itself in the odd position of purchasing a product that has recently been dropped by fast-food giants McDonald’s, Burger King and Taco Bell.

“My objection with having it in the schools is that it’s not meat,” Custer said.

In 2005, the USDA limited the amount of ammonia-treated Lean Beef Trimmings in a serving of ground beef to 15 percent, but lax labeling requirements mean that it is virtually impossible as a consumer — and for parents of children at a schools where “pink slime” is a part of lunch — to know whether a given package of ground beef or hamburger patty contains it.

“The USDA-AMS [Agricultural Marketing Service] does allow for the inclusion of BPI Boneless Lean Beef in the ground beef they procure for all their federal food programs and, according to federal labeling requirements, it is not a raw material that is uniquely labeled,” Amy Bell, spokeswoman for the California Department of Education Food Distribution Program, told The Daily in an email. “Accordingly, there is no way to tell from simply looking at a package of finished product if BPI Boneless Lean Beef is in the product mix.”

Last year, the USDA said that 6.5 percent of the beef it purchased for the national school lunch program came from BPI.

In part, it’s the lack of clear labeling that rankles both Zirnstein and Custer.

“It’s more like Jell-O than hamburger, plus it’s treated with ammonia, an additive that is not declared anywhere,” Custer said.

“They’ve taken a processed product, without labeling it, and added it to raw ground beef,” Zirnstein said. “Science is the truth, and pink slime at this point in time is a fraudulent lie.”

Neither BPI, nor Smith, who now serves on the board of directors at Tyson Foods, responded to The Daily’s request for comment on this story.

David.Knowles@thedaily.com

 

 

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