Food and Drink Feed

The REAL reason America's 'Frankenchickens' have to be washed with chlorine

The disturbing prospect of chlorine-washed chickens from the US going on sale in British shops in a post-Brexit trade deal last year sparked an explosive row at the heart of Government.

But beyond the politics lies the story of why American poultry needs such drastic chemical treatment – and of the horrendous conditions at the farms where they are bred and reared.

Now whistleblower farmers have revealed the full horror of the suffering to The Mail on Sunday, including how:

  • Tens of thousands of super-sized 'Frankenstein' birds are crammed in vast warehouses.
  • The chickens, which weigh up to 9lb, often buckle under their weight and must live without natural sunlight.
  • Chickens frequently die before they reach maturity and many are left covered in their own faeces, turning warehouses into vile breeding grounds for disease.

Unlike in the UK and Europe, there are no minimum space requirements for breeding chickens in the US. America also does not have any rules governing lighting levels in the sheds and, crucially, its farms have no maximum allowed level of ammonia, which indicates how much urine and faecal matter is present. This means there is no limit on how much can fester inside the sheds.

There is no legal requirement to wash US chickens in chlorine or other disinfectants, but 97 per cent of its birds are cleaned in this way after slaughter.

Packed in: Chickens at the North Carolina farm run by Craig Watts. He says their flesh would rot due to the conditions


Read more: http://www.dailymail.co.uk/news/article-4742712/Why-chickens-washed-chlorine.html#ixzz4oK4HwazF 


Want local meat? Tell Congress to pass the PRIME Act

NOTE:  Please help small farmers and rancher survive!  This LAW NEEDS TO BE PASSED!

Want local meat? Tell Congress to pass the PRIME Act

https://www.westonaprice.org/ want-local-meat-tell-congress- to-pass-the-prime-act/

 

image from www.lopezclt.orgAs consumer desire for local, grass-fed meat grows, it’s increasingly difficult for farmers to meet the demand due to a shortage of government-inspected slaughterhouses. 

Current federal law bans the sale of meat to consumers unless it has been processed in a USDA-inspected facility or under a state inspection program with the exact same standards as the USDA facilities.  These regulations are designed for the large, industrial-scale processors, and they are too expensive and difficult to meet for most small-scale processors who work with local farmers.

With few slaughterhouses available to small farmers, many have to haul their animals for several hours, resulting in increased expenses, higher prices for consumers, and unnecessary stress on the transported animals.

“Custom” slaughterhouses, for which states can set their own inspection standards, do exist, and many farmers already have much closer access to one of these facilities. But current federal law provides that these facilities may only process meat for the person or persons who owned the animal when the slaughter took place. This means the customer(s) must buy the whole animal while it is still alive – buying a large amount of meat all at one time, without even knowing how much meat they’ll end up with or what their price per pound will be.  This is not feasible for most farmers or consumers!

H.R. 2859/ S.1620, known as the PRIME Act, addresses this problem by repealing the federal ban on the sale of meat from custom slaughterhouses.  The bill allows states to set their own standards for the sale of meat within the state processed at a custom slaughterhouse.

The PRIME Act is a win-win-win: we can increase farmers’ incomes, increase consumer access to locally raised meat, reduce federal regulations on small businesses, cut down on fossil fuel use, and improve animal welfare.

 

Continue reading "Want local meat? Tell Congress to pass the PRIME Act" »


USDA rules that 'pink slime' can officially be called ground beef

Lean Finely Textured Beef, dubbed 'pink slime', has been officially classified as 'ground beef' by the USDA. 

On December 21, 2018, the US Department of Agriculture's Food Safety and Inspection Service reclassified the the controversial pink slime as simply ground beef. 

Pink slime is a food additive made from beef trimmings exposed to ammonia gas that in 2012 was reported to be found in 70 per cent of American burgers. 

When the news of the additive first broke in 2012, McDonald's pledged to stop using it and many campaigned against the substance, which led to a $1.9billion lawsuit against ABC News for reporting about South Dakota-based Beef Products Inc's beef.  

The beef product known as pink slime or lean finely textured beef has been classified as simply ground beef by the USDA 

'After reviewing the Beef Product Inc.'s (BPI) submission of a new product and new production process, FSIS determined that the product meets the regulatory definition of ground beef under the law in 9 CFR 319.15(a) and may be labeled accordingly,' a USDA spokesperson said in a statement to The Takeout.  

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The Myths of the Bible: Vegetarianism is God's Diet

By Bob Barney

The Plain Truth

1Over the years that I have spent studying the words of God, which we find in the Bible, I have come to see many ideas that scholars believe about the Bible that just simply aren't true. The Rapture, for example is one of them. There is not a single reference in the Bible that shows people are raptured before the great tribulation, the Bible is clear that we all rise from the dead when Jesus returns, not one second before. The same mistaken dogma lead most people in believing that we either go to heaven or hell when we die. Not true. We all die; Christian and sinner alike go to the grave UNTIL Christ returns. A subject that everyone universally believes is that there was no death in the garden of Eden. They love the quote 1 Corinthians 15:21 (For since by man came death, by man came also the resurrection of the dead. KJV).

Many Christians believe that all the animals in Eden were vegetarians, and there was no death . Believe it or not,  the meaning of this Bible verse only applies to humans, not animals. Before I go to Bible verses lets examine some flaws in the idea that there was no death of animals in Eden. If rats and mice had no natural enemies, how were their populations controlled. Of misquotes, lice, ticks and fleas? I mean we see well today with man's misguided laws banning hunting in America, we have seen an explosion of the deer population, along with the ticks they carry, many of which cause untold human misery and death. Lyme disease (in 19 forms) is a killer.

You may reply, “God controlled their populations, and they did not bare offspring, more than  two per couple.” Sounds like a Communist Chinese population control scheme destined to fail, but the Bible clearly states that God said to all animals, “Be fruitful and multiply,” and to reproduce “after their own kind,” which gives us a logistical problem. Oops. We understand the words “fruitful” and “multiply.” It means two made Four that made 8 that made 240 and so on! With no death, we have a bunch of rats eating the corn! If there were one of every species of animal in Eden, there would be at least 12-15 million pairs of animals. If each healthy, adult pair had an average of just one offspring per year, there would be at least several billion offspring after just 12 years! And in 50 years, there would be over 30 trillion! And in 1000 years.......... You get the idea. So, did Adam have to fail, in order to bring reproduction to a halt in just a few years? I think not. Even if we factor in war, death, disease, abortion, and accidents, we humans have been able to produce some 6 billion people in less than 6,000 years.

The physiology of humans and animals have not changed since creation. If wolves were to eat Straw, as some believe ( and yes there is a quote that the lion will eat straw) why did God give them teeth to rip into flesh. Also, why are some animals (including humans) have both carnivouous teeth and herbivore molars – thus making them omnivores? Did God plan for Adam to sin, and thus just played a game with the first couple, knowing they had to sin? I think not. The teeth do not lie. The digestion systems of meat eating lions, and grass eating cows are plain. God intended these animals to live a life to match their teeth, their guts and their instincts.

On a side note, one the most people do not realize, Adam and Eve's time in the garden was very short.  We know this because God also commanded that they be "fruitful, and multiply."   I have read some 'scholars' make the claim that Adam and Eve could have been in the garden for years before the fall.  That cannot be true.  God made Eve into a baby factory.  She was probably the most fertile of all women, because she was made perfect, in order to bare children.   Realizing this, we see that the time in the garden could not have been more than 9 months, as she bore her first child after being thrown out of garden!  Some early apocryphal books claim the time spent in the garden was merely a week!  That makes sense to me.  So they may not have consumed meat in that time, although they were permitted to.  

This leads us to the possibly that the death that Adam brought to the world was HUMAN DEATH, not animal death, and that is exactly what Paul meant. This is not new. Catholic Saint Thomas Aquinas disagreed with those who hold that in Paradise animals were all tame and herbivorous and he notes that only human nature changed as a result of human sin and not the nature of animals. Thus there were carnivorous animals on the earth and brought into the Garden of Eden to see what Adam would name them. He writes:

“In the opinion of some, those animals which now are fierce and kill others, would, in that state, have been tame, not only in regard to man, but also in regard to other animals. But this is quite unreasonable. For the nature of animals was not changed by man's sin, as if those whose nature now it is to devour the flesh of others, would then have lived on herbs, as the lion and falcon.b Nor does Bede's gloss on Genesis 1:30, say that trees and herbs were given as food to all animals and birds, but to some. Thus there would have been a natural antipathy between some animals [Summa Theologiae I:96:1 ad 2]. 

Aquinas held that it was not all death that entered the world through man's sin, but human death. In his view, animals could and did kill and eat each other before the Fall. I believe he was right. Note that he spoke in terms of human death and resurrection--of death and resurrection coming to those who are "in Adam" and "in Christ" ("For as in Adam all die, so also in Christ shall all be made alive"). The Christian faith does not envision animals fitting those descriptions.

The Apostle Paul also seems to be speaking of human death entering the world.

The same is true of the parallel passage in Romans: “Therefore as sin came into the world through one man and death through sin, and so death spread to all men because all men sinned” [Rom. 5:12].

 

The Millennium Will Be a Return to Eden:

 

Continue reading "The Myths of the Bible: Vegetarianism is God's Diet" »


Why Sourdough Bread Can Still Be Eaten By Some Gluten-Sensitive People

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—poorly absorbed sugars and fibers found in certain grains, fruits, and vegetables, along with some dairy products and artificial sweeteners. When these carbohydrates—like those found in wheat—are fermented by bacteria, they produce gas and attract water when they pass through the gut, causing the bowel to stretch, says Jane Varney, senior research dietitian at Monash University.

1If you have a normal gut, this stretching and expanding isn’t a problem. But those with IBS sometimes have visceral hypersensitivity, Varney says. Simply put, if you have a sensitive gut, this extra water and gas can cause you more pain than your digestively blessed friend who just ate the same whole wheat sandwich.

What makes sourdough easier to digest?

The wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins found in flour, says Kate Scarlata, a Boston-based dietitian and author of The Low-FODMAP Diet book. When bread is made with fast-rising yeast, the bacteria don’t have time to do any pre-digesting. 

“When you add baker’s yeast, that speeds the process of the rising of the bread, and it doesn’t give the fermenting event enough time to really happen,” Scarlata says. “It should be a 12-hour-plus process for best digestibility.”

The process also breaks down a carbohydrate found in wheat called fructan. “We know from our research that in a large proportion of people it’s the fructans in foods that they’re sensitive to as opposed to the gluten,” Varney says. When you limit foods containing gluten, you also limit exposure to fructans, which will help symptoms in those people.

What are the health benefits of sourdough?

Bacteria are often considered germs or disease agents, says Anne Madden, a researcher with the Sourdough Project at North Carolina State University’s Rob Dunn Lab. But often bacteria ward off other, harmful bacteria and help make some food more nutritious.

“Unlike standard yeast bread, sourdough has a community inside of it,” Madden says.

The process also increases the body’s ability to absorb vitamins and minerals from the bread. As the dough ferments, it produces enzymes that break down phytic acid. Phytic acid can lead to gas production in those with IBS and can inhibit the body’s ability to absorb nutrients, according to Kimbell in her new book The Sourdough School.

Basically, you poop out all the good stuff.

Last, if you’re trying to control your blood sugar, sourdough is a better option than fast-fermented breads. Research shows sourdough has higher levels of resistant starch than other breads, especially when whole grains are used. This means blood sugar levels spike less because it takes the body longer to digest the carbohydrates.

How do you know if it’s real sourdough?   Read the rest here


Whole Foods v vegans: Berkeley store gets restraining order against activists

It's time for someone to hire THE HELL'S ANGELS Motorcycle group to handle these Morons!

A Whole Foods store in Berkeley has filed a restraining order against a group of activists who have staged demonstrations at the store for several years.
A Whole Foods store in Berkeley has filed a restraining order against a group of activists who have staged demonstrations at the store for several years. Photograph: Carlo Allegri/Reuters

For a full week, a big black banner was posted from a sidewalk in Berkeley, California. “OCCUPY WHOLE FOODS”, it declared in large, white block letters.

But the protesters who created it, a group from the animal rights activist organization Direct Action Everywhere (DxE), were not actually able to do much occupying. Just days before a weeklong protest scheduled for late September, in which the activists had planned to call attention to alleged animal welfare violations by suppliers to Whole Foods’ parent company, Amazon, the Berkeley store filed a restraining order.

“We are not allowed to even step foot in the parking lot right now,” said Cassie King, a DxE organizer. “We can’t go inside the store and ask our questions.”    MORE


Americans Are Gobbling Up Fake Meat and Milk Faster Than Ever

(Bloomberg) -- Americans can’t seem to get enough imitation meat and milk these days.

Sales of substitutes to replace all types of animal products are up, and now comprise a $3.7 billion dollar market, according to data from Nielsen released Wednesday. The research was commissioned by The Good Food Institute, which represents the plant-based foods industry.

Americans Are Gobbling Up Fake Meat and Milk Faster Than Ever

For example, imitation meat made from plants increased 23 percent in the year through Aug. 11 to $684 million. Silicon Valley’s Beyond Meat leads the pack with sales up 70 percent. About an eighth of all milk bought in stores isn’t from a cow, but rather from plants. Non-dairy yogurts, cheeses and ice cream are soaring, rising 40 percent and more.

By comparison, retail food sales generally is growing at 2 percent............MORE


Crunch! Your Favorite Foods Contain Bugs, Things That Will Turn Your Stomach

Nestle Crunch in most recent packagingNestle Crunch in most recent packaging (Photo credit: Wikipedia)

LOS ANGELES (CBSLA)   — If you faithfully read food labels you’ve probably come across ingredients you can’t pronounce let alone describe.   CBS2’s Crystal Cruz reports that many of your favorite snacks contain such bizarre things as bug parts and there are other odd additives lurking in your food. 

Instant noodles, soft drinks, frozen entrees  — they’re fast, cheap and easy.

Just know, that many pf your favorite foods are filled with items you would never suspect.And most likely things you wouldn’t knowingly put in your mouth.

Dr. John Swartzberg, of Berkeley’s School of Public Health recently examined a smorgasbord of foods, all containing weird, shocking  ingredients.

We asked mom Juliet and her daughter, Rosie, to play along with the “What is it?” game.

First up, shredded cheese.

It contains powdered cellulose.

“Well, cellulose if a plant product and it made tom a variety of plants, including, of course, wood,” says Swartzberg.

The cellulose keeps your cheese from clumping.  (Raise your hand if you don’t mind clumpy cheese.)

“The more cellulose you put in,” Swartzberg says, “and it’s very cheap to make, the more money you make.”

In some frozen burritos, snacks and pizza, there is a product called L.-Cysteine.

That product you might never have heard of is an amino acid. But it’s not just any amino acid.

“This particular amino acid is made from hair or duck feathers,” Swartzberg says.

It’s used as a dough conditioner to improve the texture. Duck feathers. Blecch.

Then there is Carmine, an ingredient often found in some red juices and yogurts. Carmine is a natural red food dye made by …boiling…cochineal insects. Gulp.

“If they ground them up, it makes a beautiful red dye,” Swartzberg says.

Then we get to granulated sugar. What makes it so sparkly white?

Sitting down?

Some brands use charred animal bones or bone char.

When it comes to alcohol, you might want a glass about now. Or maybe not. In some white wines and some beers makers use a special filtration process called Insinglass.

“It’s made from bladders of bony fish,” Swartberg says.

Lost your appetite yet?   Read More!

 

8 Critical Factors Behind Every Food Crisis

by  | Sep 13, 2017

image from businessconnectworld.com

From the beginning of time, their have been food crises in one form or another. Ancient books such as the Bible have records of various famines devastating portions of the world.

And while it’s easy to attribute these crises to a single cause, such as war or drought, the causes are usually much deeper and much more complex.

Nelson Mandela said, “Overcoming poverty is not an act of charity, it is an act of justice.”

In order for us to achieve the kind of justice envisioned by Mandela, it’s essential that we first understand the underlying causes of food crises. Only after we have understood can we then begin creating meaningful solutions.

With that in mind, here are 8 primary factors behind almost every global food crisis. While not all 8 of these will be present at a time, you will almost always find several of these at work.

Factor #1 – Poverty   READ THE REST HERE


STUDY: SEA SALT AROUND THE WORLD CONTAMINATED BY PLASTIC

Looks like maybe time to use only Himalayan Salt......

image from cdn.culturesforhealth.comSea salt around the world has been contaminated by plastic pollution, adding to experts’ fears that microplastics are becoming ubiquitous in the environment and finding their way into the food chain via the salt in our diets.

Following this week’s revelations in the Guardian about levels of plastic contamination in tap water, new studies have shown that tiny particles have been found in sea salt in the UK, France and Spain, as well as China and now the US.

Researchers believe the majority of the contamination comes from microfibres and single-use plastics such as water bottles, items that comprise the majority of plastic waste. Up to 12.7m tonnes of plastic enters the world’s oceans every year, equivalent to dumping one garbage truck of plastic per minute into the world’s oceans, according to the United Nations.

Read more


Water additive reduces pathogens in fruit, vegetables

image from ei.marketwatch.com A antimicrobial water additive has become the first of its kind to receive registration under the Environmental Protection Agency rules, according to the manufacturer. Ecolab Inc. says that their product, introduced in 2013 is a game changer in food borne illnesses. It comes in the form of a chemical wash that kills 99.9 percent of E. coli, listeria, and salmonella on cut or whole veggies and fruits. 

The product is tasteless, odorless, safe for humans and believed to be the first in the industry to win approval from both the U.S. Food and Drug Administration and the Environmental Protection Agency. Armed with this backing, officials hope to stamp out many of the food-borne illnesses that plagued Minnesota and the nation in recent years.  Maybe Chiptole, a restaurant chain plagued with outbreaks of illnesses should look into the product. In our research, it appears that the company has applied for "Organic" certification, but it doesn't seem to have it.

One ounce of the chemical can be added to 10 gallons of water to clean 200 pounds (or one day's supply) of a restaurant's fresh fruits and vegetables, said officials from Ecolab, which makes sanitizing, cleaning chemicals and water treatment products for restaurants, hotels, schools, hospitals, and other institutions. Major clients include Marriott, Hyatt, McDonald's and Burger King. Wikipedia claims that the ingredient used, Sodium dodecylbenzenesulfonates is an organic compound  with the formula C12H25C6H4SO3Na. They are colourless salts with useful properties as surfactants. They are usually produced as a mixture of related sulfonates. They are major components of laundry detergent.[2]

It took Ecolab four years to develop its new Antimicrobial Fruit and Vegetable Treatment, called simply AFVT. Eight national restaurant chains and two local restaurants tested AFVT in establishments around the state and country.   Major clients include Hyatt, Marriott, McDonald's and Burger King.

One ounce of the chemical can be added to 10 gallons of water to clean 200 pounds of a restaurant's fresh fruits and vegetables, said officials from Ecolab.  

If the food wash is adopted by other restaurants and food instiutions,  it will replace the standard practice of simply washing vegetables bleach, bromides, sulfates, or in many cases just plain water!

 


From giant GM salmon to beef: What animals looked like BEFORE we began breeding them for food

Records suggest that humans began raising animals about 10,000 years ago - and they looked very different from the animals we eat today.

Intensive breeding has left cows, sheep, chickens and other domesticated animals transformed into 'superbreeds' buffed up to produce more meat, and grow far more quickly.  

In the 19th century, evolutionary biologist Charles Darwin noted that breeding led to 'striking differences between farm animals and plants and their wild counterparts'.

Although this observation helped layout the foundation for Darwin's theory of evolution, it was also theorized about the future of the meat we would put on our plates.

 
Records suggest that early humans went from gathering their food to hunting it about 2 million years ago and began raising animals about 10,000 years ago. But after years of breeding, cows, sheep, chickens and other domesticated animals have transformed into creatures far different from what our ancestors ate

Continue reading "From giant GM salmon to beef: What animals looked like BEFORE we began breeding them for food" »


The USDA “Invasive Species” Sham

Debbie Coffey
The PPJ Gazette

The U.S. Department of Agriculture (USDA) is the center of one of government’s biggest shams.

As a member of the National Invasive Species Council, the USDA has a mandate to   “not authorize, fund, or carry out actions that it believes are likely to cause or promote the introduction or spread of invasive species in the United States or elsewhere.”

Your taxpayer dollars are paying for the eradication of invasive species like stink bugs and salt cedar.
Meanwhile, more of your tax dollars are funding the vast promotion of the ultimate invasive species: genetically engineered plants and cloned animals.  This includes USDA’s National Institute of Food and Agriculture (NIFA) which was formerly CSREES, Agricultural Research Service (ARS), Agricultural Marketing Service (AMS), Economic Research Service (ERS), Food Safety and Inspection Service (FSIS) and Foreign Agricultural Service (FAS).
Invasive species are any species not native to an ecosystem, and with an intentional or unintentional release, are likely to cause, or does cause, economic or environmental harm, or harm to human health.

Consider this when you see what the USDA has allowed to be field tested in the U.S.:
  • Human genes in barley, corn, tobacco, rice, and sugarcane
  • Mouse genes in corn, along with human genes
  • Simian immunodeficiency virus (SIV) and Hepatitis B genes in corn
  • Rat genes in soybeans
  • Fruit fly genes in potatoes
  • Pig genes in corn
  • Cow genes in tobacco
  • Jellyfish genes in corn and rice

What else?

Ron Paul vs. FDA's Raw Milk Police

FDA Says: Drinking This Natural Food is a Crime

Dr. Mercola

On May 16th, Representative Ron Paul asked,
"If we are not even free anymore to decide something as basic as what we wish to eat or drink, how much freedom do we really have left?"
Paul was talking about the FDA ban on the interstate sale of raw milk for human consumption — milk that has not been pasteurized. The ban began in 1987, but the FDA didn't really begin enforcing it seriously until 2006 -- when the government began sting operations and armed raids of dairy farmers and their willing customers.

Government Data Proves Raw Milk Safe

A bottle of green-top (raw, unpasturised) milk...A bottle of green-top (raw, unpasturised) milk, showing the required health label: "this milk has not been heat-treated and may contain organisms harmful to health". (Photo credit: Wikipedia)

Raw Milk Risk Extremely Small Compared to Risk of Other Foods

 

WASHINGTON, DC June 22, 2011:  Data gleaned from U.S. government websites and government-sanctioned reports on foodborne illnesses show that the risk of contracting foodborne illness by consuming raw milk is much smaller than the risk of becoming ill from other foods, according to research by Dr. Ted Beals, MD, appearing in the Summer, 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.

“At last we have access to the numbers we need to determine the risk of consuming raw milk on a per-person basis,” says Sally Fallon Morell, president of the Weston A. Price Foundation, a non-profit nutrition education foundation that provides information on the health benefits of raw, whole milk from pastured cows.

More>>>>>>>>>


FDA against Vaccinations? When it comes to Chickens the answer is yes....

Forward from TPT:  Most in the natural foods world assume that the FDA and the Feds in general are always pro-vaccination (because, as the theory holds out, big pharma has the government under wraps through bribery), but this article blows a hole in that theory. A case where Europe vaccinates against salmonella, and the US does not!  Just an FYI from The Plain Truth....

Should You Refrigerate Your Eggs? Here’s the Final Answer

Kristina Bravo is Assistant Editor at TakePart.

image from www.takepart.comWalk into a British supermarket, and you may be surprised, even horrified, by what you’ll see: cartons of eggs sitting next to canned meats and baked beans—at room temperature. Europeans don’t refrigerate their eggs, but Americans need to. Why? In a word: salmonella.

Because of the way the nation’s factory farms produce and distribute eggs, American consumers must take additional measures to prevent contamination from salmonella—that sneaky little pathogen that causes 1.2 million illnesses in the U.S. each year.  

When it comes to minimizing salmonella infections, American producers focus on the eggshells, which could get sullied with organic matter, such as chicken feces. The USDA requires producers to rinse, dry, and mist the eggs with chlorine before sending them to market.

Europeans, on the other hand, focus on inhibiting salmonella infections in the hens themselves. In the United Kingdom, farmers began vaccinating their hens against the bacteria in 1998 so that no salmonella gets transferred from chicken to egg. How about feces on shells? Farmers depend on the eggs’ natural, thin coating to stop bacteria from seeping in. (This protective layer goes out the window when American eggs go through the rinsing process.)

England and Wales recorded 14,771 cases of a salmonella strain in 1997 before farmers started vaccinating their hens. The number dropped to 581 in 2009.

“We have pretty much eliminated salmonella as a human problem in the U.K.,” the British Egg Information Service’s director, Amanda Cryer, told The New York Times.

Read the Rest of the Story HERE


Effect of Storage Conditions on the Quality Attributes of Shell (Table) Eggs

This is a scientific study on the effects of storage of eggs and quality and nutrition.  In short, under 2 weeks, out of refridge and kept under 75 degrees in pantry is just fine. Oiled eggs, stay nutritious the longest, the icebox comes in second.  In our opinion, the best freshest eggs are those used within 1-4 days of laying-- Own your own hens, in other words. 

authors:

 

 

 

ABSTRACT

image from www.scielo.brIn tropical countries like Nigeria, egg preservation is a serious problem. The common practice is to store under ambient condition due to lack of refrigeration facilities and erratic power supply. Four crates of fresh table eggs were bought from the University of Agriculture, Makurdi farm and preliminary investigations of egg weights, Haugh unit, pH and yolk index were carried out before storage and found to be within standard. Thirty eggs were stored under ambient condition with and without application of oil respectively. The other group of thirty eggs was refrigerated. The initial weights were in the range of 60 – 69 g which reduced drastically. All other quality indices like the Haugh unit, the yolk index and pH declined drastically within the four weeks of the storage especially those that were stored under the ambient conditions. Those stored under refrigeration and those that were oiled and stored under ambient conditions (32 + 2 °C) maintained high quality standards in all the quality indices evaluated. The microbiological result also showed higher bacteria, yeast and mould count on those stored under ambient condition with the initial count of 5.0 × 103 at first week and 2.8 × 107 at the fourth week while the oiled and refrigerated eggs had values of 5.0 × 103 at week zero and 7.2 × 104 at week four of storage respectively. It is suggested that application of oil on eggs before storage can be practised to ensure retention of good quality eggs especially in the tropics and most developing nations of the world.

Introduction

image from www.scielo.brEggs are laid by females of many different species, including birds, reptiles, amphibians and fish but the most often consumed by humans is the chicken (Table) egg (Wikipedia, 2012). Chicken eggs provide a well balanced source of nutrients for man of all ages. Chicken egg, whole and hard-boiled, contains 12.6 g/100 g protein, 10.6 g/100 g fat, 1.12 g/ 100 g carbohydrate and 647KJ (155Kcal)/100 g energy. Due to the protein content, the United States Department of Agriculture (USDA) categorised eggs as meats within the Food Guide Pyramid (Howe et al., 2004). Eggs are declared as A (Jumbo) quality must have at least 72 Haugh Units, eggs of B (Extra large) quality must have more than 60 Haugh Units and eggs with Haugh Units lower than 30 are not for consumption as a shell egg (Faris et al., 2011). Chicken eggs consist of a protective egg shell, albumen (egg white) and vitellus (egg yolk) contained within various thin membranes. Egg shells act as hermetic seals that guard against bacteria invasion (Wikipedia, 2012) and the shell membranes function to retain the fluid of the albumen and also to resist bacterial invasion (Hassan and Aylin, 2009). A young hen produces eggs with thicker shells and longer pores than older hens. The egg shell colour is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed (USDA, 2011).

image from www.scielo.brAll foods have a limited shelf life which will vary depending on the food and storage conditions. Eggs are very perishable food products. Careful preservation of edible eggs is extremely important as improperly handled eggs may contain elevated levels of Salmonella bacteria that can cause severe food poisoning, hence the USDA recommends refrigerating eggs in order to prevent the growth of Salmonella (Wikipedia, 2012). The application of coatings on eggs, on the other hand, can be justified since they maintain the functional properties of food by decreasing moisture loss and gas transport (oxygen and carbon dioxide), hence the application of coating on eggs reduces weight loss and maintains internal measurement such as albumen and yolk (Nadia et al., 2012). Though oiling of eggs is very effective in slowing down reduction in albumen and yolk quality, it does not replace the need for cool storage (Faris et al., 2011). The internal quality of eggs starts to decline as soon as laid by hens (Roxana and Usturoi, 2012). The major difference between freshly laid eggs and stored eggs are albumen pH and albumen quality (Albumen height) (Nadia et al., 2012). Albumen quality, a standard measure of egg quality, is influenced by genetic and environmental factors such as temperature, time and humidity of storage (Roxana and Usturol, 2012).

 

Egg handling and storage practices have a significant impact on the quality of eggs reaching consumers.  Read the rest 

 



 


How to Store Fresh Eggs

An old article - BUT USEFUL!

By the MOTHER EARTH NEWS editors 

November/December 1977

Each set of 360 eggs was then further divided into 10 separate batches of three dozen each: [1] a control group that was left sitting out at room temperature, [2] a batch that was kept under "controlled refrigeration" . . . that is, 36 eggs which were put into an airtight container and stored at a constant 35 degrees degrees Fahrenheit to 40 degrees Fahrenheit, [3] a group that was completely covered by a solution of 9 parts water and 1 part sodium silicate, also known as "waterglass", [4] a group that was submerged in a 16 parts water/2 parts lime/1 part salt solution, [5] a batch that was packed in lard, [6] a group that was merely coated with lard, [7] three dozen that were coated with vaseline, [8] 36 eggs that were packed in dry sand, [9] three dozen that were packed in wet sand, and [10] 36 eggs that were packed in dry sawdust. Except for the refrigerated batch, all the groups of eggs were stored at a room temperature which varied from 65 degrees Fahrenheit to 70 degrees Fahrenheit.

Testing Egg Freshness Once a Month

Our experiment was set up on February 4, 1977 and was designed to run for a full year of regular monthly "look, sniff, taste, and texture" tests. It very quickly became apparent, however, that some of the "preservation" methods we were trying were worse than no attempts at preservation at all. The eggs (both fertile and unfertile) buried in both the wet sand and sawdust looked bad, smelled bad, had lost their taste, and had runny textures just one month after being "preserved". Even the control groups — eggs which were just allowed to lay out at room temperature with nothing done to them — were better than that. Conclusion after only four weeks: Trying to store eggs in either wet sand or dry sawdust is counterproductive. Forget it. Anything else — even nothing at all works better.

Surprisingly enough, the control eggs — although slightly mushy and musty — were still edible a full eight weeks after our tests began. Except for one El Stinko water glassed egg (which must have had an unnoticed crack in its shell at the beginning of the experiment), however, the other seven batches still in the running were all much better. Which meant that the "preservation" methods they represented really were preserving the hen fruit to one extent or another.

Believe it or not, our controls (both fertile and unfertile) were hanging in there yet after another full four weeks had passed. If we'd had our druthers, understand, we'd have eaten something else . . . but, under survival conditions, we could have lived on the completely unprotected 90-day-old eggs if we'd have had to. Some of the other groups, on the other hand, were becoming a little disappointing. Most of them (even the refrigerated ones) had more or less runny whites, one of the refrigerated store-boughts smelled bad, all the vaseline-coated eggs were marginal, one of the fertilized eggs packed in dry sand had a bad sulphur taste, and a store-bought kept in water glass was very definitely bad.

 


EXCLUSIVE: Whole Foods chain faces city probe after investigators found ‘worst case of overcharges’

Rip-off on aisle four.

The city has launched a probe of Whole Foods Markets after investigators nabbed the upscale food purveyor for routinely overcharging customers on groceries during dozens of inspections dating back to at least 2010, the Daily News has learned.

The most recent spate of violations came during a sting operation the Department of Consumer Affairs conducted in the fall that specifically checked the accuracy of the weight marked on pre-packaged products.

Inspectors weighed 80 different types of items at Whole Foods’ eight locations in the city that were open at the time. They found every label was inaccurate, with many overcharging consumers, agency spokeswoman Abby Lootens told The News.

Whole Foods spokesman Michael Sinatra said the Texas-based chain "never intentionally used deceptive practices to incorrectly charge customers."

Sinatra said Whole Foods disagrees with the city's findings and is "vigorously defending" itself against the allegations. Sinatra also noted that the store always refunds any items found to have been incorrectly priced.  MORE


Maryland General Assembly Warms up to Raw Milk

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High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming

Chobani Greek YogurtChobani Greek Yogurt (Photo credit: Janellie)

America's food companies are masters of technology. They massage tastes and textures to tickle our palates. They find ways to imitate expensive foods with cheaper ingredients.

And sometimes, that technological genius leads to controversy.

A case in point: Greek yogurt, one of the trendiest foods in the country right now — "the Jeremy Lin of food products," says the Los Angeles Times. Some yogurt companies are climbing onboard the Greek yogurt bandwagon with new ways to achieve that characteristically thick Greek yogurt texture. And traditional makers of Greek yogurt don't like it one bit.

 

Among the critics is Hamdi Ulukaya, founder of the company Chobani and perhaps the country's No. 1 cheerleader for Greek yogurt.

Continue reading "High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming" »


GIVE US THIS DAY OUR DAILY BREAD

English: Wheat harvest on the Palouse, Idaho, USAEnglish: Wheat harvest on the Palouse, Idaho, USA (Photo credit: Wikipedia)

Here on our 20-acre homestead in north Idaho, we are continuously engaging in projects involving self-sufficiency and food independence. In this we’re not alone. There are expert gardeners all across America who produce most or all of their own fruits and vegetables. But very few have raised that most elemental and taken-for-granted grain in our diet, wheat.

North Idaho is wheat country. In August it’s a common sight to see massive combines rumbling across vast fields, chewing up wheat and spitting out chaff. Every identical strand is cut, every precious grain is captured. Nothing is wasted.

In contrast, the harvesting process for our plot was wildly inefficient, further handicapped by our ignorance. Scything is not perfect, and lots of stuff got missed. We harvested just a bit too late in the wheat’s maturity cycle, so some of the brittle wheat heads fell to the ground. We raked the entire field and bundled the wheat stalks into crude sheaves, but we missed a lot. (We also learned why gleaning the fallen seed heads was such an important part of the biblical economy.)

Harvesting this half-acre parcel took three days of hard work. One day was spent scything and beginning to rake. The next two days were spent raking and bundling the wheat into sheaves. Last of all we gathered the sheaves and put them away where the mice and chipmunks couldn’t get to them. Then finally, at last, we could rest our aching muscles and be thankful it was done. (See our photo essayhere..)

“Why don’t we just buy lots and lots of flour and store it?” grumped our older daughter, unable to appreciate the finer points of wheat production after fours hours of raking.

“What if we can’t buy flour?” I replied. And that sums up the philosophy behind our wheat-growing experiment. We no longer feel secure in being totally dependent on someone else for our food.

In my opinion, there are not enough people in this nation engaged in growing food. More>>>>>>>>>>

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7 Recent Victories for Raw Milk Freedom Advocates

Let's have a toast to raw milk
Heather Callaghan
Activist Post

Things can seem really grim in the world of food freedom when farmers and food club members are jailed and squashed for providing fresh milk, while the media continues to spread outright lies about its consumption.

Just when it appears that the force, bans, food destruction, jail time, and deception are too much to handle – the people parry and thrust! In this dark cloud of oppression against health freedom and self-sufficiency, there are indeed some overlooked silver linings. For every bout of extreme force, there is a doubly powerful backlash.

Increasing Rallies To Defend Small Milk Farmers

There have been a handful of impressive rallies to defend raided small farms in the last year including the most recent one supporting Vernon Hershberger. Around 300 people showed up at his Wisconsin court hearing and were jam packed into the courtroom and basement during proceedings.

He refused to have a hearing without his own camera rolling and would not accept offers for settlement, i.e. reduced punishment for accepting guilt for four misdemeanors. The pressure from the crowd, his gentle constancy, and his recordings may have led the judge to rethink the call of prosecutors to punish him for violating bail terms. His trial date has been pushed to September.


Shocking: The FDA Says You Have No Right To Freedom Of Food

You thought you had the right to choose what you eat? The FDA says you don't. They claim that there is no fundamental right to choose your food or freedom to contract for it. Responding to a Farm-to-Consumer Legal Defense Fund lawsuit, the FDA clearly states that you do not have the right to freedom of choice in your diet.

Farm-to-Consumer Legal Defense Fund (FTCLDF) Lawsuit Against the Food and Drug Administration (FDA)

The FTCLDF is a 501(c)(4) organization, which means that it exists to promote the social welfare of its members and community. They define their reason for being in one sentence:

Sustainable farming and direct farm-to-consumer transactions further the common good and general welfare of all Americans.

Their Mission Statement says, in whole:

The Farm-to-Consumer Legal Defense Fund is a 501 (c) (4) non-profit organization made up of farmers and consumers joining together and pooling resources to:
  • Protect the constitutional right of the nation’s family farms to provide processed and unprocessed farm foods directly to consumers through any legal means.
  • Protect the constitutional right of consumers to obtain unprocessed and processed farm foods directly from family farms.
  • Protect the nation’s family farms from harassment by federal, state, and local government interference with food production and on-farm food processing.

On behalf of its members and for all family farms in the US, the FTCLDF filed a lawsuit against the FDA, claiming "that the federal regulations (21 CFR 1240.61 and 21 CFR 131.110) banning raw milk for human consumption in interstate commerce are unconstitutional and outside of FDA's statutory authority as applied to FTCLDF's members and the named individual plaintiffs in the suit."

The FDA responded by claiming a number of things, including the absurd idea that the FTCLDF has no standing to file the case! That is, they're claiming that the organization that represents the people who have been harmed by the FDA's actions does not actually represent them. They claim that no harm has been shown, in spite of the fact that the FDA's actions have prevented farmers from producing and selling raw milk and their customers have lost the ability to obtain it.

The FDA's Response and Claims      MORE>>>>>>>>>>>>>>