Currently viewing the category: "American Meat Institute"

It’s a Mistake, Spammit!

By On · Add Comment · In American Journal of Clinical Nutrition, American Meat Institute, canned foods, diabetes, Native Americans, processed foods, spam

spam-spam-spamYou’ve heard me say: eat at home. You’ve also heard me say: avoid canned, frozen and processed foods. And surely you’ve heard me say to shop on the outer edges of the supermarket, and avoid the aisles. Well here’s a study illustrating exactly why I preach what I do: Native Americans who regularly ate “spam” developed diabetes two times more than those who ate little or none.

The study published in the American Journal of Clinical Nutrition looked at 2,000 Native Americans from Arizona, Oklahoma and North and South Dakota to determine why this group had such a high rate of contracting diabetes. According to researchers, nearly half of all Native Americans develop diabetes by age 55.

Interestingly, spam (generic term for canned meat) seems to be a staple among many in this group. Because many Native Americans live in rural communities, they seek out food that has a long shelf life. Spam is actually subsidized by the government (I can’t make this stuff up).

The study group, whose average age was 35, was all diabetes-free at the beginning of the study. After the five years, researchers followed up and found that 243 of the people had developed diabetes; and they noticed that those who ate the most spam had the highest rate of developing the disease.

Although Spam is a brand-name commercial product, spam is any canned, processed meat. Canned meat is available freely to many Native Americans on reservations as part of the U.S. Department of Agriculture’s food assistance program.

The lead author of the study, Amanda Fretts, said that unprocessed meats did not have the same type of connection to diabetes–that is, people were equally likely to develop diabetes regardless of how much fresh hamburger or cuts of pork or beef they ate.

Despite the data, a causational link between processed meats and diabetes cannot be made. The researchers admit they have no explanation as to why processed meats should cause diabetes. Although spam is higher in sodium, there is no known connection there.

The American Meat Institute, which represents companies that process meat, are sure there’s been some sort of mistake. They have responded to these study results claiming that “processed meats are a safe and nutritious part of a balanced diet.”

Well, I’ll leave it to you to decide–did researchers flub these results and see something that wasn’t really there, or does processed food have effects on physiology that we don’t fully understand? Hmmm…tough call.

Almost 100% Pure Meat

By On · Add Comment · In added solutions, American Meat Institute, chicken, enhanced meat, food labeling, genetically modified, meat, National Chicken Council, natural, U.S. Department of Agriculture (USDA)

Well it’s about time.  The government is finally putting its foot down and proposing that food companies be required to label meat products appropriately.  That is, any meat having added ingredients–like chicken broth, teriaki sauce, salt or water–should say exactly what it contains.  As you might expect, the proposed plan has meat industry execs fuming.

Most consumers are unaware of these practices and assume that all meat is just that–all meat.  But according to the USDA, about one-third of poultry, 15% of beef and 90% of pork may have added ingredients, which comes out to about 40% of all raw, whole cuts of meat.  The rule will not apply to ground beef, which will be allowed (and does) have added ingredients.

As it stands now, meat is only labeled as “enhanced” or that it contains “added solutions,” which the government rightly believes might be misleading, or not understandable, to the average consumer.  Some of the labeling is also likely not visible.  If the rules are finalized, the label would now have to be part of the product title. An example of the new labels would be “chicken breast–40% added solution of water and teriyaki sauce,” according to USDA.

A National Chicken Council spokesperson says that the industry is now split as some chicken contains added ingredients, while others don’t.  For those that do add ingredients to poultry, the level of additives is generally 15-18% of the piece of meat.

Red meat producers initially objected to the proposed rules.  The American Meat Institute called it “wasteful” and “unnecessary” and said it would cause prices to go up for consumers.  But consumer groups have been lobbying for years to have the truth in labeling rule enacted, as they say some additives are unhealthy.

I’m sure that some of the additives used to ‘beef’ up meats is harmless, but why shouldn’t the buying public know exactly what they are purchasing?  If you are going to buy food, don’t you want to know exactly what’s in it?  I do.  Let me make the decision as to what I want to put in my body.  Further, if I’m paying for a food item by the pound, why do I want to pay more for added water?  Duh!

I like this rule, and I hope it passes.  I pointed out the same in my book, The Six Keys to Optimal Health, regarding the “cage free” label, and I haven’t been shy about my thoughts on the use of the term “natural” used on other food items.  Yes, buyer beware, but also make food companies disclose everything on a label including whether something is genetically modified.  I do not belong to the camp that wants to do away with these foods entirely, as I beleive they serve a purpose, but it should be our choice as to whether we want to buy them or not.

Half Staph: Bacteria Found on Supermarket Meat

By On · Add Comment · In American Meat Institute, Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA), Methicillin-resistant staph aureus (MRSA), Translational Genomics Research Institute

Hold on to your hats, peeps, but your butcher might be a chronic nose picker.  What?!?!  Yah man, diggin’ for diamonds…a snotter.  That’s because a new report says that half the meat and poultry sold in supermarkets may be tainted with the staph germ.

The Translational Genomics Research Institute in Arizona found that more than half of 136 samples of beef, chicken, pork and turkey purchased from grocery stores in Chicago, Los Angeles, Washington, D.C., Flagstaff, Ariz. and Fort Lauderdale, Fla. contained Staphylococcus aureus, a bacteria that can make people sick.  Even worse is that some meats were found to contain a dangerous antibiotic resistant strain, methicillin-resistant staph aureus (MRSA).  If ingested it could kill ya!  The study is being published in the journal Clinical infectious Diseases.

© Dennis Kunkel Microscopy, Inc.

© Dennis Kunkel Microscopy, Inc.

Staph germs are commonly found on the skin and in the noses of up to 25% of healthy people. The bacteria can be spread in many settings, including the packing plant or in the kitchen.  Although the bugs are killed during the cooking process, and can be thwarted with good ‘ol fashioned hand-washing, it still kind of grosses me out…how ’bout you?

The Centers for Disease Control and Prevention estimates that staph accounts for roughly 240,000 cases of food poisoning a year.  The researchers found MRSA in three of the 136 samples.  Food and Drug Administration (FDA) officials say meat does not seem to be a significant route for MRSA transmission, but health officials continue to watch and study the issue.  Scuse me while I puke.

The government doesn’t routinely check retail meat and poultry for staph bacteria; however, a two fairly recent studies showed their might be reason for concern.  One FDA pilot study in the Washington area looked at more than 1,100 meat and poultry samples and found staph in 280 of them.

The other, a study out of Louisiana State University, looked at 120 meat samples and found staph in almost half of pork chops and 20% of beef steak samples. That study, published in 2009, calculated the superbug MRSA was in about 5% of pork samples and 3% of beef.  Is nothing safe?

OK, so well now I’m grossed out.  I’m certain that we should be relatively safe…but the rotating wheel of MRSA roulette–no matter how small the risk–is of concern to me.  Stay away from the roast, Grandpa…you’re vegan now.

The only way to really sum up this story is to note that the American Meat Institute says the study is misleading.  Of course it is….but check your butcher’s nose anyway?

Copyright © 2013 Dr. Nick Campos - All Rights Reserved.