Lean finely textured beef, also known as "pink slime," has made headlines around the world. From Jamie Oliver's YouTube video to stories from ABC News, you've probably heard all sides of the story by now. Many grocery stores have stopped selling ground beef that also contains lean finely textured beef. And schools can opt-out of receiving it, too.
Best Food Facts reader Nora had a couple questions about antibiotics and probiotics in food animals. We contacted Dr. Paul Ebner and Dr. Stuart Price to answer her questions.
When asked whether there is a correlation between the size of a farm and whether it sustainably produces food, food experts say it all comes down to management.
Recent news reports have claimed ground beef is treated with ammonia and other chemicals. With many people wondering if their beef is safe, we spoke to Dr. James Dickson, Iowa State University, about this “pink slime” and its implications.
“Pink slime.” It’s everywhere, being talked about by everyone – from this mom blogger who is also a meat scientist, and this news report from an Albany, N.Y. TV station, to this food editor’s taste test and this science journal’s take on the matter. We’re curious about what you think! Vote in our poll below or tell us how you feel about lean finely textured beef/”pink slime” in your own words in our comments section.
When we asked Dr. Melinda Sothern about new studies linking fatty foods to brain damage, she indicated there is a lot of truth to these studies. She said adults and children alike should be aware of what this means, and provided best practices (beyond avoiding fatty foods) to avoid unwanted changes to the brain.
We received this inquiry from Best Food Facts reader Kathleen:
“Can anything be done on how we raise our chickens? The breasts are huge. Way too big. Then they put some solution in them which leaks out white goo while they’re cooking. On top, they have no taste. We can’t afford to buy Bell and Evens. There’s got to be a better way.”