Arm Yourself with Knowledge: Learn How to Spot Processed Junk-Meat

Fast forward to the present, some of the largest food corporations have taken the “soul” out of creating something out of nothing — grinding, pressing, pressurizing, or scraping off the leftover flesh of our most popular domesticated animals, pigs, cows, and chickens. After all the high quality cuts have been removed from the bones, slaughter houses figured, “why not sell the scraps and hire a marketing team to give bologna a ‘first name,’ no one will ever no the difference.”

The process seems practical and frugal, but what’s hidden behind the curtain is a process that hopefully makes everyone cringe. Not long ago, a picture surfaced of the pink slop that fast-food restaurants turn into hamburger meat. Well according to Natural News, this process, which is called “mechanical separating,” is more widespread than once thought.

Natural News describes the process in an in-depth, ghastly manner:

This type of meat is collected from animal carcasses after all the prime cuts of muscle have been removed … The meat comes off in a reddish slurry, which is then mixed into low-grade meat products such as hot dogs and lunchmeat in order to bulk them up.

This process undoubtedly makes stomachs turn and hospitals packed with gastro-intestinal issues. When you look at your favorite processed meat package’s ingredients, you’re more than likely see the words mechanically recovered meat, mechanically reclaimed meat and mechanically deboned meat.

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