1. Drug-tainted pork on the menu

    The feds are ticked off at nations around the world that refuse to buy U.S. pork -- but if you knew what was really in "the other white meat," you wouldn't go near it either.

    Up to 80 percent of U.S. pigs are given a drug called ractopamine hydrochloride, a beta antagonist that mimics stress hormones, to help make them up to 10 percent meatier.

    It even works, too -- when it doesn't kill them first. This drug is the number two cause of death on factory farms, second only to the slaughterhouse blade itself.

    Since 1999, at least 218,000 pigs have been killed by the drug... that we know of. The factories count themselves lucky if they can catch the sick pigs before they actually die--even if it means dragging pigs that are so sick they can't even walk into the slaughterhouse.

    And before you go thinking, "poor pigs," think about what this means for YOU! Not only are you unknowingly eating the meat of sick and dying animals, you're also eating traces of the drug that nearly killed them.

    The feds say not to worry, a little ractopamine won't cripple you the way it does the pigs. But what do they know? It's not like there are actual studies proving it's safe. And even though the company that makes the drug did include one whole human study in its safety assessment, it involved just six people, and one of them suffered such severe heart symptoms he had to withdraw!

    And we expect to sell this junk to other nations? It's a crime we're feeding it to ourselves! Any country that refuses U.S. pork isn't being difficult or even anti-American. They're being SMART.

    You don't have to give up chops and ribs if you want to be smart yourself -- just make sure your pork is organic.

  2. Water for the price of steak

    Why you never get what you pay for in the supermarket

    How crazy is it that we actually need a new regulation to stop people from selling salt water and calling it steak?

    Pull this stunt in any other industry -- try selling a tire made in part of cardboard -- and they'll lock you up.

    But the normal rules don't apply in the meat industry -- heck, the meat industry gets to write its own rules -- so most consumers don't know that 90 percent of all pork, 30 percent of chicken and 15 percent of beef are plumped up with brine.

    That's just salt water, and the industry claims it's there to replace moisture lost during cooking.

    But the real reason supermarket meat is pumped full of saltwater is to pump money out of your wallet. Since up to 40 percent of your "meat" can be brine, $10 in chicken is really $6 in chicken and $4 in salt water.

    It should be illegal, but it's not. As long as "solution added" or a similar term is on the label, it's all OK under the current rules -- even if the phrase is hidden somewhere in the fine print.

    That's why you've probably never heard of this until now.

    Under the proposed new rule, the added water content would have be right up front: "chicken breast -- 40% added solution" or something along those lines, right on the main label.

    Of course, even if that rule makes it onto the books -- and with meat industry money at work here, who knows if it ever will -- you'll be buying salt water steaks for years to come. The USDA says the earliest any change could take place would be 2014.

    But honestly, if you're still buying your meat from the supermarket, you'll never get what you pay for anyway.

    Supermarket meat comes from factory farms -- festering stinkholes of filth and disease.

    The brine might be the best thing in that meat, because other studies have found everything from antibiotics and other drugs to toxic heavy metals in store-bought beef. (Read more about them here.)

    Buy your meat right from the farm, or at least a butcher who specializes in quality organic meats. You'll pay a lot more for it... but at least you'll get real meat for your money -- not salty water.

  3. Bacon and Eggs-asperation in the UK…

    Researchers from the Leeds University used a high-tech computer and over 50 volunteers in evaluating and testing over 700 variations of bacon for the table.
  4. Unnatural sex selection

    Despite the scoffings of some of my readers and peers (or as close to them as there may be) in the health publishing field, I've been warning about unnatural sex selection as a fast-approaching reality for years.

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