| Topic: |
Politics > Politics-USA |
| User: |
"RuleOfLaw" |
| Date: |
06 Oct 2007 12:57:17 PM |
| Object: |
ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target) in California: fresh
chicken -- often labelled "all-natural" -- which is in fact loaded
with salt.
Typically, the conumser has to look long and hard on the packaging
to find any reference to this fact.
This sneaky loading of fresh poultry with sodium is very unethical
for a couple of reasons.
In the first instance, the added salt makes the flesh retain water,
which adds to its weight, which results in consumers actually paying
over $3.00/pound, in some cases (such as in the case of boneless
chicken breasts) for the added SALTWATER, not CHICKEN as they naievely
think they're paying for.
The added salt may also lengthen the shelf life of the "fresh"
chicken.
But the unethicalness -- even immorality -- of this scam can also
have deadly consequences: For example, if someone who suffers from
very high blood pressure buys and consumes such adulterated chicken,
unaware that it's been pre-loaded with salt, it's very conceivable
that they may suffer a stroke, heart attack or other critical, if not
deadly, episode as a consequence.
As we approach Thanksgiving it looks like Americans concerned about
reducing sodium intake not only have to continue their annual hunt for
turkeys not pre-loaded with weight-adding "saline solutions" (does
hugely processed, misnamed "Butterball" ring a bell?) but now must
bring magnifying glasses -- and lots of time to waste -- to the market
year-round in order to scan every square centimeter of every package
of "fresh, all-natural" chicken they consider buying lest, once home,
they discover it's been adulterated with God-knows-how-many ounces of
unhealthy -- but very profitable -- SALTWATER.
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| User: "" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 05:19:19 PM |
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"RuleOfLaw" <miltonez@aol.com> wrote in message news:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target)
Supermarkets and supercenters are little more than chemical
wastedumps. People who shop at these places deserve to be
poisoned. Natural selection hard at work.
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| User: "Benj" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
07 Oct 2007 02:59:09 AM |
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<nos...@sbcglobal.invalid.net> wrote:
Supermarkets and supercenters are little more than chemical
wastedumps. People who shop at these places deserve to be
poisoned. Natural selection hard at work.
Just so. Of course the salt in the chicken helps kill all the excess
salmonella growing there!
Did anyone see the 60 Minutes piece of chicken processing plants back
a few years ago? Let me tell you if you saw that you'd NEVER eat ANY
chicken again unless you personally chased it around the yard with an
axe! Automated machines for cleaning chickens that insure they get
feces all over the carcass. And then being rinsed in what they termed
a "fecal soup" to "clean" them off! Yuk! Like I said. One look at
that mess and you'd NEVER eat a chicken from a processing plant again!
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| User: "Florida" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 08:23:06 PM |
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On Oct 6, 6:19 pm, <nos...@sbcglobal.invalid.net> wrote:
"RuleOfLaw" <milto...@aol.com> wrote in messagenews:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target)
Supermarkets and supercenters are little more than chemical
wastedumps. People who shop at these places deserve to be
poisoned. Natural selection hard at work.
Hard lines, especially for the little ones who eat what their
parents buy for them.
So much for chicken as the perfect quick-convenient-easytocook
ingredient. We're going to end up eating like the people in those
places where they eat a little pasta, a lot of veggies and live
forever, a long long boring life.
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| User: "Jerry Okamura" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 01:10:46 PM |
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I would think that sellers of chicken use salt as a perservative. I would
also think that salt would slow down the ability of bacteria to form on the
chicken. If I am right, then what would you prefer, would be my question.
Chicken that spoils before it can be sold, cannot be sold. Then the cost of
chicken would rise, wouldn't it?
"RuleOfLaw" <miltonez@aol.com> wrote in message
news:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target) in California: fresh
chicken -- often labelled "all-natural" -- which is in fact loaded
with salt.
Typically, the conumser has to look long and hard on the packaging
to find any reference to this fact.
This sneaky loading of fresh poultry with sodium is very unethical
for a couple of reasons.
In the first instance, the added salt makes the flesh retain water,
which adds to its weight, which results in consumers actually paying
over $3.00/pound, in some cases (such as in the case of boneless
chicken breasts) for the added SALTWATER, not CHICKEN as they naievely
think they're paying for.
The added salt may also lengthen the shelf life of the "fresh"
chicken.
But the unethicalness -- even immorality -- of this scam can also
have deadly consequences: For example, if someone who suffers from
very high blood pressure buys and consumes such adulterated chicken,
unaware that it's been pre-loaded with salt, it's very conceivable
that they may suffer a stroke, heart attack or other critical, if not
deadly, episode as a consequence.
As we approach Thanksgiving it looks like Americans concerned about
reducing sodium intake not only have to continue their annual hunt for
turkeys not pre-loaded with weight-adding "saline solutions" (does
hugely processed, misnamed "Butterball" ring a bell?) but now must
bring magnifying glasses -- and lots of time to waste -- to the market
year-round in order to scan every square centimeter of every package
of "fresh, all-natural" chicken they consider buying lest, once home,
they discover it's been adulterated with God-knows-how-many ounces of
unhealthy -- but very profitable -- SALTWATER.
.
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| User: "Ron Peterson" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 01:58:37 PM |
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On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative.
Much more salt would need to be added to act as a preservative.
I have noticed that pork is usually enhanced with sodium phosphate
(not sodium chloride). The purpose is to make the meat juicier and
more flavorful(?) to make up for the reduced fat in modern pork
products.
--
Ron
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| User: "Don Klipstein" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 11:57:24 PM |
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In article <1191697117.853736.62020@d55g2000hsg.googlegroups.com>, Ron
Peterson wrote:
On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative.
Much more salt would need to be added to act as a preservative.
I have noticed that pork is usually enhanced with sodium phosphate
(not sodium chloride). The purpose is to make the meat juicier and
more flavorful(?) to make up for the reduced fat in modern pork
products.
Can you cite some examples of pork products getting leaner recently?
- Don Klipstein (don@misty.com)
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| User: "Jerry Okamura" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
07 Oct 2007 02:58:52 PM |
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"Don Klipstein" <don@manx.misty.com> wrote in message
news:slrnfggppk.jsr.don@manx.misty.com...
In article <1191697117.853736.62020@d55g2000hsg.googlegroups.com>, Ron
Peterson wrote:
On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative.
Much more salt would need to be added to act as a preservative.
I have noticed that pork is usually enhanced with sodium phosphate
(not sodium chloride). The purpose is to make the meat juicier and
more flavorful(?) to make up for the reduced fat in modern pork
products.
Can you cite some examples of pork products getting leaner recently?
I can only tell you what I believe. Since my heart operations, my wife buys
basically lean meats (fat being bad for my heart, or so the medical
professionals say). Now, I am a guy who use to love to have fat on my
meats. I have noticed that today the meats being sold today at supermarkets
have very little fat on them (having been trimmed off by the butcher I
guess). So, even if I wanted more fat in your food, you cannot buy meats
with more fat. As for pork, I used to love pork chops with that nice strip
of fat on them....can't find them anymore....at least I haven't seen them
sold in supermarkets anymore.
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| User: "Ron Peterson" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
07 Oct 2007 04:26:35 PM |
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On Oct 6, 11:57 pm, (Don Klipstein) wrote:
In article <1191697117.853736.62...@d55g2000hsg.googlegroups.com>, Ron
Peterson wrote:
I have noticed that pork is usually enhanced with sodium phosphate
(not sodium chloride). The purpose is to make the meat juicier and
more flavorful(?) to make up for the reduced fat in modern pork
products.
Can you cite some examples of pork products getting leaner recently?
http://en.wikipedia.org/wiki/Pork_chop makes the claim.
--
Ron
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| User: "toci" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 01:27:39 PM |
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On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative. I would
also think that salt would slow down the ability of bacteria to form on the
chicken. If I am right, then what would you prefer, would be my question.
Chicken that spoils before it can be sold, cannot be sold. Then the cost of
chicken would rise, wouldn't it?
"RuleOfLaw" <milto...@aol.com> wrote in message
news:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target) in California: fresh
chicken -- often labelled "all-natural" -- which is in fact loaded
with salt.
Typically, the conumser has to look long and hard on the packaging
to find any reference to this fact.
This sneaky loading of fresh poultry with sodium is very unethical
for a couple of reasons.
In the first instance, the added salt makes the flesh retain water,
which adds to its weight, which results in consumers actually paying
over $3.00/pound, in some cases (such as in the case of boneless
chicken breasts) for the added SALTWATER, not CHICKEN as they naievely
think they're paying for.
The added salt may also lengthen the shelf life of the "fresh"
chicken.
But the unethicalness -- even immorality -- of this scam can also
have deadly consequences: For example, if someone who suffers from
very high blood pressure buys and consumes such adulterated chicken,
unaware that it's been pre-loaded with salt, it's very conceivable
that they may suffer a stroke, heart attack or other critical, if not
deadly, episode as a consequence.
As we approach Thanksgiving it looks like Americans concerned about
reducing sodium intake not only have to continue their annual hunt for
turkeys not pre-loaded with weight-adding "saline solutions" (does
hugely processed, misnamed "Butterball" ring a bell?) but now must
bring magnifying glasses -- and lots of time to waste -- to the market
year-round in order to scan every square centimeter of every package
of "fresh, all-natural" chicken they consider buying lest, once home,
they discover it's been adulterated with God-knows-how-many ounces of
unhealthy -- but very profitable -- SALTWATER.- Hide quoted text -
- Show quoted text -
But, even so, don't you want to know? Toci
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| User: "Jerry Okamura" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 06:18:42 PM |
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"toci" <gina39d@yahoo.com> wrote in message
news:1191695259.042151.220710@d55g2000hsg.googlegroups.com...
On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative. I
would
also think that salt would slow down the ability of bacteria to form on
the
chicken. If I am right, then what would you prefer, would be my
question.
Chicken that spoils before it can be sold, cannot be sold. Then the cost
of
chicken would rise, wouldn't it?
"RuleOfLaw" <milto...@aol.com> wrote in message
news:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target) in California: fresh
chicken -- often labelled "all-natural" -- which is in fact loaded
with salt.
Typically, the conumser has to look long and hard on the packaging
to find any reference to this fact.
This sneaky loading of fresh poultry with sodium is very unethical
for a couple of reasons.
In the first instance, the added salt makes the flesh retain water,
which adds to its weight, which results in consumers actually paying
over $3.00/pound, in some cases (such as in the case of boneless
chicken breasts) for the added SALTWATER, not CHICKEN as they naievely
think they're paying for.
The added salt may also lengthen the shelf life of the "fresh"
chicken.
But the unethicalness -- even immorality -- of this scam can also
have deadly consequences: For example, if someone who suffers from
very high blood pressure buys and consumes such adulterated chicken,
unaware that it's been pre-loaded with salt, it's very conceivable
that they may suffer a stroke, heart attack or other critical, if not
deadly, episode as a consequence.
As we approach Thanksgiving it looks like Americans concerned about
reducing sodium intake not only have to continue their annual hunt for
turkeys not pre-loaded with weight-adding "saline solutions" (does
hugely processed, misnamed "Butterball" ring a bell?) but now must
bring magnifying glasses -- and lots of time to waste -- to the market
year-round in order to scan every square centimeter of every package
of "fresh, all-natural" chicken they consider buying lest, once home,
they discover it's been adulterated with God-knows-how-many ounces of
unhealthy -- but very profitable -- SALTWATER.- Hide quoted text -
- Show quoted text -
But, even so, don't you want to know? Toci
Not really
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| User: "" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 01:52:37 PM |
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On Sat, 06 Oct 2007 11:27:39 -0700, toci <gina39d@yahoo.com> wrote:
On Oct 6, 1:10 pm, "Jerry Okamura" <okamuraj...@hawaii.rr.com> wrote:
I would think that sellers of chicken use salt as a perservative. I would
also think that salt would slow down the ability of bacteria to form on the
chicken. If I am right, then what would you prefer, would be my question.
Chicken that spoils before it can be sold, cannot be sold. Then the cost of
chicken would rise, wouldn't it?
"RuleOfLaw" <milto...@aol.com> wrote in message
news:1191693437.837075.246570@50g2000hsm.googlegroups.com...
In the past year or so I've noticed a new, disturbing trend
regarding fresh chicken being sold at major supermarkets and
supercenters (eg. Super Wal-Mart, Super Target) in California: fresh
chicken -- often labelled "all-natural" -- which is in fact loaded
with salt.
Typically, the conumser has to look long and hard on the packaging
to find any reference to this fact.
This sneaky loading of fresh poultry with sodium is very unethical
for a couple of reasons.
In the first instance, the added salt makes the flesh retain water,
which adds to its weight, which results in consumers actually paying
over $3.00/pound, in some cases (such as in the case of boneless
chicken breasts) for the added SALTWATER, not CHICKEN as they naievely
think they're paying for.
The added salt may also lengthen the shelf life of the "fresh"
chicken.
But the unethicalness -- even immorality -- of this scam can also
have deadly consequences: For example, if someone who suffers from
very high blood pressure buys and consumes such adulterated chicken,
unaware that it's been pre-loaded with salt, it's very conceivable
that they may suffer a stroke, heart attack or other critical, if not
deadly, episode as a consequence.
As we approach Thanksgiving it looks like Americans concerned about
reducing sodium intake not only have to continue their annual hunt for
turkeys not pre-loaded with weight-adding "saline solutions" (does
hugely processed, misnamed "Butterball" ring a bell?) but now must
bring magnifying glasses -- and lots of time to waste -- to the market
year-round in order to scan every square centimeter of every package
of "fresh, all-natural" chicken they consider buying lest, once home,
they discover it's been adulterated with God-knows-how-many ounces of
unhealthy -- but very profitable -- SALTWATER.- Hide quoted text -
- Show quoted text -
But, even so, don't you want to know? Toci
Check out the contents of the next ham you buy.
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| User: "Don Klipstein" |
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| Title: Re: ALERT: They're loading your fresh, 'all-natural' chicken with SALT |
06 Oct 2007 11:55:12 PM |
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In article <5mq3riFeliijU2@mid.individual.net>, sordo @ privacy.org wrote:
On Sat, 06 Oct 2007 11:27:39 -0700, toci <gina39d@yahoo.com> wrote:
<SNIP mainly stuff on added salt with more than 2 quote symbols>
But, even so, don't you want to know? Toci
Check out the contents of the next ham you buy.
I have read enough newspapers to know that ham generally comes from
outfits that claim that salt is necessary to form ham, or at least what
manages to sell as "ham".
====================================
What else is loaded with salt:
* Most canned meat and seafood, most canned soups, most canned
pasta, and most canned prepared meals.
One notable exception is "low sodium" tuna where they charge a goodly 50
cents-plus a can more to not add close to 400 milligrams of sodium per 5.5
or 6 or so ounce can.
* Flavor packets in all kinds of what I think of as "boxed dinners", soup
powders, most gravy, etc. I think one would do well by tossing about 60%
of the "flavor packet" in the trash. If you are up to identifying any of
the seasonings significantly used in the "flavor packet" and re-add them
individually from scratch, you will do well.
One bit of advice: Most good healthy soup is made from scratch!
Also, the usual cheap "ramen noodles" have content that I best describe
as empty calories, added partially hydrogenated fat (which is the main
source of "trans fats"), and a salt-laden flavor packet.
I say eat a packet or two (while throwing at least half the flavor
packlet in the trash or down the drain) in addition to a "healthy diet" if
you are a bicycle messenger or you run at least 25 kilometers per week.
Also, probably better to substitute with "Mac-&-Cheese" with 50-70% of
the flavor packet tossed. Also omit at least half the recommended
butter/margarine addition, and the other at-most-half I would replace with
a 50-50 mixture of "buttery spread" and olive oil, maybe 60-40 in favor of
olive oil - though lean-modified "Mac-&-Cheese" leftovers tend to congeal
(still edible to most bicycle messengers in my experience).
* In general, prepacked lunchmeats. Then again, salamis, bolognas and
"loaf" type meats generally have more of unhealthier type fat than
anything else besides water. Frankfurters and knockwurst rank likewise,
with frankfurters as much as "85% fat free" still having a majority of its
calories from fat of worse-than-average kind.
Other sausages mostly have more fat than anything else besides water,
though I can't say that all are also rich in salt.
So far, raw beef cuts (including raw steaks), raw pork cuts, and
raw ground beef appear to me to generally lack added salt.
* Most breakfast cereals! The exceptions appear to me to be mainly
"puffed grains" and shredded wheat, including "frosted mini wheats".
Most others have added salt per ounce to an extent that appears to me
to be common practice with potato chips!
* All too much bread! I have found "less offensive" to be Arnold brand
"Bakery Light" series, and whenever I have calculated ratio of sodium
content to weight or calories, I have generally found that product line
to be not as bad as most others.
Also, I advise to get "whole wheat" over anything else (whether Arnold
"Bakery Light" or otherwise), for higher fiber content and lower ratio of
calories to food mass along with some chance of better overall nutrient
content.
* Condiments - ketchup, mustard, mayo, most salad dressings, etc! Most
mayo is also so rich in fat (in my experience typically soybean oil) as to
have more calories per ounce than pure sugar!
Find the less-salty salad dressings and use them sparingly if they
depend on high oil content. In general, be sparing with condiments!
Exception - if you homebrew them to be healthier!
============================================================================
I am aware that sodium intake does not rank as high for causing high
blood pressure as does overweightness/obesity, lack of aerobic exercise,
insufficient sleep, and use of drugs that are either stimulants (nicotine,
vasoconstrictor decongestants, related weight loss aids, to lesser extent
caffeine, stimulant recreational drugs) or ones that make the liver work
harder (especially alcohol).
However, excessive sodium intake remains a significant cause and/or
significant contributing factor to high blood pressure, and is a
contributing factor to kidney failure even if blood pressure remains
normal.
==================
- Don Klipstein (don@misty.com)
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