Last week, a blog called Living It Up Corn Free made the allegation that Missouri-based grass-fed beef producer US Wellness Meats’ products are contaminated with GMOs. The blogger is severely allergic to corn, and she claims that she reacted to a GM-corn-based lactic acid solution that is sprayed on the outer carcass layer immediately after hide removal. Here’s the link.
The following was posed on her blog:
[US Wellness Meats] confirmed that they are using lactic acid (citric acid’s evil twin and a powerful GM corn-derived anti-bacterial) at the processing plant. The ground beef contains a higher concentration because it is made from the trim off roasts and steaks, therefore, more heavily sprayed areas make up the ground beef.
The blogger continues:
The government requires the processing plants to use powerful anti-bacterial sprays directly on the carcass to combat the spread of E. coli. If you saw the process, believe me, you would be in favor of spraying whatever it took to kill all the contaminants that are on these carcasses.
My problem is that the anti-bacterial spray that they use is made with GM corn and I cannot tolerate even a little bit of it.
I was initially shocked by these allegations, but then as I read the post again, I became suspicious as the blogger did not credit any sources, nor did she go into any detail about how the meat was processed or how the lactic acid spray was used. As much as I dearly love and respect bloggers and other “citizen journalists,” I also recognize the importance of presenting sources and references for the claims we make. It’s easy to write a blog post. It takes a lot more work to actually do the research to find out the truth.
While I feel empathy for the blogger who suffered an allergic reaction, I also felt bad for US Wellness Meats having a claim of “GMO contaminated” leveled at them. They work hard to produce healthy food for us and they are a company I endorse wholeheartedly. I needed to get the facts.
I spent the better part of that day calling around, talking to grass farmers, butchers and meat processors. I also spoke with Mark Kastel at the organic watchdog group, The Cornucopia Institute; Jeffrey Smith, author of Seeds of Deception, founder of The Institute for Responsible Technology, and global expert on GMOs; Sally Fallon Morell, President of the Weston A. Price Foundation and author of Nourishing Traditions.
Here’s what I found out.
Report from US Wellness Meats
I contacted US Wellness Meats first to find out what they had to say. Farmer John Wood told me that he had spoken to his processor and while it’s true, they do use a lactic acid spray in the processing of the beef, they do not believe that it is harmful in any way. John explained to me that the fermentation that occurs is the act of living fermentation bacteria acting like a factory using corn sugar as a fuel to produce lactic acid. This is the same product humans produce every day in our muscles.
John spoke to a few different people at PURAC, the company that manufactures the lactic acid spray (the specific product is called FCC88). I also called Purac myself. The people John and I talked to stated that while they do use a percentage of Midwest corn to make the lactic acid (which is derived from the sugar from the corn), they have have labeled the lactic acid spray “GMO non-detectable”. They said this means there is no detectable GMO DNA in the lactic acid product.
PURAC FCC88 is approved for organic cattle. The people at PURAC also said that the GM proteins cannot survive the process of lactic fermentation. I was not able to verify this. PURAC also sent a letter stating that there is no GMO DNA present in the lactic acid product, FCC88. Click here to download the letter.
What Other Farmers Had to Say
After I got off the phone with US Wellness Meats, the first person I called was Carole Albrecht at Chaffin Family Orchards. Chaffin Family Orchards is one of the farms that I personally order from for our grass-fed beef. Carole confirmed that they are using the same brand of PURAC’s lactic acid (FCC88).
Carole called their processor, then called me back with explained to me the process of harvesting the cows. According to my notes from my phone call with Carole, this is what happens:
They slaughter or “harvest” the animals, then rinse them down with very hot water. They then spray the carcass with the lactic acid spray. Then they hang and chill the carcass for 30 days. They spray it with the lactic acid right before it goes into the chill. The carcass hangs for somewhere between 14-30 days at a very cold temperature close to freezing.
Over time, as they meat hangs and tenderizes, a grey stuff grows on the outside. After the aging, they then trim all of that exterior off before they cut the meat. According to Carole, “The actual lactic acid product does not even end up on the meat.” She said of course there’s always a small chance that it might not be cut off — but she said that would be very unlikely.
I also spoke to Chris Kerston at Chaffin. Chris is extremely knowledgeable about sustainable farming. He told me that the lactic acid spray was standard. Except for the bigger processing plants, which are using ammonia to wash their beef. This was referred to in the movie, Food Inc.
Chris also told me that grass-fed beef producers really don’t have a choice on who they use for a processor. He said that in Northern California, there is one USDA plant that will work with small producers. “Bigger plants won’t work with you unless you’ve got 48,000 pounds, which is about 60 steers,” said Kerston.
The View from a Small Meat Processor
Chris Johansen, organically certified harvester in Orland, CA, has 8 employees. Chris works alongside his employees, harvesting and processing carcasses from small farmers. He is the processor who butchers meat for Chaffin Family Orchards.
Chris explained the process to me over the phone (paraphrase). They take the carcass, spray it with 2% lactic acid solution. He stressed that the lactic acid solution is 98% water. They then roll the carcass into the cooler and let it hang for 21 days. After that time, the outside surface that has been sprayed with the lactic acid solution, that is trimmed off and thrown away. So, according to Chris, the exposure consumers would have to this lactic acid solution is “very minimal”.
He said that the bigger plants (the ones that aren’t using ammonia) typically don’t trim off the lactic acid — because they are want to get more yield. Chris said that lactic acid has been proven scientifically to reduce/control/eliminate E. coli 157H7.
Statement from Sally Fallon Morell
Next I contacted Sally Fallon Morell via email. I sent her an email with the background and the claims that had been made about GMOs in the meat. She wrote back with the following statement:
I have no problems with the lactic acid treatment — sounds quite natural. Would be better if he got the lactic acid from whey, however. Sally
Statement from Jeffrey Smith
I also contacted author Jeffrey Smith, leading expert on GMOs. Here is the statement Jeffrey sent me:
The more you process a crop into an ingredient, usually the less risk there is. For example, if there is no DNA left in a GM corn derivative, you no longer have the risk associated with inserted foreign genes transferring into bacteria living inside our intestines (which was confirmed to happen with GM soy transgenes, for example). Highly processed corn derivatives are often free of protein as well. This means that the protein produced by the inserted gene, such as Bt-toxin produced by Bt corn, would also be absent.
What risk remains? Since the process of genetic engineering can create massive collateral damage in the natural functioning DNA, a GM plant may have new toxins, allergens, or other harmful elements, or higher levels of existing toxins, etc. The superficial safety tests that are done by the GMO companies cannot identify most of these unpredictable changes in the GM plant. For a processed ingredient that is free of both protein and DNA, it is still theoretically possible that it may contain one of more of these harmful elements that have survived the steps of processing. Since no one tests for this, there is no way to evaluate the degree of risk.
Certainly, if this processed ingredient is only in minute quantities in the final product, the risk is usually diminished even further.
[My note on Jeffrey's statement: It should be mentioned that the processed ingredient, PURAC's FCC88 lactic acid spray, is not actually in the finished product -- at least in the case of US Wellness Meats and Chaffin Family Orchards. As mentioned above, according to both of their processors, the part of the carcass that is sprayed with the FCC88 is cut away. This may not be true at bigger meat processing plants. However, as mentioned above, many bigger meat processing plants use an ammonia wash instead of the lactic acid spray.]
My Conclusion
I have great empathy for the blogger who had the allergic reaction. I know some people have very serious allergies. I just heard a story on mp3 that Dr. Nick Gonzales told at the Weston A. Price Foundation Wise Traditions conference in the fall of 2009. It was about a woman who was so allergic and toxic that she could not drive within 10 miles of the ocean without her epi-pen. Apparently she would go into anaphylactic shock due to her allergy to iodine.
The sicker and more toxic we become, the more allergic we become to everyday things that other people have no problems with — from chemical sensitivity to gluten intolerance to the inability to drink milk or eat butter. I myself became very sick and allergic to gluten and had major chemical sensitivities when I was in my twenties. I radically changed my diet, was on a supplement protocol, and, after two years of this, I was able to eat anything again with no problems.
As much as I empathize with someone who is suffering, I question whether an allergy reaction warrants an attack on a small farm. Based on what I learned from my research, I do not personally feel that there is any risk. I will continue to buy meat from US Wellness Meats and Chaffin Orchards. In fact, just a few days ago I placed an order for ten pounds of liverwurst from US Wellness. I am very conscientious about the food I eat, and work very hard to avoid GMOs in my diet. I feel perfectly safe eating the food US Wellness Meats produces, and I’m extremely grateful for their hard work and dedication.
This post is part of Fight Back Friday at Food Renegade.
Disclosure: cmp.ly/4 and cmp.ly/5
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>Another thing, wouldn’t the knife become “contaminated” from the first cut touching the lactic acid spray then “infect” the other trims?
Any corn, or other allergen, on the surface of the meat will contaminate more of it, when it is cut off. Those of us with corn allergy run into that with many foods that have corn on the surface. Such as corn based wax on fruits and vegetables. We wash and scrub it off as best we can, if possible. Cutting into foods or peeling them will just carry the corn substance to the rest of the food.
And in the case of lactic or citric acids on meats, and meat packaging, it is intended to penetrate into the flesh of the meat, to kill pathogens. Mechanically tenderized meat can have the lactic acid all the way through it. Cutting off the surface of the meat will help remove some of the lactic acid, but there will still be contamination of the flesh below. Washing does not remove very much of the lactic acid, either. Once it’s there, it will always be there, in some amount. And enough to cause reactions in a person with corn allergies.
Ground beef is a major offender, but other cuts can be a problem, too. Especially, when the packaging contains corn, which most do. Supermarket beef is certainly the worst for corn contamination, among other nasties. And, definitely needs to be avoided.
I found a local natural butcher shop that sells meat that is OK, it’s the packaging that is loaded with corn-crap. Most likely lactic/citric acids. Possibly PLA (Polylactic acid plastic) wrap or foam tray which is made from corn. There is no soaker pad, that is loaded with corn lactic or citric acid, like other stores use. I take my own GLAD heavy-duty plastic freezer bags, and my meat is placed in them. No store packaging for my meat purchases, they are selected from the display case, and go directly into my own Glad bags. That works out OK for me.
I had reactions to the meats when they were put in the corn-crap packaging materials. I am very happy I was able to figure out what to do to get meat that is safe for me to eat.
Hi. I am divided on this one…I am a HUGE fan of this site as this blogger turned me onto the GAPs diet and my son is recovering from severe autism because of that intervention and HBOT. I think the blogger with the severe corn allergy and the very French stance on GMOs in her expensive “real” meats shouldn;t be blasted, folks. My pals in France would applaud her, seriously. I am a fan of Wellness, but I don’t have the same issues as the blogger, thank God, and if I did I would definitely thank HER for doing her homework and putting out the word. If WALMART can sell a better milk product now bc of consumer awareness and demand, why can’t integrity producers come under market pressure to do the same for US…I am with Sally, the French, and the blogger on this one. No GMOs where not necessary….and though your blog was extremely informative and I LOVE your site…you didn;t make a case for the necessity of their processing choice over better, safer, cleaner ones. If we all wanted it, they would do it….but if nobody not even CHEESESLAVE cares all that much, why bother? AM…say no to cheaper choices and GMOs where they don’t need to be for our sakes, please, as you have the producers’ ears. I will continue to order from US Wellness, but I am going to look for alternatives now…and why not? Companies who go that extra step when it is cheaper, easier, and ACCEPTABLE even to do otherwise, even by foodies like AM….THEY need our support. Just THINK about asking Wellness to consider making this adjustment. They seem like a nice company, but what they are doing is wrong on so many levels….they should not be supporting GMO products, period. I wish I was back in France. Matt would never have gotten autism and I wouldn;t have to wonder, worry, or even have this sort of debate/dilemma about my “healthy” foods. Diane
Hey – I want to clarify…I don;t for a second think that AM doesn;t care about GMOs…I meant that the degree of presence in this manufacturer’s products is no issue for her, and that someone like her carries a lot more clout than just another customer like myself. I didn;t like the whistleblower’s nasty dig about AM kissing up to a sponsor and I think it was unfair. This is a fabulous and informative blog….and I rarely ever post bc I am almost always in complete agreement with you AM, and ever grateful for the hard work you put in…Diane
” I wish I was back in France. Matt would never have gotten autism.” This is an extraordinary statement. It’s true France has a lower autism rate, but they still have autism. There are doubtless multiple contributing factors, including age of the parents, so you can’t know that if you’d lived in France your child wouldn’t have gotten autism.
Honestly, I wonder whether half the people commenting here have even read what Ann Marie and kc have written. No one has expressed any lack of concern about GMO contamination, no one has said it’s ok, no one has said kc’s concerns aren’t important. No one has said the presence of GMOs was not an issue of concern.
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.
Wow… I am stunned by your bias and I have been a vocal supporter of small farmers for decades. In fact, I work on farms and I’m moving into purchasing our own shortly. You have attacked KC and her blog and that is simply in low taste.
I am doing work on food sovereignty and protecting the lands and livelihoods of our small farmers. I spent last summer butchering meat in a small, local abattoir. I’m happy to report that there are still custom butchers that are skinning, gutting, and butchering animals without any sort of spray being added. The meat is hung for approximately three weeks after which the dried, outside flesh is trimmed off.
You are not responsible for the judgement of other’s blog posts. KC reported on a spray that US Wellness Meats uses on their product. No, they aren’t the only one, but many people do purchase their product because they are educated about the problems with feedlot beef and all of the inherent problems found within. That there is a spray containing GMO being applied to that meat is a concern, or isn’t, depending on the individual. However, we all have the right to know and to make that decision. It is not for you to deem it inconsequential.
I find your stance to be arrogant and out of line. How much money you once made is irrelevant to your argument and does nothing to augment your virtuous position.
you asked
”
When I spoke to Kerston, I believe he said that there are only 2 processing plants in all of northern California that will take smaller farmers on (and harvest fewer steers). They don’t have a lot of choice.
Did your butcher, the one you called, actually process the meat from the beginning to end? If not, she may not even know what happens. We’re not talking about the butcher who cuts up the meat. We’re talking about the “harvester” who initially harvests the animal and removes the hide.”
Maybe I should have called them a harvester/butcher. They kill/skin/slice up/package the animal all at the same place. So they know what happens. They will even go to your farm and kill the animal on site and take it back to the coolers and then package it up to specifications.
I agree that these kind of guys are really hard to find.
Author: MML
Comment:
Dear “DONNIE”- could you please email me….
MML,
Did you get the private e-mail I sent you, with sulfite allergy info? If not, contact me again, and I will leave some info here in comments.
Donnie
corn/sulfite allergies
Donnie, Got it. Many thanks. Checking it out right now.
I read that blogger’s post! Sounded like an extreme example and I’m happy to read your followup on it. As for US Wellness Meats – you can’t please everyone all the time. But they seem to be doing a great job of pleasing most people most of the time.
.-= Michelle @ Find Your Balance´s last blog ..Heat it, mix it, top it, eat it =-.
I agree with Tara. My husband worked for several years at a mom and pop butcher shop in Michigan, that did the whole process. THe only “spray” they use, is cold well water.
As for us, we do the entire process as well.
Starting in the woods, ;o)
Paula
.-= Paula Runyan´s last blog ..Energy Efficient slow cooking =-.
@ Paula
Yes I”m sure there are very small producers that do it differently. I guess we have to consider what is realistic and cost effective for farms we can actually buy from. Not everyone can butcher their own animals, or buy from a neighbor or a super-small farm. Especially those of use who live in big cities and suburbs.
On a different subject:
Paula, do you have access to bear fat? I was just listening to Sally Fallon talking about how high bear fat is in vitamin K2. Just curious…
@ Tara
The only reason I brought up what I used to earn and what I earn now is to prove the point that I am not motivated by money. And the only reason I brought this up is because KC started spreading the rumor that I was only supporting USWM because they are one of Real Food Media’s sponsors. I could see that she might have a point if maybe I was earning a living wage from our sponsors, but I’m not. This is a brand new business and I am not even breaking even.
I am sorry that you find my stance “arrogant”. It’s odd that you do, since the literal definition of arrogance is having an excess of pride. I didn’t see my post as prideful — however, it is factual and logical.
Not to sound like a broken record, but a logical argument is one in which you can support your position with facts or evidence. I do not think KC supported her position that the ground beef made her react. She may THINK it did, but she did not present any real proof.
If KC had simply written, “I think I may have reacted to the ground beef and I want to warn others who have corn allergies,” this would be an entirely different situation. I would have had no problem with that.
However, she didn’t say that. She said she was certain that she reacted to the ground beef. That’s what I have a problem with. She’s making claims not backed up with facts.
If you think it’s “arrogant” of me to point that out, that is your perception. But journalism is based on facts, not made up stories. We may not be professional journalists or reporters, but we still need to try to be objective and factual.
cheeseslave
let me summarize your body of work
“wahhh leave my friends alone. the chemical manufacturer told me it’s ok”
you are making claims without backing it up with facts.
you actually believe you produced evidence by parroting what PURAC told you on the phone? secondhand statements from a gmo source chemical manufacturer?
QUOTE
They didn’t make it up out of thin air. It’s documented fact. Now, I didn’t *see* a document stating that the lactic acid solution was 98% water.
Honestly, I didn’t have tons of time to get this post up and I had already spent enough time. But yeah, I am sure I could go and pull up that document somewhere and produce it.
END QUOTE
you admit it, but still somehow keep saying you produced facts and kc did not (neither of you have). all you’ve produced is clear evidence that you are blindly biased, a hypocrite and not a journalist.
Purac is going to be used in a lot more foods, besides fresh meats. This is going to be a nightmare for people allergic to corn or sulfites. It is not likely to be labeled, any more then it is with meat that is processed with Purac. Here is an article about the increased use of that Purac corn crap.
http://www.foodingredientsfirst.com/news/Purac-Launches-Natural-Food-safety-Solution-for-Refrigerated-Food.html
Or use this link to the same webpage, if the above url wraps.
http://tinyurl.com/ykg5qba
Donnie
donnie haven’t you been reading? purac empirically proved their product safe by telling someone it’s OK on the phone. gmo friendly chemical manufacturers are health experts that care deeply about our health. yay i hope my suppliers start using extra!
Your response is just silly. Please stop quoting literal definitions of words back to people. I’m quite sure that people know what the words they are using mean.
Arrogant, “the literal definition” is beyond being prideful, it is, and I quote from the Merriam-Webster dictionary: ” exaggerating or disposed to exaggerate one’s own worth or importance often by an overbearing manner “. That is a exactly what I meant by arrogant.
I agree with the commenters above who find your lack of evidence, or shall I say your deemed inconsequential evidence, hypocritical given the subject of your post.
Donnie, thank you for posting that information. I will be sure to follow up on this and educate my clients to question their farmers and butchers on the use of this horrible product.
Hi guys,
I’ve been very patient dealing with all these comments but quite frankly the name-calling and accusations (“arrogant,” “hypocrite,” biased due to money, etc.) are not getting us anywhere.
People who resort to name calling or ad hominem attacks typically do so because they don’t have much of an argument (in other words, can’t back up their argument with facts), or perhaps they just don’t know how to debate.
If you want to have an intelligent debate about this issue, I’m more than happy to do it. In fact, that’s what I’ve been trying to do all along.
But name calling doesn’t further the discussion. I won’t respond to those comments anymore.
Please read this excellent article on how to disagree (the excerpt above is from that article):
http://www.paulgraham.com/disagree.html
The author of that article points out that blaming someone for their “tone” (i.e. arrogance) is not a valid argument.
Though better than attacking the author, this is still a weak form of disagreement. It matters much more whether the author is wrong or right than what his tone is. Especially since tone is so hard to judge. Someone who has a chip on their shoulder about some topic might be offended by a tone that to other readers seemed neutral.
So if the worst thing you can say about something is to criticize its tone, you’re not saying much. Is the author flippant, but correct? Better that than grave and wrong. And if the author is incorrect somewhere, say where.
I repeat: if you want to discuss this in an intelligent, calm, and most importantly, logical manner, please proceed and I will respond.
Thanks!
Ann Marie, you’re far more patient than I ever could have been. I wonder why the snide commenters even bothered to show up here if they have so much disdain for you. For my part, I find you to be eminently professional, well-informed, patient, fair-minded, and generous with your time. You act like some kind of *adult* or something!
I thank you, kc, and everyone who brought the ubiquity-of-GMOs issue to our collective attention. I also appreciate the farmers, ranchers, butchers, and small companies that are working hard to make a difference, and the innovators and agitators who are trying to make things even better. I commiserate with those who face a daily struggle to find pure foods their sensitive bodies won’t react to.
Some people don’t understand that we can agree to disagree, or that one can respect someone’s right to their opinion without agreeing with that opinion. Conversely, to disagree with someone’s opinion is not necessarily to disparage them. It’s possible, I’m told, to disagree without being disagreeable.
We can all learn something from each other if we’re open to it, but if one gets so *angry* just because someone disagrees that they must resort to cutting sarcasm and opining about someone else’s motives, maybe it has nothing to do with the other person at all. Just a thought.
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.
I have been following this line for awhile. I am curious why folks are finding it necessary to call names. Honestly, if someone wants to defend something, it is their right. AM did her best to provide evidence behind what she was saying. Unless someone has evidence based arguments to throw back, or at the very least real experience with the matter, the rude and offensive comments aren’t helping in any way, and in the end may end future chances at *real* debate. You can intelligently disagree with someone-it is part of being human. Being belligerent is not aiding the discussion one iota. Attacking someone on the grounds that they are doing something for monetary purposes, without real data supporting that decision is libelous and I would have to discourage. I would hope that the sort of person who takes the time to read a blog like this one, and the others in the ring, would be enlightened enough to make full, coherent, and respectful, whether in agreement or not, thoughts and statements. I am more discouraged by what had followed in comments on this article than the article itself, though I have my own thoughts on the matter, and wholeheartedly support some previous statements the thinking commentators have made. Keep your trash talk in the bathroom, people.
Wow. I have been following posts here for a few days, but previously convinced myself not to respond. The more I read the more frustrated I become…with BOTH SIDES of this argument!
First, let me say I’m a big fan of this blog. My family follows the WAPF way of eating and I just love that there are blogs whose authors take the time and effort to educate and share their experiences. I personally find great value in this, and I’m grateful.
When I read the original blog I empathized with the writer, while at the same time feeling that perhaps the post should have been written a little differently. I applaud her for sharing her experience, AND for sharing her concern over the GM corn derived spray. I see absolutely nothing wrong with this. For those of us who have food allergies, often our own experience and “best guess” as to where our symptoms originated are all we have. So perhaps the blogger should have stated that, to the best of her knowledge, and after careful and thorough investigation of her ingredients sources, she believe her meat *MAY BE* contaminated with a corn derivative that has caused her reaction. Certainly sharing her frustration with the fact that the spray is from genetically modified food is valid! I personally make every effort reasonable to avoid GM’s, but probably wouldn’t spend much time on this particular product. If I had my choice, I would buy products TOTALLY GM free, and I’d be happy to let Wellness Meats know my opinion, but it wouldn’t likely change my purchase habits in this case. That’s just me.
Do I prefer my meat to be sprayed with lactic acid rather than ammonia? Of course!
Would I further prefer it to be sprayed with something totally benign, such as water? ABSOLUTELY. But we all pick our battles.
This particular blogger is someone who shares her experiences with those of us looking for a natural way of eating, but ALSO particularly (and maybe even more importantly) with those who suffer a specific corn allergy. I can see why she feels a sense of obligation to share her experience. I agree that she, perhaps, needs to be careful with how definitively she posts her conclusions (unless she has access to some type of laboratory who can absolutely confirm her suspicions).
I see the value in KC’s letting us know US Wellness is using a GM product. Knowledge is power. I also am grateful to Cheeseslave for researching this subject. Now I have more information and can make a decision for my family as to whether we’re at risk in this situation. I will likely contact US Wellness and let them know I’m not a fan of the spray, but I will still purchase their product. I feel the risk is minimal for *MY* family since we don’t have any corn allergies, but I want them to know how I feel about the spray.
“If we don’t support our small farmers and stand behind them and support them, how can we expect to create a food revolution in this country and around the world?” -Cheeseslave
*I absolutely agree. This doesn’t mean we don’t share our knowledge with on another, or give the farmer our opinion. We just need to be careful about the way in which we do it.
“I have no problems with the lactic acid treatment — sounds quite natural.” -Sally Fallon
*HUGE Sally Fallon here, but…quite natural? I’m not sure you can derive anything natural from a source so un-natural as GM corn. I would have expected something more like “Perhaps not the best choice, but not likely to seriously impact most people. I wouldn’t be too concerned”.
“Where is your “evidence” that the lactic acid solution is 2%? that the gray part is cut off? That no gmo dna remains in the fermented end product?
Someone told you that stuff. someone told you they reacted. all hearsay, but you treat the info you like as substantiated fact while attacking kc’s credibility to report her OWN PERSONAL EXPERIENCE?” -riixx
*For the record, I actually agree with this. When I read Cheeseslaves long criticism of KC’s “logic”, all I could think was how Cheeseslaves conclusions were also derived from hearsay. That doesn’t mean her conclusions were wrong, or invalid, just not based on absolute FACT (much like KC’s conclusions). If Cheeseslave provided a lab report showing no GM corn DNA was in the final product, THAT would be fact. I believe she is holding KC to standards of fact that she herself is not meeting. And that…is illogical.
I just think this whole thing could have been dealt with differently. KC should have worded her concerns a little differently, Cheeseslave was a bit…uhmm….aggressive with her responses (and less than logical at times as well), and riixx? Your next post was childish at best.
I read the article on how to disagree. Sure, those things are valid. But not everyone’s quite so analytical, nor do they have dictionary.com on speed-dial. I am known for being TOO analytical, and I know people have found that part of me a little obnoxious. Now I know why.
There are many ways to clear food and other sensitivities. I have done it with EFT and other meridian techniques with clients. You can do this yourselves. One of the best sites is http://www.allergyantidotes.com Sandy Radomski specializes in clearing sensitivities from chemical to food. I have no affiliation with Sandy other then I have used some of her techniques successfully with clients. The tapping world summit is coming up – I also have no affiliation with this. This is a free event that lasts over a week. This year there will be sections on cravings and addiction as well as cancer support – much more as well but these are the ones that are relevant to this discussion. If you are interested in learning meridian tapping techniques and letting go of your food issues this is the place to start. http://www.tappingworldsummit.com
If you notice that you got irritated and frustrated with this blog discussion tapping will help with that too:o)
By the way, I have a small raw milk dairy in Southern Oregon and grow most of our foods as well as teaching Meridian Tapping Techniques. If you have questions about tapping techniques you are free to contact me at aliza@eftashland.com and I’ll do my best to connect you with the information you need.
Aliza
Some Kinda Wonderful Farm
I did the Summit this year, it was lovely… tapping HAS helped to deal with the stress of diagnoses. thanks for reminding me to stay in touch with myself
Hi Anne-Marie,
I too want to thank you for your careful and helpful research. I know this was a lot of work and I really appreciate your doing it. The facts you so ably and thoroughly presented gave me the information I needed to decide the issue.
The namecalling, insults, and accusations on this thread makes me sad. I think that just about all of us in this community want to eat safe meat, support small farmers, avoid GMOs, and give our families the best possible food. We have so much in common. The goal of this should not be to win the argument, but to learn the truth.
Anne-Marie, you have been totally civil and respectful, even when personally attacked, and I thank you for that.
.-= Stanley Fishman´s last blog ..Cooking Real Food — The Most Important Task =-.
Hello! I wanted to add my 2 cents here. I am concerned Kristy did have a corn reaction & confident it had little to do with the actual processing of the meat. I am posting anonymously here, not because I have something to hide, only because I am active in the grassfed industry & my comment here may open a can worms. This is not the proper venue to discuss this issue with other producers.
So, I hope you understand my position. However, I feel an obligation to tell you what I know for the sake your health & others who may have severe reactions to corn. I understand how important grassfed meats are in our diets. Personally, my family & I have been eating grassfed & finished beef for over 13 years. I know John Wood, as well as many others raising cattle & selling beef in this industry. John is a honest & upright man & produces quality product. However, there is a little secret in the grassfed industry that most outside of this industry are not aware of. Some beef producers finish and/or supplement their cattle on something known as DDGs – dried distiller grains. It is a by-product of the ethanol industry. Some producers use this product as a cheap protein supplement, esp. during the winter. Some people in this industry accept the practice because all of the starch is removed during the ethanol production. Therefore, it is no longer considered a “grain”. Sounds crazy, I know. I am adamantly against this practice, as are most of the folks in the grassfed industry. It is a touchy subject, however. As far as I know, US Wellness accepts cattle from producers that use DDGs. It is not their preference, but it is allowed. I hope this incident will move US Wellness, as well as other grass fed meat producers to change this practice immediately. Besides the fact grain doesn’t just become a “non-grain” during the ethanol process, I’m concerned there may also be trace amounts of antibiotics that were added during the process of manufacturing ethanol. One ethanol plant we contacted stated they “think” any traces of antibiotic would be gone after the processing. To me, that was a troubling comment. A well known scientist in the grassfed industry is Anibal Pordomingo from Argentina. He recently stated in an industry publication, “So far, no significant research has been reported yet on the effects of DDGs and similar ethanol by-products as supplements to stored forages or living green pastures. However, it could be hypothesized that the response will be related to the rumen availability of precursors and the effects of such by-products on rumen pH. Differences in lipid contribution between corn and by-products of corn would not be expected. Therefore, lipid profiles of intramuscular fat fed DDGs for an extended period in the absence of green pasture would probably start to resemble those of grain fed animals.” So, in others words – it’s still grain according to the rumen – at least that’s my take on it! I’ve personally seen lipid profiles of beef fed DDGs & they were no different from beef finished on corn. So, all this to say….Know your producer! I would encourage everyone to buy from local producers that will show you how they finish their beef & are against DDGs. If grassfed beef producers see that consumers are aware of this practice & do not want beef fed DDGs…guess what? They’ll stop producing it. Period. This is food safety at its’ best & the way it’s supposed to be. Producers know their customers’ name & concerns & customers know their producer’s farm/ranch, protocols & ethics.
I appreciate your response to the blogger’s article, and your research. May I say as a corn-allergic, there were a few catchphrases from the companies you called that you may want to look out for.
“ONLY 2% lactic acid” implies that “while there is some, its in such a small amount, it cant hurt you”. Shampoo companies will say the same thing, as well as tampon companies. And “even a little bit” of corn starch on my tampon- is a problem. Its a classic “yes, but you should try it anyway” response. I am grateful that the meat companies would admit to the lactic acid spray, however. This allows me, and the many other “oversensitive” corn allergy sufferers to know what to avoid.
“Lactic acid is the natural fermentation process”- true, but if thats the case- why aren’t they doing it with vinegar or all of the excess brine from all our yummy lacto-fermented veggies? Wait, I take that back…. white vinegar is derived from corn cause its cheap!
Check your fresh pure organic milk, too. Lowfat milk is required by law to have Vitamin A palminate added as a stabilizer (otherwise your milk would go back into its natural form of whole milk and nonfat milk, and you’d have to shake the container!), and there are a few common carriers for this pretty little vitamin. Can you guess what I’m going to say?
And lets also put it this way- you know how frustrating it is when doctors tell you that you can only be allergic to proteins? Even if lactose intolerance has very similar symptoms, and thats “only a sugar”? I propose this question:
If you can give me a birth control patch, a nicotine patch, and acne cream that “may cause diarrhea”, and expect them to be effective… how can you not believe that a bath of chemicals on the skin wont penetrate the entire carcass? I can have a patch on my shoulder telling my ovaries not to ovulate, but as long as they cut off the inch or so of meat that has that yummy grey fuzz on it, we wont get any topical chemicals in our meat?
And I am aware that the medicine patches require an oil or chemical agent to be absorbed “more effectively”…. but frankly, what do you think thats made of?
If you can eat this meat easily, I am glad for you. I can NOT, however, tell you that your 100 percent organic grassfed beef hasn’t been touched (and company admitted “washed down with”) GMOs. Next time you go to a butcher shop, a butchering company, or a slaughterhouse… check those gloves they are wearing. Are they powdered? Youve just eaten GMO cornstarch. Since processing and packaging are not required to divulge every time they sanitize their hands, the gloves, the plastic they put the meat in, the citric acid on the ice they ship it with (if the ice is PURE water to begin with, seeing as many counties’ tap water has added ascorbic or citric acid to it, derived from corn and corrosive to many corn-sensitive scalps), we dont actually KNOW whats on our meat……. but if they send it home with you in waxed paper…..
can you guess what that wax is made of?
But wait! Remember, its ONLY 2 parts per hundred…
20 parts per thousand
20,000 parts per million.
wait… arent celiacs fighting to the DEATH because they want more food labeling, as the law-ordered “20 parts per million” permits enough gluten to make them sick?
twenty. THOUSAND. but dont worry… they cut it off….
(I am a corn allergy sufferer as well as gluten, eggs, milk, nightshades, melons, and legumes. I am one of the many fighting for gluten to be labeled even more accurately, and as I fight for gluten to be accurately labeled -[since Hershey isnt required to tell celiacs that their chocolate bars are run on a flour-coated conveyor belt]- I fight for our meat, eggs, and milk to be labeled as such too. Wouldnt you want to know if the cows were rubbed down with barley malt at any point in the processing? Would you give that meat to your friend with celiac disease?
Because I wouldnt. I love them too much. )
I know this topic can be debated and argued about, and scientists hired by meat corporations and lactic acid facilities can tout all the corn they ARENT using, but at the end of the day, I would consider corn- CORN. If theres a minute possibility of cross contamination with gluten, I know many people who wouldnt consider “test running” that product or food worth the risk. But I’m not talking about cross-contamination, or “made in a facility that also produces…”….
I’m talking full on.
admitting they use it.
and “that small of an amount SHOULDNT be a problem”.
yeah… it doesnt work with gluten. I cant risk it. So no arguments here, no blacklists. Just TELL me the truth about what you use in your products, and not whether or not there might be any left, or the impossibility of a reaction to it. You dont get to determine what does or does not set off my anaphylaxis. My body does.
and my body says- thats still corny. It’s your call from then on forward as to what you do with the information.
its only 20,000 parts per million
I had no idea. I am lucky to get beef from my neighbor, who slaughters himself.
that is interesting reading….
Thanks for this post. I wonder what Joel Salatin’s take would be from Polyface Farms. Maybe you can ask him as well?
Wow. Thank you for all of your research and for the time involved in tracking the facts via all of these credible sources! You’ve saved the rest of us much time and effort and I really appreciate your diligence in seeking the facts!
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