A Targeted “Best Foods” List

“125 Best Foods for Men”

Last week in the Des Moines airport I picked up a copy of Men’s Health to read during my flights back to State College.  It’s been awhile since I purchased a printed magazine because I usually read them on my iPad (yes, I’m one of those people) — but I can only take so much SkyMall reading during that pesky “below 10,000 feet no electronics” rule.  I’m glad I picked up the mag because it featured a pullout poster identifying the “125 Best Foods For Men.”

My first observation was that everything on this list was in some way processed and pre-packaged.  When I found the article online, the page tab read “The Best Packaged Foods…”  Tallying through the list, 25 of the 125 products featured the word “organic” in the product name; however, in the brief note explaining how items were chosen it was never stated that a preference was given organic or otherwise “natural” items (but I have to wonder).

The last section of the list was the Proteins section.  There are a few points of concern worth addressing:

(1) In the description of #119, the best ground turkey, one of the justifications included was that it had “no added hormones, steroids.”  Point of clarification:  Added hormones or steroids are not used in poultry production in the United States.  This should be in fine print on the product label.

(2) #120 describes the bacon as having no added nitrates.  Point of clarification:  Sea salt and certain vegetable juice powders (commonly celery) are used as a naturally-occuring source of nitrate.  This should also be included in the fine print on the product label. Even the corporate web site addresses this and says those ingredients are in their products. (Kudos for the thorough explanation, Applegate.)

(3) These are the only two items on the entire list that feature an absence claim (i.e. “No [this or that].”)  Why not the other products?  Not even dairy?

Meat Eater’s Guide (to Unrelated Recommendations?)

The Methodology

As a separate document, the Environmental Working Group published the their methodology for “Meat Eater’s Guide.”  Before reading the final report, it is beneficial to read the methods for the research presented in the “Guide.”  To develop their life cycle assessment (LCA) of GHG’s associated with meat consumption, many assumptions had to be made.   Continue reading

Meat Glue Mania and Mayhem

The video

An Australian video pertaining to “meat glue” has been circulating around the interwebs recently, and because it (1) involves meat and (2) indicates some form of food processing or alteration occurs, it has resulted in multiple “outcries” regarding the use of transglutaminase and thrombin meat products.  But first, the video causing this ruckus: Continue reading

Safe Pork Temperatures Lowered to 145ºF — But Not For All Fresh Pork?

Yesterday USDA FSIS announced that the new recommended safe minimum internal temperature for fresh, whole-muscle pork is now 145ºF, down 15ºF from the previously recommended 160ºF.  The 145ºF recommendation also includes a 3 minute rest period because meat will continue to cook, and the temperature will continue to rise (albeit slightly) after it is removed from the heat source. Continue reading