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A bit about this how worried should you be about the so called -- lion and your hamburger and should even be using that term.
It in as simple definition.
What we're talking about is they'd be filler it's often makes with the regular ground beef and this week the -- company.
That makes it was temporarily put out of production at at most of its plants.
After a lot of criticism.
Over this ingredient now leaders have at least four states are planning to toward the only plan still in operation producing it as a sign of support.
So what is the deal here is this still are safe to eat.
Or not Janet Riley is the senior vice president for public affairs at the American institute.
And doctor Cathleen London as a family practice physician joining us as well so first Janet inside the industry.
What it -- Is this.
-- first of all this is not -- this is beef.
We use a machine to separate lean beef from fat and it helps us prevent waste.
And it is a safe process -- called -- finely textured -- and what's happened over the last several weeks in the media and in the social media space.
Is really a travesty because it is a safe.
Product it's nutritionally equal to ground beef.
And is inspected and regulated by USDA and they also purchase it for their school lunch program within the industry is it only used for ground beef or is this -- finally texture and be found in.
In other items.
It's primarily used for ground beef it could be used in some other processed products.
But the bottom line is that it's safety nutrition or without question and doctor it -- -- a lot of responses on Twitter over that's.
Folks -- -- -- and women eating.
Our hamburgers for years we haven't gotten sick and this is much ado about nothing what's what's your opinion on this is a medical professional.
It's not on the label where are those studies on -- you know -- he did just collapsed -- -- what did this is stuff they used to just be put in pet food.
Not fit for human consumption -- in England.
That -- is slightly he -- so they can do that separation process which increases the pathogens.
-- what's left over then they have to add the ammonium high drop side cleaning fluid so that they can.
-- like that -- disinfect it.
And -- ammonia is a waste product in our bodies it's what makes urine smell it's what's in cleaning fluid it is not just to us -- -- so sick I -- see the -- not to an experiment unlike children processing in our food industry in this is just one example.
Is an issue we have an obesity epidemic that probably can be partly blamed on what we're doing to our food supply how we feed her animals what we give them in terms of additives.
And processing like that's.
Are -- how many games have been because -- -- a lot there to work there from doctors and well and in this -- in the parts about it you know not being allowed in inland that this is actually chemical as being treated them as that's concerned.
Brandi when it's going to the supermarket so.
We know well how do you let me let me.
Yet let me try to address those issues doctor when I'm sure your wonderful doctor but it's clear to me you've never been in -- meat -- I'd be happy to try to arrange that.
If you had been what you would see is wholesome cuts of beef.
We raise the temperature slightly that's true and then it's quickly frozen after we separate the -- we end up with a -- product which I think is what we all want.
And the -- approved as is generally recognized as safe and it has been for decades but the Food and Drug Administration in the US Department of Agriculture.
-- mother too.
And my -- they would -- from the school lunch program and I feel absolutely confident and other consumers should too it's really unfortunate this kind of misinformation is being circulated.
He's not scraps what are -- are wholesome cuts -- -- the point that the documents about being ingredient on the label on it is that something that maybe the -- industry in your opinion should move towards -- apparent Snowe of if it's in that.
The need or do it in your opinion is it really not an act it's as part of the price the final product.
Sure lot of questions that come up about that the first let me just say this is feet and so it is on the label but the bottom line is -- using.
A machine to separate -- fat.
When we get milk and -- -- -- to handle it but today we use a machine to get milk from cows but we still call it milk we don't call it machine milk milk.
This is -- And we don't call it.
Removed to -- that's it just -- that is what it ends up being and it is nutritionally equal in this city.
-- -- in would you speak directly to our viewers because I'm getting two different again two different trends what we do put out a question honest.
One is trend that people say listen I'm not gonna eat -- I'm actually gonna go to different item like Turkey.
And then the other says well no one's gotten sick from nets and -- they must be safe because noah's got us different from that took it you can speak directly to our viewers on this what's your opinion on.
Yeah I I -- hold my opinion that our -- should have the fewest steps from the ground to your table so as far as I'm concerned that the last processing them better.
I'm I'm a believer and going for grass fed beef and going for ones that don't have growth hormones that don't have antibiotics added to them.
Because we're seeing so many aspects of that from antibiotic resistance to we don't know the cause of our obesity epidemic it's not just that people have gotten lazy.
And we don't we do know that our body responds differently put it on the label will let me make an informed.
She is Janet if you're concerned about did -- real quick final point if it -- if you see hamburger that has organic on it -- -- still include this.
-- -- -- -- -- -- -- -- Included in organic products but if doctor London is concerned about obesity this is a product that resulted in 95% lean beef product -- -- wanted to -- -- different conversation -- more than happy to have -- about some nutritional value.
A -- in general want to look back where in fact I want that -- -- that I can -- beef processing absolutely what I -- I had -- -- and Janet thank you so much -- -- coming here representing the industry and -- and -- always a pleasure to have you thank you.
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