Have Thanksgiving WITHOUT turkey….Today's post: Thursday,
11-15-2018
The best
Thanksgivings are about good times with friends & family.
For people hosting Thanksgiving,
shopping for, cooking, and serving a turkey and its traditional side dishes,
can be a LOT of work and can be very stressful.
Having cold ham
slices of good quality and a great tasting vegan protein dish featuring almond
meal style “flour” can be dramatically easier to fix. Then steamed broccoli and grass fed cheese
and various salads with extra virgin olive oil and organic apple cider vinegar
can make a good meal that will leave you stuffed and well fed.
That can be a feast
and take a third of the time to shop for, prepare and serve as the Turkey
routine.
Monday next week we’ll
post more on these dishes. (I’ll
postpone my fatloss report until Tuesday.)
But there are two
other reasons to do this besides avoiding the extra effort and stress that NOT
doing the turkey routine can give you.
1. The traditional turkey and side dishes triple
or more the fat gain from feasting at Thanksgiving:
The turkey usually
comes with bacteria that tend to fatten people who ingest it. And, the stuffing and mashed potatoes and
gravy and rolls are heavy on carbohydrates and refined grain hybrid wheat.
You may gain two
temporary pounds from the alternative I suggest. But these ingredients add another six pounds
that tends to never go away on top of that.
If you eat a
Thanksgiving completely without them and focus on enjoying the people that
tends NOT to happen.
2. The traditional supermarket turkeys have nice
sounding descriptions; but the ingredients actually in them can give you a
holiday heart attack. That does happen
far too often.
One of the
ingredients usually in supermarket turkey is MSG. Besides being fattening and harmful in many
other ways, this tends to make developing a high heart rate with heart rhythm problems
called AFIB much more likely.
I got an email today
showing that this is just the tip of the iceberg. If it was illegal to serve very harmful foods
and that was enforced, all the turkeys in supermarkets today would vanish;
These ingredients
also can cause you to develop heart problems later which often cause you to pay
for treatments for rapid heart rate and other high side effect treatments that
can make you a cardiac cripple.
(You can get turkeys
not sold in supermarkets that are not like that. But to be sure of it, can double the entire
work load of fixing the turkey!)
This article came in
an email today. I find it quite persuasive
directly AND because the Thanksgiving & Christmas turkey’s I ate last year
caused me to have these rapid heart rate & heart rhythm problems! Understandably I’ll not eat any more.
I like this article
because it explains why that happened to me!
“Martha Rosenberg, a
freelance journalist and frequent contributor to the Organic Consumers
Association, and Katherine Paul, its associate director, contributed to this
article.”
“It’s that time of
year again, when turkey takes center stage on millions of dinner tables.
It’s also the time
of year when industrial turkey producers trot out their ads and marketing
campaigns, in an attempt to trick consumers into believing they’re buying safe,
healthy meat birds raised using humane and environmentally sustainable
practices.
Nothing could be
further from the truth.
Cargill claims it’s
selling you: “Honest. Simple. Turkey.” Jennie-O touts its “fresh, all natural
young turkey,” while Butterball says its turkeys are “always all natural.”
In this week’s
essay, Martha Rosenberg outlines all the reasons those claims are false—from the
use of ractopamine, to the presence of antibiotics and antibiotic-resistant
bacteria, to the latest outbreak of salmonella.
Don’t be fooled. Buy
local, organic, regeneratively raised and produced turkey instead.
[I favor NOT serving
turkey and its traditional side dishes!]
“What Turkey
Producers Don't Want You to Know
November 15, 2018
As Turkey Day
approaches, animal lovers cringe, food safety advocates become vigilant and
industrial turkey producers hope you aren’t reading the news.
Specifically, the
purveyors of factory farm turkeys hope you haven’t heard about the latest
turkey salmonella outbreak in 35 states, causing 63 hospitalizations and at
least one death.
According to the
Centers for Disease Control and Prevention:
“The outbreak strain
of Salmonella Reading has been identified in various raw turkey products,
including ground turkey and turkey patties. The outbreak strain has also been
found in raw turkey pet food and live turkeys, indicating it might be
widespread in the turkey industry."
Factory farm turkey
producers also hope you’ve forgotten that avian flu and its prevention killed
so many turkeys in 2015—at least 7.5 million—that turkey giant Jennie-O laid
off 233 workers.
They hope you’ve
forgotten that scientists at the Bloomberg School’s Center for a Livable Future
and Arizona State’s Biodesign Institute found Tylenol, Benadryl, caffeine,
statins and Prozac in feather meal samples that included U.S. turkeys—“a
surprisingly broad spectrum of prescription and over-the-counter drugs,” said
study co-author Rolf Halden of Arizona State University.
And finally,
Butterball hopes you’ve forgotten that several of its employees were convicted
of sickening animal cruelty and that veterinarian Dr. Sarah Mason admits
tipping off Butterball about an imminent raid by Hoke County detectives to
investigate the abuse.
Can consumers rely
on labels to make good buying decisions? Not really.
Many consumers rely
on labels to help them avoid serving a sick, contaminated or abused bird on
Thanksgiving Day. Unfortunately, navigating the maze of labels and marketing
claims is at best time consuming, and at worst, a waste of time. For example,
"cage free" and "hormone free” are meaningless since cages and
hormones aren’t used (or at least, aren’t supposed to be used) in turkey production
anyway.
Nor does
"young” mean anything—all turkeys are young at the time of slaughter. They
live only a matter of weeks or a few months.
And don’t even get
us started on turkey labeled “natural,” “all natural” or “100% natural.” As
Organic Consumers Association and other food safety and animal welfare groups
wrote in a letter last year to Cargill:
“We are concerned
about the production and marketing of Cargill’s turkey products. In particular,
we believe that Cargill is misleading consumers about (1) its systematic
overuse of antibiotics and other contaminants, which can pose a threat to
public health; (2) whether its turkey products, and animal husbandry practices,
are “natural;” (3) whether its turkey products emanate from facilities that
employ inhumane agro-industrial practices; and (4) whether its turkey
production practices are “environmentally conscious.”
Here’s a long list
of facts you’ll never see listed on the major turkey brands in your grocery
store.
1) Ractopamine is
still in use
Hormones may not be
used in turkey production but ractopamine, the asthma-like growth enhancer used
to quickly add muscle weight to factory farm turkeys is banned in 160 countries
and widely viewed as dangerous to animals and humans. Ractopamine was approved
by the U.S. Food & Drug Administration (FDA) for use in turkey in 2009,
under the brand name Topmax. It has never been labeled.
How dangerous is
Topmax? This is what its label says:
“NOT FOR HUMAN USE.
Warning. The active ingredient in Topmax, ractopamine hydrochloride, is a
beta-adrenergic agonist. Individuals with cardiovascular disease should
exercise special caution to avoid exposure.
Not for use in
humans. Keep out of the reach of children... When mixing and handling Topmax,
use protective clothing, impervious gloves, protective eye wear, and a
NIOSH-approved dust mask. Operators should wash thoroughly with soap and water
after handling.” There’s even an 800 number for emergencies.”
Monkeys fed
ractopamine in a Canadian study "developed daily tachycardia" (rapid
heartbeat). Rats fed ractopamine developed a constellation of birth defects
like cleft palate, protruding tongue, short limbs, missing digits, open eyelids
and enlarged hearts.
In its new drug
application (no longer on the FDA website), Elanco, ractopamine’s manufacturer,
admitted that ractopamine produced “alterations” in turkey meat such as a
“mononuclear cell infiltrate and myofiber degeneration,” “an increase in the incidence of cysts” and
differences, some “significant,” in the weight of organs like hearts, kidneys
and livers.
2) Antibiotics and
antibiotic-resistant bacteria are found in turkey
Antibiotics are
widely used in turkey production to produce weight gain with less feed, and to
stop disease outbreaks from crowded conditions. In fact, when the FDA tried to
ban the use of one class of antibiotic—cephalosporins—in 2008, Michael Rybolt,
the National Turkey Federation’s director of scientific and regulatory affairs,
said, "To raise turkeys without antibiotics would increase the incidence
of illness in turkey flocks."
Referring to
227-acre turkey operations as "small family farms," Rybolt said
antibiotics were actually green because the use of antibiotics means less land
is required to grow feed, less land is required to house turkeys—and less
turkey feed means there is less manure.
Not all antibiotics
used in U.S. industrial turkey operations are legal, suggests research by
scientists at the Bloomberg School’s Center for a Livable Future and Arizona
State’s Biodesign Institute. They found fluoroquinolones in eight of 12 samples
of feather meal in a multi-state study. Fluoroquinolones are antibiotics used
to treat serious bacterial infections in humans, especially infections that
have become resistant to other antibiotic. Fluoroquinolones have been banned
for livestock use since 2005. [Their side effects are so damaging they are
almost always best avoided for use in people!]
Why do the
government and all leading medical groups condemn routine, daily use of
antibiotics in livestock?”
“… it encourages the
development of antibiotic-resistant bacteria which cause potentially lethal
infections in people.
Almost half of
turkey samples purchased at U.S. grocery stores harbored antibiotic
resistant-infections, according to a 2011 report in the Los Angeles Times. A
serious strain of antibiotic-resistant salmonella called Salmonella Heidelberg
and Salmonella Hadar forced recalls of turkey products from Jennie-O Turkey.
The resistant salmonella strains were so deadly, officials warned that the meat
should be disposed in sealed garbage cans to protect wild animals. Even
wildlife is threatened by the factory farm-created scourges.
More recently,
Consumer Reports issued a lengthy report on the widespread presence of
antibiotics and drugs, some banned for use in livestock production, in meat,
poultry (including turkey) and pork.
3) Drugs used to
treat turkey diseases pose threats to human health
Industrially
produced turkeys are at risk of many diseases for which both medicines and
vaccines are administered. Until 2015, an arsenic-containing drug called
Nitarsone was FDA-approved for the "first six weeks of a turkey’s 20-week
life span." Three other arsenic products were rescinded by the FDA in
2012.
It’s shocking that
arsenic has been allowed in U.S. poultry production for almost 50 years, given
that increasing evidence supports that chronic low-to-moderate exposure results
in numerous non-cancerous health effects, including cardiovascular, kidney and
respiratory disease, diabetes and cognitive and reproductive defects,”
according to a scientific paper published in 2016, in Environmental Health
Perspectives. Inorganic arsenic is an established human carcinogen, known to
cause cancers of the lung, skin and bladder and possibly cancers of the liver
and kidney.
Turkeys can suffer
from Aspergillosis (Brooder Pneumonia), Avian Influenza, Avian Leucosis,
Histomoniasis, Coccidiosis, Coronavirus, Erysipelas, Typhoid, TB, Fowl Cholera,
Mites, Lice, Herpes, Clostridial dermatitis, Cellulitis and much more—and the
treatments are often as scary as the conditions.
Consider, for
example, the anti-coccidial drug halofuginone which the Federal Register says
"is toxic to fish and aquatic life" and "an irritant to eyes and
skin.” Users should take care to "Keep [it] out of lakes, ponds, and
streams" says the Register. A few years ago, scientists even found the
endocrine disrupter Bisphenol A (BPA) in fresh turkey.
4) Animal cruelty
abounds in industrial turkey production
Even before 2015
bird flu outbreak that resulted in turkeys being euthanized by suffocation in a
way even producers called cruel, industrially produced turkeys had tragic
lives.
Unable to mate
because of the huge chests they are bred to have (many barely able to walk),
producers use a cruel artificial insemination technique, which involves
“milking” the males and forcing the semen into the hens. Veterinary journals
admit that using chemicals to make turkeys grow abnormally fast puts the birds
at risk for "sudden death from cardiac problems and aortic rupture,"
(diagnosed by the presence of large clots of blood around the turkey's lungs)
hypertensive angiopathy and pulmonary edema. Growth drugs in turkeys may also
"result in leg weakness or paralysis," says the Federal Code.
Because turkeys are
drugged and bred to grow so quickly, their legs can't support their own weight
and many arrive with broken and dislocated limbs, a “live hanger” who worked
undercover at House of Raeford Farms in Raeford, N.C., the seventh-largest
turkey producer in the US, told me a few
years ago. When you try to remove them from their crates, their legs twist
completely around, offering no resistance he told me. "The turkeys must be
in a lot of pain but they don't cry out. The only sound you hear as you hang
them is trucks being washed out to go back and get a new load."
And then there’s
this: The kill conveyer belt at the slaughterhouse moves so fast, turkeys miss
the “stunner” that is supposed to render them insensate, resulting thousands of
birds being boiled alive.
While some food safety
and animal rights activists have sought to find turkey producers who do not
commit such practices, others warn that so-called ethical producers may be
disingenuous.
"Our birds live
in harmony with the environment and we allow them plenty of room to roam,"
says a Diestel Turkey Ranch brochure, displayed at Whole Foods meat counters.
But Slate reported
in 2015 that a visit to Diestel’s Jamestown facility, conducted by Direct
Action investigators, "revealed horrific conditions, even by the standards
of industrial agriculture." Turkeys were jammed into overcrowded barns,
trapped in piles of feces, had swollen eyes and open sores and "dead
turkeys [were] strewn across the barn floor."
Clearly there is a
lot that turkey producers, even the so-called "humane" ones don’t
want you to know.”
Labels: Have Thanksgiving WITHOUT turkey, NOT fixing turkey and its traditional side dishes for Thanksgiving is easier and less stressful & it avoids disease and fat gain too