Is beef safe? That’s the question Americans are asking again after a new case of mad cow disease was confirmed in the United States this week. The answer is clearly no, beef is not safe. But the threat of mad cow disease isn’t the only reason. Not by a long shot.
Mad cow disease (bovine spongiform encephalopathy or BSE) is a fatal central nervous system disease. The latest case was found in a dairy cow in a random U.S. Department of Agriculture test of dead farm animals in California. Alive, the cow showed no signs of BSE. Affected cows often show increased apprehension, poor coordination, difficulties in walking, and weight loss.
In this case, it’s a wonder that the disease was detected at all. The agency conducts BSE tests on only 0.1 percent of cows, or about 40,000 of the 34 million cattle slaughtered each year.
There is strong scientific evidence that the agent responsible for BSE is the same agent responsible for Variant Creutzfeldt-Jakob Disease, the human form of mad cow disease. But there are many other equally compelling reasons to steer clear of meat. Meaty diets harbor enough saturated fat and cholesterol to bring on a heart attack. They are also linked to cancer, diabetes, and obesity.
A switch to chicken or fish does very little to reduce risk. But plant-based diets—loaded with vegetables, fruit, grains, and legumes—can help prevent and reverse all of these diseases. That’s right. There is no “mad kale” disease.
April 17, 2012 Dr. Neal Barnard
Buy a chicken from any grocery store in America and you are likely to get more than you bargained for. Feces taint one in every two supermarket chickens, according to testing recently conducted by an independent laboratory at PCRM’s request.
The problem seems to be widespread. We collected chicken products from 15 different grocery store chains in 10 major U.S. cities. These were chickens marketed by Perdue, Pilgrim’s, and 22 other brands.
When the results came back, we discovered that 48 percent of the samples had tested positive for fecal contamination, as indicated by the presence of E. coli, a bacterium in chicken feces. The germs are used in USDA and industry testing as an indicator of fecal contamination.
How does fecal contamination make its way from chicken farms and slaughterhouses to the plastic-wrapped packages at your grocery store? It’s a dirty business.
A large chicken processing plant may slaughter more than 1 million birds a week. Chickens are stunned, killed, bled, and sent through scalding tanks. These tanks of water transfer feces from one dead bird to another.
After scalding, feathers and intestines are mechanically removed. Intestinal contents can spill onto machinery and contaminate the muscles and organs of that chicken and the birds that follow.
The carcasses are then rinsed with chlorinated water and—theoretically—checked for visible fecal matter. But slaughter lines process up to 140 birds per minute, and federal food safety inspectors are allowed little time to examine each carcass.
That could soon change—for the worse. The U.S. Department of Agriculture may begin to allow chicken plants to conduct their own inspections and speed up lines to 200 birds per minute. That will make it even harder for inspectors to detect contamination.
After this cursory inspection, chickens are packaged and shipped to stores. Americans eat an average of more than 83 pounds of chicken a year—and most have no idea that the supermarket chicken on their dining room table has a one in two chance of being contaminated with fecal matter.
Who cares, the chicken industry says. If the feces are adequately cooked, any germs they harbor will be killed. But feces may contain round worms, hair worms, tape worms, along leftover bits of whatever insects or larvae the chickens have eaten, not to mention the usual fecal components of digestive juices and various chemicals that the chicken was in the process of excreting.
Given the widespread nature of this disgusting problem, consumers deserve fair notice. It’s time for every package of supermarket chicken to carry a sticker that says, “Warning: May Contain Feces.”
For more information about PCRM’s chicken testing, please visit PCRM.org/ChickenFeces.
April 3, 2012 Dr. Neal Barnard
The recent uproar over “lean beef trimmings”—also known as “pink slime”—has led the maker of this ammonia-treated meat to suspend operations at all but one plant. Beef Products, Inc., acknowledged that the company has taken a huge hit since social media exploded with concerns about this disturbingly unhealthful, chemically-treated substance going into school lunch lines. The U.S. Department of Agriculture is considering removing pink slime from schools, and fast-food companies have even taken the slime out of their burger recipes. The pink slime pandemonium has inspired bloggers to expose the long list of other unlabeled chemicals that end up in almost all industrial meat. Without any labeling requirement, meat processors can lace meat with chemicals used to bleach fabric, disinfect pools and hot tubs, and bleach wood pulp, just to name a few. These revelations have consumers fuming. Some are calling for more labeling, and less processing of meat. The meat industry is claiming that these chemically treated products are safe—maybe even safer than beef not treated with chemicals. But ultimately there is no such thing as safe meat. Meat is loaded with cholesterol and saturated fat, not to mention E. coli and other pathogens that can cause serious illnesses. If treated with chemicals, it then contains substances that may increase the risk of cancer and other health problems. Beef Products, Inc., is desperately trying to rebuild business, taking out a full-page Wall Street Journal ad and launching a website that proclaims that “Beef is Beef.” The company has that right. From ground beef to sirloin steak to rump roast, every cut of beef contributes to more deadly illnesses than the chemicals in pink slime will likely ever cause. Whether it’s pink slime or organic, grass-fed beef, it all leads to obesity, heart disease, type 2 diabetes, and other life-threatening illnesses. The pink slime victory shows just how powerful consumers are when they come together to fight an unsafe product. But it’s hardly the end of the battle: It’s time to face up to the consequences of our meaty diets and move to more healthful ways of eating.
It’s National Colorectal Cancer Awareness Month, and just in time. Awareness is in critically short supply. A new survey commissioned by PCRM showed that 39 percent of people surveyed do not know where their colon is, let alone what might cause cancer to develop. In fact, 70 percent do not know they are more likely to get colon cancer from frequently eating processed meats such as hot dogs.
Here are the facts: Colorectal cancer is one of the leading cancers in the United States, attacking 140,000 Americans every year, with a mortality rate close to 50 percent. In 2007, the body of research on this disease, including nearly 60 independent studies, was deemed to provide convincing evidence—the highest possible level of scientific evidence—that hot dogs and other processed meats cause colorectal cancer. The message has not gotten through. Although cancer organizations have issued media releases and posted public service announcements, the popular press does not pick these stories up and the issue dies then and there. Years ago, anti-tobacco dealt with the same problem, realizing that sterile messages do not work, and they decided to ramp it up with messages that tested the limits of what people wanted to hear or see. Later on, HIV advocates did the same. To gain media interest and public respect, they used sex, gore, shock, and anything else that could cut through the noise. At PCRM, we felt humor was better than shock, and wanted to appeal to adolescents, as well as older people, since processed meats are strongly marketed to children and families, because they are cheap and familiar. Hence our billboard proclaiming "Hot Dogs Cause Butt Cancer." The billboard’s blunt language aims to break America’s dangerous addiction to hot dogs, bacon, and other processed meats. Americans eat 20 billion hot dogs a year. Per capita bacon consumption is 18 pounds a year. Processed meats are a deadly habit. Each daily serving of hot dogs, bacon, cold cuts, and other processed meats increases the risk of dying prematurely by 20 percent, according to a new study from the Harvard School of Public Health. The study emphasized the risk of death from cardiovascular disease and cancer. Colorectal cancer is not the only processed meat danger. An NIH-AARP Diet and Health Study found that processed red meat was associated with an increased risk of prostate cancer. A study in Taiwan showed that consumption of cured and smoked meat can increase children’s risk for leukemia. A study in Australia found that women’s risk for ovarian cancer increased as a result of eating processed meats. A review in the journal Diabetologia found that those who regularly eat processed meats increase their risk for diabetes by 41 percent. Adults have a right to take risks with their own health. But hot dogs and other processed meats are often fed to children, starting a lifelong habit that puts them at serious risk. It’s time to get serious about health and steer clear of unhealthful foods.
KFC and Pizza Hut’s parent company, Yum Brands, recently announced plans to open 600 restaurants in China this year. Dairy Queen aims to add more than 100 locations. McDonald’s expects to open a restaurant a day in China for the next three to four years. That adds up to a lot of greasy chicken and pizza, high-fat burgers, and cholesterol-laden ice cream.
This fast-food deluge is swamping traditional plant-based Chinese diets—with devastating results. Close to 39 percent of the Chinese population is now overweight or obese, according to the World Health Organization. Type 2 diabetes now affects close to 10 percent of Chinese residents.
But we have a healthful remedy. On March 5, PCRM is introducing our 21-Day Healthy Challenge to Chinese-speaking people in China, Taiwan, and around the world.
Our free online Healthy Challenge program—based on our 21-Day Vegan Kickstart—can help people in China and around the world jumpstart weight-loss and reduce the risk of diabetes, heart disease, and other health problems.
My colleague T. Collin Campbell, Ph.D., author of The China Study and Healthy Challenge coach, found through his research that traditional plant-based diets have provided some areas of China with protection from these diseases.
PCRM’s National Institutes of Health-funded clinical research shows that low-fat, plant-based diets can help people lose weight, reverse diabetes, and implement long-term changes in eating habits and health. And the best way to do this is to try a low-fat, plant-based diet for three weeks. The Healthy Challenge—offered in Mandarin—is a researched-based, fun, interactive way to do it.
Celebrity coaches, including actress Gao Yuanyuan, musician Louis Cheung, singer-songwriter Khalil Fong, and actress and singer Barbie Hsu, will join long-time PCRM friend Maggie Q in leading our Healthy Challenge. Participants will have free access to three weeks of meat- and dairy-free recipes for traditional Chinese favorites, such as vegan spring rolls, brown rice sushi, and ma po tofu. There’s also nutrition and cooking demonstration videos, a community forum, and an interactive restaurant guide.
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