Contaminants in Meat

In reaction to elevated concerns about environmental pollution, the EPA was established on December 2, 1970.  In the following 45 years government and industry worked hand in hand to produce much safer foods.  As a result, the reasons for consumers to be concerned about insecticides and herbicides in the food supply have dropped precipitously.

Unfortunately, consumers have not generally recognized the significant advancements in food safety and many are more concerned today than ever before.  The reasons they are more concerned is that incidences of chronic disease keep climbing year after year.  Healthcare costs keep soaring and now consume 18% of the nation’s GNP.  As consumers seek a cause, rather than blame the inherent chemistry of the foods they eat, they focus more intently on contaminates from agricultural chemicals (both organic and conventional) heading their list.

For several decades now nutritional scientists have been flagging traditional American foods as the reason behind rising rates of chronic diseases.  Nutritionally deficient foods high in Omega-6 fatty acids and sugar top the list as the most damaging.  For instance, Oatmeal is about 2.2% omega-6 fatty acids, 23% carbohydrate with a high glycemic load, and it contains only about 70% of the nutrients required to support optimal health.  Many traditional foods are worse!

We get many questions regarding chemical contaminants in beef.  In fact, more people are freaked out about manmade contaminants in their food than nutrition.  We find that strange because there's only a handful of reported deaths in our country from manmade contaminants in food.  Yet on the other hand literally millions of Americans are suffering every day of their lives and/or are dying prematurely because of chronic diseases brought on by grain-based nutritional deficiencies (and other natural "organic" causes).  So, regarding this subject, to be scientifically correct, truthful, and legally in the right, this is what we can say.

Focusing On Science

Extensive and expensive studies on the contaminants in beef have been made utilizing beef from various segments of the beef industry.  The best and most extensive study was one conducted some years ago by the U.S. beef industry to enlighten European beef importers.  It used one of the best chemical labs in the country to detect chemical residues (pesticides, hormones, antibiotics, etc.) in beef samples (muscle, adipose, liver, and kidney).  It's an amazing study that was very expensive.