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Fairport-E.Rochester Post
Who is this 'Iron Belle'?
Do You Grind Your Families Hamburger?
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About this blog
By Kerry M. Davis
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known ...
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Chronicles of an Iron Belle
Hey there, my name is Kerry (that’s me in the picture up there) glad you are here. I have been a health nut for a while but never truly realized my passion for it until a few years ago. I have been a massage therapist for over ten years and known for my ability to ‘torture’ people. The CIA wasn’t hiring so I pursued an Infant Massage Therapy certification in an attempt to figure out when things start going awry as we develop and stopping them before they cause trouble when we are adults. Person after person would come to me seeking relief from their pain and all I could do was iron it out with a massage, the rest of the work was up to them and I soon found that not too many go to the gym and know what to do or have a personal trainer who gives them a good program. A major contributor to this issue is the lack of communication from the client to the professional out of ignorance of their own body all because we are so busy with the other demands of life to even listen to what our body is telling us. This blog will give you that understanding.

All that background stuff brought me to today: a certified personal trainer who LOVES kettlebell training (my fave move is the Turkish Get Up), loves running, and loves acting like a kid (I have three!). I hope you enjoy the journey with me as we tackle understanding our bodies and how to get the most of your time at the gym, beat injury, figure out what muscles are doing what, and have a few laughs along the way. Understand that I am a massage therapist and personal trainer, not a medical doctor so the advice I share here is strictly that: advice. To see the kind of work I do (with my hunk of a hubby) click here.

Please drop me a line though, I would love to hear all about you!

Take care,

Kerry M. Davis LMT, CIMT, CPT
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By Bruce McGinnis
March 16, 2012 12:01 a.m.





If you don’t, you may want to start after reading this. There is this stuff, pictured above, that microbiologist Dr. Gerald Zirstein has named pink slime. Pink slime is the lean trim left over after breaking down a whole beef carcass that has been disinfected with ammonium hydroxide to kill any harmful bacteria included E. coli. A small amount of lean trim is normal, just not trim that has been sprayed with ammonia. The unbelievable part is that it could be in up to 70% of this nation’s ground beef, give or take depending on whom you choose to believe.





Here’s how it works: the trimmings are put through a centrifuge to spin out most of the fat and then pushed through a cylinder roughly the same size as a pencil which is then exposed to ammonium hydroxide: Scary stuff…





The part of this that really is the most disturbing is the ground beef containing the slime is fed to the children in schools all over the country. Public outcry apparently was enough for McDonald’s, Burger King and Taco Bell to cave to public pressure and stop serving this crap to their customers.





The USDA was given the green light to slime us without any type of labeling on our beef by Joanne Smith who was president of both National Cattlemen’s Beef Association and the Florida Cattleman’s Association. Smith told the USDA scientists that "It’s pink, therefore it’s meat." That seems a bit like insider trading…. Even with all the pressure from the public and media the USDA does not plan on making any changes to the labeling of ground beef to better inform the public as to whether or not we are eating the slime. I have reached out to Wegmans to find out whether they sell disinfected beef or not, my gut says no, but hopefully I’ll get a response to pass on.





To sum up: this country’s population has put enough pressure on 3 of the major for fast food joints to change the ground-up cow that they serve to us, but our governing body chooses to let our children eat this crap in their schools. Maybe we should contract these fast food restaurants to feed our school kids; it may be the lesser of the two evils. I’m just glad I have my trusty Kitchen Aid with the grinding attachment…





HAGGIS UPDATE: Once I shake this cold and can taste again, haggis is #1 on my to-do list.





WEGMANS UPDATE: I received an answer from Wegmans within 10 minutes regarding pink slime. Here it is:





Hi Bruce,





Thank you for your inquiry.  While most ground beef contains a small percentage of boneless lean beef trimmings, our processor (Cargill Meat Solutions), does not use ammoniated meat products in the production of fresh ground beef for Wegmans.  Our supplier tests all of our ground beef products for E.coli O157:H7 before it leaves the plant and the boxes are numbered so it can be tracked once it gets to the store and is packaged for retail sale. Our supplier abides by all regulatory requirements in making ground beef.  Additionally, all Wegmans specifications are met in the process.





We hope this information is helpful and thanks again for inquiry.  We value your feedback and appreciate your business!





Sincerely,





Bridget





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