My friend's chickens eat alot of vegetables we get from the dumpster here. If they get a batch of beets, they produce pink eggs... Normally they vary from brown to tan to white depending on exactly what they are eating that week, and whether they're spending more time indoors out outside due to weather.
On 3/9/06, Keith Addison <[EMAIL PROTECTED]> wrote: > Hi Bob > > >In the case of farmed salmon, I believe the dye is added to the diet, > >not the processed flesh, (not that it makes a lot of difference) > > > >http://seattlepi.nwsource.com/opinion/123199_dye23.html > > > >similarly, the yolks of commercial eggs are yellow only because large > >amounts of carotenes are added to the diet. Otherwise the chickens > >which never leave the house would produce eggs which were essentially > >colorless. > > Ulp! Yuk. > > Do you happen to know where the added carotene comes from? > > Also, do you or does anybody know if battery chickens are fed some or > other additive to make the eggshells brown rather than white? That > was being done in the UK in the 70s following market research that > found a public preference for brown eggs, according to a news report > I saw at the time, but I never heard anything further about it. > > Not surprisingly: > > >Donna Fezler of Grand Cypress Ranch did a funded, controlled study > >of the nutritional value of grocery-store vs free-range eggs. She > >had three groups of chicks, fed on free-choice non-medicated > >commercial feed, with one group fed a supplement of cooked > >free-range eggs twice a day, a second fed the same amount of > >grocery-store eggs, and the third a control getting only the > >free-choice feed. > > > >"The grocery store egg fed group ate more than any group by 28 days > >and weighed the least ... the grocery eggs were actually negative > >nutrition. The birds in that group had poor feed efficiency, > >consuming the most feed and having the least weight gain. The > >free-range egg fed birds were 22.4% heavier than the grocery egg fed > >birds... There were residual effects of the grocery egg on the > >chicks' development... There is an issue here: grocery store eggs > >did not even provide the same nutrition as nothing at all with these > >chicks." > > :-( > > Best > > Keith > > > >[EMAIL PROTECTED] wrote: > > > Unfortunately, this is allowed in the USA. For example, dye is used for > > > farmed salmon to give the grey meat a pink color > > > > > > > > > > > > Rachel > > > > > > > > > > > > -----Original Message----- > > > *From:* [EMAIL PROTECTED] > > > [mailto:[EMAIL PROTECTED] *On Behalf Of *Joe Street > > > *Sent:* Thursday, March 09, 2006 6:04 AM > > > *To:* Biofuel@sustainablelists.org > > > *Subject:* Re: [Biofuel] Carbon Monoxide in Red Meat - incompetence in > > > the FDA > > > > > > > > > > > > Also red dye is used on meat. I think this is not allowed in USA but in > > > Canada I'm pretty sure it is legal. > > > > > > Joe > > > > > > lres1 wrote: > > > > > > For years the tube lights above the meat storage areas have been > > > emitting slightly red rays to make the meat look red. If you take meat > > > from the meat stall and put it under the lights in the cooler for green > > > veggies you will see the change in color of the meat. The change is also > > > due to a green given off by the tube lights to make the vegetables look > > > fresh. Tube lights (Mercury vapor) with phosphorous lining has been used > > > for years with added chemicals in the tubes to enhance the > > > stalls/coolers where the different foods are on display. > > > > > > > > > > > > Ever wandered why the meat looks red in the chiller and off red at the > > > checkout? > > > > > > > > > > > > Doug. > > > > > > ----- Original Message ----- > > > > > > *From:* Kirk McLoren <mailto:[EMAIL PROTECTED]> > > > > > > *To:* Biofuel@sustainablelists.org > > > <mailto:Biofuel@sustainablelists.org> > > > > > > *Sent:* Thursday, March 09, 2006 8:04 AM > > > > > > *Subject:* Re: [Biofuel] Carbon Monoxide in Red Meat - incompetence > > > in the FDA > > > > > > > > > > > > *********************** > > > No virus was detected in the attachment no filename > > > No virus was detected in the attachment no filename > > > No virus was detected in the attachment no filename > > > > > > Your mail has been scanned by InterScan. > > > ***********-*********** > > > > > > the people in positions of authority have demonstrated incompetence > > > to deal with economic influence. > > > > > > > > > > > > A useful resource for toxicology is > > > > > > http://www.fpnotebook.com/index.htm > > > > > > > > > > > > lead > > > > > > http://www.fpnotebook.com/ER118.htm > > > > > > > > > > > > CO carbon monoxide > > > > > > http://www.fpnotebook.com/ER116.htm > > > > > > > > > > > > pulmonary intoxicants > > > > > > http://www.fpnotebook.com/ER131.htm > > > > > > > > > > > > unknown ingestion > > > > > > http://www.fpnotebook.com/ER105.htm > > > > > > > > > > > > Kirk > > > > > > > > > > > > > > > */Michael Redler <[EMAIL PROTECTED]> > ><mailto:[EMAIL PROTECTED]>/* wrote: > > > > > > /*/Apparently, the FDA didn't want to feel left out and joined > > > the party./*/ > > > > > > > > > > > > **EPA**: C.H.E.E.R.S. program paying poor families to submit > > > children to pesticide testing > > > > > > > > > > > > **FEMA**: All I have to say is - Katrina > > > > > > > > > > > > **FDA**: see below. > > > > > > > > > > > > //Mike// > > > > > > //____________________________________// > > > > > > > > > > > > //FDA Asked to Prohibit use of Carbon Monoxide in Red Meat// > > > > > > //February 21, 2006/// > > > / > > > A Michigan company has filed a petition asking the Food and Drug > > > Administration (FDA) to stop the use of carbon monoxide in > > > supermarket meat. > > > > > > > > > > > > The use of carbon monoxide deceives consumers and creates an > > > unnecessary risk of food poisoning by enabling meat and ground > > > beef to remain fresh-looking beyond the point at which typical > > > color changes would indicate ageing or bacterial spoilage, > > > according to Kalsec, Inc. of Kalamazoo, Michigan, a > > > privately-held supplier of natural spice, herb, hop, and > > > vegetable extracts for use in food, beverage, and pharmaceutical > > > applications > > > > > > > > > > > > Kalsec's petition urged the FDA to withdraw its July 2004 > > > decision and related decisions to allow the presence of carbon > > > monoxide in meat packaging. > > > > > > "The FDA should not have accepted carbon monoxide in meat > > > without doing its own independent evaluation of the safety > > > implications," said Elizabeth Campbell, former head of FDA's > > > Office of Food Labeling and now a consultant with AAC Consulting > > > Group. > > > > > > The FDA accepted the practice under its "Generally Recognized As > > > Safe" procedure, meaning that the FDA conducted no independent > > > safety investigations on its own, but instead relied on industry > > > claims, research and documentation. > > > > > > Carbon monoxide makes meat appear fresher than it actually is by > > > reacting with the meat pigment myoglobin to create > > > carboxymyoglobin, a bright red pigment that masks the natural > > > aging and spoilage of meats. > > > > > > Carbon monoxide-treated meats are currently being sold to > > > consumers without any notice that the meat has been treated with > > > carbon monoxide. > > > > > > "Carbon monoxide simulates the appearance of freshness, so > > > consumers may actually believe meat is fresh and safe when it > > > may be neither," said Dr. Don Berdahl, Vice President and > > > Technical Director of Kalsec. "We hope the FDA acts quickly to > > > end this deceptive, potentially dangerous practice." > > > > > > The appearance of meat, and specifically its color, is the > > > primary factor in consumers' decisions to buy a product, Berdahl > > > said. The use of carbon monoxide in meat makes it impossible for > > > consumers to know with certainty about the meat's freshness > > > merely by looking at it. > > > > > > Treating meat with carbon monoxide could hide the growth of > > > pathogens, such as Clostridium Botulinum, Salmonella and E. coli > > > O157:H7. > > > > > > If meat is bought spoiled, refrigerated improperly or used after > > > these pathogens begin to grow, even proper cooking might not be > > > sufficient to render the food safe to eat, because certain > > > bacteria produce toxins that survive the cooking process, he said. > > > > > > The petition claims the FDA illegally accepted the use of carbon > > > monoxide. It is precisely because of the potential for carbon > > > monoxide to mask the appearance of aging or spoilage and promote > > > consumer deception that FDA regulations under the Food, Drug and > > > Cosmetic Act (FDCA) expressly prohibit the use of carbon > > > monoxide in "fresh meat products." > > > > > > Moreover, the petition claims the FDA did not have legal > > > authority to permit the use of carbon monoxide in fresh meat > > > packaging because it is an unapproved and prohibited color > > > additive, and the agency bypassed the required procedure for > > > carbon monoxide to obtain a color additive designation, a > > > necessary precondition for making it legal to use carbon > > > monoxide in fresh meat packaging, according to the petitioners. > > > > > > Regulations of the U.S. Department of Agriculture's Food Safety > > > and Inspection Service (FSIS) prohibit the introduction of > > > ingredients in fresh meat that function to conceal damage or > > > inferiority, or give the appearance the product is of better or > > > greater value. > > > > > > "The use of carbon monoxide in meat should not have been allowed > > > without independent study of the serious consumer safety and > > > deception implications," said Dr. Berdahl. > > > > > > "At the very least, the public has a right to know about the use > > > of carbon monoxide in their food. If the FDA won't prohibit it, > > > the government should require a label that informs consumers > > > about the presence of carbon monoxide and the health dangers it > > > presents." > > > > > > The use of carbon monoxide has been banned in other countries. > > > In 2003, the European Union prohibited the use of carbon > > > monoxide in meat and tuna. > > > > > > The European Commission's Scientific Committee on Food said, > > > "the stable cherry-color can last beyond the microbial shelf > > > life of the meat and thus mask spoilage."(1) Several countries > > > including Japan, Canada and Singapore also ban the use of carbon > > > monoxide in tuna. > > > > > > > > > > > > http://www.consumeraffairs.com/news04/2006/02/fda_meat.html > > > > _______________________________________________ > Biofuel mailing list > Biofuel@sustainablelists.org > http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org > > Biofuel at Journey to Forever: > http://journeytoforever.org/biofuel.html > > Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): > http://www.mail-archive.com/biofuel@sustainablelists.org/ > > _______________________________________________ Biofuel mailing list Biofuel@sustainablelists.org http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): http://www.mail-archive.com/biofuel@sustainablelists.org/
