The Kevin Trudeau Show: 2-2-13

Today, Kevin gives you even more proof that inflation is already here and that your standard of living is declining rapidly because of it.

Self Help:
Uncontaminated Meat
Further Your Education
Manifest Your Every Desire
The Only Answer To Cancer
Drop-Dead Gorgeous Hair Without The Side Effects

Health:
Health Risks Behind Drop-Dead Gorgeous Hair
School Lunches Around The World
Bad News For Meat Eaters
Jamie Oliver Shows How Much Sugar Is in Flavored Milk

Wealth:
10 Countries With The Most Billionaires

Everything Kevin:
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The Kevin Trudeau Show: 1-19-13

Today, Kevin explains the importance of eliminating hydrogenated oil, trans fats, and homogenized dairy from your diet.

Self Help:
Steps Toward Perfect Health
Get Vitamin D FREE For Life!
Promote Heart Health
Turn Back The Hands Of Time
Shower The Toxins Away
Protect Your Body

Health:
Butter Is GOOD For You
Eating Fish Cuts Cancer

Government:
School District Bans Jamie Oliver From Promoting Healthy Diets For Children

Unbelievable:
Magnetic Boy Attracts Electronic & Metal Objects

Everything Kevin:
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Support Kevin!
Kevin is on YouTube!
Sign Up For Kevin’s FREE Podcast
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Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!

 

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Pink Slime’ is Now in 70 Percent of The Ground Beef at our Grocery Stores

April 2, 2012

Natural News

By Tony Isaacs

Would you knowingly eat ground beef which contained scrap meat items such as muscle connective tissue which had been sprayed with ammonium hydroxide? Would you want your children to eat such ground beef in their school lunches? According to recent revelations, if you or your children eat ground beef there is a strong chance that both may be happening.

Last week, former United States Department of Agriculture (USDA) scientist-turned-whistleblower Gerald Zirnstein revealed that 70 percent of the ground beef sold at supermarkets contained the fake-meat additive which is commonly referred to as “pink slime”. This revelation came on the heels of reports that the USDA is purchasing 7 million pounds of the product for school lunches in public schools.

“Pink slime” is taking over ground beef at our grocers and schools

“Pink slime” is made by gathering beef waste trimmings, simmering them at low heat to make it easy to separate fat from the muscle, and using a centrifuge to spin the waste trimmings to complete the separation. Next, the mixture is sent through pipes and sprayed with ammonium hydroxide gas to kill bacteria. Finally, the product is packaged into bricks, frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.

The beef trimmings are particularly susceptible to contamination and were once relegated to pet food and cooking oil. However, Beef Products Inc. (BPI), the makers of “pink slime, commissioned a study which reportedly demonstrated that the ammonia process would kill E. coli as well as salmonella. Ever since the study, use of “pink slime” in ground beef has increased.

In 2009, theNew York Timesreported that despite the added ammonia, tests of “pink slime” across the country revealed dozens of instances ofE. coliand salmonella. According to the Times,E. coliwas found three times and salmonella 48 times between 2005 and 2009, including two contaminated batches of meat totaling 27,000 pounds.

Zirnstein, who first coined the term “pink slime” in a USDA memo, told ABC news “It’s economic fraud. It’s not fresh ground beef. …It’s a cheap substitute being added in.”

Zirnstein and fellow USDA scientist Carl Custer both warned against using what the industry calls “lean finely textured beef,” but they were overruled by their government bosses. The “pink slime” does not have to appear on the adulterated ground beef labels because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.

The woman who made the decision to approve the mix is former undersecretary of agriculture, Joann Smith. Her decision led to hundred of millions of dollars for BPI.

“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.

When Smith left the USDA in 1993, she was appointed to the board of directors for BPI’s principal major supplier where she reportedly made at least $1.2 million over the next 17 years. The USDA said that, while Smith’s appointment was legal at the time, she could not have immediately joined the board under current ethics rules.

News of the USDA’s plan to bring 7 million pounds of “pink slime” to school cafeterias nationwide comes just weeks after the government announced new guidelines to ensure students are given healthier options for school meals. Notably, the USDA purchase comes after fast food chains such as McDonald’s, Taco Bell and Burger King have discontinued use of “pink slime.”

A public outcry against the “slime” is perhaps led most prominently by celebrity chef Jamie Oliver, who has also waged war successfully against flavored milk in Los Angeles schools.

Learn more at Natural News

Pink Slime Factories Shuttered After Massive Public Backlash

March 29, 2012

Natural News

By Jonathan Benson

“If stinks that people are losing their jobs, but the company making pink slime deserves it.” –KTRN

For several decades now, the conventional beef industry has secretly been lacing ground beef products with an industrial, ammonia-laced byproduct known as “pink slime,” a disturbing fact that recently came to the forefront of national attention after Food Network chef Jamie Oliver first drew attention to its existence. And consumer backlash has been so strong ever since that a number of supermarket chains, restaurants, and even schools have decided to stop supplying it, which has caused its primary producer, Beef Products Inc. (BPI), to close three of its four manufacturing plants.

USA Today and others are reporting that Dakota Dunes, South Dakota-based BPI is temporarily closing its Waterloo, Iowa; Garden City, Kansas; and Amarillo, Texas plants for an indefinite period of time as a result of widespread consumer rejection of pink slime products. Workers at these plants will continue to receive pay and benefits for the next 60 days, but it is unclear what will happen after these next two months expire, should the plants continue to remain closed.

Meanwhile, BPI is launching an aggressive public relations campaign to fight back against its critics, which includes claiming that pink slime is “100 percent beef,” and that it is a highly-nutritious and safe product. And many in the media are jumping onboard this propaganda bandwagon by spinning the situation back against consumers, who are technically victims that have been been duped all these years into buying ground beef products that were secretly adulterated with pink slime.

In case you missed the original story, pink slime, which is officially known as “lean finely textured beef,” is basically a low-cost ground beef filler composed of beef scraps that are mashed, processed with a chemical ammonia solution, and turned into an unappetizing pink paste, the pictures of which have circulated the internet in recent months (http://www.naturalnews.com/035255_pink_slime_USDA_school_lunches.html).

This pink slime has been added to roughly 70 percent of all ground beef products since the 1990s, but few were aware of it. Pink slime is obviously not labeled on ground beef packages, and the only way consumers can know for sure that they are not consuming it is to buy local or organic ground beef, or to watch the beef being ground fresh before buying it.

Click here for the full report.

McDonald’s Scraps “Pink Slime” From Burgers

February 2, 2012

CBSNews

By Monica DyBuncio

McDonald’s is axing “pink slime” from its burgers, after receiving heat from celebrity chef and food activist Jamie Oliver, CBS This Morning reported.

What is pink slime? It’s the name Oliver has given to fatty beef trimmings soaked in ammonium hydroxide, which removes bacteria and makes the beef taste better.

“We’re taking a product that would be sold in its cheaper form for dogs,” Oliver said on his TV show, Food Revolution, where he demonstrated the practice. “After this process, we can give it to humans.”

The technique is approved by the United States Department of Agriculture and the Food and Drug Administration.

Last week, McDonald’s announced it’s no longer using the beef product, although the chain said in a statement that this decision “was not related to any particular event.” Taco Bell and Burger King have also agreed to stop using the additive, according to the Huffington Post.

Oliver isn’t the only one to raise issue with the controversial “slime.” The New York Times questioned the safety of the process in 2009.

Click here for the full report from CBSNews

The Kevin Trudeau Show: 4-20-11

Today, Kevin gives you even more proof that inflation is already here and that your standard of living is declining rapidly because of it.

Self Help:
Uncontaminated Meat
Further Your Education
Manifest Your Every Desire
The Only Answer To Cancer
Drop-Dead Gorgeous Hair Without The Side Effects

Health:
Health Risks Behind Drop-Dead Gorgeous Hair
School Lunches Around The World
Bad News For Meat Eaters
Jamie Oliver Shows How Much Sugar Is in Flavored Milk

Wealth:
10 Countries With The Most Billionaires

Everything Kevin:
Become An Insider!
Support Kevin!
Kevin is on YouTube!
Sign Up For Kevin’s FREE Podcast
Follow Kevin on Twitter
Become A Fan of Kevin on Facebook
Kevin’s Film Club
Kevin’s Book Club

Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!

Click below to watch the Kevin Trudeau Show!

Jamie Oliver Shows How Much Sugar Is in Flavored Milk

April 20th, 2011

TVSquad.com

By: Jason Hughes

Last season, ‘Jamie Oliver’s Food Revolution’ (Tue., 8PM ET on ABC) went to Huntington, W.V., one of America’s unhealthiest cities. This year, he was off to one of its largest. Once there, he met resistance at just about every corner.

The Los Angeles Unified School District — the second largest in the U.S., serving between 700,000 and 750,000 students — refused him access to their schools. None of the national fast food chains that got their start in L.A. were willing to work with him. He did get a smaller local chain to open their doors, but the owner was reluctant to make expensive changes.

In an attempt to shock them, he decided to turn his attention to the flavored milk available in the school. While the perception is that this is a healthier alternative, it actually contains as much sugar as soda. So he set up a dramatic demonstration.

He dumped a week’s worth of sugar onto and into a school bus. Unfortunately, only about 25 people showed up for the presentation, but a revolution can start with just a few.

“Yeah, I’m trying to make it dramatic because I want people to care, and at the moment it’s just us,” he said to the crowd. The lack of concern in the area was very disconcerting to him in this premiere episode, but he’s not done fighting for the kids and people of Los Angeles.

Click here for the full report from TVSquad.com

The Kevin Trudeau Show: 4-5-11

Today, Kevin explains the importance of eliminating hydrogenated oil, trans fats, and homogenized dairy from your diet.

Self Help:
Steps Toward Perfect Health
Get Vitamin D FREE For Life!
Promote Heart Health
Turn Back The Hands Of Time
Shower The Toxins Away
Protect Your Body

Health:
Butter Is GOOD For You
Eating Fish Cuts Cancer

Government:
School District Bans Jamie Oliver From Promoting Healthy Diets For Children

Unbelievable:
Magnetic Boy Attracts Electronic & Metal Objects

Everything Kevin:
Become An Insider!
Support Kevin!
Kevin is on YouTube!
Sign Up For Kevin’s FREE Podcast
Follow Kevin on Twitter
Become A Fan of Kevin on Facebook
Kevin’s Film Club
Kevin’s Book Club

Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!

 

Click below to watch the Kevin Trudeau Show!

School District Bans Jamie Oliver For Promoting Healthy Diets For Children

April 5th, 2011

The Los Angeles Times

By: Richard Verrier

British chef Jamie Oliver’s food revolution is giving LAUSD officials a case of indigestion.

The Los Angeles Unified School District has suspended all filming of reality TV shows in district schools after a standoff with the celebrity chef, who had been filming his ABC show “Jamie Oliver’s Food Revolution” at West Adams Preparatory High School in South Los Angeles for the last two weeks.

This week the district denied Oliver’s license to film at another school, Manual Arts Senior High School, which, like West Adams, is operated by MLA Partners Schools, an organization that runs schools in South L.A. under a performance contract with LAUSD.

A person close to the production said that district Supt. Ramon Cortines would approve the permit for Oliver’s show only if he could guarantee that he knew everything about the production and that it would paint the district in a postive light.

A spokesman for FilmL.A. Inc, the nonprofit group that handles film permits for the LAUSD, said the district’s action was prompted not by any specific complaints regarding Oliver’s show but by a concern that such reality TV programs can be disruptive to students.

“Yesterday the district decided that having unscripted reality shoots while classes were still in session was probably not the best idea,” said FilmL.A. spokesman Todd Lindgren. “Reality programming is unpredictable, and the district decided that it was better to restrict that kind of programming.”

“If you look at the last series he [Oliver] did in Huntington, W.Va., it was full of conflict and drama, and we’re not interest in that,’’ LAUSD spokesman Robert Alaniz said.

He said district officials were concerned that Oliver’s show would not fairly reflect steps LAUSD has taken to improve its menus, such as banning junk food and sodas. “Our guidelines are certainly way above the USDA guidelines,” he said, adding the district remained opening to working with the chef.

Oliver, who has championed the cause of promoting healthier eating in schools in Britain and now America, recently moved to Los Angeles and is filming the second season of ABC’s “Food Revolution.” He has been trying for months to gain entry into the country’s second-largest school system, but he has received a cold reception from district officials.

Oliver was not available for comment. But a spokeswoman for the show said the production would continue outside the school, regardless of the in-school ban.

In a speech at the UCLA School of Public Health on Wednesday night, Oliver said he had been inspired by his experiences at West Adams Preparatory and shared his frustration with district officials.

“Yesterday my filming permit was terminated because I can’t promise that the LAUSD doesn’t look good,” he said. “They fail to see me as a positive, and they fail to see the TV as an incredible way to spread the word, to inspire people, to inform parents, to see other teachers doing pioneering things.’

Although many local schools generate extra cash by leasing out their facilities for filming, some reality productions have irked school officials. Last year, officials at Hollenbeck Middle School complained about having to spend more than $100,000 to fix a substandard paint job left behind by the TV show “School Pride.”

Click here for the full report from the Los Angeles Times

Fast Food on the Run from Jamie Oliver

April 8, 2010

Daily Finance

By: Sarah Gilbert

The experiment that TV chef and raconteur Jamie Oliver says “always works” to turn kids off processed food failed in Huntington, W.Va., where the obesity rate is above the national average.

When he showed children how chicken nuggets are made — grinding up the least desirable parts of a bird, gloppily straining out the bones, and adding flavorings and fillers — he expected them to refuse to eat them. Instead, after having cried “ewww!” and “gross!” they each asked for a patty, answering his bewilderment with: “We’re hungry!”

While the stunt missed the mark on his Food Revolution TV show, it hit home for many kids and parents. One blog post on the topic , in which the author said her kids had watched and decided never to eat a chicken nugget again, was still the most popular post on the site days later.

People Are Talking

Oliver is getting people talking — and changing habits. An informal poll of my Twitter followers found that about half were put off chicken nuggets for good, and the rest had previously rejected them. A friend who edits a parenting magazine said she had “told dozens of people” how the unappealing ingredients made her “queasy.” Another friend decided to forgo her usual annual spring treat of McDonald’s (MCD) chicken McNuggets, solely because she and her kids watched Oliver squish raw chicken through a strainer. A long screed from a San Diego writer told how her family was giving up chicken nuggets, too.

Though part of Oliver’s stunt was pure fiction — “Thankfully, chicken nuggets in this country are not made this way,” he clarified before heading off to cleave a carcass into pieces — it’s part of a wider movement that’s calling out processed fake food by name and calling for it to be eliminated from children’s diets. One target is the cheap, low-quality fare in fast food restaurants. Another is the lunches sold, and subsidized with tax dollars for low-income families, in school cafeterias.

And then there are grocery stores, where companies like Tyson Foods (TSN) and Foster Farms sell chicken nuggets and General Mills (GIS) sells the Totino’s pizzas that formerly stocked the freezer of Oliver’s adopted obese family, the Edwardses. If you haven’t seen the first episode of Jamie Oliver’s Food Revolution, go to Hulu and move the show timer to 23:00; you’ll see the family’s matriarch open her freezer to reveal two dozen frozen Party Pizzas.

A Deadly Diet?

As Oliver keeps telling the Edwards family and others, this nutritionally bereft food — what food writer Michael Pollan calles “edible, food-like substances” — is killing us.

Oliver’s goal echoes that of other food celebrities, including Pollan and chef Alice Waters: He wants us, and especially our children, to eat fresh, seasonal food we cook ourselves from scratch. But while Waters and Pollan, author of The Omnivore’s Dilemma and Food Rules: An Eater’s Manual, reach a limited audience that already believes in paying for real food and has the patience to read wonky books about it, Oliver has vaulted over the upper-middle classes and landed squarely in the midst of Friday-night reality TV.