“White striping” disease found in 99% of store-brand chicken sold in major supermarkets

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https://ingredients.news/2021-09-24-white-striping-disease-chicken-supermarkets.html

“White striping” disease found in 99% of store-brand chicken sold in major supermarkets
09/24/2021 / By Cassie B.

America’s chicken supply is suffering from widespread disease thanks to breeding practices that are used to make the birds grow rapidly without any concern for their welfare.
According to a new report released by The Humane League, more than 99 percent of store-brand chickens in the United States have a muscle disease known as white striping. This is a type of muscle myopathy that occurs when the animals are bred for rapid growth. When their bodies aren’t able to keep up with such unnaturally quick growth, they replace muscle tissue with fibrous tissue and fat. This reduces the chicken’s nutritional value, raising the fat content by as much as 224 percent and dropping protein by nine percent. It can also cause problems in the animals with oxygen and blood flow.
It is easy to see white striping for yourself when you are shopping. These fatty tissues can be seen as visible white lines within the meat. It can even be found in organic chicken as there are no standards that companies who label their chicken as organic from breeding for fast growth.
The Humane League reached this concerning finding following an investigation earlier this summer of the chickens sold on supermarket shelves. Some of the supermarkets that were involved in the investigation included Costco, ALDI, Giant Eagle, Publix, Walmart, Target, Trader Joe’s and Kroger. In some supermarkets, 100 percent of the chicken sampled had white striping. All of the 16 supermarkets that were analyzed had white striping in their store-brand chicken breast filets. The biggest offenders were Meijer, BJ’s and Walmart.
The Humane League’s president, David Coman-Hidy, said that these findings should raise alarm bells for all consumers. It’s a problem that has grown dramatically in recent years, he said, with just five percent of chickens affected only ten years ago; five years later, that figure stood at 96 percent.
He stated: “This disease is a visual reminder of the terrible suffering of these weeks-old animals and the control that these factory farms have over our food supply. It’s nearly impossible for Americans to find an alternative to this diseased meat.”
The Humane League also pointed out a 2018 study that showed that half of shoppers indicated they were unwilling to buy chicken with white striping. Now, however, they do not have any choice because it makes up the majority of what is found on store shelves.

Broiler chickens live a short and miserable life

Broiler chickens that are raised for meat in the U.S. are bred to gain weight quickly. This reduces the amount of food and water that are needed before they are slaughtered. However, the process can cause them to grow so quickly that they are unable to hold up their own body weight, with muscle being replaced by fibrous tissue and fat.
The Humane League explained the suffering that broiler chickens go through during their lifetimes when they are factory farmed. The air within the farms is so thick with ammonia that they can hardly keep their eyes open, while waste covers the floor, causing burns to their skin. The weight of their engorged muscles can cause their legs to buckle and break, making them eventually die of thirst because they are unable to move toward water. Even though the birds are sent to slaughter at six or seven weeks of age, many of them will succumb to disease before that thanks to their stressful environments and the poor conditions in which they are kept.
It’s a painful reminder of just how damaging profit-driven breeding practices are to life on Earth. Nevertheless, chicken remains the top protein consumed in the U.S., and Americans consume more chicken than any other country in the world.
Sources for this article include:
TheEpochTimes.com
TheHumaneLeague.com

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https://ingredients.news/2021-10-20-dr-chris-knobbe-verifies-processed-oils-at-core-of-nearly-all-disease.html

GOT FOOD OIL POISONING? Physician, author and researcher Dr. Chris A. Knobbe verifies processed oils are at the core of nearly all disease
10/20/2021 / By S.D. Wells
“White striping” disease found in 99% of store-brand chicken sold in major supermarkets Food-Over-Junk-Gluttony-Fat-Trans-Cholesterol

Have you heard of food oil poisoning? It can wreck entire body systems and exacerbate any and all health issues you already have. It’s not like food poisoning where you get violently sick within 24 hours and vomit repeatedly. It’s a long term health catastrophe, and it’s embedded in the food supply, and that’s why about 200 million Americans are suffering from chronic disease right now. Which oils and what are the signs? Let the food oil scholar explain it in great detail, then you can remedy your own situation, or pass this valuable knowledge along to your family, friends, relatives, neighbors and coworkers. Dr. Chris Knobbe presented these shocking revelations at the 2021 Ancestral Health Symposium, entitled the “Omega-6 Apocalypse.”

Nearly all “Westernized” diseases come down to vegetable oils

You may have thought gluten, animal fat, and sugar were the human body’s worst enemies when it comes to food that causes long-term health decimation, but vegetable seed oils take the cake. Food oils may be the main culprit, in other words, for obesity, cancers, metabolic syndrome, malnutrition, diabetes, heart disease, strokes and dementia.
Dr. Knobbe walks us through 200 years of medical history with his in-depth research, and what we see is that the USA leads the way in weight gain, more than 25 percent above the global average. We continue to replace animal fats with vegetable oils, so it’s not really about the whole “cut your carbs” (carbohydrates) movement that was so popular for so long.
The entire diabetes epidemic (it should be termed) has been created in this country, mainly, over the past 85 years. Obesity was only a one percent factor a century ago; now every third American is overweight, and half of them are obese (about 30 or more pounds overweight).
In 1960 obesity affected only 13 percent of the American populace, now it’s 40 percent, and that’s four out of every ten people you see in the stores and restaurants are obese, buying and consuming processed food oils nearly every meal, every day. They’re toxic food addicts, and their health problems only get worse for them every year.

Shocker: Processed vegetable oils account for a sickening third of all food consumed by Americans

“Plant oils” have been a marketing scam, the doctor says, to make the oils sound healthy for you, but the health trade off for any nutrition is a whole rack of chronic problems, as he points out. Canola isn’t even a plant, but comes from a toxic, non-edible insecticide known as rapeseed oil. Over 90 percent of processed oils contain GMOs, furthering the health detriment of consumers who now also have pesticides destroying their good gut flora.
The worst of the vast array of toxic oils are the PUFA (polyunsaturated fatty acid oils), including canola (rapeseed diluted), corn, cottonseed, rice bran, sunflower, safflower, grapeseed, and of course, soybean. As of late, there has been a massive increase of seed oil consumption in the USA.
Bottom line: Eliminate the seed oils from your diet and you eliminate multiple health issues you have now, are developing, or would otherwise develop in the not-so-distant future. Currently, 86 percent of added fats in foods are vegetable oils. Let that sink in for a minute (pardon the pun).
Physician, author and researcher Dr. Chris A. Knobbe explains his evidence-based research right here:

Remember, canola oil makes you fat and dumb, even if it’s organic. Tune your internet frequency to FoodScience.news and find out more about maintaining your own ideal health, starting in the gut!

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