Yes! Just got some at lunch and it’s a national “healthy” brand of meat where the packaging states things like: No Fillers, Zero Artificial Flavors, 97% Fat Free. However, flipping over to the back we see it contains 440 mg of sodium per serving, along with such special ingredients like: potassium lactate, sodium(s) diacetate/erythorbate/phosphate/nitrate. Granted no one wants botulism, but how much of this stuff is actually necessary?

The other day I noticed my tuna was labeled with a statement that it contained tasteless, orderless smoke for color rentention. I don’t want my tuna to contain smoke, unless I’m the one smoking it on the grill or something. Ditto for my salmon. I don’t care if my salmon is red or not, so why do they add color to it? I’d rather have salmon that looks like halibut if it meant it wasn’t monkeyed with by the food industry. Okay, done ranting.
.-= Sine Botchen´s last blog ..When is a farm not a farm? =-.