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[bob ford <bobford79 AT yahoo.com>]

Is that the same stuff they put in holiday hams?  ham has lost its natural 
consistencey.  I forget the brand name, but there is one I look for every 
year, because it has very little (what I call) water weight. ...bobford


--- On Tue, 10/7/08, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

> From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
> Subject: Re: [Homestead] meat from walmart
> To: homestead AT lists.ibiblio.org
> Date: Tuesday, October 7, 2008, 8:28 AM
> > >Most "meat" at Wal-Mart is injected with
> a solution to add weight.  
> > When it's frozen and then defrosted, it effects
> the texture.
> 
> Indeed.  It is a solution of sodium phosphate and/or
> potassium phosphate that 
> is added to meat.  The notion is to add weight (by making
> the meat water 
> logged) and as a preservative.
> 
> The phosphate is not only harmless, it's nutritional,
> it's what your bones 
> are made of.  BUT it's like a lot of commercial yogurt.
>  Reading the label shows 
> that a major ingredient of most of them is gelatin. 
> Nothing wrong with 
> gelatin, it's good food too, but I don't want to
> pay yogurt prices for jello. Like 
> that, the potassium phosphate isn't going to do you any
> harm, and if it is 
> lacking in your food it's a good thing, but who wants
> to pay meat prices for 
> phosphate and water??
> <BR><BR><BR>**************<BR>  
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