It was not active anymore, but it's the biggest bees nest I've ever seen in my life, especially since it's on the inside the house. Inside there are layer upon layer of combs, like floors in a office building.
--Greg S. gregs010864@yahoo.com
It was not active anymore, but it's the biggest bees nest I've ever seen in my life, especially since it's on the inside the house. Inside there are layer upon layer of combs, like floors in a office building.
--Greg S. gregs010864@yahoo.com
Looks like a paper wasp's nest to me, I guess you could call them bees.
Sometimes as much as 5 to 15 percent of the total weight of the meat is just this SALT WATER!"
This could aggravate HEART Trouble and other HEALTH Issues!
Meat On Steroids? 'Enhancement' More Like It Industry Says It's Done For Taste; Consumer Advocates Have Concerns
Kirstin Cole Reporting
(CBS) NEW YORK Steve Levene considers himself a major meat eater, eating it five days a week. But, what Steve doesn't know is that his meat may be juiced up with an injected solution.
It's a process called "enhancement" by the meat industry, and is now being done to all kinds of meat.
They say to make it taste better, but consumer advocates warn, the added water weight is beefing up the price at the checkout.
"Sometimes as much as five to 15 percent of the total weight of the meat is just this salt water," said Caroline DeWaal, director of food safety for the Center for Science in the Public Interest.
Cost is not the only concern. DeWaal says the enhancing process can actually drive up the chances for contamination.
"They can actually push bacteria from the outside of the meat into the interior where it's harder to kill," she said.
Meat scientist Floyd McKeith helped come up with the meat "juicing." He says it's just a harmless marinade of water, salt and sodium phosphate that makes meat more tender and delicious, and may actually help fight bacteria, along with extending meat's shelf life.
"It might improve it two, three, four days," he said. "All meat and poultry products sold in the U.S. are inspected and passed by the U.S. Department of Agriculture."
The American Meat Institute's Randy Huffman says the main goal of pumping up your dinner is simply better taste, but critics point out that solution can add loads of sodium.
To find out if your meat is enhanced, look for buzzwords on the label -- like tender, juicy and marinated. Packaged meats must also spell out exactly how much, if any, of the salty solution is added on the nutrition facts panel.
Something Levene says he'll now be checking out the next time he picks up his dinner.
"I'm definitely going to be looking out for that when I get to the store," Levene said.
If you buy an enhanced meat product, experts say be careful about additional seasonings. Since the injected solution has so much sodium in it, your beef or poultry may already have a salty flavor. And if you tend to buy your meat straight from the meat case -- meaning there are no labels to check -- you can always ask the butcher if your cut of choice has been enhanced.
Defective chicken bones might contain cure for cancer
Now I thought it was Rickets :A deficiency disease resulting from a lack of vitamin D or calcium and from insufficient exposure to sunlight, characterized by defective bone growth and occurring chiefly in children. Also called rachitis.