Ham doesn’t come in a pretty pink color. That enticing shade is achieved by injecting the meat with a sodium nitrate solution. Here are excerpts from a 2016 French documentary that dives into the process, as well as explaining a few of the unwanted health and safety concerns. Jamie Dlux introduces and discusses the documentary.
John Stossel reports that government meat safety rules can do more harm than good. They block you from healthy meat, help cause shortages and hurt farmers.
During the worst of Covid, many of us noticed beef shortages. Kentucky U.S. Rep. Thomas Massie tells Stossel, “You’d go to Wendy’s to buy a hamburger and they were out of hamburger. Yet you could see cattle from the drive-thru.” Stupid government rules, like “poke and sniff,” are to blame,” Stossel says. Here’s more.
