The American tradition of a burger and fries just got unnecessarily complicated.
Out of nowhere, a decades-old practice of putting lean finely textured beef (LFTB) to good use has exploded as a hot news story, showing just how sensationalism collides with nutrition science — and what is or is not, actually, news in the first place.
It's an easy trap to fall into because no one likes to think about how a cow becomes a hamburger. But LFTB is nothing to be concerned about and is by no means a foreign concept.
We're talking about USDA-certified 100% beef — no more, no less. Just beef. The same beef, in fact, we've been enjoying for more than 20 years.
Today's Generation X-ers probably have eaten hundreds of burgers, tacos and other meals that included LFTB in their lifetimes, safely enjoying a highly regulated food backed by at least four decades of research. It's really no different from other food production methods we don't think twice about.
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