Chicken and Mad Cow Disease

On Thursday (May 23, 2002), the British newspaper
GUARDIAN reported that cow proteins were found
in chicken breast fillets.

Thirty samples were tested. Seventeen of those
samples of chicken breast meat contained DNA
from mammals including cows and pigs.

The substance that causes Mad Cow Disease is called
a Prion. Prions are not destroyed by cooking. As a
matter of fact, Prions exposed to 1000 degree heat
(celsius) in lab tests cannot be deactivated.

In 2001, 13 billion pounds of dead cow parts
were fed to America's chickens as food.

If you are raising your own chickens, and
slaughtering same, then you fully control
their life and death process and are aware
of what you are putting into their bodies
and, ultimately, yours.

If your dead chicken is purchased from a
supermarket or from a Kentucky Fried
fast food restaurant, then you have no clue
what went into that bird's body.

More finger-licking good info:

This week, two Alabama scientists presented their
own chicken nuggests of wisdom. These researchers
had wondered about what kinds of bacteria they
would identify on grocery store chicken.

Sulaiman Gbadamosi and Edith Powell found that
92% of the chicken purchased from supermarkets
were contaminated with bacteria that are found
in chicken feces. These bacteria can cause
disease in humans.

The scientists purchased chicken parts, such as
wings, thighs, livers, and legs, from the meat
departments of seven Alabama supermarkets.

They then cultured the bacteria found inside
of the packaged chicken parts and determined
that 29% of the bacterial cultures were resistant to
at least one commonly used antibiotic, and 23% of
those samples were reisitant to two or more
antibiotics.
The authors concluded:

"The results of our study suggest extensive
contamination of raw chicken with bacteria
known to cause illnesses in humans, as well
as bacteria that are resistant to antibiotics."

I spoke with Dr. Gbadamosi (Sule) and have
found him to be a very passionate man who
believes in his work. Despite USDA pressures
to hold back the truth, I believe that Sule
will do whatever it takes to make a difference.
After discussing academic pressures, and
possible criticisms from industry, Dr. Gbadamosi
pledged to keep doing what he does. He said
"Work, I guess that's what it will take to bring
things out in the open."

Please encourage this good man to keep exposing
these meat and milk frauds,

You can reach Dr. Gbadamosi:

Sulaiman Gbadamosi
gbadam@tusk.edu
(334) 727-8940

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