“Objectively, HSUS should be for gestation crates if they’re honestly, truly for animal welfare.”

They did it to themselves

What happens when you send an investigator for the Humane Society of the United States (HSUS) to a pork farm to do some undercover work? They get educated – in a positive way.

In an article on sister publication Pork Network, the Center for Consumer Freedom (CCF) shares a video of a former HSUS who changed his agenda after being exposed to gestation stalls, something the activist group has been working on banning in several states.

While the former investigator asked to remain anonymous in fear of retaliation from his old acquaintances, CCF shares these direct points from his video interview:

  • “When they’re not in crates, they [sows] fight each other. With gestation crates, they can’t bite each other…They’re in a safe spot.”
  • “I have to believe they [HSUS] know the pigs would prefer to be in gestation crates…but choose instead to push the anti-gestation crate legislation because of what it would do to the pig farming industry.”
  • “Objectively, HSUS should be for gestation crates if they’re honestly, truly for animal welfare.”

Click here to read the full CCF article on Pork Network. Click here to watch the interview.

The beef with beef

“Red Meat Is Not the Enemy” – this is the title of Aaron E. Carroll’s article in The New York Times on March 30. In a breath of fresh air and common sense, Carroll points out to the masses that it is the amount of calories people are consuming that is making them fat, not the food itself.

“This is the real problem: We eat more calories than we need. But in much of our discussion about diet, we seek a singular nutritional guilty party. We also tend to cast everyone in the same light as ‘eating too much,”’ he writes.

While this should be received with a GEICO response of, “duh, everyone knows that,” that is not always the case.

Click here to read the full article from The New York Times. And if you’re concerned about your protein consumption and the way if impacts your body, take the 30 Day Protein Challenge. The step-by-step program will walk you through food journaling, and tracking energy levels in coloration with protein consumption. Click here to take the challenge, and challenge people you know!

What’s the haunting aroma?

“Words do not exist in the English language to describe what Flame-Grilled Fragrance smells like. It’s something like the burnt-rubber skidmarks left by a box-fresh-MacBook-carrying courier scooter after it crashed into a bacon salt factory,” – Sam Byford.

No, these are not words about a blazing meat truck fueled by burning tires, they are about Burger King’s new fragrance - Flame-Grilled.

Yes, that’s right. Just in time for April Fool’s Day (only it wasn’t a joke), Japan’s Burger King division launched the new scent. Sam Byford with The Verge went to one of the burger joints in Shibuya to see if it was actually real. Byford then shelled out ¥5,000 ($42) for some burger in a bottle that came along with a complimentary Whopper.

“It is truly, unspeakably terrible,” he says. “It turns out the biggest April Fools are the ones falling for things that are actually real.”

Click here for the full personal experience article on The Verge.

What’s the difference?

Chances are you’ve seen some sort of advertising material that steps on the back of high-fructose corn syrup (HFCS). It’s often made the poster child for obesity and other health problems. Google “high-fructose corn syrup” and this article titled “5 Reasons High Fructose Corn Syrup Will Kill You” pops up at the very top of the search list.

This week in an article by The Washington Post, a video by the American Chemical Society was featured. The topic: What’s the difference between sugar and high-fructose corn syrup?

In short, HFCS is made in a multistep process of breaking down corn into corn starch, thee corn starch into syrup, and then sweetening the corn syrup by altering glucose and fructose proportions.

“The result is actually something that in its composition is very similar to sugar. Both are essentially made up of fructose and glucose, although the proportion of each can vary in HFCS and therefore affect the relative sweetness of it,” says Roberto A. Ferdman with The Washington Post.

According to the American Chemical Society, “The scientific consensus is that there's almost no nutritional difference between the two."

Click here to read the full article by The Washington Post and to watch the video from the American Chemical Society.

Tweet of the week: Lucky save

This week’s social media spotlight goes to Troy Hadrick, or @TroyHadrick on Twitter.

Be sure to share your ranch photos with us on Facebook, Twitter (@DroversCTN) and Instagram (@droverscattlenetwork) for a chance to be featured in Cow/Calf Producer, our newest publication. Click here to check it out, and to sign up for a free subscription.