Tag Archives: healthy

A History of the Female Sun by Donna Henes


In archaic times, people perceived the sun, in its shining prime and glory, the giver of heat and light and life, to be the effulgent force of the female. A passionate aspect of the great mother, the versatile jill-of-all-trades who issues forth and supports whole life. She is the heaven Illuminating goddess, Amaterasu Omikame, in Japan, and the queen of heaven and Earth, Arinna, in Mesopotamia. She was Yhi, sun woman, to the Arunta of Australia. Sun sister was known in Anatolia, Siberia and Native America.

Tribal North Europe knew her, too. The Germans called her Sunna, as did the Norwegians. In Scandinavia, she was Glory-of-Elves or Sol. The Eddas say that on doomsday, she will bear a daughter who will be the new sun, the next creation. The luminous world to come. She was Sol, as well, to the Celts who also called her Sul or Sulis. Her celebrations took place on open plains, on hilltops, overlooking springs. A major ceremonial site was Silbury Hill (Sulisbury Hill) and the springs at Bath, once called Aquae Sulis, were the site of Roman altars sacred to Sul Minerva.

The great mother in ancient India was Aditi, the mother of the 12 spirits of the zodiac, the Adityas who would "reveal their light at doomsday." The Mahanirvanatantra describes the sun as a golden garment of light that graces the great goddess. "The sun, the most glorious symbol in the physical world, is the vesture of Her who is ‘clothed with the sun.’"

Tantric Buddhist monks greeted the sun goddess, Marici, at dawn, chanting to her, "the glorious one, the sun of happiness… I salute you O Goddess Marici! Bless me and fulfill my desires. Protect me, O Goddess, from all the eight fears." Marici, or Mari, was a precursor of the Christian Mary. The New Testament Book of Revelation refers to her as a "woman clothed in the sun."

Some early Christian mystics gazed upon the sun, the shining shawl that encircles Our Lady’s shoulders, until they "became blinded by the light." The theory being, that once having contemplated such magnificent brilliance, there was nothing left worthy of being seen. The success of this practice seems to have been a sure path to sainthood. An odd parallel is Saint Lucy, Santa Lucia, Santa Luz who plucked out her own eyes to discourage unwanted suitors and sexual advances. In the dark, with the one she truly loved, she was rewarded with the clear vision of the light of her faith.
The goddess was not always the sun herself, but often the force behind it. The grand controller of the cosmos, the sun, and the celestial cycles. According to Greek mythology, Leto laid an egg that produced two offspring, the sun and the moon, Apollo and Artemis. The Egyptian Goddess, Hathor, hatched the "golden egg of the sun" at the dawn of creation. The sun god, Osiris-Ra, died each night to return to the womb of the great mother, from whose "gate" he was reborn each morning. The same is said of the Maori sun god, who must descend into the uterine cave of the Waters of Life in order to be regenerated daily.

With the advent of the patriarchy, the sun underwent a sex change. Profound, this gender shift was a portrayal of the left brain revolution, the ascendance of ration over passion. Female divinity was overthrown, overthrone, overgrown. Her domain plundered, her authority usurped, her worship polluted. The sun, with the strength of it’s brilliance, it’s sheer presence and potency, came to stand for the masculine principle, the power of rational thinking. The moon, reflective, more subtle and seemingly erratic, came to be associated with the feminine in most cultures. Although the traits of the sun are thought to be male, it retains its female designation in the languages of Northern Europe, Arabia and Japan.
In Mesopotamian mythology, the Hittite sun goddess, Estan, evolved into Istanu, a male sun god. In pre-Islamic Arabia, the sun goddess was known as Torch of the Gods, Atthar or Al-llat. She was honored daily by pouring libations at roof top altars. Her name was subsequently masculinized to Allah. Her other name, Shams, along with her attributes became associated with a male sun god, Shams-On. The Babylonian sun god was Shamash, clearly related. The Hebrew word for sun, as well as the appellation of the biblical character Samson, were also derived from her name.

This summer let us each reflect and radiate the warming, nurturing energy of the sun in all her shining glory.

Shamelessly
orange like a
parrot’s beak,
arousing with a lover’s
touch the clustered
lotus buds,
I praise this
great wheel the sun —
rising it is an
earring for
the Lady of the East.

— Vidya Kara
11th Century Sanskrit Poetess

Thirteen Love Community (TLC) Free knowledge in PDF Files


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Moorish American Diet & Food List


Moorish American Diet & Food List

"The blessing, O man, of thy external part is health, vigor and proportion. The greatest of these is health. What health is to the body even that is honesty to the soul." ~ Ch. 38 v. 1 HKMSTA

The Moorish American Live It:

The Moorish American Live It, Is composed of the most nutritious foods available to us today. All of the fad diets that have come and gone over the past 50-60 years have left the general population stupefied with ideas of overloading on one particular nutritional factor or another and depriving you of others while all the while neglecting the most basic & ancient nutritional concept of balance. Many have come with a dietary law conducive to living a healthy life through healthy eating. With the advent of advanced scientific technologies, we are now able to determine which foods are alkaline and acidic. Alkaline and Alkalizing foods helps the cells maintain their natural vibration which causes optimum health and very little sickness if at all. An acidic or s.a.d., standard american diet on the other hand, one that most of us have been used to all of our lives, is the exact opposite, it actually facilitates the death of the human cells which causes detoriation of health to the human body.

This List will expand over time but as of right now it is one of the the most advanced food list available to mankind.

All of your food should be organically sourced or wild crafted, heirloom and Local if available.

Vegetables/Greens
  • Alphalpha

  • Amaranth Green (Same As Callaloo)

  • Artichoke

  • Asiatiatic Day Flower

  • Asparagus

  • Bamboo Shoots

  • Bitter Melon

  • Brussel Sprouts

  • Burdock

  • Chard

  • Celery

  • Cauliflower

  • Carrots (Heirloom Purple or Red)

  • Calabaza

  • Cabbage ( red, green or wild)

  • Broccoli

  • Black Radish

  • Bell Pepper, Red And Green.

  • Beets

  • Beet Greens

  • Beans (Green String/ Snap Beans, Anasazi Beans, Black, Pinto, Kidney, and Navy)

  • Curly Dock

  • Cress

  • Collards

  • Chayote

  • Dandelion (Leaves, Roots and Flowers)

  • Endive

  • Escarole

  • False Hawksbeard

  • Fennel

  • Garbanzo Bean (Chickpeas)

  • Garlic (Black)

  • Green Banana

  • Green Peas

  • Izote (Cactus Flower/ Cactus Leaf)

  • Jerusalem Artichoke

  • Jicama

  • Kale

  • Lambs Lettuce

  • Lambs Quarters

  • Leeks

  • Lentils

  • Lettuce (Except Iceberg)

  • Lima Beans (heirloom varieties)

  • Moringa

  • Mushroom (all)

  • Mustard Green Daikon

  • Nettles

  • Onion, (Red, Green)

  • Parsnips

  • Pigeon Peas

  • Plantain

  • Poke Salad

  • Pumpkin

  • Purple Potato

  • Ramps

  • Red Radish

  • Rockets

  • Samphire

  • Sea Vegetables (Wakame, Dulse, Arame, Hijiki, Nori, Sea Lettuce, Agar-Agar, Kombu or Kelp, )

  • Shepherd’s Purse

  • Sprouts & Grasses

  • Squash (All Varieties)

  • Spinach (Heirloom Red or Baby)

  • Spirulina

  • Turnips

  • Turnip Greens

  • Wild Cabbage

  • Wild Lettuce

  • Wild Rose

  • Yams

  • Zucchini

Fruit
  • Acai

  • African Custard Apple

  • Amalaki

  • Apple

  • Apricot

  • Aronia

  • Avocado

  • Banana

  • Berries (Except Cranberries)

  • Black Currant

  • Boabab

  • Bread Fruit

  • Burro Bananas

  • Camu camu

  • Cantaloupe

  • Casaba

  • Cherimoya

  • Cherry

  • Cherry Tomato

  • Chili Peppers

  • Citron

  • Coconut

  • Cucumber

  • Currant

  • Date

  • Dragon Fruit

  • Durian

  • Egg Fruit

  • Fig

  • Goji

  • Grape

  • Green Bananas

  • Green Plantains

  • Guava

  • Incan Berries

  • Jack Fruit

  • Jungle Sop

  • Kiwano

  • Lemon

  • Lime

  • Litchi

  • Mango

  • Mangosteen

  • Masukus

  • Melons

  • Monkey Orange

  • Mulberry

  • Nectarine

  • Nopal (Mexican Cactus)

  • Night Blooming Cereus

  • Okra

  • Olive

  • Orange (Seville or Sour preferred)

  • Papaya

  • Passion Fruit

  • Peach

  • Pear

  • Pedalai

  • Persimmon

  • Pineapple

  • Plum

  • Plum Tomato

  • Pomegranate

  • Pomelo

  • Prune

  • Quenepa

  • Raisins

  • Rambutan

  • Red Gherkin

  • Sour Plum

  • Sour sop

  • Star Fruit

  • Sweet Orange

  • Tamarillo

  • Tamarind

  • Tomatillo

  • Ugly Fruit

  • Wild Plum

  • Winter Cherry

Grains
  • Amaranth

  • Barley

  • Black Rice

  • Corn (Heirloom Purple and Blue varieties)

  • Fonio

  • Kamut

  • Millet

  • Oats (Heirloom Red)

  • Quinoa

  • Red Rice

  • Rye

  • Sorghum

  • Spelt

  • Tef

  • Wild Rice

NUTS/BUTTERS
  • Almond

  • Brazil

  • Caocao

  • Carob

  • Cashews

  • Chia Seeds

  • Coconut

  • Hazel

  • Hemp Seeds

  • Jungle Peanut

  • Macadamia

  • Pecan

  • Pine Nuts

  • Pistachio

  • Pumpkin Seeds

  • Sesame Seeds (Black if available)

  • SunFlower Seeds

  • Walnut

SALT
  • Black Sea Salt

  • Chickpea Miso

  • Herbamare

  • Himalayan Salt

  • Red Sea Salt

  • Sesame Salt

  • Trocomare

  • Vegesal

  • Kelp

SWEETENERS
  • Agave

  • Black Strap Molasses (unsulphered)

  • Coconut Palm Sugar

  • Cone Root

  • Date

  • Honey (Raw, Local)

  • Luo Han Guo

  • Maple syrup

  • Sorghum syrup

  • Stevia Leaf

Cooking Herbs & Spices
  • Basil

  • Bayleaf

  • Borage

  • Cannabis

  • Caraway

  • Cardomom

  • Carob

  • Cayenne

  • Celery Seed

  • Chickory

  • Chili Powder

  • Chives

  • Cilantro

  • Cinnamon

  • Clove

  • Coriander

  • Culantro

  • Cumin

  • Curry

  • Dill

  • Dill Seed

  • Elderflower

  • Epasote

  • Fenugreek

  • Garlic (heirloom Black)

  • Ginger

  • Golpar

  • Holy Basil

  • Hyssop

  • Jasmine

  • Jimbu

  • Kaffir Lime Leaves

  • Rosemary

  • Kelp Or Dulse

  • Marjoram

  • Natural Hickory Smoke Sauce

  • Onion Powder

  • Oregano

  • Parsley

  • Sage

  • Safflower

  • Saffron

  • Savory

  • Scallions, Chives

  • Sheep Sorrel

  • Star Anise

  • Sweet Basil

  • Tarragon

  • Thyme

  • Tumeric

  • Vanilla

The Essene Community Lived on Raw and Wild Foods

Dr, Edmund Bordeaux Szekely translated ancient biblical manuscripts in the library of the Vatican in Rome. These manuscripts were written by the Essenes, a Jewish religious sect, which is said to have cultivated a close relationship with both John the Harbinger and Jesus of Nazareth. These texts spoke about the importance of health and inner healing as a prerequisite for spiritual growth. Great emphasis was placed on the importance of eating wild raw foods. The Essenes believed that cooking food essentially killed the life force, leading to all types of disease and eventually closing down spiritual awareness.

The Essenes were careful to prepare their food in such a way that kept the light force of the food intact. They "baked" their bread on rocks in the sun instead of over a fire in order to preserve the enzymes. The grain was first sprouted and then ground up into a dough. By "baking" it in the sun, the enzymes and bio-photon content of this sprouted flat bread were preserved. The Essenes ate the sprouted bread, allowing the bio-photon energy to flow into their bodies. They deemed this to be essential in order to expand their spiritual awareness and consciousness. The Essenes taught that freshly-picked wild plants are valuable for man to eat. The Essenes were known to chew on wild plant leaves. So, they were taking regular infusions of light energy or bio-photons into their body.

The Essenes placed great emphasis on consuming a food immediately after picking it. They knew that the life force of the plant dissipated within hours after being harvested. Everyone has made the experience of watching leaves wilt if they are not placed in water. This loss of photon radiation has also been confirmed by studies carried out on bio-photon emission by Professor Popp. By upgrading your diet with bio-photons and live foods, you can begin to disengage yourself from the destructive cultural eating habits of our culture. By upgrading your diet, you will be able to insulate yourself from chronic diseases so widespread in our society today.

Ayurveda & Bio-Photons

According to Ayurveda, man is in essence a "light being" dwelling inside a solid, dense body. All of our cells radiate light in the form of photons, a form of energy termed "Prana" by the wise men of the East.  Kirlian photography and bio-photon emission analysis performed by Professor Popp and other research institutions have confirmed that every living cell, irregardless of whether it comes from a plant, animal or man, gives off light energy in the form of bio-photons.

If our true inner essence is light and our cells emit bio-photons, then it would seem logical that we need to take light energy into our body. After all, light comes from light. Green plants are a storehouse of bio-photons they collect from the sun and pass on to man, We are able to soak up bio-photons from the sun through our skin and the retina of our eyes, as well as by ingesting bio-photons contained in raw fruits wild plants and veggies. The more light energy we take in, the more our inner light essence will be nourished.

The Science of Eating Light

Professor Popp’s research considers the bio-photon content to be of far greater importance than just the nutrient or caloric content of a food. Of course vitamins, and especially organic minerals and trace elements play important roles. But Popp’s research has indicated that bio-photons are probably more important other nutrients. In fact, he believes that human beings are first and foremost "bio-photon eaters" instead of just "calorie burners." If we ignore the importance of these bio-photons, we will eventually suffer the consequences.

When we consume bio-photons from freshly-picked food such as wild plants or green leafy veggies, we are infusing order into our cells. You can compare it to the highly-ordered light of a laser beam. This laser light is the way that cells communicate with each other. They don’t talk to each other via hormones, chemicals, or nerve impulses; they do it with beams of light! The more light energy the cells soak up from food, the more light they will have to exchange information with each other. The body’s cells and organs will start to operate in a more effective manner. Less bio-photon light intake will invariably lead to more chaos, increased entropy and more disease.

Popp’s bio-photon light meter measures the intensity of the bio-photons being emitted by the food. We would probably be surprised to find that canned, processed and frozen food emit almost no bio-photons whatsoever. Even in the produce section it would be hard to find veggies and fruits emitting significant quantities of bio-photons. If we really wanted to find massive amounts of bio-photons, we would have to harvest edible wild plants or garden-fresh fruits and veggies. Moors please plant a small garden, support local farmer’s markets or create co-ops, we have available replicatable templates for you to start one in your community.

Moors, the dreaded and hated weed will eventually triumph over all the conventionally cultivated, hybridized, dis-eased, genetically modified/designed, flavor-enhanced  (with aborted Moorish American baby fetuses), perservative-laden, so called food made available to the general populace. Wild plants contain at least 5 – 10 times more nutrients – vitamins, enzymes, phytochemicals and bio-photons – than even the best organicly grown veggies. 15 grams of nettles contain far more nutrients than 100 grams of healthy romaine lettuce, and are free for the picking. Your Health is your Wealth Moors.

Recipe 101’s

Cauliflower Tabouli

  • 5 cups chopped cauliflower florets (1 large head of cauliflower without the stalks)

  • 4 cups finely chopped tomatoes (about 8 plum tomatoes with flesh scooped out)

  • 3 cups finely chopped flat-leaf continental parsley (3 large bunches)

  • 1 cup (about 1 bunch) finely chopped green onions

  • 1 cup (about 1 large) cucumber finely chopped after seeds scooped out

  • 1/2 cup cold pressed extra virgin olive or hemp oil

  • 1/4 cup fresh lemon juice

  • 1 tsp Celtic sea salt or Himalayan salt

  1. Pulse cauliflower in your food processor until the consistency of couscous.

  2. Halve tomatoes and scoop out the flesh. Chop very finely into very small pieces.

  3. Peel the cucumber, halve, scoop out seeds with a spoon, then finely dice.

  4. Combine all ingredients in a large salad bowl and combine well.

  5. Season to taste.

  6. Serves 4 – 6.

Avocado Pesto Pasta

  • 4 ripe avocados with no brown spots peeled and pitted

  • 3 1/2 cups fresh basil

  • 1 cup (or more) cold pressed extra virgin oil

  • 1 1/2 cup chopped raw walnuts

  • 1/4 cup fresh lemon juice

  • 2 Tbsp finely chopped garlic

  • 1 tsp or 1 1/4 tsp Celtic, black, red, or Himalayan salt

  1. Place all of the ingredients in your food processor and pulse until well combined.

  2. Tweak flavours to taste, and set aside.

  • For the pasta:

  • 4 large zucchinis

  1. Shave the zucchinis with a vegetable peeler (for thick fettucini-style noodles) or use a spiralizer to create thin spaghetti-style noodles.

  • To assemble:

  • 1 Tbsp hemp seeds for garnish

  • finely grated lemon zest for garnish

  1. Toss the pesto with the noodles, thin out with olive oil until you get the consistency you like, garnish and season to taste.

  2. Serves 4.

Stuffed Acorn Squash

with Millet, Spinach, Cranberries, and Hemp Seeds

  • 1/2 cup millet,

  • 1 1/2 cups water

  • 2 small acorn squash, halved and seeded

  • salt and freshly ground pepper

  • 1 Tbsp olive oil

  • 1/2 cup chopped red or spring onion

  • 2 large cloves garlic, minced or pressed

  • 1/4 cup dried cherries

  • 1 (5- to 6-ounce) bag baby spinach

  • 1 Tbsp lemon juice

  • 1 tsp pure maple syrup

  • 1/4 cup shelled hemp seeds,

  • 4 heaping tsp fine gluten-free breadcrumbs (I like Ezekial or Hemp Bread for this)

  • 4 heaping tsp olive oil

  1. Combine the millet and water in a small pot over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 18 minutes, until the water is absorbed. Don’t stir the millet or it will become creamy. You want it to cook up like rice, and refraining from stirring will accomplish this.

  2. Meanwhile, rub or brush the insides of the acorn squash halves with olive oil. Sprinkle with salt and pepper. Place face down on a large. Cover (I use a large mixing bowl—it’s okay if the squash halves have to overlap a bit) and cook for 25 minutes at 350 degrees, or until the squash is tender.

  3. Meanwhile, heat the olive oil in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and cherries and cook, stirring, for 1 minute. Add the spinach and cook, stirring often, until wilted, 2 minutes. Add the lemon and maple syrup, stir, and season with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the hemp seeds.

  4. While the millet is cooking, preheat the broiler on high.

  5. Once the millet is cooked, fluff it lightly with a fork. Combine 1 cup of the millet with the spinach mixture and toss. Put the squash halves cut side up in a broiler-safe pan or on a rimmed baking tray. Divide the filling evenly among the squash halves, mounding it slightly. Top each squash half with 1 heaping teaspoon breadcrumbs and dot each with 1 heaping teaspoon of olive oil. Broil 8 inches from the heat source for 4 to 5 minutes, until browned.

  6. *Note: To toast hemp seeds, heat a small frying pan or skillet over medium heat. Add the hemp seeds and cook, stirring often, for 2 to 3 minutes, until golden and aromatic.

  7. Serves 4.

How To Identify A Prophet via Dr Yaffa Bey


How to Identify a Prophet

The most appropriate way to know
if someone with Melanin is a Prophet,
Or liberator of the People is this:

If Christians attack them,
And/or Roman authority seizes them,
And/or the media slanders them,
And/or they die a sudden,
And/or suspicious death,
And Multitudes of People look up to,
And/or seek insight from them,
Because they show People,
By example, that which will genuinely liberate them,
Even though the People believe it is impossible to do,
Then that is,
PROBABLY A PROPHET
Sent to liberate,
OUR People!


*
* Dr. Yaffa Bey *
*
January 2008

The word Christian means Cretin,
which means idiot and stupid.

Get out your OWN dictionary!
Look it up!
See the word “Cretin”!
It’s in the square brackets,
As Plain as Day!

Beware of All Meats(DANGER)



Processed Meats Declared Too Dangerous for Human Consumption



The World Cancer Research Fund (WCRF) completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the heal… the world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.
A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent.
These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
Sodium nitrite appears predominantly in red meat products (you won’t find it in chicken or fish products). Here’s a short list of food items to check carefully for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:

  • Beef jerky
  • Bacon
  • Sausage
  • Hot dogs
  • Sandwich meat
  • Frozen pizza with meat
  • Canned soups with meat
  • Frozen meals with meat
  • Ravioli and meat pasta foods
  • Kid’s meals containing red meat
  • Sandwich meat used at popular restaurants
    Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks
    If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this cancer-causing chemical to be used? The answer, of course, is that food industry interests now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970"s but was overridden by the meat industry. It insisted the chemical was safe and accused the USDA of trying to "ban bacon." Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.
    You can protect yourself and your family from the dangers of processed meats by following a few simple rules:
    1. Always read ingredient labels.
    2.Don’t buy anything made with sodium nitrite or monosodium glutamate.
    3.Don’t eat red meats served by restaurants, schools, hospitals, hotels or other institutions.
    And finally, eat more fresh produce with every meal.
    There is evidence that natural vitamin C found in citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats. The best defense, of course, is to avoid eating processed meats altogether.
    If cancer prevention is important to you, you need to know about what may be the most promising cancer advancement of the past 30 years. This breakthrough took 20 years to develop. Major studies on over 10,000 patients have verified its accuracy. The FDA has even approved it. So why don’t you – or your doctor – know about it?

    Did You Know??
    Mechanically separated meat, a paste made by pulverizing animal carcasses, is used in common products including hot dogs, burgers, lunch meat, slim jims and SPAM.
    Have you ever glanced at the ingredients on a hot dog or a can of Spam Lite and wondered about an ingredient called "mechanically separated chicken" or "mechanically separated meat"? This type of meat is collected from animal carcasses after all the prime cuts of muscle have been removed. In order to not waste the meat scraps still clinging to the bone, slaughterhouses remove the meat either by scraping, pressing or shaving the scraps off the bone, or by simply blasting it with pressurized air or water. The meat comes off in a reddish slurry, which is then mixed into low-grade meat products as hot dogs and lunch meat in order to bulk them up.
    Other common end products for mechanically separated meat include hamburger, ground beef, canned meat and processed meat products such as Slim Jims. Mechanically separated meat is also know as mechanically recovered meat, mechanically reclaimed meat and mechanically de-boned meat.
  • References

    Thanks

    Bro Kweku Black Power Productiuons