W hen I was awoken today by my alarm clock set to a local news radio station, I thought, “Today’s going to be a better day for the food industry.” One of the lead stories was hitting the mark on how most scientists agree lean finely textured beef (LFTB) is perfectly safe. The report went on to discuss how very low amounts of ammonia have been safely used in many food products for years. Great, I thought, “Each day, the real food science behind LFTB is emerging.”