Unless you're like 10,000 years into some sort of hardcore Rip Van Winkle situation, you've GOT to be aware of the fact, by now, that your food is fucking gross. There is simply no way to keep bugs and feces and gasoline and donkey-skin and ghosts out of the stuff we eat, so if you want to have a shred of a chance at actually enjoying life, you've got to let a whooooole lotta grossness just roll off your back. C'est la vie.
I'm sure we all remember Jamie Oliver's "pink slime" exposé a few years back, when the celebrity chef revealed that a gooey paste of liquefied beef trimmings "washed" with ammonium hydroxide was being used as filler in beef—beef that found its way into supermarkets, fast food restaurants, and school lunches. Backlash against this yucky revelation inspired several right-wing governors, including Sam Brownback and Rick Perry (both from big beef states), to organize pink slime PR tours, where they passed out t-shirts with the slogan, "Dude, It's Beef!"
I'd argue that there's nothing objectively wrong with eating pink slime (and other animal byproducts), as long as you're given the opportunity to make an informed decision about what you're putting in your mouth. Transparency and regulation are key. As I've said before, I'm not conceptually opposed to eating "weird" meats—I'll eat a pig's butthole if it's safe and tastes delicious—and to suggest that doing so is inherently disgusting is pretty narrow-minded, boring, and classist. But, that said, it's always nice to keep tabs on how the sausage gets made (literally), when it comes to the grossest of gross foods. I'm not talking about offal and undervalued cuts—I'm talking about that terrifying intersection where garbage-scraps meet caustic chemicals. The intersection of chicken and nugget.