The FDA-Approved Toxic Meat Treatment You Need to be Aware of Before Selecting Meat From the Grocery Store
After reading this article, you may never trust Congress or the FDA again. This toxic practice makes seriously decayed meat look fresh, and is banned in many other countries across the world - but our government allows it in the United States.
Nearly 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas - which the FDA allows. Carbon monoxide is used because it makes meat appear and smell fresh - even when it very clearly is not - as it reacts with the meat pigment myoglobin to create carboxymyoglobin, which helps the meat stay red for days or even weeks after the meat may have spoiled.
And cooking carbon monoxide treated meat doesn't necessarily kill off all the toxins. Because of these safety concerns, many other countries, including the European Union and Japan, have banned the use of carbon monoxide in treating meat. As the European Commission's Scientific Committee on Food concluded: "The stable cherry-color can last beyond the microbial shelf life of the meat and thus mask spoilage."
As Prevent Disease reports:
Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations.
CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can.
When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
We deserve better from our government, and from our meat.
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The FDA-Approved Toxic Meat Treatment You Need to be Aware of Before Selecting Meat From the Grocery Store Reviewed by matt on 19:52:00 Rating: