Carbon Monoxide Added To Meat - Okay For You?
Today I'm going to keep it very simple, and quick.
Simply a nudge for you to think a bit about something that you may be eating every day of your life yet are unaware.
Something that by simply avoiding, your health may come back to you in ways that you thought it never would or could.
Carbon monoxide.
A gas that is odorless, invisible, and in large amounts, deadly....a gas that makes it easy for people to end their own lives, with their car turned on, and their garage door shut....
In your meat.
And even fish.
It's used not only sometimes, not only by some companies, but pretty regularly in the production of commercial meat and fish sold in stores.
All stores.
Yes, even Whole Foods, and other grocers who seemingly put health at the forefront.
But the other thing is...
It's even potentially in the meat you purchase directly from the farmer at your local farmers market.
It is used simply to maintain a vibrant red appearance in animal muscle, a sign we as humans naturally register as 'healthy', 'nutrient dense', and 'fresh'.
And it's not even required to be added to food labels.
Processing facilities do this automatically, as it is now the standard way to package and sell meat.
Many farmers who sell meat, even at the local farmer's markets, do not process their own meat for sale, and instead send it off to a processing center, as required by federal law.
Those who do process on their own property often only process their chickens and turkeys, and this is only possible in some states. My state of Texas, for example, requires that all 'hooved animals' must be processed in a facility if they plan to sell to consumers, at any level.
Ask your farmer what he knows about this.
Assuming you know your farmer.
Don't simply make assumptions, if you're curious.
Your farmer may see the advantages of raising their meat on the organically treated pasture, in the sun, and understand the benefits of avoiding things like hormones and antibiotics, but they may also see no issue at all with 'a little' carbon monoxide in the processing center.
Or they may simply not know about it at all.
While it is not required by law that meat processors add carbon monoxide to the meat, the farmer must know and want to request that the process not be performed, as it may be assumed by the processing center that it is desired, considering the mere fact that it is such common practice.
Now you may say, so how do we even know if adding carbon monoxide to food is bad?
And to that I reply:
We don't, actually.
Yet, we aren't sure if it is healthy either.
The small amount of studies showing this practice to be generally harmless are from those large organizations and companies who stand to gain financially from the use of this processing method.
Ever hear of Purdue Meats?
The FDA, USDA, or anyone else who is supposed to protect the consumer doesn't actually perform the independent studies we the consumers might deem necessary.
Yet, the entire European Union, as well as many other countries around the world, have outright banned this practice, making it illegal to even try. They've done this on the grounds of 'unknown health effects'.
So my questions for you today are:
Do we want to know exactly what goes into our meat processing?
What does common sense tell us about using something that is odorless and invisible, and even deadly at certain levels, in our food?
Do we want to buy anything with ingredients that benefit only the seller of a product, not the consumer?
Can meat spoil and still keep its red appearance when carbon monoxide has been added during processing? What does that mean for our health?
What are the side of effects of carbon monoxide poisoning, other than death?
How much exposure is too much, and for what type and size of person? How little is too much?
Does the end product of certain animals react differently to this method when compared to others?
Are there certain individuals who cannot tolerate this type of meat processing in any form?
Who is studying this? How often? Is the research peer reviewed, independent, or corporate owned? Are there any long-term studies? Who is included in these studies? Did we perform these studies before the method actually became 'the norm'?
Do we know if this method is safe for the people performing the processing? Is it safe for the environment to perform on such a mass scale?
Is there any benefit at all to the consumer?
Might some 'common' symptoms we have on the regular actually be caused by the common and regular practice of consuming meat treated with carbon monoxide? If we pay more attention ourselves, become our own case studies, and avoid meat that has received this 'treatment', might our symptoms go away?
Energetically, for those who want to live in quantum terms (see last week's post here), how does adding carbon monoxide to our food change the food itself? And how does it react with the energy of the body?
I for one, have lots of questions about this topic. As you can see.
Maybe you do too.
Below is a list only to get you started.
Happy reading. :-)
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STUDIES & RESOURCES:
(The studies below are nowhere near an exhaustive list. Always continue your own research and read the papers within each paper below.)
1) Carbon Monoxide In Meat and Fish Packaging: Advantages And Limits
3) Toxicological Profile for Carbon Monoxide.
5) Meat Processing Laws in the United States
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