Friday, March 16, 2012

Consumers Ingesting Mystery Meat Treated with Poisonous Gas

Mike Barrett
Activist Post

As a method of passing off decayed meat as fresh, meat industries in many countries are treating meat with highly toxic gas. In fact, 70 percent of all beef and chicken within the United States and Canada are subject to the treatment of the poisonous gas known as carbon monoxide. Add this knowledge to the recently exposed ammonia-tainted ‘pink slime’ used in meat being served to millions of people and schoolchildren, and you may be reluctant to ever eat meat again.

Carbon monoxide (CO) is a toxic colorless, odorless, and tasteless gas which essentially replaces oxygen in the blood. When individuals are exposed to higher levels of CO, it begins to cause detrimental effects after binding to a molecule in the blood that normally carries oxygen, known as hemoglobin. Lower levels of exposure results in headaches, confusion, fatigue, and nausea, while higher levels of exposure could result in unconsciousness, death, or long-term negative neurological effects.

In order for meat to stay fresh, it must be below a certain temperature before being consumed. Even a few degrees above the recommended temperature can result in bacterial growth and hastened spoilage. In addition, grocery retailers face a challenge in knowing the actual temperature of the meat since UV radiation from the display case penetrates the packaging. As a solution, the meat industry decided to use utilize carbon monoxide for atmospheric packaging to extend shelf life. It is also for this reason that meat exhibits a bright red color, even when it has spoiled.

meat before after carbon monoxide Consumers Ingesting Mystery Meat Treated with Poisonous Gas
image: Natasha Longo
C. perfringens bacteria, the third-most-common cause of food-borne illness, has been proven to grow on what is considered fresh meat … about half of the fresh meat products [tested for these bacteria] are positive despite them being within the expiry period.  100% of … these cases come from packagers who adopted atmospheric packaging methods such as the use of carbon monoxide gas.
Although meat itself has many beneficial properties, the processes in which most meat goes through is cause for alarm. Along with poisoning carbon monoxide being used to treat our meat, conventionally raised animals are injected with growth hormones, fed antibiotics, and given genetically modified grain – all of which are being passed along in the food chain to the consumers of these animals — humans.

The use of antibiotics are creating drug-resistant superbugs, while growth hormones are causing various health problems due to hormone balance disruption. All the while, these animals are consuming life-threatening GM grain, which they would never naturally consume in the wild.

Being able to know of the many processes, treatments, and toxic ingredients added to meat and food as a whole is more important than ever. The labeling of genetically modified foods is an absolute must, as is the disclosure of the ingredients and processes food goes through before ending up in the hands of the consumer.

However, until these changes come to pass, eating a well balanced organic variety of foods will cause avoidance of the numerous challenges that come with the consumption of conventional food.


Explore More:
  1. Ammonia-Tainted ‘Pink Slime’ Ravaging US Meat Products
  2. McDonald’s Forced to Stop Using Ammonia-Tainted ‘Pink Slime’ in Meat
  3. MRSA ‘Superbug’ Bacteria Found in Detroit Meat
  4. Japanese Scientist Creates Meat Using Human Feces
  5. Drug-Resistant Superbugs Found in ‘Antibiotic-Free’ Meat Products
  6. Eating Meat Linked to Disease, Report Says
This article first appeared at Natural Society, an excellent resource for health news and vaccine information.


This article may be re-posted in full with attribution.


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Fred said...

I normally dont like to rain on a parade but the "poisonous gas" in the title is very misleading, and I absolutely deplore the fear sells method of journalism. The article also fails to tell how it "poisons" you. The short answer is this a red blood cell has 200 times more affinity for CO than it does for O2 which means the molecule will bond to the cell 200 times easier than oxygen will and prevents the O2 molecule from bonding. Take away the CO and replace with O2 and the effects are soon reversed which is not the case with a truly poisonous gas such as cyanide. My 2¢ worth.

Anonymous said...

first off,
stop with the "scare" tactics!! your one sidedness is getting to the point that the commercially controlled media uses. If you continue to do this you will defintely loose a reader. Secondly, a close study of the meat comaprison photo clearly shows two [2] different pieces of meat, not the same piece. sudy the fat lines and it's immediately apparrant. Though you may not state that they are such, to not indicate this is a poor judgement call on your part. show the "same" piece of meat before and after and you make your point much more believable!!

Leslie said...

Perhaps you folks are missing the point. They treat meat so it looks fresh when it's really spoiled. Yum!

Anonymous said...

Quit eating this crap and they can have it all for themselves. I would'nt sell something or work in a place that I knew was bad. how sickening!!!!!!!

Anonymous said...

My son is a butcher and I know this is true about the meat being sprayed with carbon monoxide to enhance the color. They have been doing this for YEARS. I am seriously thinking about becoming a vegetarian. I fill tacos with lentils and black beans plus seasonings and I cannot tell that there is no meat in my taco or burrito. Love it!

Anonymous said...

yeah but you didn't taste the tasty Formailn saturated prawns from Asia did you? or Did you? you know those 'crunchy' ones...? they do use Formalin over here, be warned...

Anonymous said...

no wonder so many of us are dying of cancers long before we reach 80! the FDA must be held accountable, stop receiving their pay-offs to look the other way, and do their job! Protect us!

Anonymous said...

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