Your Meat Is Treated With Carbon Monoxide To Make It Look Fresh


When you are looking for a good steak, pork chops or chicken in your grocery store one of the main things to look for is the color of the meat. Nobody wants a steak that is gray and discolored. Usually it is looking juicy red meat that you think look “cool.”

Well, appearances are deceiving.

This is carbon monoxide

Yes, that’s right, the meat is treated with carbon monoxide to keep it fresh for WEEKS! As you can see in the video above, the meat was not treated with carbon monoxide began to change color in about 4 days, while the treated remained red for a few weeks. This tactic is used to mislead consumers into believing that the meat they buy is fresh when in fact could have been sitting on the shelf for weeks.

This is not only true for meat, but for seafood as well!

banned in other countries

Other countries like Japan and Canada have banned carbon monoxide gas in their flesh. According to The Washington Post, Europe has banned the use of carbon monoxide in meat to make it look fresh years ago.

they point out that the European Union has banned the use of carbon monoxide as a color stabilizer in meat and fish. A December 2001 the Scientific Committee of the European Commission on Food concluded that the gas (abbreviated chemical “CO”) poses no risk as long as the food is kept cold enough during the storage and transport to prevent microbial growth. But if inadvertently hotter meat at some point, be warned, “the presence of CO may mask visual evidence of impairment.”

How is that possible, Berdahl and others ask, something that can be considered as “generally recognized as safe” when there is enough scientific debate on the subject to warrant a ban in Europe?

dangerous gas is carbon monoxide?

There is much debate on whether carbon monoxide-treated meat is harmful to human health. Healthy home economist actions that can be more dangerous than the FDA says …

Carbon monoxide is deadly if inhaled in large quantities because the CO molecule binds to hemoglobin in the blood and oxygen in the bloodstream. Even the slightest exposure can cause fatigue, headaches and confusion. The increased exposure leads to death and then unconsciousness. People who are lucky enough to survive the carbon monoxide poisoning often continue to suffer from neurological problems.

Despite the danger, consumer groups have succeeded in recent years to end the deceptive practice of treating meat with carbon monoxide supermarket.

Why is this going on?

A huge demand for meat and seafood in the US Because of this, the meat packing companies are trying to make the meat remains fresh in appearance when in fact, could be 2 to 3 weeks of age. The meat industry would lose a lot of money if the use of carbon monoxide was banned. They would not be able to deceive the consumer more!

How to avoid meat treated with carbon monoxide

The easiest way to avoid meat and seafood is treated with carbon monoxide gas obtained from your local farmer instead of in the grocery store. Usually local farmers markets have fresh seafood, pork, and many make it possible to buy a whole cow! If you know the farmer sells the meat, you can usually trust that they are not treating their meat with any carbon monoxide gas. The other option is to get your meat directly from your local butcher.

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