[VIDEO] Watch OUT! Your Meat May Be Unnaturally Red!

The meat industry has been known to use many different unsure tactics to sell their products and save money. Chemicals are being used at different stages of meat production and cultivation. One of these dubious practices is the use of carbon monoxide. The gas is used in the packaging process, so that meat looks fresh and cherry-red for longer. But what does the use of gas do to you?

Carbon monoxide is known for the toxic effects it has on the body when inhaled. People who get poisoned can suffer from amnesia, headaches, memory loss, personality and behavioral changes, loss of muscle and bladder control, and impairment of coordination and vision.

When bigger quantities are inhaled, immediate death can occur. This is of course different from ingesting the gas in smaller quantities. However, the long term effects of such exposure are not fully understood and there have been no far-reaching studies until present.
  
Carbon monoxide is banned in Europe for meat and tuna, and some other countries prevented it as well. In the USA, however, 70% of all packaged meat is infused with carbon monoxide to fight the aging process of meat. When treated in this way, packaged beef, pork, and chicken stay presentable for as long as 20 days. The consumers are often not attentive to the practice, and can therefore buy meat that has been infected with bacteria but appears fresh and mouthwatering.

If you eat meat, buy it from your local butcher. Or, buy organic grass fed meat. In this way you will avoid practices that are doubtful both from a health and moral point of view.



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