Food Industry Defends Carbon Monoxide Use in Meat

re: Food Industry Defends Carbon Monoxide Use in Meat

Uri Meir — Sat, 15 Dec 2007 06:39:44 GMT

In addition to hormones used to increase milk production, there are six hormones approved for use in beef cattle. Two of these hormones, estradiol and zeranol, are likely to have negative human health effects, including cancer and impacts on child development, when their residues are present in meat. Concerns about these potential health impacts have left many scientists doubtful of the safety of hormone use in meat production.

It's getting so bad now, Fox news is covering up news stories, and does not want the public to know. See the link below for more info.

www.myonesource.com/.../Page1.html

re: Food Industry Defends Carbon Monoxide Use in Meat

T_rex — Wed, 05 Dec 2007 16:13:39 GMT

The rule of thumb is : never buy packaged or processed meat of any kind. If you must eat meat (and studying the issue of Dioxin contamination in the larger animals might make you reconsider) , then buy it fresh, form a local butcher.

re: Food Industry Defends Carbon Monoxide Use in Meat

curious7 — Wed, 05 Dec 2007 03:49:36 GMT

Anything for a dollar. I mean take very old meats, shoot a little Carbon Monoxide in and then it looks fresh.

The over worked, under manned FDA, has it's tenticles everywhere but where they are turly needed. What a joke. Oh and our dollar chasing Representatives are no help whatsoever.

Snub big business, and if you can go directly to the farmer. It is after all your health.

re: Food Industry Defends Carbon Monoxide Use in Meat

rschroerlucke — Tue, 04 Dec 2007 23:09:58 GMT

Am I mistaken in assuming that carbon monoxide is the same gas that people can kill themselves with if they leave the car running in the garage with the door shut?!!? Umm...something needs to be addressed here other than the fact that the 'gas-pack' meats are keeping longer with the use of carbon monoxide. Like, death can occur with too much of it? I suppose that the concentration of gas is no where near what it would be in the garage, but if you ear enough of the junk they sell at Wal-Mart and other places, what are you doing to your body.

re: Food Industry Defends Carbon Monoxide Use in Meat

Komic Kaze — Tue, 04 Dec 2007 21:44:02 GMT

I saw this a couple of weeks ago on some frozen tilapia. I work in a grocery store and some woman said she didn't want these frozen tilapias, so I figured I would take a look at the ingredients list. Tilapia and carbon monoxide. I jokingly said to a co-worker, "We should just stick our heads into a tailpipe and eat fresh fish to get the same effect."

re: Food Industry Defends Carbon Monoxide Use in Meat

NannaNeen — Tue, 04 Dec 2007 17:13:01 GMT

This is what I asked "Alberts Organics": Dear Simcha,

I was reading your "Meats & Poultry" page. The last sentence reads: "Our meat and poultry producers protect" and that's it! No next page, no rest of the sentence, nada, we just hang there wondering. Thought you might like to give the old web-master/mistress a gentle thump on the noggin and get that fixed.

Next item: I was reading your meat & poultry info. to see if I could learn whether the "grass fed" on the label means 'we never, ever feed the cattle any grains whatsoever in their entire lives' or 'we feed them grass up until we fatten them with lots of grain, totally destroy their CLA so they weigh more and we make more money and then call it grass-fed because we are telling a partial truth because it is allowed by law to fudge in this manner'.

With so many sources for your beef would you really know exactly how the ranchers are treating the cattle right up to the end of their lives? I hope to have you set my cynical little heart at ease. Looking forward to your response,

I have had no response after 5 weeks of waiting. I just re-sent it in case the reply was sent to my SPAM folder. Makes you wonder.

re: Food Industry Defends Carbon Monoxide Use in Meat

LoriSm — Tue, 04 Dec 2007 16:58:47 GMT

I have to add my .2c worth here. Meat may look red and good, but meat that is bad has a very noticable and rank smell. When hamburger begins to turn, it stinks, regardless of the color. Chicken is horrifically stinky, ass is any other meat that is going bad. Has the entire population lost their olfactory nerves?

Go on smell~this is the best indicator.

I also do not buy any meat that is in the prewrapped (and shipped) packages (vacuum packed pork, beef, chicken) as this meat comes from one of those mega plants and has been sprayed with gas. I buy all my meat either from the meat counter (glass enclosure where the meat lies fresh) or from the in-store packaged meat area. I think it is important to know how your meat is packaged. I also only buy hormone-free and antibiotic-free meats. These meats are labeled "natural".

It is not that hard to find decent meat. Not everyone has access to fresh meat from a farm.

Lori

re: Food Industry Defends Carbon Monoxide Use in Meat

Ber — Tue, 04 Dec 2007 13:04:31 GMT

It all comes down to the same repetative thing. Eat as natural as you can, eat as low down the food chain as you can, do as much of the processing yourself as you can, and then relax and enjoy life as much as you can. The last one being the most important of course. Worry too is bad for your health so do your best and hand the rest over.

re: Food Industry Defends Carbon Monoxide Use in Meat

Colin Cody — Tue, 04 Dec 2007 08:44:04 GMT

The only meat I trust is wild caught red salmon canned in Alaska where wild is the only thing legal. Farm raised fish is always contaminated and unsafe. All scaleless fish and crustasions are not safe to eat as is pork regardless of how it is raised. At 73, I enjoy perfect health largely because I have avoided unhealthy meat, contaminated water, non-food and junk food of all kinds for a great many years. I can still dance super fast all evening, lift heavy weights at the gym and sprint like a jack rabbit without ill effects. I was exposed to highly beneficial soil micro organisms while playing daily in the dirt and hunting/fishing in the woods as a child. I now take them in fairly pricey capsule form and consider them to be crucial to my continued good health. Dr. Rubin Jordan has much to say on this subject in his latest book.

re: Food Industry Defends Carbon Monoxide Use in Meat

ThomasT — Tue, 04 Dec 2007 07:56:43 GMT

in Austrai where I live, the labelling laws are rubbish. Prepared meats sold unpackaged n supers and farm outlets are, nitrated, msg ed etc and are not labelled. The sellers know not a thing about the contents. . Fresh meat is good, but as tough as old shoe leather, that is why one of the national dishes is meat boiled for a few hours! .Pasteurised milk is sold with Fresh, Bio etc splattered acroass the label. A friends 14 year old son was diagnosed with bladder cancer recently.. Nitrates in all meals and DONT supplement they are all told, so no vitamin C to neutralise the nitrosamines. When I told the mother, nitrates in his food three times a day, eally she was surprised..The father, a doctor, apparently also practices some alternative medicine. Obviously knows zilch about health. As For the poster who like the low ftat beef, they need a little more reading, if they want better health.

re: Food Industry Defends Carbon Monoxide Use in Meat

New to Natural — Wed, 21 Nov 2007 17:36:26 GMT

Since my husband and I live in the midwest and know lots of farmers and ranchers, we just called one up, bought the cow and took it to our friend (the meat processor). The beef is awesome and suprisingly, low fat (you don't even have to drain the hamburger...) It's so important to know where your meats' coming from - just heard the USDA is allowing Canadian Cows over the US's border....................................................

re: Food Industry Defends Carbon Monoxide Use in Meat

Sheila C — Tue, 20 Nov 2007 16:02:31 GMT

This news was on tv recently. Did anyone see the meat that had been sprayed with carbon monoxide two years ago and still looks as fresh today as it did two years ago when it was packaged? Ewwww!!!!!!!!

re: Food Industry Defends Carbon Monoxide Use in Meat

dempoolguy — Tue, 20 Nov 2007 00:49:04 GMT

This is the same type of reasoning that I see when reading about the economic problems caused by housing woes. It's all about the almighty dollar - THEY, those highly paid executives of companies, whether they be meat processing companies, mortgage companies, realtors, are so concerned about making the buck NOW, that what is bound to happen in the future is futile when it comes to their decision. No one is interested anymore in even hearing about the consequences of what THEY are about to do.

re: Food Industry Defends Carbon Monoxide Use in Meat

DizzyIzzy1 — Mon, 19 Nov 2007 22:47:40 GMT

Reading things like this, and the ingredients lists on most meat at 'cheaper' supermarkets, I'm so, so glad I'm *almost* vegetarian and only eat red meat once a month or so.

There's only one chain the UK - Marks & Spencer - who guarantee ALL their meat and dairy products are GMO free, not just the organic stuff. I also find they're the only one you can go to for well-raised meat without added gunk to fill it and bulk it.

My boyfriend bought some Tesco bacon last weekend and we were horrified to see a metallic blue sheen on it when we held it up to the light... God only knows what was in that but it was only 92% meat and binned fairly promptly!!

re: Food Industry Defends Carbon Monoxide Use in Meat

InterestedInHealth — Mon, 19 Nov 2007 14:55:48 GMT

The meat industry should be required to label everything just like the personal care industry.