Beef Treated with Carbon Monoxide


Source Wakingtimes.com

Natasha Longo, Prevent Disease
Waking Times

Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. It can make seriously decayed meat look fresh for weeks. The meat industry continues to allow this toxic gas injection into many of the meat products people consume on a daily basis. The question is, how many people have become ill by this chemically altered meat that is being sold to families all over the world?

Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations.

CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can. When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
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