Carbon monoxide is an odorless, colorless and toxic gas...The effects of CO exposure can vary greatly from person to person depending on age, overall health and the concentration and length of exposure.Of course, this is true of all poisons/toxins/carcinogens. Meat is injected with carbon monoxide. Carbon monoxide is used in food packaging systems, mainly with fresh meat such as beef, pork, and fish and refrigerated meat products to keep them looking fresh. In 2006, The US House of Representatives drafted HR 5991 to stop this poisonous practice but the bill went nowhere fast. In beef, per the FDA:
The Carbon monoxide is dissolved in a brine/marinade solution that is injected into beef muscle parts that are vacuum-packed, and prepared for case-ready marketing...The amount of the brine/marinade injected into the meat will be limited to 27.8 percent by weight. As usual, the US EPA, FDA, USDA and CDC all claim this is safe directly or by posing no challenge.According to The Agency for Toxic Substances and Disease Registry (ATSDR):
The effects of exposure to any hazardous substance depend on the dose, the duration, how you are exposed, personal traits and habits, and whether other chemicals are present.[my emphasis]First of all, this means the effects of a toxic substance changes depending on the other chemicals in what you eat or drink or other chemicals already present in your body. The accumulated effects of one toxin or several toxins is mostly overlooked by government regulators.
Secondly, this means when agencies declare something as categorically safe for everyone, they far exceed their predictive abilities and overlook what the EPA admits in the first paragraph above; however, despite some people having no known reaction and many having delayed reaction, it is far more accurate to say something is categorically unsafe when it conflicts with natural law and systems. Poisons conflict. Per Radford University:
Anything ingested may be absorbed into the blood and cause systemic poisoning. Oral toxicity is generally lower than inhalation toxicity because of the relatively poor absorption of many chemicals from the intestines into the blood stream... Ingestion of chemicals may occur from eating contaminated food...[my emphasis]Bottom Line Carbon monoxide binds with another chemical pigment in meat and stabilizes the color. This also makes this new combination of chemicals able to remain intact during the cooking process. According to the National Capital Poison Center, “food products” are listed as a common poison. This is not the same as food poisoning. Food poisoning is listed separately. In other words, it is common for poison to be found in food. Do not be deceived that the method of exposure, inhalation (breathing) versus ingestion (swallowing) makes a toxic substance, safe – that by eating it we can breathe a sigh of relief.Carbon monoxide is not needed by the body. Anything the body doesn't need in the first place is toxic to biological processes and therefore subject to affect any part of the body and many parts of the body. Meat is expensive in more ways than one. It comes with the additive expense of carbon monoxide. For more information on hazardous chemicals in your food see:
A List of Foods Containing Carbon Monoxide
Nutrition Labeling Inconsistencies, FDA & USDA Breaking The Law Consistently
Herbivores, Pollen & Complete Protein: Omnivore & Carnivore Behavior Not Required
Sweet Corn, Neonicotinoids, Allergies, Informed Consent, Occupy Movement & Patriotism
