Translated and edited by: Ljubica Carp
Matrix World
Prevent Disease
Many meat lovers had no idea that more than 70 % of beef and chicken meat in the United States , Canada and many other countries around the world were treated with poisonous carbon monoxide .
Even the meat is rotten can literally after treatment with carbon monoxide to look fresh and such a look may linger for several weeks . The meat industry continues to use the insertion of poison gas in meat and most other meat products that people use every day in large quantities .
The question we ask is , how people are not poisoned by this chemically treated meat is sold to families around the world ?
Carbon monoxide , or CO , is a gas with no taste , odor and color , its molecules composed of carbon and oxygen atoms , and differs from the known to the public a lot of carbon dioxide , CO2 , which we exhale .
When people inhale large amounts of carbon monoxide , this gas is combined with the red blood cells instead of oxygen and leads to poisoning . Usually due to poisoning people faint , but if inhaled a large amount of this gas comes to the death , even those people who survive poisoning by carbon monoskidom suffering from long-term neurological problems .
Fresh meat - not even close , just a " made-up " poisonous carbon monoxide !
Canadian Committee for meat producers is recommended that the internal temperature of the meat for human consumption does not exceed a temperature of -15.5 degrees Centigrade scale in the process of storage. Such things are regulated and other international producers of meat . Even very small increases in temperature of only two degrees to reduce the time period for keeping meat refrigerated in half.
Yet maintaining meat at these temperatures is very tricky for stores and butcher shops . The surface temperature of the meat is usually much higher than those in the interior of the meat being fed into a cooler , often the outdoor temperature is higher and 10 degrees Centigrade scale .
Meat so very quickly decays and rots , so that the international meat industry has invested huge sums of money in a modified vacuum packaging with the insertion of carbon monoxide in meat in order to extend the shelf life of meat and its maintenance period in refrigerated stores .
So , even though the carbon monoxide gas that can be fatal to humans if inhaled in large quantities , meat industry insists that it is not harmful or dangerous to humans if the body gets over the meat that has been treated with CO .
Clostridium perfringens , an anaerobic bacterium that causes poisoning , the body enters an infected food, most packaged meat with CO tretoranim .
This is not true because the bacteria C. perfringens , which is the third most frequent cause of food poisoning , increases in meat that we feel fresh in our store , which is treated with carbon monoxide and for the time that we consider " within the shelf . "
Marissa Cattoli tech laboratories that analyze samples of meat from supermarkets says bacteria C. perfringens , is constantly on fresh meat that is sold . " It is customary to test the meat of C. perfringens , half of the samples tested positive for the bacteria , although the meat is tested within the expiry date indicated on the packaging . All samples that were infected by C. perfringens , coming from inside the package which is smuggled carbon monoxide , " she added Cattoli .
USA , Canada , Australia , UK and many European countries are used in the packaging of meat that is fed carbon monoxide to prevent decomposition of meat .
Text written by Natasha Longo , a doctor of nutrition and a certified nutritionist and fitness counselor in Canada, Australia , Spain, Ireland , England and Germany .
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