WUC NEWS: Meat

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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><a href="http://abcnews.go.com/Business/wireStory?id=13793945">According to the Associated Press</a>, the FDA finally confirmed that chickens given the drug do indeed test positive for inorganic arsenic.<br><br>After years of sweeping the issue under the rug, the FDA has now finally admitted that chicken meat sold in the USA contains arsenic, a cancer-causing toxic chemical that’s fatal in high doses. But the real story is where this arsenic comes from: It’s added to the chicken feed on purpose! As far back as 2006, the IATP’s report Playing Chicken: Avoiding Arsenic in your meat estimated that more than 70 percent of all U.S. chickens raised for meat are fed arsenic.  It is added to induce faster weight gain on less feed, and creating the perceived appearance of a healthy color in meat from chickens, turkeys and hogs.</span><div>
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FDA Finally Admits Chicken Meat Contains Cancer-Causing Arsenic

According to the Associated Press , the FDA finally confirmed that chickens given the drug do indeed test positive for inorganic arsenic. A...

<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Observation can be a very important tool when one embarks on the modern adventure known as supermarket shopping.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Have you ever stopped to notice how everything in a supermarket seems so perfectly in its place, colorful and completely alluring?  If you’ve ever taken someone from a foreign country into a supermarket in the United States for the very first time, you know the kind of reaction I’m talking about.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="Red meat at the supermarket is not necessarily fresh!" height="441" src="http://austus.wpengine.netdna-cdn.com/wp-content/uploads/2013/10/524b7d6dc6ba5d48d40000ba.jpeg" width="640" /></span></div>

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<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Shock and Awe.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">But things aren’t always as they appear, are they?</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><span id="more-12242" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"></span>Case in point. Have you ever wondered why the meat in supermarket display cases is <span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">always</span> bright red? Could it be that every package on display was freshly butchered that very day?</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">If you’ve talked to a supermarket meat manager before or have a butcher in the family, you know this is simply not the case. While some new cuts are put out every day, many of the meat packages have been sitting in the display case for two, three, four days or even longer.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Most consumers never stop to wonder about this, but anyone who has ever purchased meat from a small farm or a local butcher knows that this is not a natural occurrence. Once meat becomes exposed to air, oxidation begins which gradually turns the red color of the meat to a more unappetizing brown or grey color within just a few days.</span></div>https://www.facebook.com/wakeupcallnews<br />
<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">This never seems to happen to supermarket meat does it?  The meat is uniformly red not various shades of red, brown and grey which would be truly reflective of when the meat department put each package in the display case.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">What’s really going on here?</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><img src="http://opinion.latimes.com/.a/6a00d8341c7de353ef016302c50cc5970d-600wi" /></div><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Carbon Monoxide Keeps Meat Red Even if It’s Spoiled</span></b><br />
<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Is Carbon Monoxide Dangerous if Ingested?</span></strong><br />
<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">The fact is that as much as <span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">70 percent of meat sold in stores is treated with carbon monoxide</span> to keep the meat a deceptively fresh looking red color.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Carbon monoxide is an odorless, colorless, poisonous gas that is almost impossible to see, taste or smell. It is emitted from car exhaust pipes, gas powered lawn mowers, chimneys, gas stoves (if not used properly), unvented space heaters, and charcoal grills.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">The industrialized meat industry (aka Concentrated Animal Feeding Operations – CAFO) insists that treatment with carbon monoxide, called “modified atmosphere packaging” (MAP), is necessary due to the difficulty of keeping meat at the proper temperature while in grocery store coolers.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">The internal temperature of retail meat is not supposed to exceed 39° Fahrenheit (4° Celsius) at any time. An increase of just a degree or two can result in an enormous increase in bacterial growth. For example, raising the temperature from 28°F (-2° C) to 29°F (-1.5° C) can cut the shelf life of meat in half.</span></div>https://www.facebook.com/wakeupcallnews<br />
<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">The problem stems from ultraviolet light from the grocery store display lights heating up the surface temperature of the meat much higher than the thermometer reading in the display case. This occurs due to penetration of the UV light into the meat packaging similar to how our skin can burn even on a very cold day when the sun in shining.</span></div>
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<div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Due to the struggles with temperature consistency, atmospheric packaging was developed. When meat is exposed to carbon monoxide, it reacts with the myoglobin in the blood giving the meat a bright red color. Fresh beef is naturally red, and as it ages, it becomes brown or grey. The carbon monoxide keeps it looking <strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">artificially fresh for up to a <span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">full year</span></strong> by restricting the growth of bacteria that proliferate from the increased heat of supermarket meat display cases.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Carbon monoxide is fatal if inhaled in large amounts because the CO molecule attaches to hemoglobin in the blood and replaces oxygen in the bloodstream. Even minor exposure can cause fatigue, headaches and confusion. Increasing exposure leads to unconsciousness and then death. Individuals who are fortunate enough to survive poisoning with carbon monoxide frequently continue to suffer from neurological problems.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Despite the danger, consumer groups have been unsuccessful in recent years to stop the deceptive practice of treating meat with carbon monoxide.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">True to form, the industrialized meat industry says that, unlike inhalation, carbon monoxide is not harmful when it is ingested via meat treated with atmospheric packaging. Industry also insists that MAP is necessary to keep meat affordable as consumers won’t buy brown meat even if it’s still fine to eat causing meat that is perfectly good for sale to be thrown out unnecessarily.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Ann Boeckman, a lawyer with a legal firm for the meat industry, says consumers needn’t worry about fake red meat.</span></div><blockquote style="background-color: #fafafa; background-image: url(http://austus.wpengine.netdna-cdn.com/wp-content/themes/magnovus-/images/icons.png); background-position: 6px -607px; background-repeat: no-repeat no-repeat; border: 0px; line-height: 22.09375px; margin: 0px; padding: 0px; quotes: none; vertical-align: baseline;"><div style="border: 0px; padding: 10px 20px 10px 30px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">“When a product reaches the point of spoilage, there will be other signs that will be evidenced–for example odor, slime formation and a bulging package–so the product will not smell or look right.”</span></div></blockquote><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Don’t you feel so much better after reading that statement?</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">No worries about meat that looks fresh when it’s not. You’ll know there’s a problem by the bad smell and the slimy feel of rotting meat even though it still looks bright red and ready to throw on the grill.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Just keep buying that fake red meat (along with the fake pink salmon) and stop complaining, ok? It’s cheap, right? That’s all that is supposed to count for us consumers anyway!</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">If this sounds ridiculous to you as it does to me and the lure of cheap food is just a little less appealing after reading this article, start your search for a local grassbased farmer by <a href="http://www.eatwild.com/products/" style="-webkit-tap-highlight-color: rgb(255, 94, 153);">clicking here</a>. Alternatively, you can spend a few dollars and have a copy of the <a href="https://secure.westonaprice.org/CVWEB_WESTON/cgi-bin/msascartlist.dll/ProductInfo?productcd=SG02" style="-webkit-tap-highlight-color: rgb(255, 94, 153);">Weston A. Price Shopping Guide</a> mailed to you and let your fingers do the walking to find a safe source of quality meat for your family that is surprisingly affordable.</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Sarah, The Healthy Home Economist</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Sources:</span></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://documents.foodandwaterwatch.org/doc/CarbonMonoxide_web.pdf" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Carbon Monoxide: Masking the Truth About Meat?</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://www.opednews.com/articles/2/We-re-Eating-What-9-Conta-by-Martha-Rosenberg-Animals_Animals_Beef_Cancer-130928-645.html" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">We’re Eating What? 9 Contaminants in US Meat</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://usatoday30.usatoday.com/money/industries/food/2007-10-30-kalsec-meat-carbon-monoxide_N.htm" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Carbon monoxide keeps meat red longer; is that good?</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://www.care2.com/greenliving/carbon-monoxide-added-to-meat-to-prevent-bacteria-growth.html#ixzz2gVLgLaKg" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Carbon Monoxide Added to Meat to Prevent Bacteria Growth</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://www.meatami.com/ht/a/GetDocumentAction/i/60863" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Carbon Monoxide in Meat Packaging: Myths and Facts</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://www.flickr.com/photos/41284017@N08/8411827143/in/photolist-dPjP9t-8mCp5k-aV2y7e-7TTLcB-8LcfDM-7D67GZ-ajTWiT-bATRDa-8YTX6Z-ddcZVp-dNyM9W-88oAGb-eaEhRL-881Ekg-c5EbnN-cmaiQY-bGTQAF-97bbAK-97eh65-8YX1wm-cPLkpy-e4TEBg-bKpqnH-bhFBXn-9xxUvP-ci9wfG-ci9wrS-ci9wmh-ci9x3d-ci9wyu-ci9wGs-9kfapW-fqUN3Y-bEWAWF-eSaGCb-dGaSqb-b71Dxa-dL4r6p-fjjEPd-bK5jvk" style="-webkit-tap-highlight-color: rgb(255, 94, 153);"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Picture Credit</span></a></div><div style="background-color: white; border: 0px; line-height: 22.09375px; padding: 10px 0px; vertical-align: baseline;"><a href="http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/</span></a></div><script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script><br />
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Why Supermarket Meat is Always Red

Observation can be a very important tool when one embarks on the modern adventure known as supermarket shopping. Have you ever stopped to no...

WUC NEWS

FDA Finally Admits Chicken Meat Contains Cancer-Causing Arsenic

U.S. treating meat with ammonia, bleach and antibiotics

Why Supermarket Meat is Always Red

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