Yet another reason I don't eat meat

There are SO many reasons why I don't eat meat, and why I refuse to feed it to my daughter. Here is another one.
Meat producers have started to spike the meat sold in supermarkets with carbon monoxide to improve the look of the rotting piece of flesh. CARBON MONOXIDE. Yeah, that stuff that you are supposed to get detectors for. It's also why your not supposed to let your car run in the garage...it can KILL you.
Have we gotten that desperate? Can't people just deal with the ugliness of their meat? It's not pretty, so sorry to tell you. It's a piece of the flesh of an animal that begins to rot as soon as the animal expires! No matter what you do, it can't look "good".
Ok, so to be fair, the amount of carbon monoxide they are using isn't thought to be harmful to your health. Frankly, I don't believe it, as "they" have been wrong before. That's not even really the point. The point is that the carbon monoxide makes the meat stay pink for weeks and not turn brown, like it typically does. This means, in plain English that the meat you expect to be fresh in your meat case at your grocery store, could actually be WEEKS old. This is unacceptable. You could be feeding your children meat that would have been thrown out weeks before, but because of carbon monoxide treatment, looks perfectly good.
The FDA has, in essence, shrugged at the request to label the packages in which carbon monoxide treatment has been used. It apparently thinks that the grocery stores will do a good enough job remembering how old each steak is. Please, please, please, my meat eater friends, be careful what you buy and where you buy it. If you are going to continue to eat meat, please try to buy organics. They may cost more, but the benefits far out weigh the consequences. And, really, what costs more, organic meat or a burial plot, funeral and headstone after you die of food-bourne illness? Just a thought.
To read more (trust me, I cant make this shit up) visit one of these links.
MSNBC
Washington Post
The Boston Globe
NY Times


