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Carbon
monoxide is being used as a "pigment fixative" to treat meat in order to
help it retain its redness.
The meat industry has defended this relatively new practice by claiming that
money is wasted when sellers throw away good meat that has become slightly
brown and less attractive.
Still Looks Fresh Even When Spoiled
However, some have alleged that carbon-monoxide-treated meat will also still
look bright red and fresh after it goes bad, and that carbon monoxide
similarly suppresses bad odors, slime, and other indicators that the meat is
spoiled.
Consumer groups are concerned that meat buyers will ignore expiration dates
because the meat still looks fresh.
Unapproved and Prohibited
A petition has been filed with the FDA to prevent the practice. Along with
the reasons already stated, it argues that carbon monoxide is an unapproved
and prohibited color additive.
Go-Ahead from the FDAThe FDA has allowed three meat-producing or packaging
firms to use carbon monoxide, deeming the process "generally recognized as
safe." That designation means the FDA conducted no research of its own,
instead of relying on the companies to confirm product safety.
Washington Post February 20, 2006USA Today February 22, 2006
Dr. Mercola's Comment:
This is just another classic example of the industry seeking to deceive you.
Although the meat industry claims the practice is harmless, many critics,
including me, are quite concerned the FDA has violated its own rules by
allowing producers to taint their meat with carbon monoxide without formally
reviewing the practice.
Many donot know that this practice is officallybanned in the European Union,
and for some foods also in Canada and Japan.
However, in the United States, Tyson Foods just opened a $100-million
manufacturing facility in Texas to produce these "modified atmosphere
packaged meats."
The trick about meat, especially in light of this news: Where it comes from
and how it's cooked is the difference-maker. That's why you should avoid
most meat from grain-fed cattle -- pumped up with antibiotics and hormones
-- sold at the grocery store. If you haven't read about cattle factory
farming I would encourage you to do so.
Before you decide to bite into a piece of commercial steak, I urge you to
consider the following:
• Nearly all cattle are grain-fed before slaughter --if you eat most
traditionally raised beef it will typically worsen your omega-6:omega-3
ratio. One study found cattle that are fed on grain have more omega-6 fat,
which may promote heart disease, and less omega-3 fat, which is beneficial
for cardiac health, than both wild animals and grass-fed livestock.
• Hormones -- Most traditionally raised beef calves go from 80 pounds to
1,200 pounds in a period of about 14 months! Along with enormous quantities
of grain and protein supplements, calves are fed or implanted with various
drugs and hormones to, as the beef industry says, "promote efficient
growth."
Measurable amounts of hormones in traditionally raised beef are transferred
to humans, and some scientists believe human consumption of estrogen from
hormone-fed beef can result in cancer.
• Antibiotics -- About 9 million pounds of antibiotic feed additives are
used annually in the cattle-raising process. This routine antibiotic use is
contributing to the growing problem of antibiotic resistance in humans.
• Irradiation -- Some commercial beef is irradiated, which means it has been
treated with gamma rays produced by the radioactive material, cobalt 60, or
electricity to kill bacteria. If you value your long-term health, I strongly
encourage you to avoid irradiated meat.
• Environmental Problems -- Substantial areas of forests, particularly the
rain forests of Central America and the Amazon, are being cleared to make
way for cattle. And in the United States, cattle production is a major
source of environmental pollution.
• Inhumane Treatment of Cattle -- Traditionally raised cattle are treated as
commodities and are deprived of some of the most basic requirements of life
-- fresh air, space and normal social interaction.
That's why I restrict my choices, whenever possible, to grass-fed and
organic meats. Many health food stores carry this meat, ifyoucan't find it
there, for your conveniencewe sell it inmy Web store.
Another extremely important -- and often overlooked -- factor to consider is
the way the meat is cooked. Certain cooking methods, like charbroiling or
barbecuing, can actually create cancer-causing substances in your food
called heterocyclic amines (HCAs), which are potent cancer-causing agents.
It turns out that you can minimize the formation of these substances when
cooking things like burgers by adding vitamin E, cherries or blueberries to
the ground meat.
Another way to avoid them is to simply minimally cook your meat. The most
outrageous extreme would be to not cook your meat at all. Surprisingly,
there are a number of people who actually thrive on this type of meat
preparation.
A partial compromise would be tosear the meat on the outside and leave it
uncooked for the most part on the inside. Many find this approach more
palatable. Another cooking alternative would be to use very low heat, around
200 degrees. This will take much longer to cook the meat but it will likely
cause far less health damage.
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