Dangerous Chemicals in Meat

A lot Diseases In Meat that we known. Numerous other potentially hazardous chemicals, of which consumers are generally unaware, are present in meat and meat products. In their book Poisons In Your Body, Gary and Steven Null give us an inside look at the latest gimmicks used in the corporate - owned animal factories. "the animals are kept alive and fattened by the continuous administration of tranquilizers, hormones, antibiotics, and 2,700 other drugs," they write. "

The process starts even before birth and continues long after death. Although these drugs will still be present in the meat when you eat it, the law does not require that they be listed on the package."

One of these chemicals is diethylstilbestrol (DES), a growth hormone that has been used in the U.S. for the last twenty years despite studies that have shown it to be carcinogenic. Banned as a serious health hazard in thirty - two countries, it continues to be used by the U.S. meat industry, possibly because the FDA estimates it saves meat producers more than $500 million annually.

Another popular growth stimulant is arsenic. In 1972 this well - known poison was found by the U.S. Department of Agriculture (USDA) to exceed the legal limit in fifteen percent of the nation's poultry.

Sodium nitrate and sodium nitrite, chemicals used as preservatives to slow down putrefaction in cured neat and meat products, including ham, bacon, bologna, salami, frankfurters, and fish, also endanger health. these chemicals give meat its bright - red appearance by reacting with pigments in the blood and muscle. Without them, them natural gray - brown color of dead meat would turn off many prospective consumers.

Unfortunately, these chemicals do not distinguish between the blood of a corpse and the blood of a living human, and many persons accidentally subjected successive amounts have died of poisoning. Even smaller quantities can prove hazardous,especially for young children or babies, and therefore the United Nations' joint FAO / WHO Expert Committee on Food Additives warned. " Nitrate should on no account be added to baby food. " A. J. Lehman of the FDA pointed out that" only a small margin of safety exists between the amount of nitrate that is safe and what which may be dangerous."

Because of the filthy, overcrowded conditions forced upon animals by the livestock industry, vast amounts of antibiotics must be used. But such rampant us of antibiotics naturally creates antibiotic - resistant bacteria that estimates that penicillin and tetracycline save the meat industry $1.9 billion a year, giving them sufficient reason to overlook the potential health hazards.

The trauma of being slaughtered also adds " pain poisons " (such as powerful stimulants) into the meat. These join with uneliminated wastes in the animal's blood, such as urea and uric acid, to further contaminate the flesh the consumers eat.