Attention MEAT EATERS & Other Health Conscious People

Discussion in 'Black Health and Wellness' started by SpiritualONE, Feb 22, 2006.

  1. SpiritualONE

    SpiritualONE Well-Known Member MEMBER

    Joined:
    Jul 20, 2003
    Messages:
    612
    Likes Received:
    48
    Ratings:
    +48
    I started to write a book about all the poisons that are being injested by gullible humans but my friends Dr. Afrika, Dr. Whitaker, Rev. Phil Valentine, and many other conscious Afrikans have already beat me to it.

    Most people rationalize eating and drinking poisons claiming that everything is poisonous to a certain degree and there is a little truth in that statement but what they don't realize is that some poisons are more lethal than others and they are being consumed in great abundance and are killing YOU and your family in an insidious manner. These products are on the market and they have the FDA approval needed to be sold in a market. The latest mainstream news media is just uncovering the latest in a long line of poisons and it exist in RED MEAT.

    Carbon monoxide is being INJECTED into your meat and the FDA has allowed this practice to flourish under the banner of generally recognized as safe (GRAS). It's being done to keep meat red longer. If you think that this process performed on meat isn't harmful to your body, think again!


     
  2. SpiritualONE

    SpiritualONE Well-Known Member MEMBER

    Joined:
    Jul 20, 2003
    Messages:
    612
    Likes Received:
    48
    Ratings:
    +48
    Explanation added

    What is Carbon Monoxide?

    Carbon monoxide (CO) is a colorless, odorless, poisonous gas. It is produced by the incomplete burning of solid, liquid, and gaseous fuels. Appliances fueled with natural gas, liquified petroleum (LP gas), oil, kerosene, coal, or wood may produce CO. Burning charcoal produces CO. Running cars produce CO.

    Red blood cells pick up CO quicker than they pick up oxygen. If there is a lot of CO in the air, your body may replace oxygen in your blood with CO. This blocks oxygen from getting into your body, which can damage tissues in your body and can kill you. Knowing where CO is found and how to avoid it can protect you from serious injury or death.
     
  3. SpiritualONE

    SpiritualONE Well-Known Member MEMBER

    Joined:
    Jul 20, 2003
    Messages:
    612
    Likes Received:
    48
    Ratings:
    +48
  4. SUN OF RA

    SUN OF RA Well-Known Member MEMBER

    Joined:
    Mar 11, 2004
    Messages:
    129
    Likes Received:
    6
    Gender:
    Male
    Occupation:
    Systems Engineer
    Location:
    Atlanta, Ga
    Ratings:
    +6
    Good stuff.

    :thanks:

    Thanks for the link.


    Htp.u
     
  5. $$RICH$$

    $$RICH$$ Lyon King Admin. STAFF

    Country:
    United States
    Joined:
    Mar 21, 2001
    Messages:
    69,983
    Likes Received:
    3,978
    Gender:
    Male
    Occupation:
    BUSINESS owner
    Location:
    Da~WINDY*CITY //CHICAGO
    Ratings:
    +4,178
    big ups and food for the soul ......thankz for the latest on MEAT
     
  6. PoeticManifesta

    PoeticManifesta Well-Known Member MEMBER

    Country:
    United States
    Joined:
    Mar 24, 2005
    Messages:
    1,926
    Likes Received:
    47
    Gender:
    Female
    Occupation:
    Local Insurance Agent
    Location:
    Virginia Beach,Va
    Ratings:
    +47
    Has anyone died of eating too much red meat yet. resulting in co posioning...? If not.. im hungry.. its not what u eat its how much...

    You left out one inportant fact...
    carbon monoxide has to be inhaled...
    thats how it works..
    You inhale the carbon monoxide.. (there has been no articles that says ingesting is is bad for you cause its not killing your lungs).. see here.
    the inhaled gas attached to oxygen..
    enters your blood stream.
    the carbon coats your red blood cells not allowing them to absorb the oxygen throught your body..
    which is why ppl say you suffocate..
    to death..
    because ite results in a condition named hypoxia effecting your tissues.

    Unless your locked inside a meat locker with freshly injected meat..
    it does not pose a problem..
    The little carbon monoxide that is injected is very little..
    and it works in your meat the same as it does your body..
    it coats the red blood cells..
    so it takes longer for them to die..
    and they keep that red color..

    Which is released during the shelf time..
    whats left is emitted during the cooking of the meat...
    which is once again.. unless ur cooking 25 freshly sloughtered and injected cows..
    ur not at risk....



    I appreciate your warning..
    and yes.. we do need to know whats in our food..
    its thru education..
    in which we make wise deciscions..
    And this is my take...
     
Loading...