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...
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...
