13 days ago3 points(+0/-0/+3Score on mirror)5 children
Do you ever wonder why sometimes your raw ground beef turns brown after a few days in the fridge and sometimes it stays a pink color? The browning of the meat is a natural oxidation process which happens to all untampered meat. Butcher shops know that this browning is off putting to people and they intervene by spraying the freshly butchered meat with chemical's such as: Cetylpyridinium chloride, Peracetic acid, citric acid or lactic acid. these are extremely potent antimicrobials which the butchers are seen wearing PPE just to apply them and then thoroughly "rinse" them off with water.
The selling point for this common practice is that these chemicals are deemed to kill the "harmful" bacteria on the meat so that it is safe to consume. and if you are a competent member of this subreddit you are aware that the notion of this "harmful bacteria" is a fallacy.
This process serves zero benefit to the public but benefits these butchers because it makes they're meat stay "fresh" for about 3-4 days longer aswell as maintaining the pink colour indefinitely that fresh meat is supposed to have.
Now imagine you are someone with an auto immune disease or a fucked up gut microbiome who jumps through all the hoops to get the highest quality grass fed organic beef, little did you know every time you eat it you are consuming this dead meat with zero life inside of it because it was nuked with synthetic spray. on top of that you are eating this antimicrobial pesticide along with the meat, because lets be honest here. them "rinsing" it off after applying it would be like me pissing on my mattress and then expecting to just wipe it off with a towel. you are literally eating an antibiotic every time you eat this meat, say goodbye to your gut flora.
And don't expect to make a special request to your butcher not to spray your meat with they're poison water, they spray the cows straight after slaughter, so they're not gonna sacrifice not spraying a whole cow just for your little meat order.
start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
13 days ago4 points(+0/-0/+4Score on mirror)2 children
> Cetylpyridinium chloride
Not good
> peracetic acid
Vinegar + Oxygen
A weaker form of the naturally occuring acetic acid
> citric acid
Literally in almost everything. Humans can't produce this naturally and so we get scurvy if we don't eat enough.
> lactic acid
A naturally occurring acid that is produced when you use muscles. Your sore muscles are caused by this.
> these are extremely potent antimicrobials which the butchers are seen wearing PPE just to apply them and then thoroughly "rinse" them off with water.
They're not wearing PPE in that video. They're wearing clothing to prevent contaminating the meat.
> harmful bacteria
If the animals were butchered in more sane conditions, then the bacteria are not likely to be the harmful variety. Things like salt can help encourage the good bacteria and keep the harmful stuff from multiplying.
In a factory slaughterhouse, things are not sane or sanitary. They absolutely need to sanitize the meat or you would get sick from it.
Let me be perfectly clear on what I am saying here:
In a NORMAL slaughterhouse, the animals are killed in such a way that poop does not get on the meat. Even if you kill your animals in the field and process them there and flies get all over it, there is far less contamination than you'd get in a factory.
In a FACTORY slaughterhouse, this is impossible. Poop is going to get on your meat.
> say goodbye to your gut flora.
Increasingly people are aware of how important gut bacteria is.
A far greater risk to your gut bacteria is eating food grown with pesticides and herbicides, and eating animals grown on such forage. You can get grass-fed beef all day long, but if that grass is covered in chemicals, you're eating those chemicals too. Sure, the animals can filter out most of it, but constant exposure is going to contaminate the meat.
Eating a little acetic acid, citric acid or lactic acid is not going to kill your gut bacteria. In reality, those tend to eliminate the "bad" bacteria and encourage the "good" bacteria. Hence, people have preserved meat in solutions containing those acids, especially vinegar, or used processes that would encourage the growth of bacteria that produce those acids naturally.
> start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
Amen and amen.
Those of you who haven't slaughtered an animal yet, you're missing out on an important primal instinct.
It is a religious experience, and I don't care if you believe in God, you will understand something about the universe you couldn't possibly understand until you kill and animal you have raised and eat it.
I wish I could relate to that last part. I still feel bad everytime I harvest one of my retired egg layers. I also worked at a rabbit farm for a few years where I butchered over 5000 rabbits, that was more disgusting than sad.
Once people realize bacteria is not the cause of anything (the substrate is), they’ll wake up to how utterly demented and twisted the people running our food supply is
The selling point for this common practice is that these chemicals are deemed to kill the "harmful" bacteria on the meat so that it is safe to consume. and if you are a competent member of this subreddit you are aware that the notion of this "harmful bacteria" is a fallacy.
This process serves zero benefit to the public but benefits these butchers because it makes they're meat stay "fresh" for about 3-4 days longer aswell as maintaining the pink colour indefinitely that fresh meat is supposed to have.
Now imagine you are someone with an auto immune disease or a fucked up gut microbiome who jumps through all the hoops to get the highest quality grass fed organic beef, little did you know every time you eat it you are consuming this dead meat with zero life inside of it because it was nuked with synthetic spray. on top of that you are eating this antimicrobial pesticide along with the meat, because lets be honest here. them "rinsing" it off after applying it would be like me pissing on my mattress and then expecting to just wipe it off with a towel. you are literally eating an antibiotic every time you eat this meat, say goodbye to your gut flora.
And don't expect to make a special request to your butcher not to spray your meat with they're poison water, they spray the cows straight after slaughter, so they're not gonna sacrifice not spraying a whole cow just for your little meat order.
start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
Not good
> peracetic acid
Vinegar + Oxygen
A weaker form of the naturally occuring acetic acid
> citric acid
Literally in almost everything. Humans can't produce this naturally and so we get scurvy if we don't eat enough.
> lactic acid
A naturally occurring acid that is produced when you use muscles. Your sore muscles are caused by this.
> these are extremely potent antimicrobials which the butchers are seen wearing PPE just to apply them and then thoroughly "rinse" them off with water.
They're not wearing PPE in that video. They're wearing clothing to prevent contaminating the meat.
> harmful bacteria
If the animals were butchered in more sane conditions, then the bacteria are not likely to be the harmful variety. Things like salt can help encourage the good bacteria and keep the harmful stuff from multiplying.
In a factory slaughterhouse, things are not sane or sanitary. They absolutely need to sanitize the meat or you would get sick from it.
Let me be perfectly clear on what I am saying here:
In a NORMAL slaughterhouse, the animals are killed in such a way that poop does not get on the meat. Even if you kill your animals in the field and process them there and flies get all over it, there is far less contamination than you'd get in a factory.
In a FACTORY slaughterhouse, this is impossible. Poop is going to get on your meat.
> say goodbye to your gut flora.
Increasingly people are aware of how important gut bacteria is.
A far greater risk to your gut bacteria is eating food grown with pesticides and herbicides, and eating animals grown on such forage. You can get grass-fed beef all day long, but if that grass is covered in chemicals, you're eating those chemicals too. Sure, the animals can filter out most of it, but constant exposure is going to contaminate the meat.
Eating a little acetic acid, citric acid or lactic acid is not going to kill your gut bacteria. In reality, those tend to eliminate the "bad" bacteria and encourage the "good" bacteria. Hence, people have preserved meat in solutions containing those acids, especially vinegar, or used processes that would encourage the growth of bacteria that produce those acids naturally.
> start buying live sheep and slaughter and butcher at home land stop supporting this government regulated fucking joke of an industry.
Amen and amen.
Those of you who haven't slaughtered an animal yet, you're missing out on an important primal instinct.
It is a religious experience, and I don't care if you believe in God, you will understand something about the universe you couldn't possibly understand until you kill and animal you have raised and eat it.
===
My carbon monoxide gas lab scanner CONFIRMS most store meat is packed in high concentration of carbon monoxide to keep red.
https://duckduckgo.com/?q=carbon+monocide+meat&t=brave&ia=web
Wow!
TL/DR : some scientists still browse here
I'd be far more worried about eating meat raised on pasture that has been treated with herbicides and pesticides.
Yeah, thats why we cook it too.
===
My carbon monoxide gas lab scanner CONFIRMS most store meat is packed in high concentration of carbon monoxide to keep red.
https://duckduckgo.com/?q=carbon+monocide+meat&t=brave&ia=web
Wow!
TL/DR : some scientists still browse here