Stop Buying Minced Meat From Supermarkets ASAP! Carbon Monoxide Keeps It Red Even If It’s Spoiled

Have you ever wondered why the supermarket meat display case is always bright red? Could it be that every package on display was freshly butchered that very day?

This is simply not the case. While some new cuts are put out every day, many of the meat packages have been sitting in the display case for two, three, four days or even longer.

Anyone who has ever purchased meat from a small farm or a local butcher knows that this is not a natural occurrence. Once meat becomes exposed to air, oxidation begins which gradually turns the red color of the meat to a more unappetizing brown or grey color within just a few days.

The fact is that as much as 70 percent of meat sold in stores is treated with carbon monoxide to keep the meat a deceptively fresh looking red color.

Carbon monoxide is fatal if inhaled in large amounts because the CO molecule attaches to hemoglobin in the blood and replaces oxygen in the bloodstream. Even minor exposure can cause fatigue, headaches and confusion.

Increasing exposure leads to unconsciousness and then death. Individuals who are fortunate enough to survive poisoning with carbon monoxide frequently continue to suffer from neurological problems.