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It's Friday. Me and boss having a late afternoon chat and I was expressing dismay at the way abattoirs in town operate. |
It's the start of the weekend, I had earlier contemplated going to the abattoir to get me beef. The last time I was there is not something I wish to remember this long. However, what I saw there always triggers a reaction that makes me not to forget. I guess it is some sort of inbuilt safety check for health's sake.
I continued narrating to boss how scary the meat market has become and how desperate meat vendors are for profit at the expense of our health. "In this country, person will use his money to buy what will kill him" I sighed.
My boss had a laugh, then narrated his experience, how large farms with infected birds go ahead to slaughter, treat, package and preserve these birds with chemical substances like:
1. Sodium Benzoate, Sodium Proprionate and Benzoic Acid (preservatives). Causes severe damage to DNA in the mitochondria
2. Asthma-Like Drugs - Ractopamine (growth booster). Causes elevated heart rates and heart-pounding sensations in humans.
3. Nitrites/Nitrates (inhibit the growth of bacteria and enhance meat color). Causes cancer.
4. Antibiotics (growth booster and prevent disease outbreaks). Causes fatalities in human. Excessive levels are also found of risky antibiotics like tilmicosin, whose label tells the farmer, “Not for human use. Injection of this drug in humans has been associated with fatalities.
5. Sulphites (preservatives in food to maintain food colour and prolong shelf-life). Could pose a hazard of unpredictable severity to asthmatics and others who are sensitive to them.
6. Carbon Monoxide (treat meat and prevent spoilage in modified atmospheric packaging (MAP)). CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can. When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
7. Heavy Metals (for weight gain and feed efficiency, to control parasites and to improve “pigmentation.”). Ingestion of large amounts can lead to gastrointestinal symptoms such as severe vomiting, disturbances of the blood and circulation, damage to the nervous system, and eventually death. When not deadly, such large doses may reduce blood cell production, break up red blood cells in the circulation, enlarge the liver, color the skin, produce tingling and loss of sensation in the limbs, and cause brain damage.
8. Viral Sprays (a mixture of different special viruses called bacteriophages — viruses that infect only bacteria, not people, animals or plants). The bacteriophages might also get into battle with the friendly bacteria in the digestive system, making it harder for the body to digest food.
9. Meat Glue (Meat glue is thrombin, a coagulation protein which together with the fibrous protein fibrin can be used to develop a “meat glue” enzyme that can be used for sticking together different pieces of meat. It can be made from blood taken from either cows or pigs).
10. Antibiotic Resistant Bacteria.
Many argue that nitrates, nitrites, sulphites and bacteria are naturally occurring substances, and that they are essential for health, however they also react with other compounds in your body to form cancer-causing substances. In nature, antioxidants prevent this process, especially in fruits and vegetables which counteract it, but you are not getting these protective substances from factory farmed meat. The high concentrations of chemicals injected into processed meats are far from natural and their ingestion is far from natural. Many damage blood vessels, making your arteries more likely to harden and narrow and affect the way your body uses sugar.
All of the above chemicals have a negative effect on metabolic processes and although many are occurring in nature in other foods, they are not naturally occurring in meat in the high levels being introduced as preservatives.
I got a shiver when the boss told me how donkey meat was sold as beef to him. Wo! wo!... A couple of munities later I decided not going to the abattoir this weekend and probably the next!
I got three rabbits in the next episode.