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140. Red Meat, Gray Water
See that bright red hamburger meat in the
store? It’s bright red because a food processor
carbon monoxide to the package. Most European governments
not allow carbon monoxide in packages that contain
products. They warn that the gas keeps the
looking bright red even if the beef has
to decay. This bright red color is attractive,
it’s a cheap trick that allows the processor
sell possibly spoiled beef.
In the US, however,
Food and Drug Administration (FDA) and the Department
Agriculture say not to worry, the gas is
safe.
“They might change their mind,” said activist
Downey, “when a lot of people get sick,
it’s all over TV and radio news. These
agencies bend over backward for food companies. Guess
? Processors now want to use gray water in
soups. Look out, America—your favorite chicken soup will
be 50 percent gray water.”
Conan Nolan, head
FDA, said, “Ms. Downey has a vivid imagination.
primary concern is the health and safety of
consumers. Gray water is simply 'used' household water.
does not include toilet water. We would never
50 percent gray water in canned soups—that amount
make people sick. The amount we allow will
not exceed two or three percent. People have
realize that water is getting more valuable every
, as the world’s population increases and the amount
fresh water decreases. Just as people’s digestive systems
used to contaminated water in developing countries, Americans
get used to gray water in their canned
and other products. Look, no processed food is
percent sterile. Consider how much rat feces we
in processed food today. I’ve yet to hear
one American dying from eating too much rat
, so a little gray water shouldn't be a
either.”
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