Thread: Carbon monoxide in our food?

Originally Posted by mlk_man

In 2004 the FDA approved the use of modified atmosphere packaging (MAP), which uses a variety of gases to help preserve meat and, in the case of carbon monoxide, keep the meat looking fresh. That was one year after the European Union banned the use of carbon monoxide because a review panel thought the practice would deceive customers and expose them to unsafe meat.




http://www.hsibaltimore.com/ealerts/...20060905b.html

And now with cloned products being produced, this should really make for some unusual health problems. I guess the only way to be safe is to become a vegetarian and grow your own.

Originally Posted by WIND HUNTER

And now with cloned products being produced, this should really make for some unusual health problems. I guess the only way to be safe is to become a vegetarian and grow your own.

Might have to sell my retirement property in Texas and start a ranch in Montana or Wyoming..................actually, sounds like fun! Play a little cow chip golf..............

Originally Posted by mlk_man

Might have to sell my retirement property in Texas and start a ranch in Montana or Wyoming..................actually, sounds like fun! Play a little cow chip golf..............

Montana would be nice but I heard the winters are hell. I'm thinking somewhere in the south Pacific

Hard to grow cows in the South Pacific, isn't it?

Or do you feed them all sugar cane?

Originally Posted by James48843

Hard to grow cows in the South Pacific, isn't it?

Or do you feed them all sugar cane?

Be careful, cows have the right of way................

http://www.theaustralian.news.com.au...001506,00.html

Originally Posted by James48843

Hard to grow cows in the South Pacific, isn't it?

Or do you feed them all sugar cane?

Forget the cows. It's fresh fish and mango.

Forget COWS? I love beef, mmmumm tasty. I'm smoking down a 14 lb, Tex-Mex brisket for New Years Eve. Ole'!

Originally Posted by nnuut

Forget COWS? I love beef, mmmumm tasty. I'm smoking down a 14 lb, Tex-Mex brisket for New Years Eve. Ole'!

That does sound good. I might have throw one on the smoker for about 12 hours myself.