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Meat with chemical additives

FeaturedMeat with chemical additives

The definition of meat is organic tissue normally taken from a dead animal and for that reason has the property of being in putrefaction state. Some societies do consume meat every day, for uncertain reasons as it's more than obvious that a human organism could live without it, so who doesn't respect the life of other species should think more about possible implications. To get rid of putrefaction, there are different systems and it's not especially rare that the interrelated industry employs chemicals with dubious effects on human health.

Nitrites (NO2) are common, and give meat a characteristic color. Well known that nitrites could react inside the stomach as the medium is acid and promote the formation of nitrous acid and finally nitrosamines.

Nitrites → Nitrous acid (HNO2) + amines → Nitrosamines (most carcinogenic).

E-249: Potassium nitrite / E-250: Sodium nitrite / E-251: Sodium nitrate / E-252 : Potassium nitrate

Nitrates change toward nitrites, and for that reason statistically also create nitrosamines.

Sodium benzoate (E-211) and potassium benzoate (E-212) are capable of producing benzene if vitamin C (ascorbic acid, E-300) is present in the mixture. These are present usually in meat, sometimes mixed with Vitamin C. Several soft drinks also include E-211 or E-212.

When E-300 appear with E-211 or E-212 must include another E number for benzene. Some companies have changed their chemical recipes, but they charge to clients the difficult responsibility of making exceptions when they ingest other aliments or drinks. Better said, the risk.

Benzene (C6H6), hydrocarbon, flammable and dangerous for health since it induces carcinogenic effects.

Some sources say that hormones could increase the production of meat even 15%. That's why multiple producers decide to use them, as it's an aspect that leads to more economic benefits. Does the health come after? As the organism have thousand million pieces, who really knows? It's not the first time that the answer to that complexity was “safe” or “not safe”, or in other words “yes or no”, “white or black”, 0 or 1 and factors to consider in the order of millions; while every individual is different in genetic terms.

Life should be apart from lotteries or opinions about safety. Different chemicals create an additional risk and mostly it's a consequence of the way the food market works, for increasing revenue and trying to not waste edible aliments because the population chooses and at the same time despises.

Although Nature doesn't want it completely safe as it was explained, being a good indication to develop changes on it. Information helps take more precautions.

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