posted on Jun, 26 2011 @ 01:12 PM
I normally buy locally grown beef from farmers and have it butchered for freezer meat. Due to finances, I had to go a couple months buying my meat
from the grocery store, a little at a time, till I could come up with a chunk of money to put 1/2 beef in my freezer.
When I finally called the locker plant to order a side of beef (1/2 of a cow) to put in the freezer I explained I wanted it asap because I had run out
and was buying from the grocery store.
He immediately explained to me I shouldn't do that, no matter what. The grocery stores preserve the meat with sulphur, like they make matches out
Yes, SULPHUR. Like they make matches out of. I couldn't believe it. So I did the research, and sure enough... it is a food preservative. A dangerous
one at that.
Sulphur dioxide E220 Preservative. Sulphur dioxide reacts with a wide range of substances found in food, including various essential vitamins,
minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood
pressure), flushing tingling sensations or anaphylactic shock. International Labour Organization says to avoid E220 if you suffer from conjunctivitis,
bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
Sulfur dioxide (also sulphur dioxide) is the chemical compound with the formula SO2. It is released by volcanoes and in various industrial processes.
Since coal and petroleum often contain sulfur compounds, their combustion generates sulfur dioxide unless the sulfur compounds are removed before
burning the fuel. Further oxidation of SO2, usually in the presence of a catalyst such as NO2, forms H2SO4, and thus acid rain.
Inhaling sulfur dioxide is associated with increased respiratory symptoms and disease, difficulty in breathing, and premature death.
Wow... I was feeding the family protein for dinner along with a book of matches. YUM YUM!