How About Some Carbon Monoxide in Your Meat?
The carbon monoxide (known for its deadly tail pipe exhaust and as a carcinogen in cigarette smoke) is used to give fish and meat a fresh "red" look to appeal to buyers. However, some have warned this can also give spoiled or less-than-fresh foods the same glossy red-appearance - that is, until consumers come home to a rotten surprise.
Consumer groups and a natural flavor, color and extract company named Kalsec
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