Tuesday, March 11, 2008
Kill your own meat
Nah..for real...do that. It's amazing that the majority of Americans have never been around meat being slaughtered. I swear that I think some think that meat comes out of a machine all neatly wrapped in Styrofoam and plastic.
I use to go to farms during the summer plus I've been to a slaughter house so let me just let you in on one secret. When you kill and animal and the blood stops flowing the meat starts to turn grey because the oxygen in the blood isn't circulating throughout the body. For y'all religious types that's why that book of yours says the life is in the blood. Yet why is that meat that you buy all red? Because they DYE it for you DIE-t. They want you to think it is all freshly killed and stuff when it was really killed weeks ago.
Alot of that red dye that is used is Cochineal dye. That's a particular type of insect y'all. So that means in addition to eating meat you are grubbing on some insect.
Cochineal is one of the few water-soluble colourants that resist degradation with time. It is one of the most light- and heat-stable and oxidation-resistant of all the natural colourants and is even more stable than many synthetic food colours. The water-soluble form is used in alcoholic drinks with calcium carmine; the insoluble form is used in a wider variety of products. Together with ammonium carmine they can be found in meat, sausages, processed poultry products (meat products cannot be coloured in the United States unless they are labeled as such), surimi, marinades, alcoholic drinks, bakery products and toppings, cookies, desserts, icings, pie fillings, jams, preserves, gelatin desserts, juice beverages, varieties of cheddar cheese and other dairy products, sauces and sweets (from wikipedia son)
It's one of those red # dyes (I forget which one). It 'tricks' alot of people because it reads as 'all natural ingredients'. Yeah...you eating insect husk. Oh, and by the way, that cherry in your drink...why do you think it is SO bright red? Insect dye all over that mutha.
The simple solution is learn to funkin read. If you don't know what an ingredient is why are you eating it? It's not so much that you don't know what it is. Its more on why you would eat the unknown.
Read some more about it here at By Seed and Soil in an article by Shawntell Muhammad