by maowr 15 Replies latest social current
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You may be aware of recent media coverage on 'the Salt threat'* where the FDA is trying to regulate the food packaging industries use of salt in the products.
If they go forward with it what would stop them from trying to regulate the salt content in USDA meat since it's common knowledge that blood contains salt and if the production line is slowed down allowing for a better quality of bleed in the carcass reducing the amount salt or blood in the meat.
I'm not sure what you are asking?
SALT - Strategic Arms Limitations Talks
Wow, that is like so cool, I didn't know that like the FDA was involved in those talks. Ummm what are like Strategic Arms??
InterContinental Broccoli Missiles!
I've read about this a few days ago, and I can see where limiting the amount of salt in processed foods would benefit the health of the general public. Maybe they could just put a surgeon general's warning on foods with more than say 2 grams of sodium per serving.
It's a shame how the government is always interfering with evolution...
I don't want to evolve into a sentient salt lick. :(
SL hehe
Yea, I figure the regulations are being put on companies that make a huge profit killing the taste buds of the average dood. Maybe now we will know what food really tastes like, and add salt it if we choose. Salt seems to be pretty plentiful at the moment.
Most chickens are electrocuted first. This drives the blood deeper toward the bones. Before they are packed they are injected with a sodium solution which keeps them from bleeding out. ( this sodium will be listed on package contents of "fresh" raw chicken)
Haven't you noticed the past few years that even when the chicken is well cooked the meat is RED around the bones? And the bones, instead of being white are PURPLE?
Yeah. You've been eating blood alright.
The salt threatened who? with what?
Warlock
