Another Great Reason to Go Veg- They are Gassing the Meat

How do you tell if meat is fresh? Smell? Colour? Date stamp? You just lost one test- The Food and Drug Admin in the US allows supermarkets to pack red meat in carbon monoxide gas- just as your lips get a lovely shade of red when you leave the car running in the garage, the meat stays red and fresh looking for weeks. (the two pieces shown are both two weeks old, guess which one got the suicide treatment). It is supposed to be safe but the Consumer Federation of America and the advocacy group Safe Tables Our Priority say the bright red colour could mask spoilage and dangerous bacteria in older meat or meat that has not been kept at the proper temperature. Rep John Dingell of Michigan sez: "It's just common sense that when consumers buy meat, they use color as an important indicator of its freshness...For F.D.A. to rely on a promise of some stamp on the package that says 'use or freeze by' is just naïve." Here is a project for Make- connect tailpipe to refrigerator and have better looking food. ::New York Times