Hey there, you eat too much meat! Don’t you think you should reconsider your option – consuming too much meat – and try more of fish instead? There is a high possibility of you having cancer or cholesterol. According to the American Heart Association, the daily consumption of meat should be limited to six ounces
Related: 8 PROACTIVE WAYS TO PREVENT STROKE
“Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. Wikipedia”
You can see various kind of meat.
More often, most people in Africa believe that constant consumption of meat or beef is evidence of good living. You see a lot of them taking turns at the meat sellers’ store. Some even store up these cow flesh in their refrigerator or freezer for future or contingency use. These processes are bad for your health. It’s not a yardstick for a wealthy lifestyle.
Just before you revolt, have you ever wonder the processes these meats undergo before displayed for sale? Well, you might just conclude that it’s from the abattoir!
Without doubt, meat is actually good for the health but two factors are involved; excess consumption and preservation.
In the developed nations, the government regulates and monitors every affair of foods and consumable products, effectively and efficiently, in order to avoid massive food poisoning. In this wise, the government ensure that activities of consumable products are carefully and proactively managed to avert disaster. Little wonder the cases of food poisoning are at the minimal.
Unlike the developed nations, the case is different from developing nations – Africa for instance. A visit to local abattoirs in most African countries, e.g. Nigeria, will better give you an insight to this proposition. Most of these meats people consume are processed under unhealthy conditions and dirty environments. Since germs are not visible to the naked eyes, except viewed under the microscopic device, the tendency of being vulnerable to having infections is maximal. Thus, this should be a wakeup call for African leaders to spring into actions.
Moreover, you might be thinking these words to yourself right now, “After all, I don’t eat my meats unfried. So, I’m not bothered!” You are right about it. But medical research shows that you’re ten times at risk when you consume too much of fried foods. Also, do not forget that there are germs that can survive in hot water boiled at the 100o Celsius.
Everyone has a role to play in ensuring that meat sellers do not put people’s lives in danger. It’s true that business is sometimes bad for meat sellers. At such times, their meat could stay for at least a day or two before it’s finally sold off. If this case arises, what do they do to preserve the unsold meats?
There are actually four common methods of preserving the meats you consume from decaying, but the fifth is NOT one of the choices to make. These methods include:
METHODS OF PRESERVING MEATS
This is a domestic method used at home for preserving meats from decaying. In this, you add (sprinkle) salt to (on) the meats and keep in the sun to dry. Micro-organisms cannot grow in concentrated salt solutions. Salt also kills the micro-organisms by draining water from them (dehydrating them). Sun drying of meat chunks as a means of preservation was practised in ancient days.
This is the removal of water from meat concentrate in order to make them unavailable to the microorganisms. Dehydration lowers the water activity considerably to prevent the growth of spoilage causing microbes. The mechanical drying process involves the passage of hot air with controlled humidity but here also there is difficulty in rehydration.
This is a common type of preserving meats too. You cut the meat into sizable pieces and fry until they get dried. This method has its own disadvantages.
This is a way of keeping the meat inside a cold compartment (Fridge or Freezer). Storage of fresh meat is done at a refrigeration temperature of 2 to 5°C. Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality. Electricity is the major disadvantage of applying this method.
This is the use of a toxic chemical substance to preserve food from getting spoil. **Formalin is a chemical substance used to preserve DEAD BODIES. Its’ toxic element is hazardous and harmful to human health.
Formalin, as sometimes called, is an aqueous solution of the chemical compound Formaldehyde. Basically, between 35% and 40% solution of formaldehyde in water make formalin. It is used in the preservation of biological specimen and embalming in order to delay their decomposition.
When exposed to Formalin, a person experiences adverse effects such as:
- Watery eyes
- Burning sensations in the eyes, nose, and throat
- Nausea; and
- Skin irritation.
Consider the fifth option a NO, as a preservative method when it pertains consumable goods.
Tentatively speaking, the first four preservative methods listed above are the most used. But what if the meats you consume are being preserved with FORMALIN? How would you feel when you finally discover this secret?
You can try this method at home (Watch Video): How to Easily Remove Formalin From Fruit
The intention of this information is not to discourage you from consuming meats of any sort. It’s a medium to create an awareness for you to take proactive measures before consuming them. Be as it may, your health should be your first priority.
You must have come across such a scenario before but not harmed with the right detective sense to uncover the trick of your meat seller. How then can you spot the difference?
SIGNS TO SPOT BEFORE BUYING ANY MEATS
#1 – Absence of Flies
Take it or leave, flies are lovers of dead things! They follow the smell and make their tent on anything that drives odour – be it dead things! So, that should be a red alert for you whenever you visit the meat sellers’ store. If you have been to the mortuary often, you’ll understand that flies seldom cluster around where dead bodies that have been embalmed with formalin. Therefore, do not buy from any sellers whose meat do not attract flies. On the contrary, environments are also critical when it comes to meat processing. Some environs are well-sanitised for butchering operation, but if not, try an escape route.
#2 – Bloodless
Have you ever allowed your fowl to die before slinging its throat? If yes, what dID you notice? You’ll agree with me that, upon cutting its throat, there is no blood gushing out of the cut. Gbam! That’s is exactly what happens to meats preserved with formalin. It’s is always pale (whitish). Care should be taken, however, because these mischievous meat sellers might have robbed the meats with fresh blood. Therefore, open your eyes and take precaution.
#3 – Night Sale
There’s a saying that whatever is advertised under a mercury light looks pleasing to the eyes but the sun surely reveals its true colour. You should be ignorant of the devil’s (meat sellers’) devices. Because they know of their evil agenda, they’ll never market such in the broad daylight, rather at night. So, if you want to live long, stop buying meats at night.
Meat is a very rich source of food to the body. And it can also be a source of illness if not properly and carefully consumed. Millions of people, especially in Africa, are yearly diagnosed with cancers (Liver, Intestinal, Lungs, etc.) due to internal inflammation as a result of the consumption of too many chemical-preserved foods – meats inclusive.
Related: Which meat is bad for health?
Cancer is mostly triggered by what people consume. Even Junky foods, most times than often, have negative effects on the body system (You can read the common signs showing that you are prone to having cancer). It’s hence advised that you always detoxify or visit the doctor if you notice any disorder in your body system. Early detection can save you of impending future hazard.