FOLLOW UP on inquiries from the 7th of July blog entry on Propionic Acid use in meat producers
On the the 7th of July, I posted an article on how the meat industry is bait and switching from “Pink Slime” (their term) to Propionic Acid in treatment of meat for bacteria.
I have received no less than three dozen inquiries, in less than 24 hours, on this entry, as to it’s safety.
Is propionic acid safe? A resounding “NO!” is the answer after consulting with several MD colleagues “at any level of ingestion, in anyone”.
Representations this stuff naturally occurs in hay, apples, etc., FAILS to tell you the stuff being used on meat is from denatured alcohol and carbolic or fumeric acid production, and much is coming out of Red China (ground zero to daily economic adulteration in food and beverages or ingredients)!
Propionic Acid CAUSES serious brain damage that is cumulative in nature, from any ingestion.
Once again, the USDA/FDA do not want you to know this, because they are in the pockets of the meat/poultry/pork industry lobbies, via bribed Congress.
This nasty industrial chemical acid is directly linked, in the published medical literature, with personality disorders, AUTISM IN CHILDREN, brain tumors, seizures, depression, and several other neurological disorders.
Propionic Acid also damages your DNA, and causes abnormal cellular structure (birth defects and cancer). It is widely used in cattle, pork, and poultry feed lots, baked goods, and now aggressively being marketed to replace the “Pink Slime” consumers refused to purchase.
The EPA classifies propionic acid as a toxic pesticide.
I think this clears up why you might want to avoid the pork, meat, and poultry isles of your supermarket.
~ Uncle Russ
Tags: meat producers, propionic acid