Carbon Monoxide in meat. Okay or not okay? A friend and I had a big brawl, he knocked out my front teeth and I kicked him in his shins and stepped on his toes.
So, you decide… I am a label reader, I want full disclosure. Want the same thing with meat and produce too, would like to know everything really, and be allowed to decide.
A friend said if it is “Generally recognized as safe” and poses no threat at the levels used, what’s the big deal?
Weigh in please! The first article is a pretty good education. Oh and vegetarians? No need to use this as opportunity to feel smugly superior! We are looking more at the principle here than anything else…