Originally posted by b0redom
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- is there a problem or potential risk or long term effect with the ppm volume of chlorine solution that is left behind on the product?
- is there a problem with the protein itself in that it needs a chlorine wash? (You could probably provide relative stats on food poisoning)
- is there a problem with the conditions of slaughter? Do we want chicken pies knowing that the meat sat in a pile of sh1t before it was washed and sold to us?
- is there a problem with the animal welfare? Not just from a namby pamby have-they-had-a-good-life before we eat them perspective, but it’s known that stress on animals before they are slaughtered produces a hormonal reaction.
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