All Jacked Up talks about how agriculture has changed to agribusiness. I had never really thought about it, but they make some interesting points. They claim that there is a small dose of antibiotics in each meal, which help the animals stay “healthier.” This then translates into hormones in the meat and milk. They also say that by adding sodium phosphate into the packaging that it keeps the meat red longer. According to http://www.drugs.com/answers/sodium-biphosphate-sodium-phosphate-why-is-sodium-69085.html adding sodium phosphates to food increases the shelf life of the food; maintaining the texture and appearance of the food. Does it make you wonder, when something increases shelf life, how is it processed naturally in our body? Does it stay in our body longer too?
Is it time to begin to take back our control? Our choices? Our nutrition?
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