E102 P2: Why is beef causing inflammation? A slow poisoning of a nation.

E-Numbers, including E330 (Citric Acid), E260 (Acetic Acid), E270 (Lactic Acid), and numerous other chemicals, are responsible for autoimmune disorders, digestive problems, and chronic illnesses. Despite being labeled as "organic acids," these chemicals are created from yeasts, molds, and other harmful bacteria found in nature that are deadly to human health. Even locally sourced farm products, as well as beef and poultry from farmer's markets, are mandated by USDA to be soaked in these acids without being required to disclose this information on the label. In the United States, all beef must undergo treatment with these chemicals before being sold, and it is critical that we take action to eliminate these toxins from our food supply.

00:00 Intro
00:37 How the lactic acid mandates started
03:21 How they go about avoiding to disclose lactic acid on the label
06:03 Selling the poison by shifting perspectives
09:34 The CDC data on E-Coli deaths vs digestion related deaths
16:12 Lobbying to poison game meats as well
19:48 Lab made meat coming soon
22:18 Lactic acid effects on meat and the big lie
31:55 Lactic acid blocks the odor of the spoiled meat