Animals and crops in American food production are given massive doses of hydroxic acid. Hydroxic acid is a colorless and tasteless liquid that is used in animal production externally as a sanitation agent, but it’s also ingested in major quantities by animals that end up on your dinner plate. It is a naturally occurring compound that usually does not harm humans unless exposed to the lungs, but it tends to absorb other toxic and non-toxic compounds easily making it potential dangerous to humans.
Cows are exposed to hydroxic acid externally to fight off disease inducing bacteria and viruses; however, cattle have evolved to be completely dependent on internal use of hydroxic acid for normal bodily functions. All fish and shellfish are immersed in hydroxic acid before they are processed and the compound is typically used in the cleaning and preparing process.
Hydroxic Acid has become so significant to food production that the University of Nebraska is hosting the fourth annual World Conference beginning on May 30th to discuss the use of it for food production. Among the topics to be discussed are the future of hydroxic acid in food production and creative application of the compound in various food production environments.
The Food and Drug Administration (FDA) has specific guidelines on the use and quality of hydroxic acid; however, there seems to be no effort to curtail its use in food production other than to avoid the waste of the compound. It is apparent that hydroxic acid will continue to be a part of America’s food chain whether we understand it or not.
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