Mother and daughter Sherry Medina, 57, and Karla Hadley, 37, tell of the “debilitating” effect chlorinated water used to wash the chickens had on them, but claim the use of peracetic acid as a cleanser was far more dangerous.
Sherry became so ill through her exposure to it, she almost died twice.
I honestly wish I didn't have to eat meat, but it's like a physiological urge for me. It doesn't happen at every meal, maybe once a day or two days, and when it happens literally nothing I eat satisfies me, no amount of tofu or eggs will do it and I just end up shovelling food into my mouth and getting really angry and irritable.
The best analogy I'd compare it to is not masturbating ever, and then your mind just goes beserk from having to release at some point
However I've given up lamb/beef which cause 5x the emissions of pork/chicken anyway. I'm usually eating sardines and chicken, occasionally pork. I also think that a significant portion of people are eating meat just due to force of habit/boredom, and that they're not actually physically craving it when doing so--simply because nobody in Eurasia had reliable access to that amount of meat over the last few millennia, and also because Europeans eat much less meat than Euro-americans.
I honestly wish I wasn't like this because I think vegetarian people (or rather the people who can manage to go vegetarian) are a lot healthier
this passes really fast. if you cut it out for two weeks, it won't bother you anymore.
No, back when I could get 4aco it was the only psilocin analogue I was interested in. I've also read that some of the more obscure analogues have neurotoxic metabolites, but I don't remember which off the top of my head. I'm pretty sure deacetylase is responsible for removing the acetate ion, and we have a pretty good idea [citation: https://pubmed.ncbi.nlm.nih.gov/1920128/ ] of how that impacts our biology, so I figured 4aco is safer than alcohol in this sense.
wonder how long they marinate the chicken? over night you think?
Just a quick dip, those plants have to process thousands of birds a day, nothing sits until its packaged and in refrigeration.
