Date:   9/20/2006 7:56:26 PM ( 19 y ago)
Hits:   1,348
URL:   https://www.curezone.org/forums/fm.asp?i=739856

It may be true. I remember when I was young, that meat would turn grey/brown in only a few days. A lot of times these days it stays "red" for quite some time. Sometimes it doesn't, so I guess they don't treat all meat that way, yet.

As far as organic goes, I bought some "organic" meat from Target once, the brand was Laura Lynn or something like that (green color, smiling lady's face). It stayed red for a LONG time! I noticed, because I only cooked half and left the rest in the fridge. I didn't like the meat (it's really low fat, tough, no flavor) so I didn't cook the rest but procrastinated throwing it out. I was reeeeeealllllly skeptical that that brand of meat could be "healthy." (never bought it again).
 

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