You really don’t want to know what goes on inside a slaughterhouse. That way, you’d never hear about toxic pig brain mist.
In a rapid-fire process that is noisy, smelly and bloody, severed pigs’ heads are cut up at the head table at a rate of more than 1,100 an hour. Workers slice off the cheek and snout meat, then insert a nozzle in the head and blast air inside until the light pink mush that is the brain tissue squirts out from the base of the skull.
This is in the news right now because Minnesota slaughterhouse workers are coming down with an autoimmune disease, chronic inflammatory demyelinating polyneuropathy (CIDP), that is thought to be caused by the exposure to all the brain matter flying around in those environments. Exposure to the antigens in the pig nervous tissue is triggering the workers’ immune systems to attack their own nerves.
I’m swearing off pig brains forevermore, I promise.
(via Yet Another Web Site)