So, everyone around here seems to be quite cognizant of the fact that "cooking" meth and ingesting that finished product is pretty lethal to your body. And why wouldn't it be? Anhydrous ammonia (and some of the other ingredients as well) isn't really something I'd like to knowingly put into my body.
But.
Where do the "cookers" get their anhydrous? By stealing from local fertilizer plants or from nurse tanks the farmers leave out in their fields. Which means...anhydrous goes into our soil, along with seed that grows into corn that goes into feed that "nourishes" the cattle/hogs/chickens that yields the steaks/chops/wings that we put into our mouths without (for the most part) a second thought.
So, it appears I'm ingesting (maybe in a very minute amount, but ingesting nonetheless) anhydrous ammonia when I consume a delicious, grilled T-bone. Doesn't THAT sound yummy?
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We are also ingesting anabolic steroids and growth hormones that are fed to our cattle.
AND...God only knows what the genetically-modified seed is doing to our bodies.
Don't get me started!! ;-)
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