gasing meats with ammonia, and more...

[Bubblingbrooks]

Almost all American and Canadian food is already being irradiated. Take note of out-of-season fruits, looking fine but with blackish and horrible tasting pulp inside. Notice also the strange looking depressions on melon skins with mush and tasteless pulp inside. It is all due to irradiation destroying fruit ripening enzymes that convert their starch into sugar.
Irradiation is also being used in a very big way for pre-packaged meats with little or no preventive effect on food-borne infections, which 36 million Americans and 11 million Canadians suffer every year. In addition to irradiation, USFDA has also approved packaged meats to be sprayed with certain viruses, called bacteriophages, which also does not prevent food-borne infections.

If this is not enough USFDA is allowing a new option for companies which involves gasing meats with ammonia. The sad part of all this is that the public at large is unaware of what damage is being caused to health by these food industries in collusion with national and international regulatory authorities.

http://thebovine.wordpress.com/2011...ada-talks-on-food-irradiation-etc/#more-23595

 

[ORChick]

Devil's advocate here - does he cite sources? I don't see any.

 

[Boogity]

Devil's advocate here - does he cite sources? I don't see any.

I was thinking the same thing. You can find crack-pot groups on just about any subjects. I mean, after all, this tin foil hat has kept me from getting hit by meteors for many years.

 

[k15n1]

Almost all American and Canadian food is already being irradiated. Take note of out-of-season fruits, looking fine but with blackish and horrible tasting pulp inside. Notice also the strange looking depressions on melon skins with mush and tasteless pulp inside. It is all due to irradiation destroying fruit ripening enzymes that convert their starch into sugar.
Irradiation is also being used in a very big way for pre-packaged meats with little or no preventive effect on food-borne infections, which 36 million Americans and 11 million Canadians suffer every year. In addition to irradiation, USFDA has also approved packaged meats to be sprayed with certain viruses, called bacteriophages, which also does not prevent food-borne infections.

If this is not enough USFDA is allowing a new option for companies which involves gasing meats with ammonia. The sad part of all this is that the public at large is unaware of what damage is being caused to health by these food industries in collusion with national and international regulatory authorities.

http://thebovine.wordpress.com/2011...ada-talks-on-food-irradiation-etc/#more-23595

As a former investor in VIFL, I can say with some confidence, that most food is not being irradiated. There simply are not enough companies or enough profits in this sector to justify this claim. I don't see a lot of growth in that sector, either.

It is true that the is enzymatic activity in certain fruits and vegtables, but I've mainly heard about the effects of temperature, not radiation. Radiation damages DNA, which results in the cell being unable to make new proteins.

I've heard of using carbon monoxide in packaged meats, but not ammonia.

Even blaggers need citations for credibility.

 

[Shiloh Acres]

The part about viruses being added to packaged meats came about a few years ago. I DID go to a government website to see if it were true ... And it is.

The reasoning being that a very small number of the population was sensitive to something, and the viruses are supposed to prevent those folks from getting sick. The first compliance date was for pre-sliced, packaged meat, and had just been passed when I read it. They were projecting requiring it on other meats (large deli meats, processed stuff, and finally regular cuts) but those compliance dates were future to when I read the article and I don't know if changes were made before implementing them.

I didn't pay TOO much attention, since I stopped buying sliced meats years ago, and the info for other meats was future at that time. I just wanted to know if what I was reading in the blogosphere was correct and could they really think that way at the FDA. Apparently the answer is yes, though. Now things like this don't surprise me anymore. I've checked out so many unbelievable things that turned out to be true. The might not ALL be true, but who can read our food handling and labeling laws, and not realize there is trouble out there?

 

[glenolam]

The reasoning being that a very small number of the population was sensitive to something, and the viruses are supposed to prevent those folks from getting sick.

I wonder if that's why you have to go to the bathroom 20 minutes after having dunkin donuts or eating at the college cafeteria?

 

[Shiloh Acres]

I have no idea ... But I find the "cleaner" I eat, the less tolerance I have for junk. My last trip to a Chinese buffet actually scared ne with the results. Pretty soon I think I will HAVE to make everything myself, from scratch.

But I am generally in SO MUCH better health than I used to be. Just older, unfortunately, lol.