Hidden Nasties In Our Food

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“But bananas with black stems may be experiencing “crown rot,” a disease caused by one of four fungi. This is a disease that develops “as the fruit is being stored and ripened in the marketing chain” (here ). The fungus can travel into the fruit but so far a direct link between crown rot and human pathogens “has not yet been established” (here ).”

Shoppers cannot spot whether bananas are ‘chemically ripened’

Old false claims that it is easy for shoppers to spot whether bananas have been “chemically ripened” are resurfacing, even though it is impossible to assess with the naked eye how a banana matured. Brown spots occur on bananas, regardless of the ripening method. Black stems may be a sign of...

www.reuters.com

 

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“Formaldehyde is also approved as an indirect food additive. This means it’s used in certain materials that have contact with food. Currently, the Food and Drug Administration (FDA) lists it as approved for use in defoaming agents, which are used to prevent foam on certain liquids and other foods.
The FDA has also approved liquid formalin for use in the fishing industry. It is used as an anti-parasitic water treatment for certain types of fish you might eat, including salmon and catfish. It’s also used as an antifungal treatment on fish eggs.”

“Like other food manufacturers, certain fast-food chains may use formalin as a food preservative. However, the toxic food packaging used by some fast food restaurants is likely more hazardous to your health than any trace amounts of formaldehyde found in these foods.”

Is There Formaldehyde Lurking in Your Favorite Foods?

Formaldehyde in food sounds scary and dangerous, but it occurs naturally in many things that we eat and rarely at levels that can cause harm.

www.verywellfit.com

 

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Q: I have no control over oils when eating out. What can I do to offset the harmful effects of polyunsaturated oils?

“A small amount of these oils won't kill you. It is the proportion of them in your diet that matters. A little extra vitamin E (such as 100 units per day) will take care of an occasional American restaurant meal. Based on animal studies, it would take a teaspoonful per day of corn or soy oil added to a fat-free diet to significantly increase our risk of cancer. Unfortunately, it is impossible to devise a fat-free diet outside of a laboratory. Vegetables, grains, nuts, fish and meats all naturally contain large amounts of these oils, and the extra oil used in cooking becomes a more serious problem.” -Ray Peat

 

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Baking soda/water to degrade pesticide residue, and vinegar/water to kill food borne pathogens on produce.

STORY AT-A-GLANCE​

• The FDA recommends you wash your produce to reduce foodborne pathogens, but has determined washing meat only spreads bacteria and doesn’t remove it from your food
• Cooking kills bacteria on meat, but most produce is eaten raw; using vinegar reduces bacterial load on produce, and baking soda reduces your exposure to pesticides
• After an 18-month surveillance of imported and locally grown avocados, the U.S. FDA found 17% of the skins of the fruits were contaminated with Listeria; less than 1% was contaminated with Salmonella or the meat of the fruits with Listeria
• It is important to keep soaps away from your produce as residue remains, exposing you to toxic chemicals from the soap and pesticides remaining on the fruit
• Safer alternatives to using running water is baking soda and water to degrade pesticide residue and a white vinegar and water mixture to kill foodborne pathogens on produce

Should You Wash Your Produce?

The FDA recommends washing your produce to reduce exposure to foodborne pathogens, but how do you do it properly?

articles.mercola.com

 

[Beatrix_]

Safer alternatives to using running water is baking soda and water to degrade pesticide residue and a white vinegar and water mixture to kill foodborne pathogens on produce

That is what I use

 

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“I suspect that endocrine disruptors, and environmental pollution (including EMF) are taking a big toll on the health of people in developed countries and rural people may be even more exposed due to more lax control/oversight. Over the last decade, whenever news about toxic chemical exposure, toxins in tap water, contaminated food/drugs/air, etc broke, it was always in small towns located in remote rural areas that many urban dwellers had never even heard about. In confirmation of the environmental quality decline hypothesis, there is quite a bit of evidence that wild animals are also becoming obese. Since those wild animals do not really munch on PUFA all day long, then it must be something else in the environment.”

“Whatever that is something is, it has been increasing in effects since the early 1970s, which is when the steep trends of decline of testosterone levels and sperm count in males, IQ in both sexes, and rise in chronic disease in all age groups (but especially the youngest) started.”

Obesity Increasing; Is NOT Due To The Cliche Urban, Gluttonous, Sedentary Lifestyle

The study below shows that obesity rates are rising worldwide. A doctor would immediately suggest that this is due to urban overpopulation, with hordes of gluttonous, chips-eating, video-game-playing, sedentary, bored people who do little more than eat and sleep. However, the study below found...

raypeatforum.com

 

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“Most toothbrushes are made from single-use plastic and can contain nasty chemicals like BPA.”

Grove Collaborative

www.grove.co

 

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Coca-Cola is recalling cans of Diet Coke, Sprite, and Fanta Orange that were distributed in Alabama, Mississippi and Florida, saying the cans may contain "foreign material.

Coca-Cola recalled 2,000 cases of drinks due to potential contamination

The FDA says Coca-Cola took about 2,000 cases of Spite, Diet Coke, and Fanta off shelves in the Deep South because of possible 'foreign material' in cans.

www.nbcnews.com

 

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“My instinct is they didn’t think this product was going to end up in a country with a robust regulatory process,” Jones said. “They thought it was going to end up in places that did not have the ability to detect something like this.”
The FDA continues to investigate a number of theories for how the pouches became contaminated, and has not drawn any conclusions about the way the lead was added, why or by whom. The FDA says it currently believes the adulteration is “economically motivated.” That generally refers to ingredients being altered in order to make products appear higher in value, often so companies can produce a cheaper item and sell it at an elevated price.“

Applesauce pouches may have been contaminated on purpose, FDA foods chief says

The food safety agency continues to investigate dozens of incidents of lead poisoning in U.S. children linked to three brands of cinnamon applesauce pouches.

www.politico.com

 

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Approximately 13 tons of TGI Fridays-branded chicken sold at major U.S. grocery stores is being recalled after consumers complained of finding pieces of plastic in the product.

TGI Fridays-branded chicken bites sold at grocery stores nationwide recalled due to plastic contamination

The product is manufactured by Arkansas-based Simmons Prepared Foods Inc. and distributed by Kraft Heinz.

www.nbcnews.com

 

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This was posted by @ALS in the thread linked below…​

​

“Full-Spectrum Analysis Reveals Unknown Compounds in Fake Milk​

At Fagan’s HRI, they use "cutting-edge mass spectrometric and molecular genetic approaches to make the invisible visible." This full-spectrum analysis is capable of revealing so-called "nutritional dark matter," even in foods as mundane as wheat.

FDA Hasn’t Tested the 92 Unknown Compounds in Fake Milk for Safety​

As Fagan explains to Schweizer, one form of synthetic biology involves bacteria, yeast or fungus cells genetically engineered to produce another compound, in this case cow milk proteins. The idea is once you have milk proteins, you can make something from that that supposedly is milk, he says. But Fagan and colleagues used a mass spectrometer to chart the differences in composition between synbio milk-like products, biodynamic milk and organic milk.

While important micronutrients exist in organic and biodynamic milk, they’re missing, or very low in, synbio milk. Further, mysterious, unknown compounds were detected in the fake milk that don’t exist in real milk. Fagan says:….”

GMO Yeast Milk?

https://articles.mercola.com/sites/articles/archive/2023/12/20/gmo-yeast-milk.aspx Synthetic dairy products, including milk made from genetically engineered yeast, are being touted as environmentally friendly health foods that should replace real milk from cows and other animals. But this...

raypeatforum.com

 

[J.R.K]

Approximately 13 tons of TGI Fridays-branded chicken sold at major U.S. grocery stores is being recalled after consumers complained of finding pieces of plastic in the product.

TGI Fridays-branded chicken bites sold at grocery stores nationwide recalled due to plastic contamination

The product is manufactured by Arkansas-based Simmons Prepared Foods Inc. and distributed by Kraft Heinz.

www.nbcnews.com

Yet Dunkin Donuts still sells Boston Creams, consider this


View: https://youtube.com/shorts/5yLbhlJ6gtY?si=B-7sFQczMXGQT8hI

 

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“MSG is also found in some baby formulas, believe it or not, not just soy sauce or parmesan cheese. Can you escape MSG? On the face of it NO, glutamic acid is the most abundant amino acid found in almost everything we eat. So, by simple reasoning, even if fast food naturally contains glutamate why do we need to add processed MSG? MSG is an additive to make bad food edible.

But is the food additive MSG the same as natural glutamate? This needs another article. But let’s just say, MSG opens us up to other chemical reactions.

MSG, and it’s 39 Cousins.​

Manufacturers use about 40 different names for MSG. Yes really, why would they do this? Some ingredients do not have to be included on the packagings nutritional information. Why? If it was a processing agent, it’s not classed as an ingredient. Even if you are eating it.”

What is Monosodium Glutamate | MSG Food | Health Bunker

Monosodium Glutamate is a mainstay in popular foods, it contains Glutamic Acid; a non-essential amino acid, which is the most abundant amino in our bodies.

healthbunker.co.uk

 

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“As soon as you see a snack food that is cheese or chicken flavoured, it is more likely to have an added flavour enhancer so check your ingredient lists and look for additive 621 or the words ‘flavour enhancer’.”

https://www.kidspot.com.au/lifestyle/family-health/the-single-ingredient-that-should-never-sneak-into-your-childs-school-lunchbox/news-story/007f55a5d268189cfd9f03d2e3bc88c4

 

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https://lifespa.com/diet-detox/hidden-dangers-of-msg/

Hidden Names for MSG + Free Glutamic Acid​

Ingredients that always contain processed free glutamic acid7​

• Glutamic Acid (E 620)
• Glutamate (E 620)
• Monosodium Glutamate (E 621)
• Monopotassium Glutamate (E 622)
• Calcium Glutamate (E 623)
• Monoammonium Glutamate (E 624)
• Magnesium Glutamate (E 625)
• Natrium Glutamate
• Yeast Extract
• Anything “hydrolyzed”
• Calcium Caseinate
• Sodium Caseinate
• Yeast Food
• Yeast Nutrient
• Autolyzed Yeast
• Gelatin
• Textured Protein
• Soy Protein Concentrate
• Soy Protein Isolate
• Whey Protein Concentrate
• Whey Protein Isolate
• Vetsin
• Ajinomoto

Ingredients that often contain or produce processed free glutamic acid7​

• Carrageenan (E 407)
• Bouillon and broth
• Stock
• Any “flavors” or “flavoring”
• Maltodextrin
• Citric acid, Citrate (E 330)
• Anything “ultra-pasteurized”
• Barley malt
• Pectin (E 440)
• Protease
• Anything “enzyme modified”
• Anything containing “enzymes”
• Malt extract
• Soy sauce
• Soy sauce extract
• Anything “protein fortified”
• Anything “fermented”
• Seasonings

Ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people7​

• Corn starch
• Corn syrup
• Modified food starch
• Lipolyzed butter fat
• Dextrose
• Rice syrup
• Brown rice syrup
• Milk powder
• Reduced fat milk (skim; 1%; 2%)
• Most things labeled “Low Fat” or “No Fat”
• Anything labeled “Enriched”
• Anything labeled “Vitamin Enriched”

 

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“What is Botulism?​

Clostridium botulinum is found in soil and untreated water throughout the world.

Sometimes it’s best to borrow a well-written definition from a reputable source, namely the Center for Disease Control: “Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. This toxin is made by Clostridium botulinum […]. These bacteria can produce the toxin in food, wounds, and the intestines of infants..” (CDC website: Botulism | Botulism | CDC)

The bacterium Clostridium botulinum most often grows in the soil and untreated water. “It produces sporesthat survive in improperly preserved or canned food, where they produce a toxin. When eaten, even tiny amounts of this toxin can lead to severe poisoning. Foods that can be contaminated are home-canned vegetables, cured pork and ham, smoked or raw fish, and honey or corn syrup, baked potatoes cooked in foil, carrot juice, and chopped garlic in oil” (Botulism: MedlinePlus Medical Encyclopedia)

The botulism spores in themselves will not make you sick and they will be destroyed by your stomach acid. It is only when the clostridium botulinum bacteria find the right conditions to grow that they will produce a metabolic by-product, namely the toxin that can cause this deadly illness.“

“The latest statistic I could find is from 2018 (National Botulism Surveillance Summary, 2018 | Botulism | CDC) in which there were 18 reported cases of food-borne botulism. It looks as though nobody died, though.”

“When you look at the report, all these cases seem to be related to the kind of food made or canned at home with protein in it (meat, poultry, fish, beans, even green beans).

Interestingly enough, most cases of botulism seem to be infant botulism which is often caused by babies under 12 months ingesting honey.”

“Properly boil your food. If your canned beans were vacuum-sealed, look good, smell good but you’re still not sure, simply bring them to a proper boil until they’re heated all the way through. The botulism toxin is not heat-stable and is killed off at higher temperatures of 185˚F or boiling for 10 mins.”

How to Can at Home Without Fear | Our Gabled Home

Botulism is a real concern for anyone who cans at home. Learn how to avoid it and how to tell if you might have it in your preserves.

ourgabledhome.com

 

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I thought liquid smoke was probably a bad thing, but it may now be my way of replacing the bacon flavor in some of my dishes…

“You've probably heard the news that it's not a great idea to consume burnt food. According to research, charring causes the formation of HAAs, which has been linked to cancer in animal studies. So what about liquid smoke? It’s been on store shelves for ages but now home cooks have some questions. What is actually in this smoky liquid and more importantly, is it safe to consume? Find out everything you need to know, including how safe it is to use, below.

What Is Liquid Smoke?​

Believe it or not this yellowish brown liquid is actually made from (wait for it) smoke! Wood chips are burned and the smoke is captured and condensed. Some sources go a step further and explain the whole process, including the removal of any potentially carcinogenic polyaromatic hydrocarbons (PAHs) that may be created through the burning and condensing processes. Some carcinogenic PAHs are created in the process, however liquid smoke it filtered twice in order to remove much of them.
Once the smoke is captured, a variety of flavorings or colorings may be added. Common add-ins include molasses, vinegar, caramel color and salt, but you can find some brands that contain only water and smoke concentrate. It is also a common ingredient in marinades and bottled sauces.
A few drops of liquid smoke infuses whatever it touches with flavors reminiscent of foods cooked over a hickory or mesquite wood fire. Proponents of these tiny bottles of flavor would sing its praises as it adds that slow cooked flavor with just a few drops. Contrary to popular belief, most varieties contain very little sodium. According to research, it may even have antimicrobial properties.”

Is Liquid Smoke Safe to Eat?

For the record, no, it's not the same as eating burnt food.

www.foodnetwork.com

 

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“Inorganic grain crops, like wheat, are routinely sprayed with Round-up to dry out the crops quicker for early harvesting…

“Roundup conditioning must be well-timed and managed for the greatest value and harvesting efficiency.

• Treat crops only once the Roundup timing has been reached
• Employ coarse droplets and use low drift nozzles to safeguard margins and hedgerows
• Adjust sprayer boom so the spray pattern correctly covers the target
• Spray early in the day to optimise uptake in dry weather
• Leave crops for the statutory minimum of 14 days before harvesting
• Delay harvesting for up to 21 days post-treatment in unfavourable weather”

Roundup Use Pre-harvest

Roundup can be used pre-harvest of winter and spring cereals, (wheat, including Durum, barley and oats), oilseed rape, mustard, peas, field beans and linseed

cropscience.bayer.co.uk

 

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“Extensive recent testing by the FDA foundthat long grain white rice, which is what most people eat, appears to have more arsenic than medium or short grain rice, but this may be because most of the shorter grains are produced in California, which has significantly less contaminated rice paddies than those in the South, such as in Texas or Arkansas, where most of the long grain rice is grown. So, it’s less long grain versus short grain than white rice versus brown rice, as the mean concentration of inorganic arsenic in parts per billion of long grain white rice is 102.0 and 156.5 in short, medium, and long grain brown rice, as you can see at 0:54 in my video.“

“As you can see at 2:06 in my video, the arsenic found in a daily serving of white rice carries 136 times the acceptable cancer risk, but brown rice is even riskier at 162.”

It’s not what you eat, though. It’s what you absorb. The arsenic in brown rice appears to be less bioavailable than the arsenic in white rice. The texture of brown rice may cut down on the release of arsenic from the grain, or perhaps the bran in brown rice helps bind it up. Regardless, taking bioavailability into account, the difference in arsenic levels in white versus brown rice may be a third more, rather than 70 percent more, as you can see at 2:57 in my video. This estimate, however, was based on an in vitro gastrointestinal fluid system in which researchers strung together beakers and tubes to mimic our gut, with one flask containing stomach acid and another intestinal juices. What happened when it was tested in humans? Yes, “evidence suggeststhat brown rice may contain more arsenic than white rice,” but the researchers aimed to determine how much is actually absorbed by measuring the urine levels of arsenic in white-rice eaters compared with brown-rice eaters. For the arsenic to get from the rice into your bladder, it has to be absorbed through your gut into your bloodstream.

“As you can see at 3:45 in my video, the urine of thousands of American test subjects who don’t eat rice at all still contains about 8 micrograms of toxic, carcinogenic arsenic a day. It’s in the air, it’s in the water, and there’s a little bit in nearly all foods. But, eat just one food—a cup or more of white rice a day—and your arsenic exposure shoots up by 65 percent to about 13 micrograms a day.”

Which Rice Has the Least Amount of Arsenic: Black, Brown, Red, White, or Wild? | NutritionFacts.org

Brown rice contains more arsenic than white rice, but the arsenic in brown rice is less absorbable, so how does it wash out when you compare the urine

nutritionfacts.org