Think that the label that says “organically grown” has anything to do with the packaging, storage, and transport of that product to stores?
What if I told you that cow, pig, and chicken collagen is now used in place of wax on your fruits and vegetables, among many other things much worse than you can probably imagine?
And what if then I told you, as with most atrocities that happen now-a-days, that this is all approved by the FDA…
Since the early 12th century, there has been a tradition of applying wax onto the skins of fruits and vegetables for longer storage life.
Today, that tradition is being carried on with a whole new generation of chemicals and compounds that are genetically designed to accomplish the same goal.
But in these modern times, the health and well-being of the consumer of that apple is not necessarily the goal of this unnatural, inorganic process.
Bottom line… your produce is being dipped and sprayed with an experimental host of holy horrors in the name of “food safety” and longer shelf-life.
Prepare yourself to be shocked and amazed that our Federal agency that is designed to protect us, the Food and Drug Administration, is allowing these dangerous and unhealthy practices to be perpetrated on an unwitting public, all in the name of profits.
This video was recently posted to Youtube, showing a woman peeling off of her freshly bought supermarket romaine lettuce what appears to be a plastic coating, similar to the type one would peal off of the screen of a new electronic gadget. She has no idea what she has discovered…
Now, while this seems to be an almost incredible and hard to believe hoax, the truth is even stranger. Please read on…
For those of you that know of my writing, you know that I like to get right down to the nitty-gritty… the primary source. And so we will go right to what the FDA has to say about what this strange plastic-like substance is, and whether or not it approves of such food handling practices (which it does).
Here is the link for the FDA’s website, entitled:
“Chapter VI. Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce – Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce”.
Link: http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm091368.htm
So what are these “preventative control measures” as referred to in this report?
Well, for our purposes, since these measures are actually edible, let’s explore what the FDA approves for our fruits and vegetables to be dipped in and sprayed with for our own “safety”…
The report states:
This chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly perishable food products, such as produce. However, when using these technologies, careful attention must be paid to the effect on the survival and growth of pathogenic organisms. This chapter focuses on food safety aspects of packaging technologies that are either commercially available or under investigation…
Over the past 20 years, there has been an enormous increase in the demand for fresh fruit and vegetable products that has required the industry to develop new and improved methods for maintaining food quality and extending shelf life…
One of the areas of research that has shown promise, and had success, is that of modified atmosphere packaging (MAP). This technique involves either actively or passively controlling or modifying the atmosphere surrounding the product within a package made of various types and/or combinations of films. In North America, one of the first applications of this technology for fresh-cut produce was introduced by McDonald’s (Brody 1995), which used MAP of lettuce in bulk-sized packages to distribute the product to retail outlets…
A modified atmosphere can be defined as one that is created by altering the normal composition of air (78% nitrogen, 21% oxygen, 0.03% carbon dioxide and traces of noble gases) to provide an optimum atmosphere for increasing the storage length and quality of food/produce (Moleyar and Narasimham 1994; Phillips 1996). This can be achieved by using controlled atmosphere storage (CAS) and/or active or passive modified atmosphere packaging (MAP).
