Dude, That Isn’t Wax On Your Apple!


Fancy yourself a vegetarian or vegan?

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

Wow! That sounds so wonderfully official and scientific, doesn’t it?

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).

The numerous film types used in MAP are listed in Table VI-2 (see below), and some commercially available MAP systems are listed in Table VI-3. Oxygen, CO2, and N2, are most often used in MAP/CAS (Parry 1993; Phillips 1996). Other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine (Phillips 1996), as well as ozone and propylene oxide (Parry 1993) have been suggested and investigated experimentally.

So was that plastic looking film being peeled off of that supermarket lettuce above actually one of many forms of modified atmosphere packaging? Was it dipped in or sprayed by a “MAP” chemical compound for “food safety”?

Lets read further into this FDA report…

1.3. Films used in MAP

Edible biodegradable coatings are yet another variant of the smart film technology, where a film is used as a coating and applied directly on the food…

The use of MAP for whole and fresh-cut produce involves careful selection of the film and package type for each specific product and package size . Effective MAP of produce requires consideration of the optimal gas concentration, product respiration rate, gas diffusion through the film, as well as the optimal storage temperature in order to achieve the most benefit for the product and consumer. In addition, when selecting an appropriate film, one has to take into account the protection provided, as well as the strength, sealability and clarity, machineability, ability to label, and the gas gradient formed by the closed film (Zagory 1995).

Recently, the long list of films and commercially available MAP systems has been augmented with the conception of both smart and edible packaging systems (Guilbert and others 1996; Phillips 1996). “Smart” or “intelligent” packaging is being used in the fresh-cut industry and includes indicators of time and temperature, gas composition, seal leakage, and food safety and quality (Rooney 2000). Some intelligent systems alter package oxygen and /or carbon dioxide permeability by sensing and responding to changes in temperature. Other smart films incorporate chemicals into packets placed in the packaging system, with no contact with the product; an example would be the use of O2 scavengers with O2 indicators. Another type of smart film, developed with food safety in mind, is currently undergoing testing. This novel system, when incorporated into a packaging film, uses an antibody detection system to detect pathogens, and expresses a positive finding as a symbol on the surface of the package, thereby alerting food handlers to the presence of pathogens. Although this technology shows promise, it is still in its infancy and comprehensive assessments have yet to be performed. Several limitations have been suggested with this technology; for example, it would not likely be able to detect pathogens at concentrations below 104 CFU/g or cm2 and would not detect pathogens within the product.

Edible biodegradable coatings are yet another variant of the smart film technology, where a film is used as a coating and applied directly on the food (Guilbert and others 1996; Francis and others 1999). Wax has been used in China since the 12th and 13th centuries as an edible coating to retard desiccation of citrus fruits, and in the last 30 years, edible films and coatings made from a variety of compounds have been reported. Guilbert and others (1996) and Baldwin (1994) have extensively reviewed some of the newer edible films (see Tables VI-3 and VI-5). These films are gaining popularity due to both environmental pollution and food safety concerns (Padgett and others 1998). However, a number of problems have also been associated with edible coatings. For example, modification of the internal gas composition of the product due to high CO2 and low O2 can cause problems such as anaerobic fermentation of apples and bananas, rapid weight loss of tomatoes, elevated levels of core flush for apples, rapid decay in cucumbers, and so on (Park and others 1994).

Edible films may consist of four basic materials: lipids, resins, polysaccharides and proteins (Baldwin and others 1995). Plasticizers such as glycerol as well as cross-linking agents, antimicrobials, antioxidants, and texture agents can be added to customize the film for a specific use (Guilbert and others 1996). Plasticizers have the specific effect of increasing water vapor permeability. Therefore, their addition must be considered when calculating the desired water vapor properties of each specific film, since too much moisture can create ideal growth conditions for some foodborne pathogens. The most common plasticizer used to cast edible films is food-grade polyethylene glycol, which is used to reduce film brittleness (Koelsch 1994).

What is polyethylene glycol?

Link – http://en.wikipedia.org/wiki/Polyethylene_glycol – which causes nephrotoxicity (renal problems)

Link – http://en.wikipedia.org/wiki/Nephrotoxicity

What is a plasticizer?

Plasticizers (UK = plasticisers) or dispersants are additives that increase the plasticity or fluidity of a material. The dominant applications are for plastics, especially polyvinyl chloride (PVC). The properties other materials are also improved when blended plasticizers including concrete, clays, and related products. The worldwide market for plasticizers in 2000 was estimated to be several million tons per year.

Plasticizers work by embedding themselves between the chains of polymers, spacing them apart (increasing the “free volume”), and thus significantly lowering the glass transition temperature for the plastic and making it softer. For plastics such as PVC, the more plasticizer added, the lower its cold flex temperature will be. This means that it will be more flexible and its durability will increase as a result of it. Some plasticizers evaporate and tend to concentrate in an enclosed space; the “new car smell” is caused mostly by plasticizers evaporating from the car interior.

Plasticizers make it possible to achieve improved compound processing characteristics, while also providing flexibility in the end-use product… Plasticizers also function as softeners, extenders, and lubricants, and play a significant role in rubber manufacturing.

Other uses include:

  • Phthalate-based plasticizers are used in situations where good resistance to water and oils is required. Some common phthalate plasticizers are:
    • Bis(2-ethylhexyl) phthalate (DEHP), used in construction materials and medical devices
    • Diisononyl phthalate (DINP), found in garden hoses, shoes, toys, and building materials
    • Bis(n-butyl)phthalate (DnBP, DBP), used for cellulose plastics, food wraps, adhesives, perfumes, and cosmetics – about a third of nail polishes, glosses, enamels, and hardeners contain it, together with some shampoos, sunscreens, skin emollients, and insect repellents
    • Butyl benzyl phthalate (BBzP) is found in vinyl tiles, traffic cones, food conveyor belts, artificial leather, and plastic foams
    • Diisodecyl phthalate (DIDP), used for insulation of wires and cables, car undercoating, shoes, carpets, pool liners
    • Di-n-octyl phthalate (DOP or DnOP), used in flooring materials, carpets, notebook covers, and high explosives, such as Semtex (plastic explosive). Together with DEHP it was the most common plasticizers, but now is suspected of causing cancer
    • Diisooctyl phthalate (DIOP), all-purpose plasticizer for polyvinyl chloride, polyvinyl acetate, rubbers, cellulose plastics, and polyurethane.
    • Diethyl phthalate (DEP)
    • Diisobutyl phthalate (DIBP)
    • Di-n-hexyl phthalate, used in flooring materials, tool handles, and automobile parts
    • and on and on…

Continued…

Lipids, or waxes and oils, and resins such as shellac and wood rosin have been widely used for intact fruits and vegetables in two distinct forms, laminates and emulsions (Baldwin and others 1995). Lipid-based edible barriers are known for their low water vapor permeabilities. Koelsch (1994) found that the water vapor permeability of a cellulose-based emulsion barrier is dependent on the lipid moiety used; a minimum permeability can be achieved when stearic acid is used as the lipid. This is due to the effective barrier formed by stearic acid through an interlocking network. However, lipid-based edible films also require a support matrix to reduce brittleness, and have difficulty adhering to the hydrophilic cut surfaces of fruits and vegetables (Koelsch 1994; Baldwin and others 1995). Some of the most common compounds used for support matrices are modified celluloses of hydroxypropylmethyl, ethyl and methylcellulose, chitosan and whey protein isolate (WPI; Koelsch 1994).

*** Authors note: Steric acid is also known as tallow (animal and plant fatty acids used in the production of soap).

In general, polysaccharides such as cellulose, pectin, starch, carrageenan, and chitosan, can adhere to cut surfaces of produce and effectively allow gas transfer; however, they are not effective moisture barriers. Due to their CO2 and O2 permeabilities, polysaccharide-based films allow the creation of desirable modified atmospheres, an attractive advantage over plastic or shrink wrap MAP which can be labor intensive, expensive and environmentally harmful (Baldwin and others 1995). A number of cellulose derived coatings are available commercially, most taking advantage of the modified atmosphere effect of the barriers. Pro-long (Courtaulds Group, London) and Semperfresh (Surface Systems International, Ltd., Oxfordshire, U.K.) are examples of water-soluble composite coatings comprised of the sodium salt of carboxymethyl cellulose (CMC) and sucrose fatty acid ester emulsifiers (Baldwin and others 1995). Their properties are discussed in Table VI-6. A newer product called “Snow-White,” based on sucrose esters of fatty acids, has also been used to combat oxidative browning in the potato industry. Nature-Seal is a polysaccharide-based surface treatment that uses cellulose derivatives as film formers, but unlike Semperfresh and Pro-long, does not contain sucrose fatty acid esters. Nature-Seal is a browning inhibitor that is applied as a dip or spray and has been shown to delay ripening of whole fruits and vegetables, and to retard discoloration of peeled carrots and cut mushrooms.

*** Authors note: Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. This is the kind of processed sugar many health conscious people avoid, and which diabetics aren’t supposed to consume, though the natural sugars in fresh fruit is acceptable for diabetics. This is a blatantly deceiving practice.

Finally, proteins such as casein, soy, and zein, can also adhere to hydrophilic cut produce surfaces and are easily modified to form films; however, they also allow water diffusion (Baldwin and others 1995). Unlike lipid-based barriers, protein-based barriers do not require the addition of a support matrix, since the protein acts as both the water vapor barrier and structural component of the film (Koelsch 1994). Park and others (1994) reported the successful application of a corn-zein film to extend the shelf life of tomatoes. Color change, loss of firmness, and weight loss during storage were delayed, and shelf life was extended by 6 d in comparison to untreated tomatoes. The corn-zein product used in the above study was a commercial product that was brushed onto the tomatoes (Regular Grade F4000, INC Biomedicals, Inc.), and consisted of 54 g of corn-zein, 14 g of glycerine, and 1 g of citric acid dissolved in 260 g of ethanol. Park and others (1994) did not comment on the use of citric acid in the film solution; however, others have found that edible films composed of zein were more successful in preventing the rancidity of nuts when citric acid was added (Guilbert and others 1996).

*** Author’s note: Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volitile, flammable, colorless liquid. It is a psychoactive drug and one of the oldest recreational drugs. Best known as the type of alcohol found in alcoholic beverages, it is also used in thermometers, as a solvent, and as a fuel. In common usage, it is often referred to simply as alcohol or spirits.

In order to obtain an edible film that incorporates all the best qualities of these four basic materials, as well as fulfilling the specific conditions for each fruit or vegetable, manufacturers are now producing films comprised of different combinations. Some of the advantages and disadvantages of the four basic edible film barriers, as well as combinations thereof, are listed in Table VI-5 (discussed below).

Here is Table VI-3:

“Commercially available modified atmosphere packaging systems for small and large quantities of produce”

Edible Films1
TAL Pro-Long (Courtaulds Group) Blend of sucrose esters of fatty acids and sodium carboxymethylcellulose; depresses internal O2 and is edible. Pears
Nutri-Save N, O-carboxymethychitosan edible film. Pears, apples
Semperfresh, Nu-Coat Fo, Ban-seel, Brilloshine, Snow-White and White Wash products (Surface Systems Intl. Ltd.) Sucrose ester based fruit coatings with sodium carboxymethyl cellulose products manufactured exclusively from food ingredients available in dip or spray. Most fruits and vegetables, processed and whole potatoes (Snow-White and White-Wash)
PacRite products (American Machinery Corp.) Variety of products, water-based carnauba-shellac emulsions, shellac and resin water emulsions, water-based mineral oil fatty acid emulsions, and so forth. Apples, citrus, tomatoes, cucumbers, green peppers, squash, peaches, plums, nectarines
Fresh-Cote product line (Agri-Tech Inc.) Variety of products including; shellac-based, carnauba-based and oil emulsion edible films. Apples, pears, eggplant, tomatoes, cucumbers, stone fruits
Vector 7, Apl-Brite 300C, Citrus-Brite 300C (Solutec Corp.) Vector 7 is a shellac-based film with morpholine; the Apl-Brite and Citrus-Brite are carnuba-based films. Apples and citrus fruits
Primafresh Wax (S.C. Johnson) Carnauba-based wax emulsion. Apples, citrus and other firm-surfaced fruit
Shield-Brite products (Pace Intl. Shield-Brite) Shellac, carnauba, natural wax and vegetable oil/wax and xanthan gum products. Citrus, pears, stone fruit
Sta-Fresh Products (Food Machinery Corp.) Natural, synthetic, and modified natural resin products and combinations thereof. Citrus, apples, stone fruits, pomegranates, tomatoes, pineapple, cantaloupes, and sweet potatoes
Fresh Wax products (Fresh Mark Corp.) Shellac and wood resin, oxidized polyethylene wax, white oil/paraffin wax products. Citrus, cantaloupes, pineapples, apples, sweet potatoes, cucumbers, tomatoes and other vegetables
Brogdex Co. products Carnauba wax emulsions with or without fungicides, emulsion wax, high shine wax, water-based emulsion wax, carnauba-based emulsion, vegetable oil, resin-based and concentrated polyethylene emulsion wax products. Apples, melons, bananas, avocado, chayote, papaya, mango, pineapple, citrus, stone fruits.
FreshSealTM (Planet Polymer Technologies Inc. has licensed CPG Technologies of Agway, Inc. to produce) A patented coating that slows the ripening process by controlling the O2 and CO2 and water vapor flowing in and out of the product. It can be tailored to the individual respiration rates of different fruit and vegetable varieties. Currently available for avocado, cantaloupe, mangoes and papaya. Use on limes, pineapples and bananas is currently under investigation.
Nature-SealTM , AgriCoat (Mantrose Bradshaw Zinsser Group) Composite polysaccharide-based coating using cellulose derivatives as film formers. Sliced apples, carrots, peppers, onions, lettuce, pears, avocados, sliced bananas
Intelligent Systems
Activated Earth Films Typically polyethylene bags with powdered clay material made of powdered aluminum silicates, incorporated into the film matrix. Possibly reduces ethylene concentration by facilitating its diffusion out of the bag. Variable
Temperature Responsive Films (Landec Labs) Films increase their gas permeabilities in response to temperature increases as well as increases in respiration. Stabilizes the modified atmosphere so it remains the same under various temperatures. Specific for each product
CO2 Scavengers FreshLock (Mitsubishi Gas Chemical Co.), Verifrais (Codimer Tournessi, Gujan-Mestras) Sachet type product which is placed directly in the package and absorbs both carbon dioxide and oxygen. Fruits and vegetables, coffee
Ethylene absorbents Ethysorb (StayFresh Ltd), Ageless C (Mitsubishi Gas Chemical Company), Freshkeep (Kurarey), Acepack (nippon Greener), Peakfresh (Klerk Plastic Industrie, Chantler Packaging Inc.) Sachet type product which is placed directly in the package and absorbs ethylene. They are composed of a variety of products such as aluminum oxide, potassium permanganate, activated carbon, and silicon dioxide. Fruits and vegetables
Antimicrobial Films-unsure of commercial availability

-=-

So let’s take a look at what some of these “food safety” MAP products actually are, as listed in the above table:

-=-

Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes which are dissolved in ethyl alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph (gramaphone) records were also made of it during the pre-1950s, 78-rpm recording era.

Shellac is one of the few historically appropriate finishes (including casein paint, spar varnishes, boiled linseed oil and lacquer) for early 20th-century hardwood floors, and wooden wall and ceiling paneling.

From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was replaced by nitrocellulose lacquer in the 1920s and 1930s.

(Source: http://en.wikipedia.org/wiki/Shellac)

-=-

Morpholine is a common additive, in parts per million concentrations, for pH adjustment in both fossil fuel and nuclear power plant steam systems. Morpholine is used because its volatility is about the same as  water, so once it is added to the water, its concentration becomes distributed rather evenly in both the water and steam phases. Its pH adjusting qualities then become distributed throughout the steam plant to provide corrosion protection. Morpholine is often used in conjunction with low concentrations of hydrazine or ammonia to provide a comprehensive all-volatile treatment chemistry for corrosion protection for the steam systems of such plants. Morpholine decomposes reasonably slowly in the absence of oxygen at the high temperatures and pressures in these steam systems.

The European Union has forbidden the use of Morpholine in fruit coating.

Morpholine is widely used in the USA, Canada, Australia and other parts of the world as a food additive for use as a component or coating for fruits and vegetables. However, the use of Morpholine is prohibited in the European Union, those countries where its use is permitted are fully aware of these restrictions. Consequently, they have strict protocols to ensure waxes containing Morpholine are not used for fruit destined for the UK and the EU.

Morpholine is not permitted in Europe because it is known to be a precursor of N-nitrosomorpholine, a carcinogen.

(Source: http://www.salltd.co.uk/news_item.jsp?file=2010-09-29%20Morpholine%20residues%20detected%20in%20apples%20from%20Chile.html)

(Source: http://en.wikipedia.org/wiki/Morpholine)

-=-

Carboxymethyl cellulose (CMC) or cellulose gum is a synthesized cellulose derivative.

CMC is used in “food science” as a viscosity modifier or thickener, and to stabilize emulsions in various products including  ice cream.  As a food additive, it has E number E466. It is also a constituent of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing and various  paper products. It is used primarily because it has high viscosity, is non-toxic, and is hypoallergenic. In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. CMC is used as a lubricant in non-volitile eye-drops (artificial tears). Sometimes it is methyl cellulose (MC) which is used, but its non-polar methyl groups (-CH3) do not add any solubility or chemical reactivity to the base cellulose.

Following the initial reaction the resultant mixture produces approximately 60% CMC plus 40% salts (sodium chloride and sodium glycolate). This product is the so-called Technical CMC which is used in detergents. A further purification process is used to remove these salts to produce pure CMC which is used for food, pharmaceutical and dentifrice (toothpaste) applications. An intermediate “semi-purified” grade is also produced, typically used in paper applications.

CMC is also used in pharmaceuticals as a thickening agent. CMC is also used in the oil drilling industry as an ingredient of drilling mud, where it acts as a viscosity modifier and water retention agent. Poly-anionic cellulose or PAC is derived from CMC and is also used in oilfield practice.

-=-

Paraffin – medicinal liquid paraffin is used to aid bowel movement in persons suffering chronic constipation; it passes through the gastrointestinal tract without itself being taken into the body, but it limits the amount of water removed from the stool. In the food industry, where it may be called “wax”, it can be used as a lubricant in mechanical mixing, applied to baking tins to ensure that loaves are easily released when cooked and as a coating for fruit or other items requiring a “shiny” appearance for sale.

It is often used in infrared spectroscopy, as it has a relatively uncomplicated IR spectrum. When the sample to be tested is made into a mull (a very thick paste), liquid paraffin is added so it can be spread on the transparent (to infrared) mounting plates to be tested.

Mineral oil has also seen widespread use in biotechnology for preventing the evaporation of small volumes of liquid during heating. Polymerase chain-reaction samples may need to be overlaid with a layer of mineral oil to prevent evaporation during the high heat (95 °C) required to denature DNA.

Paraffin wax as a food grade substance is used in:

  • Shiny coating used in candy-making; although edible, it is non-digestible, passing right through the body without being broken down
  • Coating for many kinds of hard cheese, like Edam cheese
  • Sealant for jars, cans, and bottles
  • Chewing gum additive

It is also used for:

  • Candle-making
  • Coatings for waxed paper or cloth
  • Investment casting
  • Anti-caking agent, moisture repellent, and dust-binding coatings for fertilizers
  • Agent for preparation of specimens for histology
  • Bullet lubricant – with other ingredients, such as olive oil and beeswax
  • Crayons
  • Solid propellant for hybrid rocket motors
  • Component of surf-wax, used for grip on surfboards in surfing
  • Component of glide wax, used on skies and snowboards
  • Friction-reducer, for use on handrails and cement ledges, commonly used in skateboarding
  • Ink. Used as the basis for solid ink different color blocks of wax for thermal printers. The wax is melted and then sprayed on the paper producing images with a shiny surface
  • Microwax: food additive, a glazing agent with E number E905
  • Forensics aid: the nitrate test uses paraffin wax to detect nitrates and nitrites on the hand of a shooting suspect
  • Antiozonant agents: blends of paraffin and micro waxes are used in rubber compounds to prevent cracking of the rubber; the antiozonant waxes can be produced from synthetic waxes, FT wax, and Fischer Tropsch wax
  • Mechanical thermostats and actuators, as an expansion medium for activating such devices
  • “Potting” guitar pickups, which reduces microphonic feedback caused from the subtle movements of the pole pieces
  • “Potting” of local oscillator coils to prevent microphonic frequency modulation in low end FM radios.
  • Wax baths for beauty and therapy purposes
  • Thickening agent in many Paintballs, as used by Crayola
  • An effective, although comedogenic, moisturizer in toiletries and cosmetics such as Vaseline
  • Prevents oxidation on the surface of polished steel and iron

(Source: http://en.wikipedia.org/wiki/Paraffin)

-=-

N(6)-Carboxymethyllysine (CML), also known as N(epsilon)-(carboxymethyl)lysine, is an advanced glycation endproduct (AGE). CML has been the most used marker for AGEs in food analysis.

An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Side products generated in intermediate steps may be oxidizing agents (such as hydrogen peroxide), or not (such as beta amyloid proteins). “Glycosylation” is sometimes used for “glycation” in the literature, usually as ‘non-enzymatic glycosylation.’

AGEs may be formed external to the body (exogenously) by heating (e.g., cooking);or inside the body (endogenously) through normal metabolism and aging. Under certain pathologic conditions (e.g., oxidative stress due to hyperglycemia in patients with diabetes), AGE formation can be increased beyond normal levels. AGEs are now known to play a role as proinflammatory mediators in gestational diabetes as well.

The formation and accumulation of advanced glycation endproducts (AGEs) has been implicated in the progression of age-related diseases. AGEs have been implicated in Alzheimer’s Disease,cardiovascular disease,and stroke.The mechanism by which AGEs induce damage is through a process called cross-linking that causes intracellular damage and apoptosis.They form photosensitizers in the crystalline lens, which has implications for cataract development.Reduced muscle function is also associated with AGEs.

AGEs may be less, or more, reactive than the initial sugars they were formed from. They are absorbed by the body during digestion with about 30% efficiency. Many cells in the body (for example, endothelial cells, smooth muscle, and cells of the immune system)from tissue such as lung, liver, kidney, and peripheral blood bear the Receptor for Advanced Glycation End-products (RAGE) that, when binding AGEs, contributes to age- and diabetes-related chronic inflammatory diseases such atherosclerosis, asthma, arthritis, myocardial infarction, nephropathy, retinopathy, periodontis, and neuropathy.. There may be some chemicals, such as aminoguanidine, that limit the formation of AGEs by reacting with 3-deoxyglucosone.

The total state of oxidative and peroxidative stress on the healthy body, and the accumulation of AGE-related damage is proportional to the dietary intake of exogenous (preformed) AGEs, the consumption of sugars with a propensity towards glycation such as fructose and galactose. (So naturally, this AGE is used to coat fructose engorged fruit!!! Real safe…)

AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases.They are also believed to play a causative role in the vascular complications of diabetes mellitus.

They have a range of pathological effects, including increasing vascular permeability, inhibition of vascular dilation by interfering with nitric oxide, oxidising LDL, binding cells including macrophage, endothelial, and mesangial cells to induce the secretion of a variety of cytokines and enhancing oxidative stress.

-=-

Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals’ skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen, and is classified as a foodstuff and therefore carries no E Number. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the boiled crushed bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel.

The worldwide production amount of gelatin is about 300,000 tons per year (roughly 600 million lb).On a commercial scale, gelatin is made from by-products of the meat and leather industry.Gelatin is derived mainly from pork skins, pork and cattle bones, or split cattle hides; contrary to popular belief, horns and hooves are not used.The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processesmay take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products.

(Source: http://en.wikipedia.org/wiki/Gelatin)

Authors note… And so the practical joke of the century from the villainous FDA? Vegetarians and vegans have all this time been eating organic fruit and veggies covered in pig, beef, and chicken byproducts. Oh, they must get a kick out of themselves!

-=-

Could this food safety practice actually be causing harm and promoting disease and harmful pathogens?

Oh, most certainly, according to the FDA report.

In fact, it after reading this report, I am very suspicious that the recent outbreaks of food-borne illness caused from produce may X have ironically been caused by this scientific process of food safety.

Remember the great spinach scare of the 2006, when almost all prepackaged washed and ready to eat spinich was recalled due to  the strain of E. coli called 0157:H7? Several of those infected during that outbreak were diagnosed with hemolytic uremic syndrome, a serious form of kidney failure (remember, the kidneys are your renal system, a side effect of which is mentioned above).

How about the recent February 2011 recall of broccoli, where a number of broccoli products sold under the Signature Café, TFarms and Raley’s labels were recalled due to the risk of  Listeria food poisoning?

It seems most if not all of these recalls have to do with “fresh cut” or “washed and ready to eat” produce, as well as whole produce.

So let’s take a look at the report to see what this Map film can do for our little pathogenic food poisoning friends…

3.2. Pathogenic organisms

…MAP produce is vulnerable from a safety standpoint because modified atmospheres may inhibit organisms that usually warn consumers of spoilage, while the growth of pathogens may be encouraged. Also, slow growing pathogens may further increase in numbers due to the extension of shelf life. Currently, there is concern with the psychrotrophic foodborne pathogens such as L. monocytogenes, Yersinia entercolitica and Aeromonas hydrophila, as well as non-proteolytic C. botulinum, although clearly a number of other microorganisms, especially Salmonella spp., E. coli O157:H7 and Shigella spp., can be potential health risks.

3.3. Clostridium botulinum (botulism)

…there is some concern about the use of MAP with respect to this organism (Zagory 1995). Depending on the product in a MA package, the level of O2 can decrease rapidly if the product is temperature abused and product respiration increases, leaving a highly anaerobic environment ideal for the growth and toxin production of C. botulinum (Francis and others 1999)…

…in 1987, four circus performers in Sarasota, FL became ill with symptoms of botulism after consuming coleslaw prepared from packaged shredded cabbage purchased three weeks earlier in New Orleans (Solomon and others 1990). Researchers suspected that the cabbage had been packaged using MAP and that contaminated cabbage further contaminated the dressing, leading to the recovery of C. botulinum type A toxin and spores from the dressing.

…Lilly and others (1996) found that only 0.3% (1 of 337) of sampled shredded cabbage obtained from retail suppliers in the United States contained C. botulinum. However, the products tested had all been stored at 4°C (39.2°F), below the minimum for growth of proteolytic C. botulinum

Growth and toxin production of C. botulinum before obvious product spoilage has also been observed on Agaricus bisporus mushrooms (Sugiyama and Yang 1975) and potato slices (Dignan 1985). As well, Austin and others (1998) performed challenge studies using both nonproteolytic and proteolytic strains of C. botulinum on MAP fresh-cut vegetables and found that samples of butternut squash (5°C [41°F], 21 d) and onion (25°C [77°F], 6 d) appeared organoleptically acceptable when toxin was detected. It was also demonstrated that toxin production by C. botulinum varied with the vegetables tested. Only nonproteolytic strains growing on butternut squash were capable of producing neurotoxin at temperatures as low as 5°C (41°F ) in 21 d, whereas proteolytic strains were able to produce toxin on all vegetables tested (onion, butternut squash, rutabaga, romaine lettuce, stir-fry and mixed salad), except coleslaw at 15°C (59°F) and higher (Austin and others 1998)…

Fresh mushrooms and tomatoes have also been shown to contain spores of Clostridium spp., and therefore the possibility of botulism associated with these MAP products must not be ignored (Zagory 1995).

3.4. Listeria monocytogenes

Recently, concerns about possible pathogen contamination in MAP produce have focused on L. monocytogenes due to its ability to grow at refrigeration temperatures (NACMCF 1999). Numerous researchers have reported that this organism can remain largely unaffected by MAP, while the normal microflora is inhibited (Amatanidou and others 1999; Francis and O’Bierne 1997, 1998). Thus, although MAP produce can remain organoleptically acceptable, L. monocytogenes, with a reduced microflora and, especially if low levels of lactic acid bacteria are present, can grow at low temperatures to potentially harmful levels during the extended storage life of a MAP produce product

Early studies showed that L. monocytogenes inoculated onto broccoli, asparagus and cauliflower was unaffected by a modified atmosphere of 3% CO2, 18% O2 and 79% N2 for 10 d at 10°C (Berrang and others 1989a). Further studies by Beuchat and Brackett (1990a) clearly demonstrated that L. monocytogenes increased significantly in number on lettuce stored in a modified atmosphere of 3% O2 and 97% N2

…Francis and O’Beirne (1997) also reported that the growth of L. monocytogenes was stimulated by nitrogen flushing at 8°C (46.4°F). In addition, increasing CO2 levels from 10 to 20% has been reported to stimulate the growth of L. monocytogenes in a surface model system (Amanatidou and others 1999).

Challenge studies conducted by Farber and others (1998) focused on commercially available packaged vegetables and salads, as well as vegetables processed to mimic foodservice conditions. The importance of refrigeration was clearly demonstrated as L. monocytogenes population levels remained constant on all fresh-cut, processed and packaged vegetables stored at 4°C (39.2°F), with the exception of butternut squash and carrots on which the levels increased and decreased, respectively. At 10°C (50°F), the growth of L. monocytogenes was supported on all vegetables tested with the exception of chopped carrots, where the population decreased by 2 log units over 9 d. The inhibitory properties of raw, uncooked carrots and carrot juice on the growth of L. monocytogenes have been previously reported (Beuchat and Brackett 1990b). As well, Jacxsens and others (1999) reported a decline in L. monocytogenes on both Brussels sprouts and carrots packaged under a modified atmosphere (2 to 3% O2, 2 to 3% CO2, and 94 to 96% N2) and stored at 7°C (44.6°F)…

…and the authors concluded that these conditions might allow L. monocytogenes to reach potentially hazardous levels during the shelf life of the product…

The effects of competition between the indigenous microflora and pathogens on MAP produce have not been studied extensively. However, in a recent study, Francis and O’Beirne (1998) used a surface model agar system to examine the effects of storage atmosphere on L. monocytogenes and the competing microflora (Pseudomonas fluorescens, P. aeruginosa, Enterobacter cloacae, Enterobacter agglomerans and Leuconostoc citreum). The findings suggested that MAP conditions (5-20% CO2, balance N2 and 3% O2) might increase the growth rate of L. monocytogenes

…Liao and Sapers (1999) also reported that P. fluorescens strains inhibited the growth of L. monocytogenes on endive leaves and spinach, possibly due to the production of a fluorescent siderophore by the pseudomonads. In general, at 3% O2, a level often reached in commercial MAP packages, it appeared that growth of the inoculated mixed natural population was decreased, whereas L. monocytogenesproliferated.

Reports of L. monocytogenes growing on sliced apples in controlled atmosphere (Conway and others 1998) and peeled potatoes in vacuum-packages (Juneja and others 1998) at abusive temperatures provide further evidence that this organism may pose a safety risk with respect to certain MAP fruit and vegetable products, and reiterates the importance of Good Agriculture Practices (GAP), Good Manufacturing Practices (GMP) and HACCP for produce post-harvest handling and processing.

More research needs to be done to examine the influence of different atmospheres, background microflora and storage temperatures on the survival and growth of L. monocytogenes on MAP fresh-cut produce.

3.5. Aeromonas hydrophila

Aeromonas spp. can be found on a wide variety of foods, as well as in most aquatic environments and most often causes gastroenteritis, and occasionally septicemia (Kirov 1997)… A. hydrophila can grow at refrigeration temperatures, and several studies have shown that growth is not affected by low O2 levels (1.5%) and CO2 levels up to 50% (Francis and others 1999). A survey of 97 prepared salads found A. hydrophila to be present in 21.6% of them, significantly lower than in meat products tested (Fricker and Tompsett 1989). Hudson and De Lacy (1991) also did a small survey of 30 salads and found A. hydrophila in only one salad package not containing mayonnaise. They surmised that the mayonnaise lowered the pH of the food, thereby inhibiting the growth of or inactivating the aeromonads present…

Berrang and others (1989b) determined that although at both 4°C (39.2°F) and 15°C (59°F), the shelf life of broccoli, asparagus and cauliflower was prolonged by MAP (that is, 11-18% O2, 3-10% CO2, 97% N2), it did not negatively affect the growth of resident or inoculated A. hydrophila. Interestingly, the organism was detected on most lots obtained from the commercial producer. Therefore, for storage periods of 8-21 d, depending on the product, A. hydrophila increased from roughly 104 to 108 or 109 CFU/g, and product that appeared suitable for consumption was heavily contaminated with the pathogen. As with L. monocytogenes, the CO2 levels that were inhibitory to A. hydrophila (that is, >50%) also damaged the product (Bennik and others 1995)…

3.6. Other pathogens of concern with respect to MAP produce

Organisms such as Salmonella, Shigella, E. coli, and various enteric viruses, such as hepatitis A, have been implicated in produce outbreaks, and, therefore, there is concern about their behavior under modified atmosphere conditions (Zagory 1995; Amanatidou and others 1999). A 1986 outbreak of shigellosis was traced back to commercially distributed MAP shredded lettuce; 347 people were affected in two west Texas counties (Davis and others 1988). Fernandez-Escartin and others (1989) tested the ability of three strains of Shigella to grow on the surface of fresh-cut papaya, jicama, and watermelon and reported that populations increased significantly when the inoculated product was left at room temperature for 4-6 h. Shigella is not part of the normal flora associated with produce, but can be passed on as contaminants by infected food handlers and contaminated manure and irrigation water.

More recently, an outbreak of Salmonella Newport was reported in the U.K., associated with the consumption of ready-to-eat salad vegetables (PHLS 2001). To date, nine human cases have been identified with the isolated strain from the implicated salad vegetables having an identical PFGE pattern to three of the human isolates.

Salmonella Typhimurium and L. monocytogenes actually had an increased growth rate at these concentrations; growth increased from 0.011 and 0.031µ/h to 0.023 and 0.041 µ/h for S. Typhimurium and L. monocytogenes, respectively. In general, E. coli O157:H7, S. Hadar and S. Typhimurium were only inhibited by CO2 levels that caused damage and spoilage to the produce (Piagentini and others 1997; Amanatidou and others 1999; Francis and others 1999). A modified atmosphere of 3% O2 and 97% N2 also had no significant effect on E. coli O157:H7 inoculated onto shredded lettuce, sliced cucumber, and shredded carrot and incubated at 12 and 21°C (21.6 and 69.8°F) (Abdul-Raouf and others 1993). At 5°C (41°F), populations of viable E. coli O157:H7 declined on stored vegetables; however, at 12 and 21°C (53.6 and 69.8°F), populations increased, demonstrating the importance of refrigeration temperatures in maintaining product safety. Richert and others (2000) who, although not studying MAP, reported that E. coli O157:H7 could survive on produce (broccoli, cucumbers and green peppers) stored at 4°C (39.2°F) and proliferate rapidly when stored at 15°C (59°F). In 1993, there were two foodborne outbreaks of enterotoxigenic E. coli (ETEC) linked to carrots in a tabouleh salad served in New Hampshire and to an airline salad on a flight from North Carolina to Rhode Island (CDC 1994). Although these carrots were of U.S. origin, ETEC is a common cause of diarrheal illness in Mexico and developing countries that import fresh product to North America. Research on the behavior of this pathogen on fresh and fresh-cut product, both under MAP and without MAP, seems warranted…

…A more recent study, investigating the survival of C. jejuni on MAP fresh-cut cilantro and lettuce, found that refrigeration temperatures in combination with a modified atmosphere of 2% O2, 18% CO2 and 80% N2 can be favorable for bacteria (Tran and others 2000). Due to the microaerophilic nature of Campylobacter spp., which require 5% O2, 10% CO2 and 85% N2 for optimal growth, the investigators suspected that a low O2 modified atmosphere may provide an environment conducive to survival of the pathogen…

-=-

Table VI-2: Polymers, film types and permeability available for packaging of MAP produce:

Edible Films  O2 permeability (mL.mm/m2.d.atm)  -  CO2 permeability (mL.mm/m2.d.atm)  Relative Humidity
Pectin 57.5 - - 87
Chitosan 91.4 - 1553 93
Wheat (gluten) 190/250 - 4750/7100 91/94.5
Na caseinate 77 - 462 77
Gluten-DATEM 153 - 1705 94.5
Gluten-beeswax 133 - 1282 91
Na casenate/Myvacet 83 - 154 48
MC/MPMC/fatty acids 46.6 - 180 52
MC and beeswax 4 - 27 42
Gluten-DATEM and beeswax <3 - 15 56
Gluten-Beeswax and beeswax <3 - 13 56
Methylcellulose-palmitic acid 78.8 - - 100
Zein 0.362 - 2.672 0.1163
Cozeen 0.892 - 5.252 0.4073
Polyethylene 8.32 - 26.12 -
Polypropylene 0.552 - - 0.000653
Sucrose polyester 2.102 - - 0.000423
Smart Films 

  • O2scavengers with O2indicators
  • antibody based detection systems for detection of microbial pathogen
Antimicrobial filmsi) Edible

  • Chlorinated phenoxy compound with biocide incorporated into the polymer layer (that is, nisin, lysozyme)
  • Chlorine dioxide with biocide incorporated into polymer layer
  • Edible films with sorbic acid, sodium benzoate, benzoic acid and potassium sorbate
  • Pine based volatiles added to edible film
  • Horseradish extract added to edible film

ii) Non-edible films/products

  • Propyl paraben dispersed in a polymer emulsion (Permax 801 or Carboset)
  • LDPE with Imazalil
  • LDPE with grapefruit seed extract
  • Gas, as produced by sachets or other materials to produce sodium metabisulfite to obtain the production of sulfite

This list of ingredients includes substances that many people have high allergic reactions to, including wheat (gluten) and milk (caseinate), and ones that are just downright bad for your health, including Chlorine, corn byproducts, and other animal fatty acid byproducts.

-=-

So now at least you know. That shiny, healthy looking high-pro glow that is emanating from your fresh store-bought produce is more than likely this MAP – a film consisting of any number of inorganic, unhealthy compounds, including pork rinds and chicken bones!

The most important factor here is to understand that in an attempt prolong shelf life and reduce natural spoilage of our produce, these film covers are also creating an environment for bad pathogens to grow. And since the produce shows no signs of spoilage or contamination, the consumer may never know what is actually thriving thanks to that prolonged life allowed by modern, yet impossibly dangerous and deceiving food science.

And so once again, this is your Federal Food and Drug Administration at work.

When will we learn that the FDA is in the business of making its government owned corporations lives easier, by deregulating the rules that govern the food and drug industries and by allowing just about anything to be called “edible” and “food”, while simultaneously destroying the lives of anyone who tries to heal or cure disease without the FDA’s permission… and stealing their patents to boot? And now arresting farmers who transport raw milk across state borders as if milk is a illicit drug?

What is it going to take to make you stand up to this beast… this tyrant?

Less fluoride, perhaps…

.

–Clint Richardson (realitybloger.wordpress.com)
–Sunday, January 8, 2012

About these ads
Leave a comment

219 Comments

  1. Excellent research and well presented.

    Reply
    • I read quite a bit of the FDA page and this article but don’t recall seeing anything about being able to wash it off? Do you know if the films are water soluble?

      Reply
      • I did not read that either, but me thinks that a wax base is likely not water soluble.

        Reply
      • No, it can’t be washed off. I’ve had it on Romaine lettuce and there is no way to remove it except by peeling it off. And you’ll never get it all off that way. Each leaf of lettuce is completely coated–like it was dipped in plastic. Disgusting. The only thing to do is throw it in the garbage. And now I don’t buy Romaine any more.

        Reply
    • Josh

       /  June 28, 2012

      Nice article, but I offer a recommendation: tie it in to the full story. The central bankers who control governments by lending them money are Malthusian Fabian socialists. Their goal is regional and world COMMUNITARIAN (a cross between communism and capitalism) government.

      It is the Malthusian part that you should focus on. Malthusians seek zero or negative population growth. They believe mankind is a scourge upon the natural resources “owned” by the central bankers. Fewer people also helps stabilize government. The central bankers use their influence to control institutions such as the FDA, to ensure that toxins such as fluoride, aspartame, GMO corn (affects fertility), BHA, and so many others find their way into our bodies. This gradually reduces population numbers, over time.

      Go the extra mile with your reporting.

      Reply
      • Bryan

         /  September 27, 2012

        Thank you Josh – well said and completely true….now if we can only

        get the rest of these simpleton’s to “get it” perhaps their outrage

        would prompt a shift in consciousness….Ken

        Reply
      • Well said suggest you lookup a guy call Amatai Etzioni father of Communitarian thinking his ties to Israel and the Frankfurt School . Also see Moses Hess & Marx same bankster funded gang as Trotsky. Etzioni links to Poppy Bush Snr “thousand points of light” & Agenda 21. Notably the EU & Common Core is Communitarian as confirmed by Putin in a speech or two. Communitarian = Communism lite. centrally planned dictatorship. Think Lazar Moiseyevich Kaganovich purges coming your way ! Implematation is by stealth and small steps. Hold Fast.

        Reply
  2. Lily

     /  January 8, 2012

    Thank you for more remarkable research. This is most ghastly!

    Good to see you again, you’ve been a tad quiet lately.

    All the best,
    Lily

    Reply
    • Stephens

       /  July 24, 2012

      There’s no substantiation that organically grown produce is covered with these substances.

      Reply
  3. Dave

     /  January 9, 2012

    I wonder if they might have Modified Atmospheric Body Wraps?

    Maybe this is why Richard Simmons still looks like he’s 30 years old?

    Thanks for everything you do Clint,

    I make torrents and help spread you and Walters material far and wide at concen.org and cybersage.net.

    Stay safe my friend, your a major pain in TPTB’s ass, and they don’t play fair.

    Dave

    Reply
  4. Verna Webb

     /  January 9, 2012

    excellant material. Thanks.

    Reply
  5. Me

     /  January 10, 2012

    I used to work in a produce department. in the back they have a big sink that is hooked up to a machine that makes the chimecals. they have big bags of it in the back. They fill the sink and then soak the lettuce in it for an hour

    Reply
    • Good to know! Is it any safer to buy organic produce that is already bagged?

      Reply
      • No! The article focuses mainly on pre-washed and pre-cut produce. These are the ones to watch out for.

        The produce on the shelf from the ground unwashed (with dirt visible) would be a logical choice. A farmer’s market the best location so that you can check the “dirtyness” – which for once is a good thing!

        -Clint-

        Reply
  6. Well way to go. You’ve dropped several tons of data on us. Why?

    Why didn’t you stick with one story and do it well? Why did you have to go all over the map?

    Why did you attempt to send us some kind of encyclopedia of chemicals?
    Do you really think someone is going to read all you’ve sent in one sitting?
    Have you no PR people that understand that we best take in information in bite sizes?
    If you were trying to overwhelm, bravo/a! You did well.
    I and mine prefer short, succinct articles with the evidence to back up the claims made. Good journey.

    Reply
    • I don’t even know how to respond to this.

      Anyone else care to try? Please?

      Reply
      • Aubrie

         /  January 11, 2012

        Shame on you Clint for not making this Reader’s Digest-friendly. You should know better than to try to speak to average Americans without using soundbites, minimal words, lots of bullet points, and pictures. Duh.

        Reply
        • gerardo

           /  January 12, 2012

          Bill hicks reading a book in a restaurant is asked by the waiter, why do you read?
          He answers: to not end up like you! :))…

          Reply
        • Aubrie

           /  January 12, 2012

          Noticing two things: (1) that I’m hoping my sarcasm translated well to print and (2) that I had this reaction to the ridiculous post by DL instead of ignoring his cry for mediocrity and bestowing accolades on those who deserve it – Clint… Masterful article, thank you so much :)

          Reply
          • Josh

             /  June 28, 2012

            Sarcasm is for collectivists, since it is a tool often used by collectivists. Anytime you insinuate that we should all be thinking the same thing at the same time is the moment when you begin trying to homogenize the species. Freedom includes freedom of thought, without sarcasm to bring it “into line.” Freedom means you grow a tolerant backbone.

            Reply
            • I’m sorry I don’t think just like you…

              Reply
              • AloneInTheCrowd

                 /  July 23, 2013

                “I’m sorry I don’t think just like you…”

                heh, we do not all have to get along.
                i hold that to be a self-evident truth.

                Reply
      • Rob Brickman

         /  January 12, 2012

        Similar to that ad for SportsNet, you know the one where they proudly proclaim, “…without all the annoying reading…” It’s a new ad you’ll see, and laugh at, if you switch on SportsNet.

        Reply
      • Had you omitted the data, a shill would have come on the board and accused you of “junk science”.

        Great article. I am peeling my fruits and veggies from now on.

        Reply
        • Josh

           /  June 28, 2012

          Peeling removes the skin which is where most of the nutrients reside.

          Reply
      • Angela

         /  February 8, 2012

        Some of us need the whole story and will read it. I am a nutritional scientist and need to know the underlying mechanisms which lead to sensationalist claims. I can then provide bite size pieces as a starter to those that are only interested in the bottom line. However if someone wants to know the details which back up my bite size pieces I can present them.
        Great blog!

        Reply
      • I only read as far as I want to and I’m sure everyone else does the same….I don’t believe I have the right to tell you what to write on your blog. So best think is to not read it when it gets to be to much. I read enough to get what you are trying to educate us about. I thank you for doing all the research. I like to think positive and I like people that think positive. I don’t however want to eat anymore fruit and veg from the stores. I will grow my own…and I am going to send this to my children and grandchildren. Thank You

        Reply
    • Anonymous

       /  January 12, 2012

      Proof of what is wrong with the American Educational system. My God, complaining of too much information! Go shut off your pc and and watch Fox News. Let the rest of us appreciate the work that was done to present this article.

      Reply
      • Josh

         /  June 28, 2012

        I know. Too much information? What a bunch of simpletons. Turn off your TV already and begin growing a human brain, again. Isn’t it bad enough that people like me can run circles around them all day long?

        Reply
    • rebekah

       /  January 12, 2012

      I politely disagree. Thank you for such great info. I will continue researching this to narrow down which companies use what. Great Job!

      Reply
    • Just read what you can digest in one sitting & come back later to read the rest…..& if you need evidence go to the FDA site & do the research yourself. In case you didn’t notice, this is just one story & it is done well…. I completely appreciate the quality & extent of information provided. As a doctor I see many clients w/ “allergies” to many foods they once were able to ingest safely…this info fills in the blanks re: what new substances may be in/on any food that is not home grown.

      Reply
    • chuck

       /  January 13, 2012

      He put in the video of the «pplastic coated lettuce» so people who won’t take the time to read still get the «picture»…. literally…so what the hell are you complaining about !!!
      An image is worth 1000 words, but some of us like to get more info…

      Reply
    • John

       /  February 8, 2012

      I apprediate all the work that went into this article, but it is a lot to digest in one sitting. I don’t know that I will retain enough to relay any of it on.

      Reply
      • LOL…I just love when trolls are put in their place. I find that just directly telling them that we are too sharp to fall for their nonsense and they will never change the minds of people who actually still know how to think causes them to leave and not come back.

        You may find my favorite comment in reply to a troll entertaining.

        Each blogger has a different audience. Bloggers who provide comprehensive researched posts with linked evidence appeal to other thinkers – not to the masses. The trolls are wasting their time trying to spin their disinformation in our blogs.

        Reply
    • Rosa Mary Hauser

       /  March 2, 2012

      ja ja ja Silly people all round the world. Excellent information for people cith normal brain………..Rosa Mary

      Reply
  7. Lily

     /  January 11, 2012

    Clint,

    I’m not sure why folks must post negative comments in public, but that’s just the way some are. To your credit, most of your replies exhibit no difficulty ‘digesting’ your post. If one prefers short, succinct articles (usually sporting incomplete information with little to NO citations), then that is what they should seek.

    All the best,
    lily

    Reply
    • Thanks, Lily…

      It took a while, but I’ve finally grown a bit tougher skin. The troll attack has been nasty.

      -Clint-

      Reply
      • Yes, the trolls are nasty aren’t they? I am thrilled to see such a wealth of information. Although I skimmed a lot of the details, my mind is pretty blown. I know some grocery stores make sure to promote that their organic produce is wax/chemical free but I had no idea that it was because some grocery stores are actually dipping produce in chemicals themselves. Especially that some of these coatings are made from animal products!!!! SHOCKING!!! Except that really I shouldn’t be shocked because once again our government is caring more about big business than people’s health. Thanks for all your research. Will definitely be referencing this post for future posts of my own.

        Reply
  8. kevin

     /  January 12, 2012

    Good article….so the 100 million dollar question is what can we do to get rid of these “agents” on our organic produce?

    Reply
    • As with everything, I say get rid of (un-incorporate) the corporation posing as government, with its sub-corporation the FDA, and make the practice of BAR association law illegal, and we might be able to do something.

      The FDA is run by and protected by lawyers.

      Your president is a lawyer, your senate is 56% lawyers, and your congress is about 36% lawyers.

      In other words, no separation of branches (powers).

      -Clint-

      Reply
      • John

         /  February 8, 2012

        Maybe we could give some of our lawyers to your country, where ever the hell that is—-not that I don’t agree with you.

        Reply
        • No idea what you are relaying here, sorry.

          But I am a free man of the republic of the united states, if that helps…

          And I believe lawyers should be banned from this country, so no thanks!

          -Clint-

          Reply
          • june

             /  October 24, 2013

            I believe that teachers should earn what lawyers do … and lawyers should earn what teachers do. Teachers are so important to our future… lawyers just muck things up. I know… I have a lawyer sister… rich, cold, calculating and doing nothing to help the planet ~ helps only herself.

            Reply
    • Muffin

       /  August 24, 2012

      The big food industries react to what the consumer wants. If everyone buys produce from farmers markets then wouldn’t they get the idea that we want change? We the consumers have the power to rule the world by supply and demand laws that govern corporations. They get their money from us. The same money they use to pay off the FDA so they can get away with cheaper but not necessarily safer ways to produce food.

      Reply
      • I used to think so. But now I can see the full picture.

        The FDA and most agencies are set up to enforce uniformity of law, not to protect anything or anyone. Thus, it is not the consumer that the FDA cares about. The FDA operates outside of consumer choice or need.

        What you must understand, in every facet of government and corporations (jobs), is that the FDA is going after the employers, not the employees. An incorporated business, be it agriculture or anything else, even a church, must follow government regulations to maintain its incorporation. By forcing, for instance, businesses to use e-verify the government forces the employer to require it from potential or existing employees. Government can’t force people, but it can force corporations who are bound to it.

        Likewise, it can force organic farmers to do anything it desires, and it can force them to package or process their vegies, milk, meat, etc in any way it wishes. In short, its not that these corporations don’t care about consumers and what they want, its that they don’t have that luxury in the first place in many cases. In other words, you can’t force change just because you want something, if it would be illegal for that company or farmer to do that thing.

        So… the only real solution, as it is with everything, is to not legally incorporate a business with government. Don’t buy from government incorporated businesses. Don’t contract in any way with government or the private businesses that have incorporated with it.

        If people focus on that, there would be change. And the government would back off or die.

        Reply
    • fred

       /  January 25, 2013

      research adding 30% hydrogen peroxide to water and soak before eating///sp;d at the Water Wellness center in Salt Lake City, Utah.
      3727 south 900 east.

      Reply
  9. nora

     /  January 12, 2012

    Hard to believe that just as Mad Cow/prion disease is an issue, and gluten-sensitivity/Celiac Disease awareness is rising — the FDA insists on allowing animal by-products and gluten to taint otherwise healthful foods.

    Shocking that further promotion of petroleum-plastics should be tolerated, rather than decreased. Aren’t the toxic linings in canned goods bad enough, FDA?

    Sheesh.

    Reply
  10. Cindy

     /  January 12, 2012

    Thank you for such great info. I don’t have ADD so the length of the aticle was no problem. I was looking at hamburg in WalMart the other day & was puzzled to see it labled do not freeze in original packaging but to put in something else. I was wondering why & thought maybe because the plastic film was too thin and could be punctured easily but after reading this I’m not sure, do you know why the new labeling? Have you seen meat with this labeling yet?
    PS: It’s best not to waste time replying to posters such as DL above.

    Reply
    • I’m sorry I don’t have many answers, just uncovering the report – a messenger so to speak.

      I just want it understood that the FDA is directly responsible for food-borne pathogens and for someone to take this info and do something about it!

      And by the way… this is public domain, so please reprint or edit and reprint.

      -Clint-

      Reply
      • Josh

         /  June 28, 2012

        Clint — Ever ask yourself the obvious question of WHY the FDA does this? Because without that information, without that missing piece of the puzzle, your research will be used against you by the masses, because you will be merely throwing pearls before swine. Such is the nature of the human condition.

        Reply
  11. Emery

     /  January 12, 2012

    Scary. Are they doing this to “organic” fruits and vegables? I know the FDA allows organic growers to spray them with Auxigro, which is a chemical MSG based growth enhancer.

    How about this succinct phrase? “Don’t eat the food.”

    Reply
    • I am not sure of the “rules” with packaging and transport of “organic” produce and food. But I believe that organically grown is all that is required. Irradiation or the MAP listed here happens after it is grown. In a nutshell… grow your own!

      Reply
      • Josh

         /  June 28, 2012

        This seems to be an important piece of research missing from your article. Realize that your response, above, essentially recommends that no one buy any organic food. The Malthusians love your thinking, friend.

        Reply
  12. Ugh – thanks Clint for making my stomach turn. You should put up a warning to not read this after eating LOL
    Once again, great job!

    Reply
  13. Nsteinn

     /  January 12, 2012

    This subject is simply too complex for his limited intelectual capabilities, If i read something that i can not understand i’ll go read something else. If writers or bluggers start to write only on simple subjects to suit the dumbers of the world we will soon be as dumb as them.

    Keep the good work!!

    P.S. Sorry for my poor english.

    Reply
  14. abiteofseattlecrime

     /  January 12, 2012

    The Truth About Food Wax from before 1994 http://www.leaflady.org/fyi2.htm and you can see my article on rense.com too.

    Reply
  15. SM. s

     /  January 12, 2012

    This is called an epithelial Membrane u the same one found in onions… If you dye the membrane and put it under the microscope you will see the cells with a colored vacuole.. this is not plastic.. it it was plastic it will crumble and melt under a candle or heat.. this is a very normal in an old lettuce / aging leaves… the cell membranes turn to a fibrous structure and the the wall of the cells turn into cellulose same one you found in wood structure.
    Agronomist/ food scientist. SM.

    Reply
    • Dude, read the report!

      Reply
      • a. plantagenet

         /  January 15, 2012

        Yes Agronomist, I have seen this as well on lettuce (though I did not see the video above of the lady with the lettuce). I do grow lettuce so have first hand verification.
        .
        But the report is the point. Regardless of whether the film peeled off this particular lettuce was epithelial membrane or a chemical coating the fact is this researcher has nailed and named another chemical procedure done to our food supply.

        The ONLY recourse is to grow your own food. 2nd, buy from someone you know and trust. 3rd buy from a small farmer who cannot possibly afford to buy the packaging system. 4th/ just don’t eat anything out of a grocery store.

        Since we live in a country and time where MONEY is everything, we have to expect that everything done to us, for us, or with us is about money and not our health or wellbeing. Therefore we have to be informed and always on the defensive in order to protect ourselves. This type of article is crucial. Thank you for all your research!

        Reply
  16. Thank You for this article really thank you. I am trying to feed myself with as little food as possible, so I have different ways to get good nutrition into me. I won’t eat anything from the west since Fukishima.

    Reply
  17. Oh and one more thing a good indication is your veggies or fruit have a greasy feel. WTF??

    Reply
  18. I now feel like retiring to a 3rd world country where fresh food is fresh and did NOT go through any supermarket or other industrial chain.
    Thanks for the very clear article.

    Reply
  19. Thanks for all information.

    Reply
  20. diane and staffan

     /  January 12, 2012

    Great and informative post. I have every intention of avoiding this type of produce – I really had no idea any of this was going on. God it makes me shudder to think of what i might have already eaten !!!!

    Reply
  21. Liberty

     /  January 12, 2012

    WOW! Thank you for taking the time to put this together.

    Reply
  22. matt

     /  January 12, 2012

    blistering lettuce is common when temperatures get too low in the field. google epidermal peel lettuce to find out more. also, I’m pretty sure organic produce should be excluded from the weird chemicals the usda thinks are ok for eating. yes, the usda is harming consumers by allowing chemical companies to rule the land, ie. monsanto. I really believe most organic farms are serious about providing healthy non-toxic foods.

    Reply
    • I agree… it’s what happens to that produce after it is delivered to the processing hubs for packaging, slicing, dicing, and distribution that is of concern. The farmers are not to blame, only the FDA who is supposed to be legislating “Food Safety”. What a joke.

      Reply
  23. rachel

     /  January 12, 2012

    Could this be related to the morgellons fiber-crap coming out of the skin on both my arms? And the sudden sensitivities I devoloped to almost all food? (Literally–almost all food from the grocery store causes me to suffocate and spit up huge amounts of mucus).

    Reply
    • Emily Manners

       /  February 13, 2012

      I don’t think extending shelf -life chemicals in food are your problem. You need to go to an upper GI Specialist. You might just have a spazed esophagus. My son and I have this same thing. Eat slower; don’t consume real cold stuff; and avoid drinking liquid 30 minutes before and during a meal. When you do drink any liquid give yourself a few minutes before lying down. This will help.

      Reply
  24. purerlife

     /  January 12, 2012

    Excellent article, I’m vegan and didn’t know this so it has been enlightening. Thanks

    Reply
  25. "G"

     /  January 12, 2012

    For our word shy friend. You know that green stuff in your burger? It’s still in the wrapper. Give my regards to your wife and sister… I hope she’s doing really well. :)

    Reply
  26. Ever notice how you can cut an organic apple from the health food store in half and leave it laying around for weeks, it never goes brown and hardly loses its moisture content. Apples of the same variety off ones own tree instantly start turning brown. This is so creepy, more reason to move away from store bought food.
    I’ve always wondered about organic food from Mexico. California won’t let you bring in vegetable matter from Oregon or Arizona in your car. They must fumigate the trucks coming with produce from Mexico.

    Reply
  27. afterchaos

     /  January 12, 2012

    Thankyou. Really disturbing.

    Reply
  28. Yahdah Yisrayl Hawkins

     /  January 12, 2012

    You gave me more than I can eat !

    Don’t throw away the leftovers. !

    Shalom

    Reply
  29. Hi Clint,

    Exceptional, precise coverage of a topic that I am sure will interest the Borgellons (Morgellons) crowd since a lot of the additives like the PEG, etc. are replication sources for things like Bacteriophages (bionanomachines). Just like the immediate introduction of GMO soy to catch the vegan/vegetarians that wouldn’t eat GMO animals, this seems like a finer net at the end of the seine to catch those who are trying to avoid being poisoned and modified at the genetic level. I used to grow all of my own fruit until RoundUp and other agricultural poisons exterminated all of the bees and caused such aggressive fungal pathogens that my fruit or the entire trees died. Since RoundUp ready crops are already a failure the USDA has approved Agent Orange resistant crops (per article in Organic Consumer’s Association). The default position seems to be that they want to reduce this planet to the lifeless Hadean Period of geology.

    Reply
  30. C.Wright.Thru.

     /  January 13, 2012

    Bless and forgive these BASTARDS that are trying to poison and kill people!

    Reply
  31. I can’t shake the disturbing nature of the information here out of my mind. I had always rejected the idea of juicing as a health option using grocery store fruits and vegetables because the pesticides in the fields are systemic. Citrus fruit are sprayed with lead arsenate so even if there is no residue on the produce it washes onto the ground to be taken up by the roots. Lemon zest is great if you can get past the Lead Arsenate. Ought to be a company jingle. By the time grapefruit are boxed they have been coated with so many antifungals that you can’t pronounce they only put codewords on the cardboard to let you know what they have been sprayed with. But then, if you were a juicer and went all organic this article would put PAID to any notion of dumping in an entire fruit, washed or not. Before now, I thought they only used car wax. What does this mean for the juice industry? Are those little darlings swaddled in toxins before they go to the knackers? Consumers vote with their dollars but the hypnotized masses consume without conscience so no one knows or cares where their food comes from or what is on it. I just heard Quaker Oats is owned by PepsiCo and the ancient rumor is that PepsiCo is owned by the Vatican. Time to start studying on how to be a Breatheairian.

    Reply
  32. freddie

     /  January 13, 2012

    a little off base- what u are seeing is called epidermal peel and happens when the fields get too cold. its been happening way before the chems started to be sprayed.im not syaing they dont use this crazy stuff only that the video is misinformed and flat out wrong that this is plastic.

    Reply
    • Thanks. I am not suggesting it is plastic. But imagine this poor woman’s surprise without knowing the facts!!!

      Her assumption was that it looked like plastic. Understandable association.

      I think people who read the report get that.

      Reply
  33. ranger1

     /  January 13, 2012

    I wonder what New Zealand uses on it’s produce? and Canada?
    Do we have a link to that?

    Reply
    • The food market is global. But Europe has a few bans on some of these products.

      Bottom line, never trust government without verifying its actions.

      Reply
  34. paul

     /  January 13, 2012

    another place where they spray plastic coating is over instant noodles…

    Reply
  35. Thanks for the information! Very helpful. Knowledge is power.

    Reply
  36. bluestar

     /  January 14, 2012

    What I do when I buy veges from the market such as lettuce take a container fill it with water add a couple of drops unscented bleach then break off all lettuce leafs from the core and soak them for five or ten minutes rinse them off then store them in refrigerator with apples and such i usually either peel the skin off or i thoroughly scrub the wax off before eating. The majority of fruits and veges have been sprayed with numorous pesticides.

    Reply
  37. I’ve known about this for a little while. Good job compiling all of this info together. I’ll try to help spread this!

    Reply
  38. Dave

     /  January 15, 2012

    Dude I think your girlfriend Deanna and here best friend Carolyn are holding fatboy hostage. Good for them!

    http://i42.tinypic.com/2zf4zv8.jpg

    Reply
  39. Dave

     /  January 15, 2012

    her*

    Reply
  40. Nitro25

     /  January 15, 2012

    “Pig Collagen”!!!…….Oh this will make Muslims happy!!! Where’s CAIR when ya need em?

    Reply
  41. ok…..this is nasty

    Reply
  42. ElkHollow

     /  January 16, 2012

    This is DISGUSTING!! I knew things were bad, but didn’t realize they were THIS bad!!

    A couple of years ago, I began washing ALL fruits & veggies in a hydrogen peroxide/water solution. You wouldn’t believe the gross gunk and residue that is remaining in the pan after letting it sit for a few minutes. And that includes organic apples!!

    Thank you for your in-depth research & reporting! I pity the poor sheeple who don’t have the wherewithall to follow an article from beginning to end. In a massive societal breakdown, they’ll probably be the first to go. Good for the rest of us!

    Reply
    • When hydrogen peroxide was the rage for drinking and other uses I looked into what they use to stabilize the free radicals from breaking down into water. The stuff in the brown bottles has PHENOL in it (the stuff that is one step down from formaldehyde for preserving cadavers) and reagent grade uses Tin (actually a micro-trace mineral but you might not want to be drinking the stuff) and I have yet to find out what they use for food-grade.

      Reply
      • kurt

         /  February 3, 2012

        wow, i knew they used “stabilizers”, etc. in the drug store variety 3%, but that’s plain scary! the oxy therapy sites do say the drug store stuff is best avoided or only used occasionally. i keep food grade in the fridge, but at 30%, it sure has to be handled carefully. it’s in a clear plastic bottle, no idea what kind.

        Reply
  43. Lily

     /  January 16, 2012

    Hi Clint, just wanted to notify you and your readers about a totally OT subject that may interest you and others enough to tweet or facebook the notion:

    Blackout Your WordPress Site on January 18th, 2012: http://attackthesystem.com/2012/01/16/blackout-your-wordpress-site-on-january-18th-2012/

    All the best,
    lily

    Reply
  44. Thank you for such an important article.

    Reply
  45. matt

     /  January 17, 2012

    Out here in oregon there are lots of options for quality organic (read no chemicals at all) produce. grocery stores, farmers markets, co-ops, etc.

    even Safeway and Kroger sell organic veggies produced here in our valley on farms I’ve been to and know the farmers.

    I’m just trying to say that all is not lost. just stop buying the poisonous stuff and do what it takes to find the healthy stuff.

    Reply
  46. Just shared this post on my FB page. I had posted the lettuce video last week to get feedback from my readers, and agree with the hypothesis that it’s likely a naturally occurring phenomenon, not human applied. That said, it’s a pretty overwhelming list of garbage that is allowed for use as coatings. Thanks for taking the time to compile all this.

    Reply
    • truther

       /  March 27, 2012

      you’re obviously an ignorant ignoramus. Natural? Only in your dreams honey!

      Reply
      • Normy

         /  April 15, 2012

        I think Laurie is referring to the naturally occurring epithelial peel from aged or cold grown lettuce, which seems to be the cause of the ‘film’ in the video. Far from being ignorant, she has obviously read the comments. As she says, that doesn’t detract from the investigations that the author of this blog had made.

        Reply
  47. Found the same thing on my organic lettuce (Our Compliment’s brand)
    http://colorfulcanary.blogspot.com/2012/01/what-heck-wednesday-what-heck-is-this.html

    Reply
  48. wahip

     /  January 18, 2012

    Thanks for the excellent in-depth research. Another point I took away from respondents is that even thoroughly washing fruits & vegs won’t eliminate all the sprayed chems that runoff into the soil and are absorbed through the roots into every fiber. Organic is the way to go and the closer to home the better.

    Reply
  49. Barbara Riggins

     /  January 24, 2012

    Chitosan is created from shell fish and a lot of people have shell fish allergies. But nothing the FDA does surprises me anymore. sigh :(

    Reply
  50. Reblogged this on Basic29 Healthy Living and commented:
    This is some great information on theFDA approved plastic coating on organic produce.

    Reply
  51. Sadly, when this type of information surfaces it no longer surprises me. Thank you for doing such an extensive job of researching this issue. I will help share your research.

    Reply
  52. WideAwake

     /  January 29, 2012

    Thanks Clint for a great article. By the way everyone, haven’t you ever wondered why “they” always tell you that the best and healthiest part of any fruit or vegetable is in the skin? Well this is why, they want you to consume as much of these chemicals as possible. Don’t believe a word “they” say cause it usually isn’t with your best interests at heart. Many years ago they came out saying you had to drink 8 litres of water a day or otherwise … blah, blah, blah, well that was only cause of all the fluoride in the water. If they say do “this”, you can bet your bottom dollar you are better off doing “that” instead !

    Reply
  53. Have often wondered why Walmart’s Romaine lettuce keeps FOREVER!!!

    Reply
  54. kurt

     /  February 3, 2012

    farmer’s markets.

    Reply
  55. None of the chemicals listed are allowed to be used on organic produce. Organic produce must must be in compliance with organic standards throughout the growing process; packing facilities and delivery trucking must also be certified as organic handlers. So if you cannot grow your own, always buy organic produce, preferably grown locally. Organic frozen produce is another viable option.

    Reply
    • Thank You! Also, Organic rules absolutely do address packaging, storage, and transport. I hope they remove this uneducated statement that opens their article.

      Reply
      • Untrue. And remember, organic doesn’t mean what it used to. 75% organic is not organic, but the label says so and so we trust the label.

        Reply
        • Wrong again. 75% organic can only say ‘made with Organic ingredients.’ It has to be 95% organic to be called Organic.

          Reply
    • Heather

       /  February 8, 2012

      My boyfriend worked at a produce packaging company in Seattle. Don’t trust labels: when they ran out of organic produce, they would just use conventional lettuce instead.

      Reply
  56. Hello-
    We at Select Magazine dot net think this is important information to publish nationwide. Would you consider giving us publishing permission?

    Reply
    • Thank you very much.

      All of my blog entries and documentaries are public domain, and permission is granted to copy, reproduce, and re-post or re-publish in any way any one sees fit. As a courtesy, I only ask for original credit and for this blog source to be used.

      The point is to get this information out to the people.

      Thank you,

      -Clint Richardson-

      Reply
  57. Bobbi Mongeau

     /  February 8, 2012

    Two weeks ago (I live in the Midwest) I picked up some Honeycrisp apples which NORMALLY have a short season here. There was a huge table of them. As I sorted through and picked the smaller ones for my lunches, they had a weird feel to them … kinda creepy, not waxy not greasy, a film of sorts? Never having experienced that, I figured after a good washing they’d be ok. Stuck them in the bag and moved on with the rest of my shopping. Put the bag in the fridge on arriving home. At my first attempt at having one, when I opened the bag, they had a awful chemical-like smell, that didn’t wash off, neither did the filmy feel, they tasted (and smelled) horrible! I threw the apple away and took the bag of the rest of them back to the store for a refund. They did so without question. I asked if there were any other complaints regarding these apples @ $2.88 a lb. … the lady said this was her first shift on of the week so hadn’t heard of any other complaints. UGH! that was the FIRST time I’d ever experienced such and am so glad this was brought to the attention of the masses! Thank You!

    Reply
  58. Very Interesting info that consumers have a right to know.

    Reply
  59. oh my this takes so much energy to be informed. I am sure that is part of the problem. thanks for helping so many.

    Reply
  60. Reblogged this on Bostproductions and commented:
    Very informative article on just what they put into and on our food.

    Reply
  61. What a tremendous amount of work this must have been for you! Thank you for all the information! As one of the other comments said, it takes so much to stay informed these days. Its like trying to stay one step a head of a snowball rolling down hill!

    Reply
  62. miriam sorensen

     /  February 8, 2012

    This is fascinating – what will we be subjected to next!
    Do you know if this substance is required to be added to the “ingredients” list, and if so, how is it described?

    Reply
  63. Great article, thank you Clint. As a Certified Nutritionist and foodie, I find this very disturbing, not to mention downright deceitful of the FDA, which I gave up trusting years ago. Keep up the good work. I’m sending this to my “supervisor” to review, in one of corporate America’s largest supermarket chains.

    Reply
  64. hi…..thanks for a wonderful & much needed article….how do I discontinue receiving the follow up comments in my email?
    thanks :)

    Reply
  65. insanely deceptive..

    Reply
  66. and thank you very much for the info!!

    Reply
  67. Thank you for this detailed article I read nearly EVERY word. With every problem there is a solution. Growing your own food is “A” solution but may not be doable by many. What solutions do you offer to the masses who cannot produce food own their own?
    It often seems that writing letters to FDA and responsible agencies is a waste of time. Governmental regulations only produces bigger government so that brings another set of problems. Boycotts would be fine but you have to eta sooner or later.

    Reply
    • I hope Clint won’t mind me jumping in here. Each individual does not have to grow their own – they can buy at local Farmer’s Markets, find a local grower, coop, or support a local CSA (Consumer Supported Agriculture) – see these resources:

      CSA (Consumer Supported Agriculture)

      More CSA databases at ResponsibleTechnology.org Buy Non-GMO Local.

      Organic Consumers Food Coop

      Talk to local ranchers and ask if you can buy grass finished meat on the hoof. They can tell you where to have it packaged. If you don’t need a full beef find friends, family or co-workers to split it with. You can specify what cuts you prefer. Any cuts you don’t care for you can have ground into hamburger. Or search the Internet for grass-fed beef and order online.

      Look around for large gardens as you drive and ask around among friends, family and co-workers. You may find someone open to letting you pay for needed resources (seeds, plants, organic compost or fertilizer, tools, water, etc. in exchange for sharing in the abundance of their garden. I give away more than I eat.

      The same thing goes for eggs. Many people raise chickens and some – like me – give many eggs to those who can use them. Others sell them for less than you pay in the store and they will be FAR fresher. Don’t believe that silly nonsense about eggs being bad for you. People who eat MANY every day live to be 90+ spry and clear-minded while their children who limit them die in their 70s, 60s and even 50s! See my Food Rights post for more on THAT deception and many others.

      If you are near any Amish communities see if they sell food to the public. There are Mennonite communities in many areas. Become familiar with how Mennonite families dress and what businesses they own. Ask them if any in their community would be willing to sell excess produce and whether their community has a bakery or a dairy. I have NEVER met an unfriendly Mennonite even though I approach them as a total stranger and ask these kinds of questions of them – and that has been true in many different parts of Texas.

      Think about any older people you know who still live in rural areas on large properties. Even if they no longer garden they may have neighbors that do who would be willing to share or sell surplus. Contact them NOW and they can plant extra for this growing season.

      As more people support alternatives there will BE more alternatives! Use the Internet and ask anyone you know who is “different”, i.e., talks about avoiding Wal-Mart or big brands or doesn’t conform to silly conditioning about what to wear, how to dress, etc. THEY probably know where to find healthy food.

      Reply
  68. HealthyMama

     /  February 11, 2012

    I share concerns about our food supply; however, in doing more research, I watched a woman on YouTube in San Francisco who was also concerned about this so-called plastic lettuce go out to her own raised bed garden, pluck romaine lettuce and find the same phenomenon. Further research seems to indicate that it is called “epidermal peeling” and is natural for lettuce products.

    While I don’t put it past the food industry to come up with stranger and less natural ways of preserving food in order to increase profitability, I would like to see an actual analysis done on many heads of romaine lettuce via a food assayer machine in order to determine whether or not that “plasticky substance” is actually manmade or part of lettuce before I freak out over lettuce.

    We wash all of ours in a veggie rinse anyway. Take whole food supplements and be as healthy as you can – we can’t control everything.

    Reply
    • Firstly, this is an FDA report. It is not some theory I thunk up in my own little head.

      Sencondly, the “epidermal pealing” has nothing to do with this article, and is being used as a red herring to misdirect people away from the FDA’s own words. Yes, epidermal pealing happens. The video is just a video. But the plasticizers on that lettuce is quite different than what you would see on normal plants. Skins of onions, for instance, are not that sturdy.

      Third, for those who wish to leave comments such as this one, please read the entire article before attempting to dismiss it with this yype of fallacy.

      -Clint-

      Reply
    • Hi Clint,

      These kinds of responses get under my epidermis too. Healthy Mama could just be a hired troll of the armed services entering in cognitive dissonance to keep the herd hypnotized. I have been gardening for over 40 years and never saw epidermal anything. What I have seen in the past years of criminally insane use of RoundUp herbicide is the breakdown of Manganese metabolism in produce and plants. A winter squash shell should be as tough as a ceramic cereal bowl even after it is baked. ALL of my squash has shells that are as limp as wet paper after they are cooked. This is called Full Spectrum Warfare since you can take any aspect of food production to find that it has been turned into a weapon against us. Only if the post was legitimate, would we next ask if the raised beds were made of railroad ties with toxic creosote, or treated lumber with arsenic or chromates and both your topic and my point would still be in force. Keep doing your excellent work and know that of the 7 billion that are incapable of recovery, there are a few of us out here that appreciate The Truth.

      Reply
    • truther

       /  March 27, 2012

      maybe this natural process you called “epidermal ” peeling is not so natural. have you looked up in the skies lately? It’s called chemtrails – poisons that are now infiltrating your body, food etc. Organic is not organic anymore. We are all being inundated with poisons. Wake up america. Time is running out.

      Reply
  69. Wow…Dr Mercola posted this or I would have never known…amazing info…thanks so much for all your work in getting it together and out to the public that is willing to see through the haze of biofilms of every type being forced on the American public

    Reply
  70. Loved your article and all the information. We started eating whole raw foods in 2002. Primarily, that is what we eat…but it is hard to find clean organic food anywhere…unless you grow it yourself or buy it from a trusted organic “farmer.” We also found a tremendous company with products that are all whole raw foods making up a variety of choices in bars, snacks, “supplements” to whatever else we choose to eat. Absolutely amazing results. Our human body doesn’t know it’s chronological age, but only acts it’s biological age. Feed it with the right kinds of whole raw foods that work 100% of the time for 100% of the people…”supplements” such as marine phytoplankton and hemp seeds as well. If you go to either or both of these websites, you can find all this great food that has not been tampered with…no chemicals, no synthetics, no processed sugars, no fake colors or artificial flavors. In the Bible, in the Book of Daniel, there is a story about Daniel. In the King James Version, he ate what was called “Pulse”…which is food from the land…fruits, vegetables, nuts, seeds, grains, etc…generally, that which that grows from the ground or falls off of trees. If you want to check it out, take a look at 5847509.restoration90.com. And since this is heart month, look at 5847509.bproheart.com. The information on these sites are all about eating clean foods and taking care of your heart! I love your article and all the information. Long? Yes…but very much appreciated!

    Reply
  71. Emily Manners

     /  February 13, 2012

    I appreciate this. At one time I wanted to be a botanist. I don’t know a lot but I do know that there is layers of tissue in all plants. Plants have a circulatory system just like we do. It is called Xylem and phloem. These carry nutrients and proteins and chemicals produced by the plant to protect it. It also has tissue layers that preform certain functions just like us. If you look up plant structure in a search engine you will find that there is a top layer of a plant called plant cuticle. This is probably what these folks see in the videos. If you go to http://beyondthehumaneye.blogspot.com/2011_11_01_archive.html there is a line that says the plant cuticle …”which covers the above ground parts like a wrapping of cling film”. It is just a natural layer. Get one of the leaves in your aloe plant and break it in two. You will find this layer of covering film. Also look up the Lettuce production Guidelines fo Hawaii. I also found that Romaine lettuce naturally produces “Latex”. This is a common term to describe a frequently milky plant exudate stored under positive pressure with in specialized vassals called laicifers.These laticifes accompany the vascular bundles and ramify into mesophylle to reach the epidermis. Now this “latex” is found naturally in Romaine lettuce also in hundreds of other plant species and is known to play a defensive against certain herbivores. Plants can’t beat up a beetle but they can produce substances that will make them less tasty to insects. My understanding is that botanist have found out that by taking this “latex substance” sprayed on other plants is helpful to stop crop destruction from insects.

    In shipping they even wrap the outside leaves, that are initially removed from the harvested plant, around the produce to be shipped to extend and protect . Talk to a produce person at the grocery store.

    I hate to see people worry about these things. There are a lot of people out there who are going to find something in which to excite, agitate, and to frighten. The devil comes to kill, steal, and destroy. Chrisitans are in this world but not apart of it. We do not have to worry about these things. We are even promised that if we consume any deadly thing it will not harm us. We, however, do not knowingly tempt GOD by put into our temple things we know are bad. I believe that lettuce/greens are not going to be a problem.

    On the other hand, there are products out there of which we do need to be aware. If you see Quaternium-15 on any ingredient label don’t buy it. Quaternium-15 is a formaldehyde-releasing preservative. I haven’t researched this very much so I can’t pass anything else to you now.

    Reply
    • Again, for informational purposes I’ll post your comment.

      But once again folks, this natural (AND FRAGILE) membrane is not what is being discussed or found here. This article is very clear about creating a “breathable” shield via dipping or spraying called “MAP”. This FDA report specifically points to the fact that it allows pathogens to grow as a side-effect of keeping produce “fresh” for unnatural periods of time. It is directly responsible, according to the FDA report, for most if not all outbreaks of food-born illnesses.

      Do not compare two completely different ADMITTED things. This is a red herring – a divergent road that fools people into thinking this is a natural occurrence. This is what attorneys do!

      These are two different topics!

      This is the “skin” being sprayed or dipped on top of the natural “skin”.

      Your purposeful or accidental obfuscation is harmful to knowledge.

      -Clint-

      Reply
      • Because of your post and these comments I went and watched more videos about this and the tiny amount peeled from garden lettuce is obviously NOT what is being shown in the video in this post. In the other videos there is only a tiny amount on the stem – not the larger amount clearly coming off not just the stem area but also the leaves.

        We must not be so easily mislead as there are many paid trolls and massive amount of disinformation and on top of that sites like Hulu and YouTube are manipulating social proof and Google is burying alternative viewpoints and favoring big brands and what the wealthy elite want us to believe.

        Only those who have discernment and ears to hear and eyes to see are going to be able to tell the difference so if you can’t, figure out WHO you trust and who you don’t and learn from them how to tell where the Truth lies.

        Today is the first time I’ve seen trolls using wording to imply they are Spirit led so do not be fooled no matter what someone says or writes. Focus on their fruits to determine how much weight to give to their advice. QUESTION EVERYTHING and then listen.

        Reply
        • Yes, exactly. Onions have skins that we disect in science class. That is not the same as the ADMITTED plasticizers in this article from the FDA!

          Reply
        • Shinsengumi

           /  February 20, 2012

          “first time I’ve seen trolls using wording to imply they are Spirit led” From my experience, that seems par for the course. I’ve known a lot of different people from different streams of spirituality, and from where I sit for the most part they’re pattern-identical. If you swap Jesus for then basically, my Pagan/New Age friends are identical to my Christian ones. They all believe they’re being ‘led’ by mystical forces, and they all believe they can manipulate their ‘realities’ with the power of their thoughts or spoken words.

          When I read that post you’re referring to, as soon as the person crowbarred spirituality into it it became bunkum. No rational mind with functional logic processes turns a discussion about spray-on plastic or plant membranes into hearing from Jesus/Allah/Budha/Zeus/their cat.

          Reply
  72. Thank you for such great information. I am going to share this with friends and family. I appreciate your work on this article. If people want to eat this stuff so be it. For me and my family we will grow our own food to eat. Its funny how my home grown romaine lettuce does not seem to have this film on it.

    Reply
  73. I have been researching for decades, have thousands of notes and links, and have NEVER come across this information before. Thank you so much for sharing it. I just added a link to this post from my comprehensive Food Rights post.

    Is having to log in to comment a new requirement WordPress.com has added OR do you have the ability to comment without logging in blocked? Doing so can greatly reduce comments even from serious bloggers – or maybe especially from the most influential bloggers who can send you more traffic – because they are very busy and will only try so many times to get logged in before they give up and leave. Sometimes it works – sometimes it doesn’t.

    Reply
  74. Shinsengumi

     /  February 20, 2012

    Magnificent work, Sir! My heartfelt gratitude for bothering to put all the time and effort into this research article. Thankyou :)

    Reply
  75. MamaMae

     /  March 5, 2012

    I am not refuting the fact that our “conventional” food supply is tainted, but I do take issue with this notion that this is a polymer coating of some type. I buy produce directly from one of the best organic farms on earth in the fertile, pristine driftless region of Wisconsin. They grow many heirloom varieties of produce and always use organic seeds and growing methods. The Romaine in my CSA box peels like this also, especially toward the end of the season. I am more likely to believe it’s a natural membrane, comparable to the skin between onion layers. Keep up the good work!

    Reply
    • You know… when people watch videos without reading the entire article, it makes me understand the exact reason that America is in trouble. No offense, my friend, but read the damn report. Your belief is not a requirement, but rather a hindrance. The report states clearly all facts required for your comprehension. And no where in this report is it denied that all living things have a “skin”. The fallacy that because you can peel the natural skin off of an onion (which most do by 7th grade science class) has nothing to do with what is stated by the FDA or myself. Of course your veggies have a skin. The all do! Please stop confusing people without SCIENTIFIC EVIDENCE or GOVERNMENT ADMISSION to back it up. Thanks for confusing people further…

      -Clint-

      Reply
      • MamaMae

         /  March 6, 2012

        Geez, there’s no need to get snippy with me. The report has nothing to do with what I stated–what makes you believe that I did not read it (which I did)? Trust me, I am not one of the reasons why our country is in trouble, nor am I an idiot. I resent the condescending tone in your reply.

        That said, you used a single video that took Romaine as an example and “proves” that our foods are coated with plastic. I was simply stating for the benefit of you and your readers that this is natural on lettuce and nothing to be afraid of, in my experience. I do believe that most “conventional” produce is suspect and 100% agree that our food system is screwed up, for many more reasons than cited in the report. And I acknowledge the research enumerated in your post, which I give you credit for, but beware of coming across as a quack. Why be so defensive with a reader? I am just trying to contribute to the discussion.

        Indeed, I think the larger problem we face these days is the development and utilization of Genetically Modified Organisms. Do you have a post on that subject?

        Thanks.

        Reply
  76. Nsteinn

     /  March 6, 2012

    “without SCIENTIFIC EVIDENCE or GOVERNMENT ADMISSION” Ouch!!! Waaaay too much fluoride, try to avoid tap water, bottled water, toothpaste, mouthwash, and many other governments scientifics evidence and FDA admitted products for a while and you will better understand the meaning of this blog.

    Reply
  77. I found this on You Tube. might be some help.
    PLASTIC LETTUCE MYSTERY SOLVED!!!

    Reply
    • There was never a question of epidermal peel. All fruits and vegetables have this. Onions are the best example.

      This is a red herring, taking the subject matter of the story down a divergent path and trying to debunk it with a naturally occurring effect. I never said anything about this. The power of fallacies is so apparent here: her conclusion is that because her home grown lettuce has peeling due to cold weather, we don’t have to worry about store bought organic lettuce. Most are victims of these types of logical fallacies – he’s homeless because he’s not wearing shoes – or – my dog is black, therefore all dogs are black.

      Read the entire article and ignore the damn video people. The FDA admits that it is likely responsible for all food-borne outbreaks due to MAP!

      The public education system is working, apparently.

      Reply
  78. Steve

     /  June 28, 2012

    Nice work Clint !
    Now that Ron Paul has been undone like a Weezer song about Sweaters.
    Might you open up the Stockton CAFR and let the people know how much money is out there, but just out of reach.
    Is American being pied piped to “Bainville”

    Reply
    • Will check it out, and report on it if it is over-funded (and I’d bet my ass it will be).

      Reply
    • I’m making a documentary on Stockton. Thanks for the idea.

      Reply
      • Steve

         /  August 19, 2012

        Clint,
        I applaud your efforts and cannot think of a better person to shed light into this very serious matter of trust.
        Feel free to contact me for help in pre-production, production and or post production.
        I don’t have any “Gamble” scratch to throw in but I do have
        plenty of ability in the above mentioned areas.
        Cheers

        Reply
  79. Excellent article. I’m going through some of these issues as well..

    Reply
  80. Thank you for sharing your info. I really appreciate your efforts and I am waiting for your next post thanks once again.

    Reply
  81. Jenn

     /  January 23, 2013

    I think this article is interesting, but it would have been great if you included some info about effectively cleaning these substances off of the food!

    Reply
  82. Wow! You did your homework. Would you be willing to do another article about the coatings (wax) used on our produce/fruit? Maybe more of a summery so the average person…who likes sound bites can understand what all this means? I just had a conversation with the produce manager at a local market called Sprouts today. The roma tomatoes looked extra shiny and I wanted to know if they were coated in oil…gmo oil to be exact…..He went on to tell me the benefits of gmos…. he thought I was some paranoid shopper…and then told me that the tomatoes were treated with food wax…all quite safe. He should have read your article. I am well-versed about gmos and what Monsanto is up to. I want to get the word out and share your information but I think readers…the average ones would like a condensed version. You can email me if you like…. ingebirds@yahoo.com/ Namaste! Inge

    Reply
    • I tell readers that all info on this site is public domain, and I invite others to help my do exactly what you are requesting. You do not need my permission. My research is long and arduous, and in my opinion necessary. So I’d love for people to condense it for me for mass consumption. By the way, what state are you in?

      Thanks…

      -Clint-

      Reply
  83. Hi Clint
    I have just started a new website and just posted this article last week.

    I think that you may like (or not) the actual numbers.

    http://www.preppersnewsletter.com/Reference/US-Govt-Wire-Tapping-Costs.php

    I am aware of the time it takes to research articles as comprehensively as you do, and the stories under the MENU on the left side of the page took almost 12 months.

    This article (link above) has not taken that long, I was just amazed at the stupidity of the reporter who thought that paying (a) $250 set up and then $500 a month was cheaper than paying (b) $325 set up and $10 a day.

    (a) $825 compared to (b) $3,925 per year

    Hope you enjoy and find it news worthy

    Almost like the original was deliberately written as a dis-information piece (link to original on website BTW)

    regards
    Larry

    Reply
  84. MeMe

     /  July 24, 2013

    It would be interesting to see a study of food prices if all of these chemicals and procedures were banned. What would the starvation rate of people in the United Sates be? What would the cost of food be? Now that would be a study I’d like to see!

    Reply
  85. John

     /  November 10, 2013

    Before reading this article I read something from Rainer Orchards which stated that they use a film to cover apples, pears and blueberries. This explanation matched your description of paraffin almost exactly. They said this “wax” (which is what most of us who have canned our produce have called it for decades) is plant based and doesn’t come from animal products. They also stated that to their knowledge animal based wax (or gelatin if you like) is not used in Canada, the U.S. or Mexico and if they did they would have to state it on the label/packaging for those with Kosher or vegan concerns. Is paraffin really bad at all?

    Reply
    • Two questions:

      1) Did Nature create apples with “wax”?

      2) Does this sound good for you?

      Paraffin may refer to:

      * Alkane, a saturated hydrocarbon
      * Kerosene, a fuel that is also known as paraffin
      * Tractor vaporising oil, a fuel
      * Liquid paraffin (medicinal), a very highly refined mineral oil used in cosmetics and for medical purposes
      * Mineral oil, any of various colorless, odorless, light mixtures of alkanes in the C15 to C40 range from a non-vegetable (mineral) source, particularly a distillate of petroleum
      * Petroleum jelly, also called soft paraffin

      Reply
  86. Dave Ohngren

     /  November 27, 2013

    Hey Clint, are you a closet RUSH fan? Re: “…… your produce is being dipped and sprayed with an experimental host of holy horrors in the name of “food safety” and longer shelf-life.”

    “…host of holy horrors” – Neal Peart http://rock.rapgenius.com/Rush-freewill-lyrics#lyric
    How apropro.
    Good Article Mate!

    Reply
  87. You have a lot of facts here, but I think it is unintentionally misleading. I will touch one one idea . The lettuce as you’ve shown would not make since to plasticize do to decreasing its sturdiness from smothering it by such. The thin layer she peeled off is a natural occurrence by the lettuce itself due to the weather as a protective mechanism. no ones mentioned about a tally testing that film to see what it’s actually composed of before submitting this article to the public. I’d hate to come across as a mere arm chair scientist , although they can be correct sometimes well, if the research is done correctly. Well, this is just my humble, non-disrespectful perspective on the matter of this article.

    Reply
  88. I would would suggest revising the article only to preface just below the video a little more detail about her confusion of what’s actually on that Romaine lettuce, because your article is very lengthy, has proven to cause people to miss your valid points to some extent. I think I would’ve added something to the effect that ‘….although she was mistaken, or confused about what’s on her lettuce, it still leaves us to continue with genuine concern as was she, about how our foods are being treated.,’ or something like this.

    Reply
  1. Quiklinx for the Week of 1/9 (See Quiklinx Page above for previous) «
  2. Dude, That Isn’t Wax On Your Apple « Losing Freedom
  3. Blogs, Rants & Whatever » Blog Archive » Dude, That Isn’t Wax On Your Apple!
  4. BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL - Page 159
  5. Dat is geen was op je appel! « Frans Vermeulen, journalist
  6. Think Again,That Isn’t Wax On Your Apple! | Truth Is Scary
  7. Organic Foods–are often coated with unlabeled stuff « Dregs of the Future
  8. New Waxy Coating on Lettuce & Other Produce « The EssentiaList
  9. FYI of importance…..! | One World Rising
  10. What’s that on your | Wendy Rudell
  11. Eating a “waxed” apple? « Local Nourishment
  12. Soy Boy! How Chinese New Year Nearly Killed Me | Mom-2-3
  13. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers :: Government Corruption News
  14. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers | TaJnB | TheAverageJoeNewsBlogg
  15. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers
  16. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers
  17. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers | Independent News Hub
  18. Beware of “Edible Packaging” on these Foods | LeanMachine Health and Weight Loss Information
  19. Sidestep These Veggies – Even if They’re Organic
  20. Interesting but very frightening…. | Optimal Nutritions
  21. Plastic lettuce… - Rather Be Healthy | Rather Be Healthy
  22. Sidestep These Veggies – Even if They’re Organic - Cure It Naturally | Cure It Naturally
  23. U.S. Organic food - a real issue.. | Kew Organics - 107 Wilsmere st, Kew, VIC
  24. Sidestep These Veggies – Even if They’re Organic « Profncampbell's Blog
  25. Crops being sprayed with MSG, glutamic acid as chemical growth enhancers | Next Level Nutrition
  26. Food Safety Law $1 MILLION Fines for Growing or Sharing Food | GROWMAP.COM
  27. How Organic Produce Can Be Dangerous to Your Health | Natural Health News and Articles by Dr. Joseph Mercola
  28. What the hell are we eating???? - Democrats, Republicans, Libertarians, Conservatives, Liberals, Third Parties, Left-Wing, Right-Wing, Congress, President - Page 2 - City-Data Forum
  29. Gelatin – Anyone for some pig skin? « Vegease
  30. FDA Approved!? « Alicia Sims-Mercado's Blog
  31. Evite Estos Vegetales – A pesar de ser Orgánicos |
  32. Nano-film Packaging for Fruits
  33. Edible City The Movie
  34. Asbestos and Mesothelioma Lawsuits The Best Asbestos Lawyer
  35. 25 Foods with Shocking Ingredients – What Are You Eating? | RooGirl
  36. Does “Organic” Really Cost More? | Orange Juice
  37. Beware of wax!! | It Is What It Is
  38. Food Safety Law $1 MILLION Fines for Growing or Sharing Food
  39. What Preservative Coatings Are On Your Fresh Vegetables! | Illuminated Beauty

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,181 other followers

%d bloggers like this: