This picture was sent to me from Mary in St. Louis, MO. She took the photo at Schnucks in Kirkwood, MO.
All I can say is YUCK!
Mary writes:
Just found their website, http://www.safeeggs.com
Their tagline: “Natures perfect food made perfectly safe.”
What are they going to pasteurize next? Lettuce? I’d like to see them try that.
What do you guys think of pasteurized eggs? Do I even need to ask?
Disclosure: cmp.ly/4 and cmp.ly/5
{ 66 comments… read them below or add one }
Disgusting. How can the eggs not be cooked?? Can you just image the lack of flavor??
Not to mention the lack of enzymes!
I seem to remember hearing about lettuce and spinach being “irradiated” following the last big spinach e. coli scare. I can’t imagine pasteurized eggs. I’d be curious to see what they look like once cracked open. Did Mary buy any?
Worse then that, look what I found today!!
http://tnfarmgirl.blogspot.com/2010/05/no-right-to-choose-your-own-food.html
“You are only ‘allowed’ to eat or drink what the FDA gives you permission to. There is no inherent right or God-given right to consume any foods from nature without the FDA’s consent.”
The link tells more of the story behind that quote
(
Yeah….EWWW….
And Kat, yes many/most veggies and herbs/spices are irradiated…except organic. I love Simply organic spices, they are awesome! You can definitely tell the difference in irradiated and cheap spices compared to good organic spices.
It’s like I always tell people, I do not bleach/sanitize after cooking with meat or chicken…I say, if my chicken is contaminated with salmonella, then I am eating the WRONG chicken!!
And wow, $3.89 a doz for those things ON SALE? I can get local organic/natural eggs for $3-$4 a doz, or the free range organic eggs in the grocery store for the same price.
Would pastuerizing the eggs cook them? Or would it be so quick that it wouldn’t?
That is weird though. Why would you even need to do that? It’s crazy!
.-= Michelle (Health Food Lover)´s last blog ..9 Good Reasons To Subscribe To Health Food Lover =-.
I noticed the eggs at the egg station at my in-laws retirement community had a little mark on them. I thought they were “Eggland’s Best” – the only egg I know with its own little “tattoo.” But I asked – and was suprised to find out they were pasteurized.
I do eat them when I’m there because I suspect the scrambled eggs on the buffet are powdered and there’s not a lot of “real” food. They do look exactly like real eggs and are liquid inside and cook up like regular eggs. As to taste – eh . . so, so.
Argh!!!
.-= Cathy Payne´s last blog ..Raw Milk Issues in the News! =-.
Eeeeeew!
And again goes to show, for thousands of years when animals ate what they could digest, there was no need for pasteurization. Cram them into tight spaces and feed them unnatural stuff and you get this.
.-= Soli @ I Believe in Butter´s last blog ..Short break =-.
I’ve eaten pasteurized eggs all my life and I’m 28. I’ve been eating pastured eggs for over a year and I do notice the extreme flavor difference. The other day I ate a pasteurized egg at my mom’s house and noticed the extremely light yolk and it tastes more like metal. Its funny how you eat garbage without realizing it until you find out there’s something better
Just part of mass-marketing’s drive to take advantage of the non-thinking masses’ fear of anything unapproved, unexamined or unregulated. The Orwellians are winning.
I thought they might be irradiated but this tells how they do it – a warm water bath. What frustrates me the most is that consumers will be buying them up with relief so the idea will spread like wildfire.
http://www.safeeggs.com/eggs/how-eggs-are-pasteurized.html
.-= Beth´s last blog ..Addition and Subtraction Booklets ~ Sunscreen =-.
They’re trying to sterilize our world. I saw pasturized almonds at the store recently. WHAT?
That is seriously GROSS.
.-= Jenny @ Nourished Kitchen´s last blog ..Recipe: Spiced Apple Sauce with Red Wine =-.
Our local Tom Thumb (Safeway) store used to carry pasteurized eggs, and I actually went out of my way to buy them because I was worried about the safety of eating raw eggs back then (maybe 6-7 years ago, when I didn’t know about the dietary information that I now know). They looked just like regular eggs when raw and when cooked – I couldn’t tell any difference besides price.
Now, thankfully, I know better. They don’t carry them anymore anyway. I don’t think many people were going out of their way to get pasteurized eggs then, and I doubt they will now – few people want to pay extra in this economy for something they don’t think is all that important anyway. So there is a silver lining
I’m just so grateful we have avenues, such as this blog and the internet, to help spread awareness that this is not right and not natural.
.-= Brandon May´s last blog ..Healthy Weight Week Day Three: What the Heck Can I Eat? – Part Two =-.
I was so surprised to discover this too when my 7th grader came home from school telling me what she learned in her cooking class. All about pasteurized eggs. I did a little research on it and posted about what I learned. http://realfoodforlessmoney.blogspot.com/2009/09/i-had-no-idea.html
All I could do was just shake my head, and tell my give my little Lulu some facts about eggs.
.-= Millie @ Real Food for Less Money´s last blog ..Navajo Tacos with Sourdough Fry Bread =-.
Ann Marie, I love you, and I am laughing so hard here I nearly wet myself! My first thought as I was opening this was, “not for me, thanks. I don’t even like Easter eggs I have not boiled myself because when they are boiled longer than 6 minutes, the yolks beging turning a gross blue!” Then I read on, and it kept getting better and better! From the FDA legislation rubbish: “The legislation requires foreign and domestic food facilities to have safety plans in place to prevent food hazards before they occur, increases the frequency of inspections. Additionally, it provides strong, flexible enforcement tools, including mandatory recall.” Brill!!! The FDA is going to go into the industrial hen-jails, let the hens out for a bit of sun and dirt-pecking, and stop feeding them GMO corn, whilst they scrub down the poultry jail, yeah? LOL And I have some oceanfron Sahara property to sell! Who are they trying to kid? I kept reading….only to discover that “pasturization” isn’t pasturization at all….it is a deluxe eggs wash and wax, kind of like the henhouse car wash….but the explained pasturization process makes it sound like the eggs come from real farms and not hen-jails! Somebody is fibbing…..but I see real hope in this pasturization process for raw milk. We can bottle the milk in glass, subject the glass bottles to this state-of-the-art patented pasturization process that simply uses a bit of wam water on the outside so that the bottles don’t go to market dirty and contaminated, then give them a wax and chill them before sending the milk bottles to market! I like it!!! LOL
@ Janeris
How do you know you’ve been eating pasteurized eggs all your life? Because of the brand?
Honestly I knew they existed but I’ve never seen them.
What I want to know is HOW do they pasteurize eggs? I mean, pasteurizing milk I get. You put it in a big vat and turn on the heat. How do they do it with eggs without cooking them?
Kelly – almonds have been pasteurized for a while now. Even the almonds that are labeled raw have been pasteurized. Our government allows almonds to be labeled raw even when they’re not! You can buy almonds directly from the farm that are truly raw.
Eventually everything in grocery stores will be dead (pastuerized.)
@ Millie
Oh thanks Millie, you just answered my question
Follow this link and you can read all about how they do it:
http://realfoodforlessmoney.blogspot.com/2009/09/i-had-no-idea.html
I especially like the part about the “wax” they apply at the end. What on God’s green earth could that be?
LOL have to share this too, what Millie wrote in her post:
Wow. I think there is too much ‘stuff’ done to those eggs. I want my eggs fresh out of the chicken. Not hauled somewhere, put through a water bath (which I’m still not understanding how they get the temperature to a pasteurization level without cooking the egg) and then waxed, stamped and then hauled to the store. Good thing that the process extends the shelf life (typed with sarcasm).
When you read how they wrote it on their website, it sounds so fancy and scientific. But when you read what Millie wrote, about hauling them somewhere, waxing, stamping, etc. it makes it sound so absurd and like such an obscene waste of energy and time.
@ Tina and Kelly
You can still get TRULY RAW organic almonds from Organic Pastures
http://www.organicpastures.com
They ship (milk can only be shipped in CA but the almonds can be shipped anywhere).
Actually, they’ve been pasteurizing eggs for years, and we’ve probably all had some at some point, if we’ve eaten at others’ homes or holiday buffets/restaurants. Marketing groups love to play on people’s fears, though, and for the dictocrats that have convinced themselves that pasteurizing is best, this is right up their alley.
Most eggs in stores are pasteurized; they may or may not “advertise” it, though.
@ Michelle
The reason they need to pasteurize the eggs is because they are full of salmonella and other pathogens.
The reason the pathogens exist is because of the way the chickens are raised — in filth.
Here are some pictures:
http://advocacy.britannica.com/blog/advocacy/wp-content/uploads/battery-hens.jpg
http://www.scriboergosum.org.uk/wp-content/uploads/2008/01/med_19672_battery-cages4.jpg
If they took those chickens out of the cages, let them live on green grass in fresh air and sunlight, and if they fed them what chickens should eat (insects) instead of a diet of antibiotics and genetically modified grain, they would not be disease-ridden.
What I hate most about these companies touting their “safe” eggs and “safe” milk is that what is behind it all is lies.
@ Dani
Are you sure about that? Do you have a source?
Don’t they have to label it pasteurized if it is?
Here’s another neat trick:
http://www.fresherizedfoods.com/
My MIL bought some guacamole from Costco a while back. She said you could freeze it and it would be fine. I couldn’t fathom that so I clicked their URL (above). Turns out they take the guacamole and subject it to very high pressure so it will have a longer shelf life — and you can freeze it.
I have no idea what this does to the food. I’m wary of it. They say that it does nothing to reduce the nutritional content but I find that hard to believe.
The knee-jerk & uneducated reactions here are laughable.
An egg is pasteurized in warm water. Do you cook eggs before you eat them? Do you use heat? Same difference.
As a living organism, chickens have bacteria in their intestinal tracts. Does this surprise anyone? Years ago, this type of bacteria (salmonella enteritidis) started to appear in chickens. It had commonly been found in rabbits and horses — in nature.
This bacteria can migrate to a hen’s ovaries where it can be passed INSIDE of an egg.
THIS HAPPENS IN ALL HENS, EVEN THE ONES IN YOUR BACKYARD. You see hens poop, passing bacteria with it. Then they walk around, peck and then dust bathe in it. Yum.
After getting seriously ill once from my neighbor’s eggs, I will never eat an undercooked egg again unless it is pasteurized. I nearly died.
I do buy these eggs and find the taste to be as good as the eggs I got from my neighbor. I just know that they won’t cause me to be hospitalized.
Washing the outside of an egg is the same as pasteurization. And it doesn’t solve the inherent problem of a food that comes from an animal.
So are the eggs hard-boiled? If not, how in the world did they “pasteurize” them?
15-20 seconds of steam @ 120 Degrees is the preferred method i believe.
I think Schnuck’s is going to be throwing out a bunch of eggs later on, at that price! Seriously. I live in the St. Louis area, too, and farm fresh eggs (here, this means at least mostly pastured–chicken feed is a lot more expensive than bugs in the Ozarks!) are readily available for around $2/dozen–takes 2 minutes on craigslist to find plenty of them. I don’t think many people are going to spend that money on store eggs.
I am stunned that an egg needs to be pasteurised. I suppose the fear that industry and media has created, an egg could plausibly be marketed as a dangerous item. Personally I find a pasteurised egg somewhat more alarming as I am a human (not a robot) and like ‘live’ food.
Maybe this is how folks felt years gone by when milk was suddenly pasteurised?
The essential issue is that we are divorced from nature and I think nature needs some serious marriage guidance counselling…
Yuck! I can’t even imagine wanting to eat something like this.
.-= Meg´s last blog ..Coconut Sugar – Update! =-.
http://www.safeeggs.com/consumers.html
I just had to look up the video and hear the pasteurized egg propaganda for myself….if you are interested…I’ve posted the link above…video is at the bottom of their page.
I found the following statement on Wikipedia:
http://en.wikipedia.org/wiki/Pasteurized_eggs
“By law, all egg products sold in the U.S. must be pasteurized.[6] This is achieved by heating the products to a specified temperature for a specified period of time.”
Pasteurizing eggs in their shells is achieved through patented processes that involve a series of warm water baths.[6] According to the U.S. Department of Agriculture, “Shell eggs can be pasteurized by a processor if FDA approves the process. The equipment to pasteurize shell eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.”[3]
“After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a red “P” in a circle to distinguish them from unpasteurized eggs.”[8]
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/04/19/FD50008.DTL This link will take you to an article written by someone who honestly will describe the very noticeable differences between pasteurized eggs versus traditional-farm eggs! (The video would lead you to believe that there is absolutely NO difference….how can there not be???)
Anyway…it is another interesting aspect of the food industry that people need to be aware of, because knowledge is power! You can only act upon the knowledge that you have…and regarding pasteurized eggs….now you know!
Thanks for the uh, interesting topic!
Dirty Jobs did a show on eggs. The eggs were pasturized. It looked as though they passed them through an oven. The show didn’t go into detail explaining how they pasturized the eggs, just mentioned that they were. Yuck! Farm fresh eggs for me.
.-= Mindy´s last blog ..Rhubarb =-.
Totally gross.
.-= Jenn AKA The Leftover Queen´s last blog ..How To Cook Real Food : Online Cooking Course! =-.
http://www.uga.edu/bradfordlab/pdfs/Bradford%20et%20al%20LAM%2024%20261%201997.pdf
ALL animals carry some sort of bacteria, mostly in their intestinal tracts. It doesn’t go away if the hen runs around outdoors. In fact, they may be exposed to more.
Perfectly healthy-looking hens carry salmonella enteritidis in their intestines. It doesn’t make the hen sick.
Eggs are not routinely pasteurized. The shells are washed at the farm. But that does nothing for the inside of the egg, where Se may be passed from the ovary inside the egg.
As a microbiologist, I understand bacteria as being natural. But not all bacteria is good bacteria.
Regarding the wax. Food-grade wax is commonly added to chocolates. It gives the candy a sort of sheen. Egg shells are porous, so a food grade wax coating protects the shell contents.
Trivia – Salmonella enteritidis made a species jump in the early 80′s. It was commonly found in horses and rabbits but began showing up in birds. The migration of the pathogen is exacerbated when a chicken is stressed — such as when there is a thunderstorm or a predator, like a fox, present.
This is all very natural. Bacteria commonly change in form and structure so they can adapt to surviving in different environments. (Think of it like viruses. It’s the same reason we cannot cure the common cold.)
At first, I kind of I thought it must have been a misspelling of “pastured.” They look kind of similar. (That would be a really unfortunate mistake.) Actually pasteurizing eggs is way worse than misspelling something, though.
.-= Emily´s last blog ..Update #1 =-.
I’m actually more upset about the almonds. Milk and eggs are a little easier to get unpasteurized (at least where I live).. our mailman actually delivers fresh eggs, lol.
I hate to support the torturous living conditions of commercial farm chickens anyway, pasteurized or not.
.-= Kai´s last blog ..A Month of Raw Food =-.
Oh, Ann Marie, this reminds me of my post a while back on egg vaccines!
I want to share it with your readers, because it is a real doozie!
http://hartkeisonline.com/2009/02/23/good-grief-chicken-vaccines/
Kimberly
.-= Kimberly Hartke´s last blog ..Grassfed Beef Burgers =-.
I LOVE my farmers!!! Things like this make me so thankful for my farmers and all the wonderful REAL foods they produce for me and my family.
YUCK! I guarantee they will pasteurize anything they can get their hands on and tamper with real food as much as possible. A side note on how they tamper with our food in other ways than just pasteurizing, my Weston price store in northern florida now has us order eggs and raw dairy pay for it in the store and then drive to a warehouse to pick them up. Crazy right? But they will do anything to keep us away from the good stuff.
Oh dear, this is getting worse and worse. Thanks for the link to : http://tnfarmgirl.blogspot.com/2010/05/no-right-to-choose-your-own-food.html
This gets at the heart of the matter: the FDA doesn’t believe we have or have ever had the right to choose our own food?! Helloooo. How did human beings make it to 2010 without the FDA’s guidance?
They’d no doubt be shocked at my typical breakfast recently: a raw milk tonic, with Organic Pastures Dairy raw milk stirred up with a little molasses and fresh raw eggs from our hens. I don’t even wash the eggshells unless they’re particularly soiled. So far, so good.
.-= Jeanmarie´s last blog ..Earth Day: Today and Every Day =-.
Jackie and Geoffrey, too bad for you, you have been blinded by the Government and FDA, but if you would listen instead of acting like know-it-all’s, you could learn a lot by the wise people “making knee-jerk & uneducated reactions”, they might just have good reasons to be concerned. And by the way, if so smart, why waste your time on a site like this, possibly because you like to make fun of things and show off about things you don’t understand.
I find it SO fundamentally wrong that the government feels the need to step in and limit our choices. Are we too stupid to think for ourselves? Is this finger-pointing society reaching such a peak that we cannot take responsibility for our own actions?
.-= Rebecca´s last blog ..Sage on the brain =-.
Jackie – not everyone cooks their eggs. Remember back in the day when your Mother made cookies and you ate the batter with raw eggs!? Many people eat raw eggs for various reasons. I know we eat raw egg yolks almost every day. Of course, the eggs come from a local farmer who let’s his chickens run around and eat bugs and worms. I’m not afraid to give my 2 year old or 4 year old raw eggs from pastured chickens but I’m terrified to eat even cooked eggs from my local grocery stores!
I do get my almonds from Organic Pastures – $35 for 5lbs for orgainc, truly raw almonds is a great deal!
The power elite want to control everything that we put into our mouths, including vitamins and supplements. I bet you didn’t know that the FDA just approved the sale of “cloned” meat! Just like GMOs – no labelling required. I haven’t seen any “pasteurized” eggs; but when I switched from regular eggs to “free range”, the difference was obvious.
Dana, I found your comment more insulting than Geoffrey’s and only slightly more than Jackies. Yes, there have been a lot of uneducated knee jerk reactions in the comments. Taking offense to such a statement only strengthens the validity of the remark. And really I saw no issues with the micro-biologists statements — all three of them. I’m only pointing this out because I find it disappointing that a contrary answer was disregarded as disgruntle behavior rather than challenged and debated. I would like to hear arguments supporting either side when reading the comments of such sensitive issues. It’s what makes talking about these lifestyle changes more of an open thought process rather than a blind following. Carry on.
.-= Lindsay´s last blog ..Is it me? =-.
@ Jackie & Geoffrey
One of the issues here is the inactivation of enzymes. Raw foods containing enzymes are critical to good health.
You may want to read Pottenger’s Cats or the book on enzymes by Dr. Edward Howell to learn more about enzymes and why they are so important.
A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce the enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life-span, illness, and lowered resistance to stress of all types.
Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines —not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw muscle and organ meats, and raw fish.
http://www.realmilk.com/enzyme.html
I also recently heard Dr. Nicholas Gonzales speak. He’s a medical doctor in NY who is curing cancer using pancreatic enzymes (he was featured in Suzanne Somers’ new book, Knockout,). He made a correlation between the lack of enzymes in the modern diet and cancer. Fascinating stuff — I will be blogging about him and his work soon.
Regarding people getting sick from pathogenic bacteria, that’s a whole other topic that needs a blog post. The germ theory has been debunked. Even Louis Pasteur realized he was wrong and said so! On his deathbed, he was quoted as saying,
The pathogen is nothing. The terrain is everything.
http://thebovine.wordpress.com/pasteur/
If we get sick because we have damaged our internal terrain with antibiotics and drinking tap water full of chlorine and taking the birth control pill, and not eating probiotic-rich fermented foods as our ancestors have traditionally done for millennia, and if we then have limited protection against common pathogens, then is it the pathogen’s fault or might we want to look at what we have done to ourselves? Does it make sense to pasteurize and cook everything when that does nothing to solve the problem of our compromised immunity due to a lack of good bacteria? I think not.
As I said, this topic clearly deserves another blog post.
@ Elizabeth
Thanks so much for this link:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/04/19/FD50008.DTL
That was a good article. I enjoyed reading about their cooking tests with pasteurized and unadulterated eggs.
Excerpt:
The cakes were markedly different. The one made with traditional eggs rose slightly higher than the one made with pasteurized eggs. But what really struck us was the difference in texture. The pasteurized egg cake was firm and compact, with a slightly hardened crust. The cake made with traditional eggs had an even crumb and a spongy texture that bounced back slightly when touched. The pasteurized egg cake had a slight chemical taste; the traditional egg cake had a cleaner chocolate flavor. — Pot de creme: Only the yolks are used in this baked custard recipe.
The volume of both custards was the same, but the pot de creme made with traditional eggs had a soft, silky texture and a more pronounced egg flavor. The pasteurized egg custard was lighter in color, with a firmer texture and slightly dull flavor.
I can personally attest to the superiority of unpasteurized raw milk soft cheeses I’ve eaten in France. Compared to the same cheeses I’ve eaten here in the US (imported from France, but they were made using pasteurized milk,) the difference is absolutely striking. To me, they are not at all the same cheeses.
I know many of you feel the same way (as I also do) about raw milk.
Here’s another interesting tidbit of information… did you know that Louis Pasteur originally invented pasteurization intending to use it for wine? The French were horrified at this idea, as they knew it would destroy the flavor, the nose, and the integrity of the wine. They rejected him and his idea of pasteurizing wine, which is when turned to milk. (You can read more about this story in David Gumpert’s fascinating book, The Raw Milk Revolution.)
What is it about Americans that we are so willing to forgo taste and complexity and quality in our food, just so we can have more food, mass produced more cheaply? Why are we willing to sell out so easily?
Wonderful information; I enjoyed all the comments. I am constantly amazed at people’s reaction to raw milk, organic foods, anything that is really good for you. Some even act like you are trying to hurt them. A few made me feel like I had turned green and had antennas coming out of my head. I am so thankful for the confirmations and information that I have found online.
Well, I worked for a company that helped patent the technology. They are only heated for a certain time-temp to kill the Salmonella organism. It does not cook the egg because the temp is so low.
And folks you can’t have it both ways. One group wants to be able to eat all natural foods, the other wants food to be safe. Back in the late 60s (there abouts) many were becoming sick from the consumption of eggs due to the Salmonell organism. FDA stepped in and created the Egg Products Inspection Act. This helps ensure that the eggs in the market place are safe to eat. So now there are laws that must be followed to produce eggs and egg products. One is to have the farm Salmonella free. If you know anything about microbiology, you will know that its next to impossible to 100% prevent microorganisms from being in a specific area. You do the best you can, but sometimes that isn’t enough because bacteria is everywhere (even in the soil your free range birds are walking on and picking up gravel from). So, to add another step to ensure the eggs are safe they are heat treated. Please don’t knock it till you try it and trust me I bet you already have. Ever eaten at a restaurant with a breakfast buffet? Ever eaten a breakfast sandwich from a fast food restaurant? Well most no longer crack their own eggs….
Pasteurized eggs are for people with special health needs, like those undergoing chemotherapy for cancer, who have very little immunity, and can’t risk being exposed to salmonella.
They have been easier and harder to find over the course of years, so I don’t think they are frequently bought by the general public. It seems like stores stop carrying them.
Deb: It may indeed seem scary that “bacteria are everywhere”. But every one of us carries around ten times as many bacterial cells as we do the cells that make up our human body. Rather than improving our health, the modern “fear of germs” appears to be making us sicker. Pasteur recanted the germ theory in his deathbed, pronouncing Bechamp correct after all — but today there are billions of dollars at stake and thousands of entrenched interests fighting to maintain the status quo.
http://www.foodrenegade.com/understanding-the-keys-to-health/
http://www.ted.com/talks/bonnie_bassler_on_how_bacteria_communicate.html
All I can think about these eggs is “what next?”There seems to be no end to’nutritionism”.I think there are germs and there are germs,so to speak.
Most of these problems only come about because of mass-farming ,which has done little to improve the taste and nutrition of our food.
I think a lot of it is squeamishness about where food comes from-let’s sanitise the eggs because they come out of a chook’s butt,pardon me.Babies need the bacteria found in the birth canal during labour as well,the reality of that might disturb the squeamish also.We can’t sanitise life.
They DO pasteurize lettuce and any other “fresh” produce they can get their hands on! It’s called irradiation, and it’s evil. That’s one more reason that farmers markets are more safe than grocery stores. At least at farmers markets you can buy foods in the low pesticide category, at stores even these foods are bombarded with radioactive particles to “sanitize” them. I know I was majorly disappointed when I first heard about irradiation of our everyday food.
.-= Andrea´s last blog ..Xenoestrogens. The good, The bad and The ugly Part 1 =-.
What can you say. Hmm
How long can you continue to wipe other people’s backsides?
An old commercial law maxim. Let he who be deceived be deceived.
Unfortunately those of us who have access to the Internet and then the insight to use it as a tool to enlighten are in the minority. So the majority has no concern of such issues and will go along with whatever the FDA tells them is healthy and safe. Next time you go shopping bring up this topic with your fellow shoppers and spread the wisdom that most people have no access to. Most of us who leave enlightened comments are preaching to the choir.
Aaron – That’s what is so neat about blogging. New people find this site (and others like it) every day and they get educated.
The top 4 blogs in our Real Food Media network (CHEESESLAVE, Kelly the Kitchen Kop, Nourished Kitchen & Food Renegade) get, collectively, over a quarter of a million visitors every single month.
Ridiculous. Our most nourishing foods are systemically being rendered nutrient-poor. What’s next?
Why on earth would you pasteurize eggs? I guess with all the salmonella outbreaks but still this is just ridiculous. Why not invest in cleaner, roomier and healthier accommodations for the chickens…thus healthier eggs?
Honestly, I think that they are going to try and pasteurize lettuce. It’s very scary.
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