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Food Poisoning on a Global Scale

For related articles and more information, please visit OCA's Food Safety Research Center page.

Food is supposed to provide us nourishment and health but because of the toxins it contains, what we consume has become a major threat to our health. Some toxic substances are added to our food physically, through adulteration, while some enter our food system chemically, through pesticide residues. And some toxins enter the food chain genetically, through genetic engineering of seeds and crops. Even food packaging can be a source of toxins in food.

While physical adulteration, like stones in pulses, can be removed, the chemicals can't be. The pollutants will stop entering our food system only when poisonous chemicals are banned. Genetic pollution and contamination of food is the new, big threat to food safety and it cannot be undone. Once toxic genes are put into a plant, they are in the genetic code. There is no rollback. Which is why the debate on biosafety of GMOs is so intense.

With growing consumerism and greed, food safety is being bypassed. The distance between growers and eaters is getting larger and being ignorant about what comprises our food is getting deeper. Traders adulterate food to make more money, and consumers, manipulated to focus on the cosmetic appearance, buy adulterated food not knowing what they are eating. Government agencies, which are supposed to inspect and stop adulteration, fail because of corruption and inadequate support.

We are eating hazardous substances every day. Copper salts are used to colour pickles and canned vegetables green. The craze for the cosmetic appearance of food has created a market for dyes injected in watermelon, peas, capsicum and brinjal. Brick dust in chilli powder, coloured chalk powder in turmeric, and papaya seeds in black pepper are old tricks.


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