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You will be surprised what chemicals are being used in food.
Another example is the salt you taste in many forms of liquorish is ammonium chloride (saltpeter). Chemicals that are both very nasty.
A few years ago I went to a cherry processing facility to do some monitoring for sulfur dioxide (SO2) which is also a nasty chemical (toxic at 2ppm - gas), but a common food preservative. At this facility they would bathe and bleach the cherries in a strong solution of SO2 to make all the cherries albino white. Once that process was completed they would add red dye.
Why you ask? Because consumers shopping for cherries in the supermarket tend to pick the cherries (in jars) with the most consistent and pleasing colors ... something nature fail to do.
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