Foodamn Philippines: Health Talk: Banned Apples - Gala and Granny Smith

Wednesday, February 25, 2015

Health Talk: Banned Apples - Gala and Granny Smith

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How safe are these California (imported from Bidart Brothers plant) apples from Listeriosis bacteria?

Posted by Foodamn Philippines

#washingtonapples #greenapples #gala #grannysmith #detox #cancersociety #HealthTalk


Considering we have a liver cancer patient undergoing detoxification, we often buy apples for daily juicing and cleansing. How great it is we masticate juice made up of orange, cabbage, spinach, green apples and ginger to produce Big C Tonic (doe Cancer) and gave it to our grandfather for his daily dose of "health juice" and the rest we consumed it... only to find out the apples we buy are intoxicated with poisonous gleaming ingredient.

Gala red and Granny Smith Green Washington apples are imported from Bidart Bros plant are varieties of apples that are supposedly banned in Europe and South East Asian countries. Philippines was said to recall the apples from its point of origin.

Apples below image are bought from Marikina market fruit stalls. We also checked in Ever Gotesco supermarket the apple brands on display. Merchandisers have little idea about why certain brands are banned. They only reply with "those were the brands on display ever since." If there were batches that were considered harmful to health, how can we (consumers) identify which is which. Or it might be that processing apples with DPA has long been existing --- count on the people suffering from cancer nowadays. Almost 80% of what we put inside our mouths are carcinogenic due to processing (aside from being GMO by-products) applied to prolong shelf life. Snow White's apple are here to stay hence "an apple a day will keep the doctor a happy buddy."
 photo granny-smith-gala-banned-apples-foodamn-philippines.jpg
Gala red apples and Granny Smith green apples
"One apple chemical in particular has triggered an intense international debate, set U.S and Europe on radically different courses and given Americans one more reason to buy organic apples.


As few Americans may realize, after harvest in the U.S. and some other countries, farmers and packers who use conventional growing methods drench most of their apples with diphenylamine, known as DPA, to prevent the skins of apples in cold storage from developing brown or black patches known as “storage scald.”  Tests of raw apples conducted by USDA scientists in 2010, the most recent year for which data are available, found DPA on 80 percent of them, with an average concentration of 0.43 parts per million (USDA 2012a).

American apple growers contend that DPA is a benign “growth regulator,” also called an antioxidant.  According to the Washington State University Extension Service, DPA slows the development of black patches on the skins of picked apples in storage (Washington State University [undated]).

European officials, on the other hand, are not satisfied that DPA is harmless. In June 2012, the European Commission issued a rule banning the use of DPA on apples and other fruit grown in its 28 member nations (EC 2012). As of March of this year, apples and pears imported into the European Union can contain no more than 0.1 part per million of DPA (EC 2013). According to the USDA Foreign Agricultural Service, the restriction on DPA could cost U.S. apple growers $20 million in annual export sales to Europe (USDA Foreign Agricultural Service 2013).

Since DPA is sprayed on fruit after it is harvested, USDA tests of apples find it more often and at greater concentrations than most other pesticide residues. (DPA is regulated as a pesticide, but it does not kill insects, weeds or fungal growth.)

The first DPA-based pesticide chemical was registered with the U.S. government in 1962. The World Health Organization has evaluated the safety of DPA several times since the 1960s, with a particular focus on impurities that could be more toxic than DPA itself. Most recently, WHO said that long-term exposure was “unlikely to present a public health concern” (WHO/FAO 2007). The U.S. Environmental Protection Agency reviewed the safety of DPA in 1998 and concluded that its use posed no unacceptable risk to people or the environment (EPA 1998). Today, the EPA allows maximum concentrations of DPA of 10 parts per million on apples and 5 parts per million on pears.

European regulators, to the contrary, ascribe the absence of evidence of harm to poor investigation.  They concluded that the manufacturers of DPA had not provided enough testing to prove that their product and any chemicals formed when it broke down were safe (EFSA 2012).

Of particular concern to EC officials was the possible presence on DPA-treated fruit of nitrosamines, a family of potent carcinogens. Nitrosamines contaminate food, cosmetics and latex rubber. They cause cancer in laboratory animals, and some studies have found that people eating foods with nitrosamines have elevated rates of stomach and esophageal cancers (NTP 2011). Nitrosamines form when nitrogen-containing compounds combine with amines, which are compounds derived from ammonia. Since the 1970s, government agencies have regulated foods and consumer products to limit concentrations of chemicals that can serve as building blocks of nitrosamines." - Source EWG



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