Isn't "green food" equivalent to harmless? The University of California at Berkeley and the Lawrence Berkeley Laboratory and scientists have tested more than 80 natural foods and found that they contain naturally occurring chemicals that are more than synthetic chemicals (food additives, etc.) It is much more dangerous; Lianyuan, lettuce, cabbage, and apple, which are often considered to be anti-cancer products, also contain carcinogenic substances. Many natural foods also contain nitrites, alkaloids, and harmful enzymes. In experiments with rats and mice, 35 of the 77 natural compounds tested contained carcinogens.
In fact, many natural plants and microorganisms in the long-term survival competition, in order to resist the damage of bacteria, viruses, pests and natural enemies, in the body naturally produce many toxic chemicals, such as thiotyramine salt, phenol and so on. Natural chemical substances and synthetic chemical substances are fundamentally composed of various chemical elements. In this sense, natural products do not have natural advantages. It is a kind of commercial behavior to publicize and beautify "natural" and "green". Non-polluting, safe, high-quality, and nutritionally valuable "green foods" are not purely natural foods. Therefore, it is wrong to confuse "natural" foods with "green foods."
In order to distinguish whether there is pollution in food, Westerners invented an "alarm package." According to the British “New Scientist†magazine, a new type of food packaging can change color when food contains dangerous bacteria, pesticides or genetically modified ingredients.
This innovative packaging was developed by Canada's "Toxin Alarm" company. The packaging is divided into several layers: the first layer in direct contact with food is a porous layer, and pathogenic microorganisms can pass through this layer; the cells then arrive Gel layer: This layer contains antibiotics mixed with color compounds; after being contacted with bacteria, color antibiotics are activated and enter the outermost packaging layer, in combination with other antibodies coated on invisible warning signs (such as X). In this way, the logo is displayed to remind consumers not to purchase this product.
The antibodies used in the packaging are very common, and they are often used by laboratories to detect four kinds of bacteria that cause food poisoning: Listeria, E. coli, Salmonella, and Campylobacter.
The company said that this package is as inexpensive as a normal sandwich package, and it can be modified to identify the protein properties of pesticides and even genetically modified foods. However, New Scientist magazine said that this kind of packaging cannot detect low levels of bacteria; some experts worry that consumers may be misled.
Reprinted from: Food Partner Network