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Originally Posted by Villages PL
Thank you. I hope I remember it when the time comes that I need it.
Have your ever noticed this?: I've been noticing for the past year that a lot of apples are waxed. Often, it will state that on the bag. So I wash the apple but I wonder if it does much good because waxed apples are difficult to wash. And I don't have much confidence in the light spray-washing they get (on a conveyer belt) before waxing. I wish they wouldn't wax them; but like you said, it's usually about money. Perhaps they last longer when waxed.
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I never cared for waxed cukes or apples either.
I looked up that mycotoxin that is produced when a low level of apples , like apple droppings (on the ground, not picked from a tree like is normally done during apple harvest)......is used to make apple juice, such as the type I found the HUGE circular mold in....of varying colors.
PATULIN is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production.
It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic....which has led to some theories that claim that it may be a CARCINOGEN, though animal studies have remained inconclusive.
Patulin is also an antibiotic. Several countries have instituted PATULIN RESTRICTIONS in apple products.
THE WORLD HEALTH ORGANIZATION recommends a maximum concentration of 50 ug/L in apple juice.
In Europe, the limit is set to 50 micrograms per kilogram in both apple juice and apple cider......and to half that concentration in solid apple products......I guess like apple butter and apple sauce. and in products for infants and young children. These limits came into law in November of 2003.
It is also listed as one of the foodborne hazards by the World Health Organization.
I found out all of this when I opened the Price Chopper apple juice and found the "alien presence" inside. Wish I still had those pictures.
Corporate headquarters "beat around the bush" and said that all their apple producers in China were monitored closely for safety, etc.
They admitted the apples were foreign.......that went into their apple juice. It was a wakeup call for me, for sure.
Oh.........I just read that even more expensive apple juice such as bought in organic specialty markets.......can have a higher level of Patulin spores than does a "brand name" such as the Price Chopper Apple Juice. I always used to buy MOTTS but due to the fact they had none on their shelves, and the grandbabies were coming, I got the store brand that one time only.........never again. It was so gross, I cannot get myself to drink apple juice again. I even wonder if our Vermont apple cider could have it.