AZJ0SH
New Member
There is nothing wrong with chlorine, as mentioned in this thread. Maybe the 1st post should be updated to not scare people away from baby carrots:
Take a look at this:
"None of this is harmful to your health, says Dr. Joe Schwarcz, professor of chemistry at McGill University. The whole point of washing vegetables with chlorinated water is to protect consumers' health by reducing bacteria that could cause foodborne illnesses.
The "white covering" mentioned above which sometimes appears on the surface of refrigerated carrots (known as "white blush" in the industry) is a harmless discoloration resulting from moisture loss and/or abrasion during storage. It has nothing to do with chlorine and does not affect the taste or nutritional value of the carrots."
http://urbanlegends.about.com/od/fooddrink/a/baby_carrots.htm
Take a look at this:
"None of this is harmful to your health, says Dr. Joe Schwarcz, professor of chemistry at McGill University. The whole point of washing vegetables with chlorinated water is to protect consumers' health by reducing bacteria that could cause foodborne illnesses.
The "white covering" mentioned above which sometimes appears on the surface of refrigerated carrots (known as "white blush" in the industry) is a harmless discoloration resulting from moisture loss and/or abrasion during storage. It has nothing to do with chlorine and does not affect the taste or nutritional value of the carrots."
http://urbanlegends.about.com/od/fooddrink/a/baby_carrots.htm
Shenzi Sixaxis
Member
Cooking gets rid of chemicals now?
I'm not sure. The same way alcohol supposedly burns off when you put beer in chili?
I'm just figuring that the high heat we use to cook food would change the structure of chemicals like chlorine, as it kills of bacteria, which is technically a chemical reaction when you think about it.
I agree, buuuut, until one is experienced in something, over cautiousness is better than carelessness.
bigben2057
New Member
ITS NOT TRUE ANYMORE. They do not do this anymore it used to be a chain letter email here is an article what they do dose not pose a health risk.
http://urbanlegends.about.com/od/fooddrink/a/baby_carrots.htm
http://urbanlegends.about.com/od/fooddrink/a/baby_carrots.htm
bigben2057
New Member
Analysis: It's true that baby carrots (aka "cocktail carrots") were originally produced by cutting and trimming odd-shaped or broken carrots into a uniform, smaller size (though now they're made from carrots grown specifically for the purpose).
It's also true that baby carrots are typically washed in a chlorine-and-water solution before packaging (as are other ready-to-eat fresh vegetable products, such as bagged salads).
None of this is harmful to your health, says Dr. Joe Schwarcz, professor of chemistry at McGill University. The whole point of washing vegetables with chlorinated water is to protect consumers' health by reducing bacteria that could cause foodborne illnesses.
The "white covering" mentioned above which sometimes appears on the surface of refrigerated carrots (known as "white blush" in the industry) is a harmless discoloration resulting from moisture loss and/or abrasion during storage. It has nothing to do with chlorine and does not affect the taste or nutritional value of the carrots.
It's also true that baby carrots are typically washed in a chlorine-and-water solution before packaging (as are other ready-to-eat fresh vegetable products, such as bagged salads).
None of this is harmful to your health, says Dr. Joe Schwarcz, professor of chemistry at McGill University. The whole point of washing vegetables with chlorinated water is to protect consumers' health by reducing bacteria that could cause foodborne illnesses.
The "white covering" mentioned above which sometimes appears on the surface of refrigerated carrots (known as "white blush" in the industry) is a harmless discoloration resulting from moisture loss and/or abrasion during storage. It has nothing to do with chlorine and does not affect the taste or nutritional value of the carrots.
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