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Post by Bonobo on Mar 29, 2008 22:33:23 GMT 1
It is late winter or early spring season now. I love garlic but there is no fresh garlic available except for Chinese production. However, their products have had bad publicity recently. What would you advise to do? To eat or not to eat?
Do Americans remember a scandal with Norwegian salmon a few years ago? My mother residing in the USA told me to give up eating it because American sanitary authorities had found poisonous substances in the fish.
When I was in the USA in 1990, there was a scandal after chemical substances were traced in Perrier mineral water.
What is your approach to such discoveries? Do you stop having suspected food or you treat it as manufacturers-controlled defamatory campaign to remove the rival product from the market?
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ozzy
Just born
Posts: 21
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Post by ozzy on Mar 30, 2008 10:49:08 GMT 1
I can only say that I would not advise you to eat garlic when you're in public places  I like it but I only eat it when I'm sure I won't see my girlfriend for the next day (or even later). |
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Post by Bonobo on Mar 30, 2008 14:48:34 GMT 1
I can only say that I would not advise you to eat garlic when you're in public places Ys, I am aware of it hahaha That`s a big mistake! Don`t you know that garlic is considered an aphrodisiac in many cultures?  hahahaha www.garlic-central.com/aphrodisiac.html
The attitude to this reputation of garlic has varied considerably between different societies. Some groups and peoples forbade the eating of garlic or entering of sacred places after eating it. Others, such as the Greeks and Egyptians, embraced garlic's alleged aphrodisiac properties.
Tibetan monks were forbidden from entering the monastries if they had eaten garlic. This is presumably because of its reputation for inflaming the passions.
Ezra Hasofer decreed that garlic be eaten on a Friday night as an aid to love-making on the grounds that it "promotes love and arouses desire". The Talmud instructs the eating of garlic on the Sabbath.
Modern Research
Modern science has confirmed that - for some men - garlic might indeed be an aid to sexual performance.
Recent research suggests that garlic's ability to improve blood circulation might also improve sexual performance in some men. Dr Joerg Gruenwald of Berlin University said:
"A lot of men with heart disease will have impotence but not realise poor circulation and narrowing of the arteries in the groin is to blame. Garlic can help. A good flow of blood to the groin means a man should not have a problem with sex."
Not quite an aphrodisiac but possibly enough to account for the stinking rose's unlikely romantic reputation? |
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Post by jeanne on Mar 30, 2008 23:09:23 GMT 1
It is late winter or early spring season now. I love garlic but there is no fresh garlic available except for Chinese production. However, their products have had bad publicity recently. What would you advise to do? To eat or not to eat? Do Americans remember a scandal with Norwegian salmon a few years ago? My mother residing in the USA told me to give up eating it because American sanitary authorities had found poisonous substances in the fish. When I was in the USA in 1990, there was a scandal after chemical substances were traced in Perrier mineral water. What is your approach to such discoveries? Do you stop having suspected food or you treat it as manufacturers-controlled defamatory campaign to remove the rival product from the market? Yes, there have been many instances of tainted food, food recalls, etc. over the past few years. This is the dilemma which has led to the 'buy local' movement. People are now seeing the good sense in purchasing food only which is in season and which comes from local producers. This food is fresher, therefore healthier; consumers know where the food is coming from and what kind of sanitary conditions are present (or not) where it is produced. Fresh food tastes better; often times since the food is not being shipped long distances, chemical preservatives are not needed and not added. Also, very importantly, buying local eliminates the need for using large amounts of fossil fuels to ship the product from place to place, so it is better for the environment and the food is less expensive because the shipping costs are less. There is that downside, however, that you have to go without garlic this time of year unless you had the foresight last autumn to put aside enough to last until the new crop comes in! There is a new, but growing trend here in the US toward 'Community Supported Farming' where people, even in cities, buy into the produce from a particular farm. They agree to spend a certain amount to purchase products from the farmer, and then the farmer is guaranteed a market for his goods. Everyone wins. The farmer knows he will make money and the people know they have a nearby place to purchase healthy, tasty food. |
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Post by locopolaco on Apr 23, 2008 23:53:20 GMT 1
well, chinese garlic is not full of lead so you should be just fine. all fish have mercury in it no matter where they come from. fish might have been health food at one time but i think that possibility of getting ill is too high for me to consume fish very often. when going to Mexico or other Central Am. countries (or middle east etc..) one really needs to be very careful of their water. it is not treated like it is treated in EU or N. Am. Drink beer (cervesa) instead.  |
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Post by Bonobo on Apr 24, 2008 11:55:43 GMT 1
well, chinese garlic is not full of lead so you should be just fine. How do you know it isn`t? Besides, I heard recently that the Chinese use human dung as fertilizer. Yuk! hahahahaha Yes, we are in trouble here. Should we eat much food considered healthy by nutritionists, but containing chemicals, such as fish or vegetables? One student told me he didn`t eat vegetables at all. Seeing my surprise, he prevented my imminent advice about a healthy life style saying that he prefered not to consume unhealthy substances in veg. I think it is called amoeba. Local populations in those countries are already immune to their bacteria. Or tequilla in Mexico! |
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Post by Bonobo on May 11, 2009 20:21:54 GMT 1
well, chinese garlic is not full of lead so you should be just fine. How do you know it isn`t? The problem comes back every spring. Today I have bought Chinese garlic because I had missed it so much. |
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Post by Bonobo on Jun 6, 2010 23:41:03 GMT 1
Even food produced in Poland may be suspicious....
Fake oscypek cheese eats into market
01.06.2010 20:14
Most producers of the EU regional product status oscypek sheep’s cheese are ignoring rules and failing to register their product - resulting in a flood of fake cheeses on the market.
This year just three Polish highlanders received the EU certificate which allows production and sale of the traditional cheese made from sheep's milk under the name of oscypek.
Since 2007, oscypek has been an officially EU protected regional product. Only certified highlanders can produce and sell it, which is a guarantee that the cheese is made according to traditional recipe.
This year, however, only three highlanders received the certificate, which means that the market will be flooded with fakes.
“The certificate costs several hundred zloty and is valid only one year. Besides authorities do not punish manufacturers who produce fake cheese. Most highlanders decide not to apply for certificates,” Jan Janczy, head of the Sheep and Goats Breeders Association told TVP public television.
In his opinion three quarters of all oscypek are fakes, sold under the name of “uoscypek” or “scypek”.
“The genuine oscypek contains no more than 40 percent cow milk and is produced in only some counties of the Tatra Mountains region, between May and September,” says Janczy.
“Poland fought a long battle to register oscypek under a regional EU trademark and highlanders have wasted it,” complains Janczy. Oscypek is not the only Polish cheese protected by the EU. Bryndza and redykolka also received the EU status.
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Post by valpomike on Jun 7, 2010 16:35:33 GMT 1
And it is great! Poland needs better control of this. No one wants fakes, at any price.
Mike
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Post by Bonobo on Dec 31, 2010 13:42:18 GMT 1
Garlic smugglers busted after cops smell a rat
23.12.2010 17:32
Police in south east Poland have arrested four people suspected of smuggling in 48 tonnes of garlic from China, valued at some 600,000 zloty (125,000 euro).
The aromatic load would have lost the Treasury some 300,000 zloty in unpaid taxes.
The smugglers had officially declared the import of onions, but police and customs officers found contraband consignments of garlic instead.
One container of the vegetable was seized as it was being unloaded at the men's premises, while another was still at the northern port of Gdynia.
The import of garlic from countries outside the EU is strictly monitored and requires special permits - and customs tariffs on garlic are much higher than on onions.
The traffickers, whose operation was detected after a tip-off to police, had sold their illegal Chinese garlic in the Lublin area.Americans experienced the garlic tsunami in 2007. www.npr.org/templates/story/story.php?storyId=11613477The price-conscious shoppers chose Chinese garlic over American. The same is happening in Poland now. Reading news about smuggling garlic into Poland I came across articles about harmful garlic from China. I got so scared that I am going to stop buying it, I am afraid, though, in winter time, it is practically the only garlic available. I admit - it is different than Polish garlic.
(NaturalNews) Garlic is recognised as a valuable ingredient in maintaining a healthy life and combating disease. However what looks to be perfectly natural could in fact be treated with chemicals. So the question is where is your garlic from and how has it been treated?
The bulk of the world's garlic is produced in China where the cost of labour significantly reduces the cost of manual processing that garlic requires. For this reason, in those countries that accept imported garlic (including USA, Australia but not Europe), buying imported garlic is cheaper.
Despite this, Chinese garlic does not meet with food safety protocols (at least those in Australia). According to Henry Bell of the Australian Garlic Industry Association, garlic from China is doused in chemicals to stop sprouting, to whiten garlic, and to kill insects and plant matter. He also reports that garlic is grown in untreated sewage (http://www.theage.com.au/news/epicu...) .
Garlic can be whitened by using chlorine or with a mixture of sulphur and wood ash. Whitening garlic helps to make it look healthier and more attractive to consumers. In fact this obsession with white foods has lead to the bleaching of many food products (flour, salt, sugar) using chlorine dioxide or benzoyl peroxide.
Growth inhibitors are used to stop garlic from sprouting and can be made from hormones or chemicals. When garlic begins to sprout, the garlic clove loses much of its potency. Growth inhibitors together with gamma irradiation extend the shelf life of garlic.
Gamma radiation is also used to sterilise many products, and in Australia, this treatment is not accepted for foodstuffs. This does not prevent food treated by gamma radiation to enter the country.
Australia also requires that all garlic regardless of origin is fumigated with methyl bromide at entry to Australia. Methyl bromide is a colourless gas and a potent chemical used as an insecticide, fungicide and herbicide.
It has a variety of uses: in controlling pests, weeds and soil-borne diseases associated with crops and timber products; in protecting stored grains and dried fruit; in industrial feedstock; in refrigerant; as a fire extinguishing agent; for degreasing wool; and for extracting oils from nuts, seeds and flowers (http://www.apvma.gov.au/chemrev/met...) .
Methyl bromide is listed as an ozone depleting substance and, under the Montreal Protocol on Substances that Deplete the Ozone Layer, its use is prohibited. According to the UN it is 60 times more damaging than chlorine and is the base of CFCs (Chlorofluorocarbons). However exemptions have been allowed and that includes the use of methyl bromide for quarantine purposes and feedstock applications.
If inhaled or absorbed through the skin, methyl bromide is toxic to both humans and animals causing chemical burns, kidney damage and damage to the central nervous system.
Concern about its use as a timber fumigant was highlighted in New Zealand when 11 workers were affected by motor neurone disease. At the port in Nelson, 11 workers by 2004 had contracted the disease and 5 had died (www.mua.org.au/news/stevedoring/Met...) .
The use of methyl bromide has increased in both Australia and New Zealand. In New Zealand its use has increased by 300% since 2001
Concern about Chinese garlic has promoted a US store called Trader Joe's to stop stocking the product by the 1st of April.
However, it is not just China as other countries using chemicals banned in the US and elsewhere are sending cheap food products back for sale there. Despite the higher cost, organic garlic will provide you with the taste and health benefits but not the additional toxic consequences of chemicals.
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Post by Bonobo on Feb 16, 2020 22:21:20 GMT 1
This suspicious fish is called Panga in Poland. It is the cheapest of all, party due to its bad reputation. en.wikipedia.org/wiki/Basa_(fish)Environmental and health concerns
Several environmental organisations concerned with marine ecosystems have raised concerns about basa. OceanWise, an environmental organisation associated with the Vancouver Aquarium, has flagged farmed basa for its potential pollution of ecosystems and interference with wild species.[17] It writes, "Open cage farming in Southeast Asia is associated with disease transfer to wild basa. There are also concerns about feed quality, farm operating standards and the biological impact of using wild stock for culturing."[17] The Monterey Bay Aquarium currently lists the basa in its "red flag" or "avoid" category.[18] Both groups cite USA farmed catfish as a more sustainable alternative.
Tests by Asda and Tesco in the UK have found no trace of toxic contaminants.[19] Test from AQIS found trace levels of malachite green, but no other contaminants.[20][21][22]
One case has been reported of a person without a general fish allergy having an anaphylactic reaction to pangasius.[23
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hahahaha
