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Yogurt, Ice cream & other foods colored with dead insects

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posted on Jan, 22 2006 @ 03:52 AM
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Avoid Carmine. Its in ruby red juice (tropicana) and a bunch of other foods. It can cause allergic reactions but most of all its gross!

www.cspinet.org...




posted on Jan, 22 2006 @ 04:23 AM
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i can't believe that! thanks for the warning!



posted on Jan, 22 2006 @ 08:31 AM
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Carageenan is made from cell walls of red algae...

You might be surprised where food additives come from.



posted on Jan, 22 2006 @ 08:47 AM
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I really can't find the link, so I hesitate to write this, but I heard in a report a few years ago that Americans eat something like half a pound of processed insects every year in their jam (or jelly, if you're an American. Or possible even conserve if you're looking for a compromise
) - just a consequence of the way the fruit was washed and cooked.

My old biology professor was convinced that the Western taboo against eating insects was depriving us of a valuable source of protein - although frankly I'm of the opinion that no-one needs the protein *that* badly.
)

TD



posted on Jan, 22 2006 @ 08:49 AM
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But it just tastes so damn good



posted on Jan, 22 2006 @ 01:30 PM
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Insects are "accidently" left in as part of the "natural" processing ...well...process.

Let me try to find the link, but I know that there are natural bug parts in peanut butter, cinnamon, jelly, and oatmeal.

(found it)
Determine FDAL's for a few common foods (such as hot dogs, flour, noodles, etc., some examples are listed below). Convert these values into pounds per package bought in a grocery store, e. g. per 5 pound bag of flour, 12-ounce can, etc.
Are Bugs A Part of Your Diet?

Apple butter 5 insects per 100g
Berries 4 larvae per 500g OR 10 whole insects per 500g
Ground paprika 75 insect fragments per 25g
Chocolate 80 microscopic insect fragments per 100g
Canned sweet corn 2 3mm-length larvae, cast skins or fragments
Cornmeal 1 insect per 50g
Canned mushrooms 20 maggots per 100g
Peanut butter 60 fragments per 100g (136 per lb)
Tomato paste, pizza, and other sauces 30 eggs per 100g OR 2 maggots per 100g
Wheat flour 75 insect fragmnets per 50g
Source: The Food Defect Action Levels: Current Levels for Natural or Unavoidable Defects for Human Use that Present No Health Hazard. Department of Health & Human Services 1989.

I used this site as an example.


EWW!



posted on Jan, 22 2006 @ 01:44 PM
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Besides the 'gross' factor, what's wrong with using insects to produce dye, just like we use plants to make dye? It's just a bug, it isn't going to hurt you, in fact, they are very healthy.

We use animal skins to make jackets and shoes, is that any less repugnant?



posted on Jan, 22 2006 @ 03:34 PM
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I have to agree with Curme. I'm more concerned with all the chemical in our foods and daily products then bugs.

www.abovetopsecret.com...
www.abovetopsecret.com...

But maybe thats just me. Bugs don't bother me.



posted on Jan, 29 2006 @ 04:48 PM
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Originally posted by curme
Besides the 'gross' factor, what's wrong with using insects to produce dye, just like we use plants to make dye? It's just a bug, it isn't going to hurt you, in fact, they are very healthy.

We use animal skins to make jackets and shoes, is that any less repugnant?


Absolutely! People alllergic to such additives should by all means avoid it. But the gross factor doesnt bother me one bit.



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