OUR DAILY POISON (Notre poison quotidien) by Marie-Monique Robin- DOCUMENTARY TO BE QUICKLY BROADCASTED IN AUSTRALIA.
I wish i could find the trailer in english. It's about 'what our societies are doing about 'food toxicity', 'chemicals(in food) toxicity on human health'. It's an investigation, it's full of information, wake up call, facts and figures, ideas as well. Human health is an imperfect science as it's hard to test effects which take time to reveal, doses that takes time to concentrate. So this movie should be broadcasted in Australia, who has industrialised agriculture and food production, as well...
This french TV documentarist, who finished a research and film on Monsanto, is now working on the history, regulation and issues behind the 'chemicals in our agricultural and food products.
As any of these topics that we brush out of the table because its too complicated, or it doesn't make money now, we should always find some time to investigate them. It's my opinion that we have to doubt.
Industrial agriculture and food production has resulted in new amounts of 'chemicals' in our food and environnement. Even nature produces dangerous natural chemicals.
In her work Mari-Monique Robin investigates in various countries, the policies and regulations surroundings 'toxicity' 'food safety', interview latest researchers or corporate stakeholders...and we may not find all the answers, but at least we are invited to REMEMBER THAT NATURAL OR SYNTHETICAL, FOR ANY CHEMICAL, THE IMPACT IS RELATED TO THE DOSE. That's what make the difference between a poison and a drug.
So we can look at the study and the results and make sure that we don't forget about these important things just because its always urgent to let the 'market work and regulate'. It's our society as well, not only the one of the market!.
http://robin.blog.arte.tv/
EXTRACT OF HER PRESENTATION
MARIE MONIQUE ROBIN (translated by Gaetane)
I am pleased to inform you that the film "Our daily poison" will be released on March 15, 2011 ARTE, at 8:40 p.m..
I begin today a series of papers that will explain the process I followed to complete this invetigation that I conducted in six European countries (France, Italy, Germany, Switzerland, Great Britain, Denmark), the United States U.S., Canada, Chile, and India.
Why this Investigation?
While I was working on the past and this inglorious Monsanto and I discovered how since its inception in the early twentieth century the firm has continued to hide the high toxicity of its products, I asked myself three questions *:
- Is Monsanto's behavior constitutes an exception in the industrial history?
- How are the 100 000 regulated chemical molecules that have invaded our environment since the end of the Second World hardly?
- Is there a link between exposure to these chemicals and the "epidemic of preventable chronic diseases" that the * World Health Organization WHO) has found especially in so-called "developed" * (terms which I 'I put quotation marks are those used by WHO)?
Aware that the field investigation was extensive, I decided not interested only to chemicals that come into contact with our food chain from farmer's fields (pesticides) to plate duconsommateur (additives and plastics food).
Before embarking on my new world tour, I realized a long process of preparatory research * has been reading many books (one hundred, mostly English), reports, scientific studies and met with experts (toxicologists biologists, representatives of regulatory agencies), either directly through personal appointments or at special seminars. I also consulted the archives * international organizations such as WHO or the International Agency for Research on Cancer (IARC), which depends on the first.
Info http://robin.blog.arte.tv/category/notre-poison-quotidien/
Marie-Monique Robin
And to illustrate and cut your appetite: the "Recipe for cherry pie"
Here is the list of chemicals used for making a cherry pie from the supermarket, from cornfield to factory food. Bon appetite!
History of Pulp
For flour, wheat kernels were coated with a fungicide before sowing.
During culture, wheat received from 2 to 6 treatments of pesticides over the years, a treatment hormonespour shorten the stems to avoid lodging and a large dose of fertilizer: 240 kg of nitrogen, 100 kg of phosphorus and 100 kg potassium per hectare, anyway!
Wheat harvested in the silo, after harvest, the beans are fumigated with carbon tetrachloride and carbon disulfide, then watered chlopyriphosméthyl.
For milling,
Flour receives nitrosyl chloride and ascorbic acid, bean flour, gluten and amylase.
Then you have the dough to rise. The baking powder is treated with calcium silicate and starch is milled aupermanganate potassium.
No dough without fat. They receive an antioxidant (to prevent rancidity) comme l'hydroxytoluène butyl lecithin and emulsifier type.
History of Cream
The cream on which the cherries wil seat is made with eggs, milk, and even oil.
* The eggs come from a factory farm where the hens are fed with pellets containing:
- Antioxidants (E300 to E311)- Flavor,- Emulsifiers: calcium alginate,- Conservatives: formic acid,- Dyes: capsanthin,
- Binding agents: lignosulfonate- And finally palatable: MSG, so they can swallow it all.
They also receive antibiotics, of course, especially the anticoccidial. Eggs before drying are emulsifiers, surface active agents such as cholic acid and an enzyme to remove the white sugar.
* The milk comes from a factory farm where the cows receiving a diet rich in chemicals:
- Antibiotics: flavophospholipol (F712) or monensin sodium (F714)
- Antioxidant: sodium ascorbate (F301), tocopherol synthesis (F307), butyl-hydroxy-toluene (F321) or ethoxyquin (E324)
- Emulsifiers: propylene glycol alginate (F405) or polyethylene glycol (F496)
- Conservatives: acetic acid, tartaric acid (E334), propionic acid (F280) and its derivatives (E281 to E284)
- Chemical nitrogenous compounds: urea (F801) or diurédo Isobutane (F803)
- Binding agents: sodium stearate,
- Colors: F131 or F142
- And finally palatable to the cows can eat it all, as monosodium glutamate.
* Oil, meanwhile, were:
- Extracted with solvents such as acetone,- And then refined by the action of sulfuric acid,
- Then hot wash,- Neutralized with sodium hydroxide,
- Bleached chlorine dioxide or potassium dichromate- And dodorized at 160 ° C with zinc chloride.
- Finally, they were restained with curcumin.
Cream pie, once made, receives flavorings and stabilizers such as alginic acid (E400).
History of Cherries
(Supplemented by elements of "Aromatherapy" Jean Valnet 1990, Maloine)
Cherries receives between 10 and 40 pesticide treatments between years.
* Cherries are:
- Bleached to sulfur dioxide- And restained uniformly carminic acid or erythrosin.- They are immersed in a brine containing aluminum sulfate- And out, receive a preservative such as potassium sorbate (E202).
They are then coated with a sugar that comes from beets, which, like wheat, have received their fair amount of fertilizers and pesticides. This sugar is extracted by:
- Defecation lime and sulfur dioxide,- Then faded to sulfoxylate sodium
- Then refined norite and isopropyl alcohol.
- Finally, it is azure blue anthraquinone.
For these treatments, the cherries have therefore lost their taste, it is necessary to add artificial flavoring food. This fragrance is a synthetic recreation of taste and odor from artificial elements from the chemistry of oil prices extremely low-cost by economy of scale - in comparison with the natural scent of fruit.
The example developed here is the icing, but such compounds are used to recreate both artificial flavors of strawberry, pineapple, raspberry, honey, caramel, thrush .. etc..
* The artificial cherry flavor is thus composed of synthetic molecules (thus the stereochemistry is reversed) the following:
- Ethyl acetate/- Acéthyl méthylcarbinol./- Isoamyl Butyrate /- Ethyl caproate/- Isoamyl caprylate/- Ethyl caprate/- Butyrate terpenyl/- Geraniol/- Geranyl butyrate - acetoacetate ethyl/- Heptanoate/- Benzoic Aldehyde/- P-toluic aldehyde/- Vanillin/- Gasoline artificial almond SAP/- Essence of cloves artificial Bourbon/- Gasoline artificial Ceylon cinnamon/- Essence of claret.
This text, devoted to "cherry pie supermarket" was written by Claude Bourguignon, a agricultural engineer who worked at INRA, before leaving home for the honorable cause of disagreement. Specialist in soil microbiology, he showed that, for the first time, that cultivated soils with lots of chemical fertilizers and pesticides, were biologically ... dead. Anything that makes life, and therefore the quality of land, namely the microbial and fungal populations, is destroyed by chemicals, leading to nutrient loss and soil erosion. Member of the American Society of Microbiology - In France, it does no chair is more of soil microbiology, including INRA! -
Claude Bourguignon has created with his wife's Laboratory for microbiological analysis of soil, which occurs in many countries to help farmers to regain the fertility of their soils.
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