11.12.2006

Fish Anti Freeze

My favorite food in the entire universe is ice cream. I love Hagen Daaz. I like Breyers and will eat it when I can’t get Hagen Daaz. If I can’t get either, I will eat whatever is available, as long as it is early in the day, and I haven’t had it for awhile. Eat it too close to my bedtime and I suffer all night, because I’m one of those lactose intolerant people.

My number two choice has come out with something called double churned ice cream. It’s extra creamy and is lower in fat than the regular stuff, according to the commercials.

Well, there’s a catch....in order to get the ice cream smoother and creamier, Breyers is using a genetically altered fish protein culled from an antarctic fish that swims in ice cold waters. The ice structuring protein keeps the fish from freezing to death in polar waters, by keeping ice from forming inside the fish’s body.

And guess what, the fish anti freeze is not listed on the label. Breyer’s, at this point in time, doesn’t have to list it.

This is another case of a genetically altered product that we consumers are eating without our knowledge or consent.

Unilever is seeking approval from the Food and Drug Administration to make the fish anti freeze an allowable food additive in order to add it to more foods. But it’s already in use in America, Australia and New Zealand.

A group of scientists is protesting the use of the additive stating that not enough testing has been done to find out about long term effects on people.

I mean, are we going to grow gills down the road? Our kids are already outsized and I’d bet my next paycheck it has something to do with the all the foods we eat from animals that are fed growth hormones. It’s being passed up the food chain and the buck stops with us.

The scientists fear that the fish protein may cause inflammation or trigger inflammatory diseases that will go unrecognized because the protein is not listed on the label. The scientific report also says that chronic inflammation takes a long time to develop, making the label information even more important.

Preliminary reports on tests done by Unilever shows the corporation has not done testing with regard to inflammation and that, says the scientists, could set the public up for an immunological time bomb.

The scientists recommend testing on both young and old animals before the FDA grants any approvals for use in people food.

The problem though is it’s like closing the barn door after the horse has escaped. It’s already in the ice cream and probably, knowing corporate America, in everything else.

It’s already too late. We just have to wait for this latest food bomb to go off.

I don’t know about you, but my days of eating ice cream are really over, now.
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