Baby Carrots are not what you think they are http://community.cookinglight.com/showthread.php?referrerid=17575&t=121792_
http://www.wisebread.com/baby-carrots-the-frugal-idea-that-isnt_
http://www.carrotmuseum.co.uk/babycarrot.html_
"The following is information from a farmer who grows and packages carrots for IGA, METRO, LOBLAWS, etc.
The small cocktail (baby) carrots you buy in small plastic bags are made using the larger carrots which are put through a machine which cuts and shapes them into cocktail carrots .
What you may not know and should know is the following: once the carrots are cut and shaped into cocktail carrots they are dipped in a solution of water and chlorine in order to preserve them (this is the same chlorine used your pool) and since they do not have their skin or natural protective covering, they give them a higher dose of chlorine.
You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots; this is the chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing and simple to serve vegetables which are unhealthy?
We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed. Chlorine is a very well known carcinogen."
1 comment:
Could you please amend the link to the baby carrot page in the World Carrot Museum. (ie no underscore at the end)
It's also worth pointing out that no ALL baby carrots are dosed with chlorine, some of the more concerned growers use Citrox, a natural alternative. Also the chlorine dip applies equally to larger size carrots too!
Neither USDA or Defra have any concerns about the use of the chlorine solution, which is much weaker than the swimming pool formula.
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