Young Thai Coconuts and Formaldehyde

[Guest guest]

Pat, hi!

 

I have not heard formaldehyde preservation alleged for coconuts...I

have heard sodium metabisulfite.

 

Three years ago, Dr. Tim Trader received an email from a personal

source, a (Mexican, if I recall) young coconut supplier who sent us the

following statement, which he said we could use as long as we retained

his anonymity:

" Each trimmed nut is immersed in a solution of sodium meta bisulfite

- SMS (at a concentration of 3%, mixed with a fungicide, thio

bendazole) for 5 minutes, then dried. This is to avoid that the nut

turns brown upon exposure to air "

John Kohler then did some research and wrote his now-famous article,

which many have seen. I am pasting it below.

 

Tim tells about birthday parties in Hawaii where they float coconuts in

water with food coloring, and how delighted the children are when they

open the coconuts and pour blue or green coconut water into a cup. This

indicates that the " hard " shell of the coconut is utterly permeable,

and whatever fungicide it is dipped in goes directly into the water and

meat.

 

For what it's worth...

 

Laurie

 

Laurie Masters, freelance editor

Precision Revision

" I turn what you wrote into what you meant! "

LaurieM

408-289-1011

 

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Reports of Young coconuts being treated prior to shipment

 

We have had reports that the young coconuts that are shipped over from

Thailand may be treated with a preservative and a fungicide before

being shipped.

 

The young coconuts are it dipped into a solution of sodium meta

bisulfite (3% concentration with a fungicide thiobendazole) for 5

minutes.

 

This information has not been confirmed. We are still investigating

this, and want to get product testing done to see if there is any

residual chemicals inside the coconut meat and water.

 

We are still investigating this, and want to get product testing done

to see if there is any residual chemicals inside the coconut meat and

water.

 

I believe the coconuts nuts are treated in this way for two reasons:

 

1. The Sodium solution acts as a " preservative " . Similar

preservatives are commonly used in beer making and wine making -

Sulfides (Sulfur dioxide) as well as dried fruits (so they keep their

" pretty color). If the nuts were not preserved, they would turn brown

and begin to oxidize.

 

2. The Thiabendazole is a systemic benzimidazole fungicide used to

control fruit and vegetable diseases such as mold, rot, blight, and

stain. It is also active against storage diseases and Dutch Elm

disease. In livestock and humans, thiabendazole is applied to treat

several helminth species such as roundworms. Thiabendazole is also

used medicinally as a chelating agent to bind metals. This same

fungicide is widely used on CONVENTIONAL produce, most commonly

bananas. If you read most ANY box of conventional bananas, it will say

" treated with Thiobendazole " .. It also appears that Apples, Pears and

Citrus are widely treated with this same fungicide.

 

Please read on for further information and links regarding the above

two chemicals.

 

1. More information on Sodium meta Bisulfite -

MSDS Sheet

Canada's information about Sulfitest

The Registry of Toxic Effects of Chemical Substances

Management of Fungal Diseases in Tropical Fruits PDF

 

2. Thiobendazole

Pesticide Information Profile

Evaluation of pesticides in food

 

Chemical Abstract Number (CAS #) 148798

Synonyms Thiobendazole, 1H-Benzimidazole, 2-(4-thiazolyl)- Arbotect

Storite, 2-(4-Thiazolyl)benzimidazole

 

Analytical Method EPA Method 641

 

Molecular Formula C10H7N3S

 

Use: FUNGICIDE FOR SPOILAGE CONTROL OF CITRUS FRUIT; FOR TREATMENT OF

DUTCH ELM DISEASE IN TREES; FOR CONTROL OF FUNGAL DISEASES OF SEED

POTATOES; MEDICATION ANTIHELMINTIC (NEMATODES); MEDICATION (VET):

ANTHELMINTIC. Agricultural fungicide Medication: anthelmintic As

fungicide, controls green mold, blue mold, and stem end rot of citrus

fruits;to control Fusarium basal rot and Penicillium blue mold on

ornamentals bulbs and corms; to control crown rot on bananas; to

control blue mold rot, bull's eye rot and gray mold on apples and

pears; to control black rot, scurf and foot rot of sweet potatoes; to

control Fusarium (dry rot) in potato storage. Also as a preservative

for reconstituted tobacco. Control of Aspergillus, Botrytis,

Ceratocystis, Cercospora, Colletotrichum, Corticium, Diaporthe,

Diplodia, Fusarium, Gibberella, Gloeosporium, Oospora, Penicillium,

Phome, Rhizoctonia, Sclerotinia, Septoria, Thielaviopsis, Verticillium

spp., etc in asparagus, avocados, bananas, barley, beans, cabbage,

celery, chicory, cherries, citrus fruit, cotton, some cucurbits, flax,

mangoes, mushrooms, oats, onions, ornamentals, pawpaws, pome fruit,

potatoes, rice, soya beans, strawberries, sugar beet, sweet potatoes,

tobacco, tomatoes, turf, vines, and wheat. Also used for control of

storage diseases of fruit and vegetables. A food additive permitted in

the feed and drinking water of animals and/or for the treatment of

food-producing animals; also permitted in food for human consumption.

 

Apparent Color COLORLESS CRYSTALS; WHITE TO PRACTICALLY WHITE POWDER;

White crystals; Tan crystals

Odor ODORLESS

Melting Point 304-305 DEG C

Molecular Weight 201.26

Half Life 30 days

 

Conclusion:

If one is eating conventional produce: the treatments of the young

coconuts are not anything " outside of the ordinary " . If one is eating

non-organic bananas, one is probably getting Thiobendazole exposure.

Its also present on apples, citrus, pears, and other fruits and

vegetables (as mentioned above). The Sulfides that the cocos are

dipped in are also present in many processed foods, as well as wines

and dried fruits. Once again, this chemical probably also appears in

one's diet at some point anyway.

 

I am personally reducing my consumption of young coconuts until further

investigation and testing can be done to determine the amount of

residual chemicals absorbed into the meat and water of the coconut.

 

I am normally very sensitive to any " conventional " treatment of

produce. If I eat other kinds of produce that is treated, I will break

out in rash.

When consuming young coconuts, this has not happened to me. My

girlfriend reports that occasionally after consuming a young coconut

she will have an asthmatic response. This is possibly due to the level

of sulfites present in some coconuts. I believe that some coconuts may

absorb the chemicals in greater concentration than others.

 

Another precaution I am taking is to never unwrap the outer plastic the

coconuts come wrapped in, and only handle the coconuts by the plastic.

I will no longer be composting the young coconut shells in my organic

compost pile due to the fungicide (which has a half life of 30 days).

 

If I had to choose between non-organic bananas, apples, pears or citrus

fruits for a " does " of Thiobendazole, I would much rather consume young

coconuts to get my daily dose.

 

The above statements are my personal opinions, and research. This is

not given as medical advice. Please consult your doctor for medical

advice..

 

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Pat

SFLivingFoods

Sunday, April 09, 2006 7:13 PM

[sFLivingFoods] Young Thai Coconuts and Formaldehyde

 

 

There is a lot of discussion that these coconuts, after being trimmed

to a smaller white husk core, are preserved, however, in reading this

document http://www.fas.usda.gov/GainFiles/200308/145985752.pdf though

dated, it seems formaldehyde is prohibited from use...not to say that

the young coconut is not preserved, but where's the evidence that it's

been dipped in formaldehyde before it reaches the States?

 

Pat

 

 

 

 

 

 

 

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