Which stores add Sterilox (chlorine) to organic produce?

[Guest guest]

I am going to start asking the produce managers of the stores I shop at

whether they use this toxic stuff on their produce. I will post the results

here. Can others please do the same? Mark

 

 

 

 

 

A message from Dr. Tim Trader:

 

I just found out some interesting info from our local produce manager,

Larry. He will not use this on his produce, but many of the big supermarkets

and produce stores are.

 

Someone has found another way to contaminate our organic food. It is called

Sterilox or some other names are Aqualox and Aquatine EC. [www.puricore.com

<http://www.puricore.com/markets_foodretail.aspx> ] It is salt added to

water, then electrified to break the bond between the sodium and chloride.

The result is hypochlorous acid or " free chlorine " to disinfect your

produce. the machines are right there in the supermarkets them selves, so

they can make the hypochlorous acid fresh. It is used in the process know as

crisping (submersion of the produce in water to refresh and to reverse

wilting) and misting in the produce case. It is even put on cut fruit for

display. The floral stand and seafood department at your stores may also use

it. It is also used in medical, dental offices and hospitals as well.

 

The " free chlorine " keeps the produce looking fresher longer on the shelf;

good for business. It is labeled a " green technology " and is said to be okay

to use on organic produce. They claim the hypochlorous acid is safe to

ingest and safe for the environment.

 

Understand hypochlorous acid is chlorine, meant to kill pathogens. The

company, who makes the equipment, Puricore, says hypochlorous acid is the

same chemistry that our body uses to deal with pathogens. Let's make this

perfectly clear. A part of the phagocytosis process (an immune reaction in

our bodies) is hypochlorous acid. They make the hypochlorous acid look like

this is how our bodies get rid of bacteria. [www.puricore.com

<http://www.puricore.com/technology.aspx> ]

 

Hypochlorous acid is a small part of phagocytosis. Hypochlorous acid is but

one of the biochemicals used in the phagocytosis process, which also

includes, peroxide and phagolysosome. But the main part of phagocytosis is

our white blood cells. The white blood cells consume the bacteria or other

foreign particles. Our white blood cells are our immune pacmen eating up

stuff that is not supposed to be in our bodies. Phagocytosis is mainly a

physical response to unwanted organisms in our blood stream, assisted in a

small way by our biochemistry. Hypochlorous acid is only produced in your

body as needed; it is not constantly sitting there. Hypochlorous acid is not

the only action of phagocytosis or even a major part of it, as Puricore

would have you believe. Just because a little works in your body does not

mean more is better or that you can handle more of this chemical.

 

We are talking about chlorine, pure and simple. The " free chlorine " is made

from salt and the waste is a brine solution. This solution will kill plants

growing in the soil. When Sterilox is used with floral arrangements, it is

not sprayed on the flowers. If hypochlorous acid was sprayed on the flowers,

it could make them wilt, so it is put in the vase or container as water.

What part of this is safe for the environment?

 

The amount of hypochlorous acid on a head of lettuce is thousands of times

more potent than what you have in your entire body. The main point they

claim about safety is that this " free Chlorine " has a pH of 5 to 7 and that

" common bleach " has a pH of 7.4. I am sorry, this just may be about

concentration or in this case making the hypochlorous acid with lots of

water. Anything with a pH of 5 will also do some damage if put on your skin,

how safe is that? I am sure they are not putting a concentrate with a pH of

5 on produce. Bottom line is that chlorine has been found to be carcinogenic

and toxic and has no place on our food or in our water for that matter.

 

They are in essence pickling our food. What would you call it when the

produce looks better on the self longer? Do you remember how they used to

put sulfur dioxide on veggies and call it safe? Is Sterilox truly different

from regular chlorine baths, which is still done in restaurants today? When

can we put a stop to the poisons they put on our food? When will they see

that the chemicals are killing us? Sterilox is strong enough to kill

bacteria, a one cell creature; then it can adversely affect your cells as

well.

 

I have more questions about Sterilox. In using salt, does it affect people

on a low sodium diet? Do people consuming produce treated with Sterilox have

a rise in blood pressure? I am willing to wager so. Once again it appears

the profits of a business out way the health needs of the public. It seems

the chemicals are just being better disguised these days. Since the FDA has

allowed Sterilox to be on our food, I wonder, have they asked these

questions? It is time we asked questions; ask at your store's produce

department, do you use Sterilox? Ask at your dentist, are you using Sterilox

in the water you rinse my mouth out with? And ask not to have it in your

world.

 

Yours in health,

Dr. Tim Trader, ND, PhD, DD

 

[www.vibrancemagazine.com]