Re: Should we label turkey too?

[wytze <geno@zap.a2000.nl>]

Very interesting. However, what the American Council on Science and Health
apparently does not discuss is the synergistic effects of all combined
substances in  products like carrots, onions, celery. I would dare to say that
the synergistic effects in these products turn them into health improving or
sustaining foods. I would not dare to say that about the PROTOXomato, as
described in an earlier message. BTW, I have not yet received any safety
evaluation reports on the "PROTOXomato"
wytze

Rick Roush wrote:

> STUFF THE TURKEY
> December 25, 1999
> New Scientist
>
> Turkey, vegetables, stuffing and more besides are full of natural substances
> that give lab rats cancer, warn a group of New York scientists in a
> Christmas menu which they have designed to ridicule scare stories about
> pesticide residues in food and posted on the Internet.
>
> According to the menu published by the New York-based American Council on
> Science and Health, roast turkey and beef contain natural heterocyclic
> amines, substances which trigger DNA mutations and cause cancer in rodents.
> Rats also develop cancer when fed with the dyestuff aniline, which occurs
> naturally in carrots. But if you're feeling particularly brave, eat
> stuffing. There's a whole range of nature's nasties in the bread, onions,
> celery, black pepper and mushrooms that cause cancer or DNA mutations in
> rodents. The stuffing ingredients include acetaldehyde, a toxic breakdown
> product of alcoholic drinks, benzo[*]pyrene, a potent carcinogen found in
> cigarette smoke, and ethyl carbamate, a natural pesticide.
> Ruth Kava, director of nutrition at the American Council on Science and
> Health was quoted as saying, "We try to get across that just because
> something is synthetic, it's not inherently any more dangerous than
> something Mother Nature puts there herself."
>
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