Mercola on Modified Atmospheric Packaging

[Guest guest]

*Hi all, just when we might have thought it was safe to eat organic veggies

from the supermarket.......*

**

*another reason to buy local. CSAs are signing up members now. Elliot

West at Bittersweet, and Friendship Farms on SR 295 in Whitehouse,

Riehm in Tiffin OH who pays particular attention to Brix levels and

nutrient density (so does Elliot), and Sister Rita's CSA with drop off in

sburg are CSA growers relevant to the WAPF Toledo group, plus

others I might not know about. L

*

*

*

*By Dr. Mercola*

Videos like the two featured above have started making the rounds online,

raising questions about what exactly that plastic-looking " peel " found on

some fresh produce might be.

Let me preface this article by saying that I do not have the answer, but I

will present a couple of theories here.

Fruits and vegetables—apparently even organically-grown

varieties<http://www.perfotec.com/default.asp?CID=74>—may

have cow-, pig-, and chicken collagen coatings on them rather than wax, as

well as a number of other unsavory ingredients.

Wax was first applied to the skins of fruits and vegetables for longer

shelf life hundreds of years ago.

Today, that tradition is being carried on with a new generation of

chemicals and compounds I'd rather NOT have on my fresh produce...

Modified Atmospheric Packaging

While I normally do not feature blog posts, this instance is a rare

exception, as I thought this Reality Blog

report<http://realitybloger.wordpress.com/2012/01/08/that-isn-wax-on-your-apple/\

>contained

quite a bit of worth-while details. In response to one of the

videos above, this blogger dug up

information<http://realitybloger.wordpress.com/2012/01/08/that-isn-wax-on-your-a\

pple/>about

so-called 'modified

atmosphere

packaging<http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesfor\

FoodProcesses/ucm091368.htm>'

that could offer one potential explanation for the bizarre plastic-like

coating found on lettuce:

* " ... [M]odified atmosphere packaging (MAP) ... involves either actively or

passively controlling or modifying the atmosphere surrounding the product

within a package made of various types and/or combinations of films ...

Edible films may consist of four basic materials: lipids, resins,

polysaccharides and proteins ... The most common plasticizer used to cast

edible films is food-grade polyethylene glycol, which is used to reduce

film brittleness ... Gelatin is ... extracted from the boiled crushed

bones, connective tissues, organs and some intestines of animals such as

domesticated cattle, chicken, and pigs. " *

So, could that rubbery peel be a form of sprayed-on MAP, designed to

prolong shelf life of fresh produce? As detailed by Reality Blog, this

certainly seems like one reasonable conclusion.

Edible " Invisible Packaging " is More Common than You Might Think

According to the

FDA<http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodPr\

ocesses/ucm091368.htm>,

modified atmosphere packaging (MAP), which includes so-called " smart " and

" edible " types of packaging, has made great strides over the past decade or

so, and has " greatly improved the quality and shelf-stability " of otherwise

highly perishable produce. This type of packaging can be either " active " or

" passive. "

The FDA

explains<http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforF\

oodProcesses/ucm091368.htm>

:

* " Active modification occurs by the displacement of gases in the package,

which are then replaced by a desired mixture of gases, while passive

modification occurs when the product is packaged using a selected film

type, and a desired atmosphere develops naturally as a consequence of the

products' respiration and the diffusion of gases through the film. ...

Reducing the rate of respiration by limiting O2 (dioxygen) prolongs the

shelf life of fruits and vegetables by delaying the oxidative breakdown of

the complex substrates which make up the product. Also, O2 concentrations

below 8% reduce the production of ethylene, a key component of the ripening

and maturation process. " *[Emphasis mine]

Essentially, by spraying a substance on the fresh produce, which forms a

thin film, oxygen levels can be limited, which slows down the ripening

process. So what might this " edible " film substance be comprised of? The

list of potential ingredients is a long one, and will vary from product to

product, but can be generally divided into four basic materials:

1. Lipids (waxes, oils, stearic acid)

2. Resins (such as shellac and wood rosin)

3. Polysaccharides (such as cellulose, pectin, starch, carrageenan, and

chitosan)

4. Proteins (such as casein, soy, and corn-zein)

Common additives to these base materials include:

- Plasticizers (such as polyethylene glycol, glycerol, and " other

cross-linking agents " )

- Antimicrobials

- Antioxidants

- Texturizers (to customize the film for the particular product)

The FDA's web page on MAP's offers one fairly detailed example of a

concoction used on tomatoes to successfully extend their shelf life: Most

of us are used to thinking about pesticide residues when purchasing fresh

fruits and vegetables, but few probably consider that ON TOP of that,

there's *an additional layer* of miscellaneous resins and plasticizers...

* " Park and others (1994) reported the successful application of a corn-zein

film to extend the shelf life of tomatoes. Color change, loss of firmness,

and weight loss during storage were delayed, and shelf life was extended by

6 days in comparison to untreated tomatoes. The corn-zein product used in

the above study was a commercial product that was brushed onto the

tomatoes, and consisted of 54 grams of corn-zein, 14 grams of glycerine,

and 1 gram of citric acid dissolved in 260 grams of ethanol. " *

Is it Safe to Eat?

Edible coatings probably won't kill you, but if you have a choice, why

would you opt to eat fruits and vegetables that have been coated in a

rubbery film? And, these types of coatings DO present a very real

potential health hazard. The FDA openly admits that edible coatings have

been associated with a number of problems:

* " For example, modification of the internal gas composition of the product

due to high CO2 and low O2 can cause problems such as anaerobic

fermentation of apples and bananas, rapid weight loss of tomatoes, elevated

levels of core flush for apples, rapid decay in cucumbers, and so on, " * the

FDA

states<http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoo\

dProcesses/ucm091368.htm>.

Furthermore:

* " ... [A]t extremely low O2 levels (that is, <1%), anaerobic respiration

can occur, resulting in tissue destruction and the production of substances

that contribute to off-flavors and off-odors, as well as the potential for

growth of foodborne pathogens such as **Clostridium botulinum**. " *

This may help explain why fresh produce has managed to be the source of

several outbreaks of food poisoning in the past several years. To combat

the growth of foodborne pathogens, antimicrobial agents are added,

such

as<http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodPro\

cesses/ucm091368.htm>

:

* " ...metal ions supported in zeolite, isothiocyanate in cyclodextrin with

cobalt ion, chitosan, allyl isothiocyanate, silver-based fungicide,

quaternary ammonium salt, organic monoglycerides, copper and zinc, benzoic

acid, sodium benzoate, sorbic acid and potassium sorbate and propionic

acid. Researchers are also currently looking at the use of nisin, a

bacteriocin, in coatings to suppress **L. monocytogenes**, as well as other

bacteriocins for the control of **C. botulinum**. Successful applications

of this technology have been demonstrated using sodium caseinate/stearic

acid to coat peeled carrots and caseinate/acetylated monoglyceride to coat

celery sticks. " *

The " Epidermal Peel " Theory

Another theory floating about is that this coating isn't really a coating

at all, but rather an entirely natural occurrence, referred to as

" epidermal peel, " caused by cold weather. Lettuces in particular appear to

be affected in this way when exposed to frost conditions. Epidermal peel

can be likened to " chapped lips, " in that the outer layer of a leaf will

get damaged by freezing temperatures, causing a layer to peel away from the

leaf. This peeling is typically considered unsightly, and harvesters will

typically remove as many of the affected leaves as possible.

But while it *sounds* like what we're seeing in the featured videos could

be epidermal peeling, is it really?

Unfortunately, I've not been able to find any kind of visual example of

this naturally-occurring epidermal peeling to compare it with what we're

seeing in the videos. In one 2011 Produce

Report<http://www.prodexfresh.ca/images/uploads/prodex%20report%2028%20Feb%2011.\

pdf>,

the damage is described as follows, which leads me to think that what these

consumers found is NOT epidermal peeling, but rather some form of MAP

coating:

* " Freezing causes blisters to form on the frost affected areas of Iceberg

and Romaine lettuce. These blisters pop and then peel as the plant

continues to grow. The epidermal peel discolors and eventually leads to

decay. Harvest crews work at a reduced pace to remove all affected leaves

before packing. The result is smaller heads, lighter weights and pale

color. " *

How Can You Avoid Produce Coated in " Edible Plastic " ?

Whatever the truth is with regards to the featured videos, one thing is for

sure: MAP films are definitely being used on fresh produce, both

conventional and organically-grown. Once you understand the reason WHY

fresh foods are coated, the answer to how to avoid them becomes rather

self-evident... Fresh fruits and vegetables of all kinds are " preserved " in

this way in order to remain sellable even after lengthy transportation.

If you buy your produce from a local farm, they naturally will not

*need*to process any of their foods in such a manner. This is yet

another

great reason to buy locally-farmed

foods<http://articles.mercola.com/sites/articles/archive/2008/11/04/ten-reasons-\

to-buy-local-food.aspx>,

even if it's not certified organic—although that would certainly be ideal.

Still, fresh, non-coated/non-treated vegetables that have been grown

conventionally will likely be healthier for you than wilted organic veggies

from across the world, coated with plasticizers to keep them looking

fresh...

Eight Guidelines for REAL Healthful Food

In your search for healthy food to feed your family, here is what to look

for, whether you're at the grocery store or farmers' market. Foods that

meet these standards will almost always be a wise choice:

1. Grown without pesticides and chemical fertilizers (organic foods fit

this description, but so do some non-organic foods)

2. Not genetically modified

3. Contains no added growth hormones, antibiotics, or other drugs

4. Does not contain artificial anything, nor any preservatives (for

fresh produce, you can now add the presence of MAP coatings or 'edible

packaging')

5. Fresh (if you have to choose between wilted organic produce or fresh

conventional produce, the latter may be the better option)

6. Did not come from a confined animal feeding operation (CAFO, a.k.a.

factory farm)

7. Grown with the laws of nature in mind (meaning animals are fed their

native diets, not a mix of grains and animal byproducts, and have

free-range access to the outdoors)

8. Grown in a sustainable way (using minimal amounts of water,

protecting the soil from burnout, and turning animal wastes into natural

fertilizers instead of environmental pollutants)