X3 on couldn't read the article because of it being blocked by a registration ad.
Gosh, I've been buying baby carrots since forever...but never actually took notice if they were "baby carrots" or "baby CUT carrots". Now I certainly will.
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X3 on couldn't read the article because of it being blocked by a registration ad.
Gosh, I've been buying baby carrots since forever...but never actually took notice if they were "baby carrots" or "baby CUT carrots". Now I certainly will.
<sigh>
I suggest taking everything Mercola says with a grain of salt. One might at least read the wiki about him as a first step: http://en.wikipedia.org/wiki/Joseph_Mercola
(BTW this publication discusses the extent chlorine products can be used in organic food production: http://www.ams.usda.gov/AMSv1.0/getf...TELPRDC5090760)
Nevertheless, I can't stand those dry old tasteless so called baby "cut" carrots. :)
A BIG grain of salt...like a saltlick.Quote:
Originally Posted by goldfinch
You know I've always wondered whether baby carrots are actually sweet because all the varieties of carrots put maximum sweetness at a certain "maturity". I will have to do some investigating-- got 4 varieties of carrots growing in my school garden and I'll be pulling them at baby stage for pickling at the posh restaurant they're being sold to. I'll be curious to find out!Quote:
Originally Posted by tangentgirl
finally!!!Quote:
Originally Posted by zoom-zoom
This is what the article says:
The small cocktail or “baby” carrots you buy are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots. You might have known that already. But what you might not know is that 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.
When a baby carrot turns white (“white blushing”), this causes the bags of carrots to be pulled from the shelf and thrown away. To prevent this consumer waste, the carrots are dipped in chlorine to prevent the white blushing from happening.
Chlorine is a very well-known carcinogen. Organic growers instead use a citrus based, nontoxic solution called Citrox.
We have chlorine in our drinking water & our pool water. I'm not sure I'd go as far to say that "chlorine" qualifies as toxins. And personally, I get irritated when my baby carrots go bad before I manage to eat them all (I get the big bag at costco.) I also rinse them before eating them, which should wash off any chlorine they were dipped in. And I eat 30 times more carrots than I would if I didn't get baby carrots when I do buy baby carrots. That's probably more like 100 times more, 'cause I take a bag of baby carrots with me when I go kayaking, camping, and I stick 'em in my salads... I am lazy enough that I know I will not sit and peel a ton of carrots to take a bag of them with me when I go kayaking. I will just take something else instead.
Oak - I only buy organic potatoes when I plan to eat the skin (white potatoes) or I eat them from our own garden.
Personally, I'm not worried about chlorine on baby carrots. Chlorine evaporates. Drinking water with chlorine in it will be MUCH more potent than the tiny trace amounts (if any) left after bathing a root veggy. It's not like carrots are absorbent!
Plus, those baby carrots have made all those other ugly, deformed carrots that used to get thrown away into a consumable product. I wouldn't dismiss them so readily.
Though, I will say that they have zero flavor compared to carrots out of your own backyard. Tomatoes and carrots - two types of produce that taste COMPLETELY different when home grown. I got spoiled and now I hate the store bought varieties!