BatteriesNotIncluded wrote on Feb 5^th, 2014 at 2:44am:


She did - she showed she's more interested in the "truth" than political point scoring. I was surprised.

Poor Aquascoot doesn't know anything about Tanya Plibersec. She's one of the most popular MPs in Sydney - she'll do anything for her constituents. 

I think Plibersec's a morning person though. She always seems a bit drained on Q&A. Some politicians are energized by the presence of cameras - Turnbull, Joyce, Julie Bishop - definitely Crag Emerson.

I don't think Plibersec is one of those people.

aquascoot wrote on Feb 5^th, 2014 at 9:49am:


She's one of the best on the Labor front bench, and she beats most in the Libs hands down.

I don't know what you mean about her short stint as health minister. Maybe you know something I don't.

Unfortunately, names don't count in Scrabble. If they did, crack-dealing hubby Couts-Trotter would be worth a few points too.

many blessings ,

human progress you say ?

explain this...



Big Money Is Feeding Us Plastic

Published on Feb 4, 2014
Vani "The Food Babe" Hari discovered that Subway makes bread with an ingredient called azodicarbonamide. It can be found in almost all the breads at Subway restaurants here in North America, but not in Europe, Australia or other parts of the world.

http://foodbabe.com/2013/09/23/are-you-eating-this-ingredient-banned-all-over-th...



FOOD BABE TV: Are You Eating This Ingredient Banned All Over The World?
By Food Babe



Azodicarbonamide 101
Azodicarbonamide is a yellow orangish powder, more commonly used commercially in the creation of foamed plastics – like yoga mats, shoe soles, floor mats and window gaskets.
The FDA allows food companies to use azodicarbonamide as a flour bleaching agent and dough conditioner in any food product giving it a status of GRAS or “Generally Regarded As Safe”.
But, the FDA doesn’t even keep track of the companies who use azodicarbonamide as an ingredient. The lack of information leads the FDA to not update or include an toxicity information about this ingredient in its EAFUS or “Everything Added to Food in the United States” database.
When a truck carrying azodicarbonamide overturned on a Chicago highway in 2001, it prompted city officials to issue the highest hazardous materials alert and evacuate people within a half mile radius! Many of the people on the scene complained of burning eyes and skin irritation as a result. (Source: Pandora’s Lunchbox by Melanie Warner)
The U.K. has recognized azodicarbonamide as a potential cause of asthma if inhaled, and advises against its use in people who have sensitivity to food dye allergies and other common allergies in food, because it can exacerbate the symptoms.
The World Health Organization (WHO) studied azodicarbonamide, and also linked it to asthma and other allergic reactions.
When azodicarbonamide partially degrades with the heat of processing, it forms trace amounts of semicarbazide, which shows carcinogenicity that can result in tumors over time.
The United States is one of the only countries in the world that still allows this ingredient in our food supply. It is banned as a food additive in the U.K., Europe, and Australia, and if you get caught using it in Singapore you can get up to 15 years in prison and be fined $450,000. I’d like to see the head of the FDA put in jail for allowing it, wouldn’t you?

Popular Products That Contain Azodicarbonamide
Sara Lee (many of their breads, bagels, etc.)













These are just a few examples, but there are many more companies that use azodicarbonamide in their products (Pizza Hut, Publix Grocery Store, Jason’s Deli, etc)

Why The Heck Are Companies Using This Ingredient?
Dough conditioners allow companies to pass off chemically processed cheap food as “freshly baked” because it recreates perfect, evenly packed air pockets within the dough, improving the texture after coming out of large industrial machines from processing. If a company uses azodicarbonamide as a flour bleaching agent it speeds up the processing, making bread larger and whiter than normal. Faster processing with cheaper ingredients = more money in Big Food pockets.

The Next Time You See Your Friends or Family, Ask Them:



Remember to buy organic bakery goods that prohibit the use of highly questionable chemical ingredients like azodicarbonamide and other dough conditioners. Please spread the word and share this video with everyone you know… no one should be eating yoga mats, their shoe sole or a floor mat. Yuck.
Till next time…

Food Babe

im interested in what you are eating

namaste

- : ) =

ॐ

Mmm not sure when the last time I half a kilo of azodicarbonamide or placed 50 grams of it on my skin or even inhaled bread.

it_is_the_light wrote on Feb 5^th, 2014 at 3:28pm:



What? That the food babe has no f***ing idea what she is talking about?

it_is_the_light wrote on Feb 5^th, 2014 at 3:35pm:



I'm guessing that food babe has no qualis in chemistry otherwise she would know theres a vast difference in being exposed to highly concentrated forms of any chemical and highly diluted forms of any chemical.

E.g. we drink chlorinated water all the time because the water dilutes the chlorine. However we do not drink more concentrated forms.

Prime Minister for Canyons wrote on Feb 5^th, 2014 at 3:38pm:


may blessings your ignorance shines through ,

I and many other beings do not absorb

chlorinated water so you overstep your understanding

and presume everyone drinks and eats the same slop

as you do ..

this is not so dear one ...

your altered state of awareness is now validated

as you admit you eat and drink rubbish

and are quite fine with that ... so be it

however

others can and do eat foods full with life force

living foods and drink fresh clean water .

without approvals or permissions

you are forgiven

namaste

- : ) =

ॐ

Plus upon further reading, theres something else Foodbabe is not saying. I guess because shes an idiot.

When azodicarbonamide is put into bread hen azodicarbonamide reacts with flour, it behaves as a hydrogen acceptor and it is rapidly and completely converted into biurea, which is stable under baking conditions. Reaction between azodicarbonamide and flour only occurs on wetting. Forty-five minutes after treatment
of a flour with 8.25 ppm of azodicarbonamide, less than 0.1 ppm of azodicarbonamide could be detected in the dough. When 14C-labelled azodicarbonamide was used for breadmaking, the activity remained in the bread and there was no liberation of labelled carbon dioxide.


In other words, even accounting for the low dose of azidocarbonamide put it into bread, it very quickly decomposes into another chemical anyway and before its ingested. And being urea, our body very quickly excretes through the urine.