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] 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]
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.