Saturday, October 4, 2008

Baby Carrot in the supermarket

Just got an email from my friend love to share this with you. Personally, I don't eat baby carrot even though they sell it here. It's kind of expensive that's why I don't buy them to eat.

How about you?

Regard the email, well you read as following...

The following is information from a farmer who grows and packages carrots for IGA, METRO, LOBLAWS, etc.

The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots most people probably know this already.

What you may not know and should know is the following: 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 (this is the same chlorine used your pool) since they do not have their skin or natural protective
covering, they give them a higher dose of chlorine.

You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots, this is the chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing vegetables which are practically plastic?

We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed. Chlorine is a very well known carcinogen.


  1. No all farmers use the chlorine wash, and certainly not the organic growers, these use a solution of Citrox (an organic citrus extract disinfectant )

    White Blush is a lot more than chemicals coming off the sirface - it happens even with no chemical washing.

    The rate at which white blush appears on processed carrots is a function of the physiological condition of the whole carrots prior to processing, the degree of abrasiveness that was present in the processing, the chemical treatments that were applied to the carrots, if any, and the humidity levels and the temperatures at which the carrots have been stored. For example, variations in the physiology of the whole, unprocessed carrots caused by different degrees of environmental stresses during the growing period, such as heat stress and drought stress, will result in variations in the onset of white blush formation under given storage conditions. Carrots that were grown in poorly irrigated fields tend to form white blush discoloration more rapidly, than do processed carrots that were grown in well irrigated fields.

    World Carrot Museum

  2. thanks for explain I am sure everyone will understand more about it now.

  3. I guess it's safer to eat organic carrots. That is, if you can afford it.

  4. yeah foongpc, even local carrot I think colour will comes off too.


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