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HOW
TO
DIFFERENTIATE
BAD
FROM GOOD FOOD?
The
WHO reports billions
suffer
diseases through ingestion
each year
-
infectious and toxic
substances taken by
mouth. Al-
though the proportion
of
such dis-
eases
rank
highest
in
developing
countries, even developed coun-
tries are
not
exempt.
Britain
had
great problems tackling
the
Bo-
vine
Spongiform Encephalopathy
(SBE)
or
"mad
cow"
disease;
Belgium and
Japan
have to
solve
their
"dioxin issue";
South
East
Asia
has great worries on
the
"bird flu"; Japan
had
very wide-
spread food poisoning from their
top-notch Snow Brand low-fat
milk;
it
shocked
the
Japanese
but
serves as
a
warning
on
the
high
relevance
of
food
safety.
ln
China, iodized
table salt
is man-
datory but
unscrupulous
mer-
chants omit the iodine
to
save
costs; better
to
scrutinize labels,
expiry dates and proper package
sealing. As
consumers
have dif-
ficulty
in recognizing fresh
water
fish
being contaminated by the
fungicide "malachite green", only
fishes from
recognized
supplies
should
be
taken. Artificially white
flour
may have been bleached.
Natural cooking oil should
have
no layering. White fungus fumi-
gated
by
sulfur would
have
a
characteristic smell. Chemically
treated
bean sprouts smell
of
ammonia. Take care!
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59
