5 Cancer Causing Children's Snacks Made From Petroleum

5 Cancer Causing Children's Snacks Made From Petroleum 

Pop Tarts

Frosted strawberry, includes ingrediants such as corn syrup, dextrose, sugar and high fructose corn syrup. All which have been linked to sugar addiction, diabetes and liver problems in children.

M&M's

M&M contain Blue 1, which can trigger the development of malignant tumors. Blue 2, which can increases hyperactivity and has been linked to brain tumors. Red 40 which can damage DNA. Yellow 5, 6 which have been linked to cancer.

Fruit Snacks

The food color most often used in these ''fruit" flavored snacks is Red 3 or erythrosine. It is unsafe to use on your skin, but eating it is no problem?

Cheetos

The artificial coloring in this snack is made from Yellow 6, which is derived from petroleum, as is the "cheese" flavoring which includes methyl benzoate and ethyl methylphenidate

Teddy Grahamas

These tiny bears are laced with TBHQ, which has also been shown to cause stomach cancer in lab rats, fragment DNA and cause damage to the human and umbilical cells. In children, it can cause anxiety, resentlessness, and intensify the symptoms of ADHD

10 Toxic Foods Made In China That Are Filled With Plastic, Pesticides And Cancer Causing Chemicals

Recently I was reading an article on AltHealthWorks.com about a fake rice being produced in China. The rice is being made out of plastic believe it or not and no one is doing anything about it. Naturally, as a health advocate and researcher of food and how food is processed I thought to myself, this is going WAY too far.

Plastic rice? Ingesting even small amounts of plastic is horrible for the digestive system and hormones. The BPA (chemical) in plastic mimic’s estrogen and this hormone skyrockets in the body when BPA is ingested. Ingest plastic rice and you’re basically asking to die young of breast cancer.

Every once in a while I would hear something crazy from China like this and was always weary of food from China for this reason. You have to think, not only is the food being shipped from the other side of the world (just think of what could happen during that time and possible exposure or contamination) but beyond that look at what certain Chinese companies are doing to food. Making it fake, and as cheap as humanly possible. China is using their innovative methods that they use to make cheap technology products, toys and other consumer products and applying that mindset to food, which is absolutely dangerous.

1.TILAPIA FISH:

Tilapia is commonly fish-farmed in China. These fish are some of the worst, most toxic and unhealthy fish that you can come across. A tilapia fish will eat anything, comparable to a bottom-feeder fish and fish farming is a small pool of waste water that the fish live in. It’s one of the worst fish purchases you could buy and it’s commonly known that in China the sea-food farmers won’t even let their children eat the seafood that they farm, that should tell you something. 80% of the Tilapia in America come’s from China.

2. COD FISH:

Cod is another type of fish that is fish farmed in China. This fish is not healthy and lives in it’s own waste. Currently just over 50% of American Cod come’s from China.

3. CHINESE APPLE JUICE:

Believe it or not approximately 50% of the apple juice sold in the United States come’s from China. China is the LARGEST pesticide producing country in the world and they haven’t even begun to address pesticide or chemical residue on foods. I recommend completely avoiding apple juice, for yourself and your children. Fruit juice is too rich in sugar and is better mixed with vegetable juice for your blood sugar levels.

4. PROCESSED MUSHROOMS:

US inspectors have found tainted mushrooms from China. Some manufacturers in China go so far as to label these processed mushrooms organic to increase their profits. If you do a google search you’ll find that there are many “mystery mushrooms” in China, completely fake. 34% of processed mushrooms are from China. Do your best to know your source, buy local and true organic!

5. CHINESE GARLIC:

Us inspectors have also found tainted garlic from China. Garlic from China is sprayed with chemicals more than abundantly and this garlic leaves a bad aftertaste, that of a chemical concoction. 31% of Garlic sold in the US is from China.

6. CHICKEN:

In 2013 the US Department of Agriculture approved the sale of Chinese chicken in America. Many food safety experts are concerned with the quality of this chicken as China is a country where avian influenza and food-borne illness are common. Beyond that, China produces more pesticides than any other country in the world and is polluted by not only that but mass production and industry.

7. PLASTIC RICE:

As I mentioned previously in this article, fake plastic rice is being produced. It is believed that it is actually made from potatoes and a fake sythetic resin. When boiled the rice stays hard and doesn’t cook like regular rice. It is believed that long-term effects of this food could be cancerous.

8. MUD (SOLD AS BLACK PEPPER):

A vendor in China collected mud and sold it as black pepper, and also took flour and sold it as white pepper. Call it whatever you want and sell away! The Chinese don’t have a lot of due diligence in their food and safety regulatory systems. Not that these are always great, just look at America! we have standards but very low standards at best.

9. INDUSTRIAL SALT:

Industrial salt is unfit for human consumption yet Industrial salt was sold as table salt for 13 years! Industrial salt can cause both mental and physical issues, hypothyroid problems as well as reproductive system disorders.

10. GREEN PEAS:

Yet another crazy out of this world scenario… I need a t-shirt that say’s “Only in China” at this point. Green peas in China were found in 2005, and may be still produced today. These fake peas were created with snow peas, soy beans, along with green dye and sodium metabisulfite (a chemical that is used as bleach and as a preservative). This dye is banned to use on produce because it may cause cancer, as well as inhibit the body’s natural ability to absorb calcium. These green peas also didn’t soften when boiled and the water turned an unnatural green color. So, avoid green peas from China.

In my humble opinion food from China is some of the worst food you can get on the planet. As I have mentioned, China produces more pesticides than any other country in the world, meaning your food is most likely to be laced with pesticides. It is one of the most polluted regions in the entire world. 70% of rivers are polluted, the air is toxic and the sheer volume production of products there leaves a lot of toxic chemicals and by-products as waste that leak into the environment.

Take this one fact, the air in Beijing China is so polluted that breathing it actually does as much damage to the lungs as smoking 40 cigarettes a day, says a new study as of 2015. From China? Just avoid it.

How can you tell if your apple juice, garlic or mushrooms are from China? It’s difficult to tell. This is why I recommend shopping locally at your farmers market and getting to know your farmer or supplier. Ask questions at your health food or grocery store, ask questions and do your research. Use your cell phone to google it in the store!

Source: 

http://jbanews.com/

http://www.healthyadviceteam.com/10-toxic-foods-made-in-china-that-are-filled-with-plastic-pesticides-and-cancer-causing-chemicals/

You Should Never Order These 14 Fast Food Items According To The Employees There

Imported Chinese Tilapia Are Raised on Feces

Small farms, high demands and lax oversight are inspiring fish farmers in China and Southeast Asia to feed their fish, especially tilapia, with animal feces.

In many cases, fish farmed in Asia and imported to the US have been raised on diets of chicken and pig feces.

Tilapia is a flat, white fish that comes in nearly a hundred different species, is cheap to raise, easy to cook and recently became the fourth most-commonly consumed fish in the United States, behind shrimp, tuna and salmon. About 82 percent of the United States’ tilapia comes from China, according to USDA documents. But a simple online search of the subject reveals numerous alarming accusations involving Asian fish — particularly tilapia — being raised on diets of animal manure, and thus turning into magnets for food-borne illness. MSN News spoke with a leading food-safety scientist who said that, in fact, Chinese tilapia’s reputation for being unsafe to eat is quite well-deserved.

“While there are some really good aquaculture ponds in Asia, in many of these ponds — or really in most of these ponds — it’s typical to use untreated chicken manure as the primary nutrition,” Michael Doyle, director of the Center for Food Safety at the University of Georgia said. “In some places, like Thailand for example, they will just put the chickens over the pond and they just poop right in the pond.”

Asked to estimate what percentage of Chinese tilapia are raised using animal feces as food, Doyle said “I’d say roughly 50 percent.”

Feeding fish animal feces makes them highly susceptible to bacterial infections like salmonella and E.coli, Doyle said. Furthermore, he said that the large amount of antibiotics that are given to the fish to ward off infections makes the strains of salmonella and E.coli that the fish do catch extremely hard to eliminate.

“It’s incredible to see how much of these antibiotics are applied, and they leave large residues of antibiotics in the ponds,” Doyle said. “We have multiple antibiotic-resistant strains of salmonella coming in with these fish.”

Farmed fish now more common than farmed beef

Last month it was announced that farmed fish had overtaken farmed beef in terms of worldwide production for the first time in recorded history. This watershed moment for human food consumption was made possible by a vast network of fish-farming operations that allow enormous quantities of seafood to be raised in a minimal area and with minimal resources.

According to reports, in China and other Asian countries like Vietnam and Thailand, intense demand for farmed fish and cutthroat competition among farmers drives many of these farmers to cut corners. Feeding the fish with pig and chicken feces is much cheaper than using standard fish food.

An explosive Bloomberg News story published in October of last year and headlined “Asian Seafood Raised on Pig Feces Approved for U.S. Consumers” revealed in graphic detail fish farms and packing plants in China and Vietnam that are rife with filth and disease, and U.S. inspectors doing what appeared to be a poor job of stopping the tainted fish from entering the food supply. According to the piece, 27 percent of seafood consumed in in the United States comes from China, and yet the FDA only inspects 2.7 percent of the fish that gets imported. Of the fish inspected, the FDA has reportedly rejected 820 Chinese seafood shipments since 2007, including 187 that contained tilapia.

FDA defends inspections

In response to questions from MSN News about imported Asian seafood, the FDA defended its practices in an emailed statement, which reads as follows:

“The FDA’s priority is to ensure that both domestic and imported seafood sold in the United States is safe. The agency uses a multifaceted and risk-informed seafood safety program that relies on various measures of compliance. For imported seafood, these measures include inspecting foreign processing facilities, sampling seafood offered for import into the United States, domestic surveillance sampling of imported products, inspections of seafood importers, evaluations of filers of seafood products, foreign country program assessments, and information shared from our international partners and FDA overseas offices.”

“Seafood processors and aquaculture farmers are required to have controls in place to keep hazards out of seafood. The FDA conducts targeted risk-based testing, taking action when it finds violations.”

Despite the FDA’s assurances, Doyle said he recommends consumers pay attention to the country of origin of their seafood, which grocery stores are required by law to display.

“Personally, I always stick to seafood that’s caught in the Gulf of Mexico,” Doyle said.

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UPDATE: Pressed for more details on whether seafood imported from Asia receives, or deserves to receive, more scrutiny than seafood from other regions, FDA spokesperson Theresa Eisenman flatly denied that the widespread practice of feeding feces to farmed fish occurs.

“We are not aware of evidence to support the claim that this practice is occurring in China,” Eisenman wrote to MSN News. “Both domestic and imported seafood products are required to meet the same food safety standards. If FDA had information that an aquaculture product was raised in a manner that would violate FDA’s food safety requirements, that product would not be allowed entry into the United States.”

Eisenman wrote that as far as her agency is concerned, the only food-safety issue specific to Chinese seafood has been the types and levels of antibiotics used on the fish. An official FDA “Import Alert” was issued on June 27, 2013, that names China as having frequently used potentially carcinogenic antibiotics on its fish farms. The alert vows that the agency will stop any shipments of fish that contain antibiotics like malachite green, nitrofurans,fluoroquinolones, and gentian violet.

Source: http://worldtruth.tv/imported-chinese-tilapia-are-raised-on-feces/

Why You Should Never Eat Tilapia: Eating Tilapia is Worse Than Eating Bacon

Tilapia has become the ubiquitous fish in America today. It’s cheap, not “fishy” tasting, boneless and skinless, and is hard to mess up by overcooking, which is a problem with many other fish varieties.

However, the tilapia we’re eating is almost entirely a farmed fish, meaning you cannot find wild tilapia in any grocery store or on any restaurant menu. And the farming is usually done on an industrial scale, with thousands of fish being harvested every day. Their feed is not natural — in the wild, tilapia would eat algae and lake plants, but the farms fatten up the fish on GMO corn and soy pellets. The amount of healthful fish oils in these creatures is almost non-existent, negating the main reason why fish is so good for us.

We all have the notion that eating fish would be the better option over bacon when it comes to health. And the truth is, it really is! Fish is a low fat, high protein food that has a range of health benefits. However, given what we know of fish and its sources today, we may have to re-examine this statement.

Fish can either be one of the best foods for you or detrimental to your health depending on where it is sourced. There is a world of difference between fish that is caught in the wild, farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, sea bass, catfish, and cod.

So why would farm raised fish be toxic to our health? What are the dangers of eating farm-raised fish? We’ll answer all of those queries below!

Please read about Imported Chinese Tilapia Are Raised on Feces

Why Farm-Raised Fish is So Bad for You

Recent Studies have found that farm-raised Tilapia may cause more inflammation –

Farm-raised tilapia has always been a popular source for fish, not only because it is widely available in the US, but it is also very inexpensive. However, before you stock up on Tilapia, you may want to know about its correlation to inflammation. Recent studies have concluded that eating Tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems. People who resort to eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, scientists have found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!

Farmed salmon may have at least 10 times the amount of cancer causing organic pollutants compared to the wild variety –

This can most likely be attributed to the feeds that are used on farm raised fish. If you knew what went into the feeds of farm raised fish you would be horrified. Apparently, chicken feces is one of the main ingredients that go into farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.

Farm-bred fish have been found to have high concentrations of antibiotics and pesticides –

Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease. Farm-bred fish are also treated with pesticides to combat sea lice.2 The pesticides used to treat these fish are so deadly that they have been caused to kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.

Farm-bred fish also have lower levels of healthy nutrients-

Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids that are found in farm-raised fish are less usable to our bodies compared to wild bred fish. Farm-raised fish also has a lower protein content. Not only that, because farm-raised fish are kept in cages, they have the tendency to be fattier, and can have a higher concentration of omega-6 acids. The problem with getting too much omega 3 and omega 6 acids is that they may cause inflammation to the body.

Farm raised tilapia fish unhealthy

Dibutylin levels, a chemical used in PVC plastics is said to be 6 times higher in farm-raised mussels compared to wild ones – Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason as to why there is a rise in asthma, obesity, allergies and other metabolic disorders in recent years.

Dioxin levels are 11 times higher in farm-bred salmon compared to wild salmon – Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it is let out. The half life of dioxin is about 7 to 11 years.

These are only some of the dangers that have been linked back to eating farm-raised fish. What does this tell us? The biggest lesson that we can get from this is that we should find out where our fish is coming from. Not all fish are created equal, and sad to say, farm-raised fish, instead of helping us, may even harm us.

In addition to farm-raised fish being bad for you, there is actually one other creature of the sea that is even more toxic. That creature is shrimp.

Shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone director of Food and Water Watch. She says it’s hard to avoid, as 90 percent of shrimp sold in the U.S. is imported. “Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects,” Cufone says. “And I didn’t even mention things like E. coli that have been detected in imported shrimp.”5

Part of this has to do with the fact that less than 2 percent of ALL imported seafood (shrimp, crab, catfish, or others) gets inspected before its sold, which is why it’s that much more important to buy domestic seafood.

Fish can be an incredible health building food if you go with wild -caught fish liked Sockeye Salmon. It’s loaded with the Omega-3 fats EPA and DHA and has incredible health benefits.

Plus, Salmon contains astaxanthin which has been proven to be more powerful than almost any other antioxidant at absorbing free radicals. If you are not consuming Salmon or another wild caught fish during the week then I highly recommend you consume a high quality fish oil with astaxanthin or fermented cod liver oil.

When I eat out, I also ask my server if the fish is farm-raised or wild caught. Most servers know this answer or can quickly go ask the head chef. As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild caught, if it’s Atlantic salmon, it is almost always farm-raised.

References:

ScienceDaily. “Tilapia contains potentially dangerous fatty acid ratio.” Wake Forest Baptist Medical Center. (accessed 11 July 2008)

Love, David C. Environmental Science Technology, 2011, Veterinary Drug Residues in Seafood Inspected by the European Union, United States, Canada, and Japan from 2000 to 2009. 45(17)7232–7240.

New York Times. Another Side of Tilapia The Perfect Factory Fish. http://www.nytimes.com/2011/05/02/science/earth/02Tilapia.html (accessed January 2012).

Environmental Working Group. Reports Farmed Fish PCB’s. http://www.ewg.org/reports/farmedpcbs (accessed March 2012).

www.prevention.com/food/healthy-eating-tips/12-unhealthy-fish-avoid-eating

Source: http://worldtruth.tv/why-you-should-never-eat-tilapia-eating-tilapia-is-worse-than-eating-bacon/

Don't wash raw chicken, health experts warn

Washing chicken can spread a type of bacteria around the kitchen through the splashing of water droplets which causes food poisoning

Health experts have urged people to stop washing chicken before they cook it to avoid food poisoning.

More than two-fifths of cooks say that they wash chicken as part of their food preparations, but the Food Standards Agency has issued a call to the public to stop the practice.

The FSA said that it can spread a type of bacteria around the kitchen through the splashing of water droplets.

Campylobacter bacteria is responsible for the majority of cases of food poisoning - with around 280,000 people affected across the UK each year. The FSA said four out of every five cases are caused by contaminated chicken.

While most cases result in people suffering from abdominal pain, severe diarrhoea and vomiting, some cases can lead to more significant health problems.

The FSA has now urged cooks to stop washing chicken before cooking it, saying the practice can spread campylobacter bacteria on to hands, work surfaces, clothing and cooking equipment through splashed water.

''Although people tend to follow recommended practice when handling poultry, such as washing hands after touching raw chicken and making sure it is thoroughly cooked, our research has found that washing raw chicken is also common practice,'' said FSA chief executive Catherine Brown.

''That's why we're calling on people to stop washing raw chicken and also raising awareness of the risks of contracting campylobacter as a result of cross-contamination.

''Campylobacter is a serious issue. Not only can it cause severe illness and death, but it costs the economy hundreds of millions of pounds a year as a result of sickness absence and the burden on the NHS.

''Telling the public about the risks and how to avoid them is just one part of our plan to tackle campylobacter.

"We are leading a campaign that brings together the whole food chain, which includes working with farmers and producers to reduce rates of campylobacter in flocks of broiler chickens and ensuring that slaughterhouses and processors are taking steps to minimise the levels of contamination in birds.''

Source: http://www.telegraph.co.uk/health/healthnews/10902126/Dont-wash-raw-chicken-health-experts-warn.html

Spirometra Mansoni 青蛙里的寄生虫裂头蚴，爆炒也杀不死吗？误食了真的会有这么严重的后果吗？

微博报道：【警惕！青蛙体内现裂头蚴 爆炒杀不死会致失明瘫痪】宁波疾控中心发现，在市场采购的10只青蛙中，有两只身上共有28条裂头蚴。裂头蚴一般在爆炒的情况下都杀不死，只有沸水煮5分钟才能彻底杀死。误食后裂头蚴侵入眼球，严重会并发白内障而致失明。最严重的是脑裂头蚴病，会致瘫痪。

 

Source:

http://www.guokr.com/question/283442/

http://www.guokr.com/article/118509/



Kesan Makan Maggi Pada Kesihatan. Maggi Sangat Beracun Lebih dari Syabu

Mee segera merupakan mee separa masak yang dikeringkan dan dicampur dengan minyak, biasanya di makan setelah dimasak atau direndam dengan air panas selama beberapa minit. Makanan ini amat “popular” di kalangan orang bujang mahupun golongan yang sedang “kekeringan” poket..

Namun begitu tahukah anda, di sebalik kesedapan dan keenakan mee segera yang mempunyai pelbagai perisa itu sebenarnya kurang sihat sekiranya dimakan dalam kuantiti yang banyak dan secara berterusan. Bayangkan kandungan di dalam bahan perencah mee tersebut mengandungi kadar MSG yang tinggi dan garam yang tinggi. Bahan perisa ini mempunyai pelbagai kesan negatif kepada kesihatan terutama terhadap fungsi buah pinggang. Terdapat kajian yang mengatakan bahawa individu yang alah kepada MSG mengalami panas dada, perubahan warna wajah kepada sedikit merah atau sakit kepala yang melampau setelah mengambil produk yang mengandungi MSG yang tinggi.

Selain itu, kandungan dioxin dan plasticizers yang terkandung dalam pek pembungkusan (biasanya dalam bentuk mangkuk atau cawan) juga dikatakan mampu mempertingkatkan risiko serangan kanser di kalangan pengguna. Bahan kimia yang terlarut dalam air panas akan menjadi bahaya sekiranya di makan dari mangkuk secara terus.

Jangan lupakan juga teknik memasak mee segera anda. Tahukah anda, kandungan wax yang menyelaputi mee segera mengambil masa selama 4-5 hari untuk mencernanya. Bagaimana pula dengan kesan terhadap ibu mengandung dan kanak-kanak?

Kanak2 yang berumur bawah 5 tahun akan mengalami masalah penyerapan nutrisi sekiranya dia mengambil mee segera lebih dari 3 kali seminggu. Pengambilan mee segera yang terlalu kerap bagi ibu mengandung juga boleh mengakibatkan keguguran atau menganggu proses pertumbuhan janin. Jadi, anda para wanita, cubalah elakkan mengidam mee segera ya.. Cuba gantikan dengan makanan lain yang lebih berkhasiat.

136 bahan penambah kebanyakannya bahan kimia dibenarkan ditambah di dalam mi segera oleh Codex, piawaian makanan WHO/FAO. Gambar di atas menunjukkan bahan ramuan itu.Daripada 136 bahan penambah itu, 24 daripadanya adalah garam natrium, di samping garam makan juga turut ditambah. Disebabkan itulah kenapa mi segera mengandungi natrium yang tinggi.

Satu paket mi segera sahaja boleh mengandungi kira-kira maksimum pengambilan harian yang dibenarkan 2,400 mg natrium.Di samping banyak bahan penambah dan paras natrium yang tinggi, mi segera juga mengandungi jumlah lemak yang tinggi. Kebanyakan mi segera digoreng dalam proses pembuatannya. Menurut Majlis Pengguna Hong Kong (HKCC) dan Pusat Keselamatan Makanan (CFS), sampel 3 cawan mi segera didapati mengandungi lebih daripada 30g daripada jumlah lemak bagi setiap pakej, yang merupakan lebih daripada 50% daripada had pengambilan harian bagi jumlah lemak untuk diet 2,000-kcal.Huraian lanjut, sila dapatkan akhbar Utusan Pengguna keluaran Nov-Dis 2010.

10 Ramuan Melampau Dalam Mi Segera:

Adakah mi segera makanan sebenar atau makanan palsu?
Apakah bahan penambah ini sebenarnya dan sejauh manakah ia selamat?

Berikut beberapa ramuan yang mungkin anda mengambilnya bersama dengan mi segera anda.

1) Kalsium Sulfat: Kapur Paris.

2) Asid Tartarik: Bahan kimia yang digunakan dalam julap dan untuk memutihkan cermin. Lebih beracun berbanding 100% alkohol tulen.

3) Kalsium Oksida: Digunakan rawatan sisa buangan dan dalam racun serangga.

4) Tertiary Butylhydroxyquinone (TBHQ): Produk berasaskan petroleum; satu bentuk butane (cecair dalam pemetik api).

5) BHT: Risiko karsinogen dan kesan berbahaya kepada ginjal.

6) Propyl Gallate: Satu xenoestrogen (sebatian seperti hormon). Boleh memberikan kesan sampingan kepada pembiakan, perkembangan janin yang sihat dan menghalang pengeluaran sperma.

7) Pentasodium triphosphate: Bahan pencuci paling berkuasa (sering digunakan dalam bahan cuci), bahan samak untuk kulit; juga digunakan dalam pengeluaran kertas, penapisan petroleum, aplikasi lombong dan rawatan air.

8) Propylene Glycol: Pelarut sintetik yang dianggap racun neurologi. Digunakan untuk pembuatan bahan pendingin, antibeku automotif, cecair yang berfungsi dalam tekanan hidraulik dan sebagainya. Jumlah berlebihan yang diambil boleh membawa kepada kerosakan buah pinggang.

9) Polydimethylsiloxane:
Digunakan dalam kanta sentuh, syampu (untuk menjadikan rambut berkilat dan licin), minyak pelincir dan jubin tahan panas.

10) Pewarna tiruan (contohnya: Sunset Yellow FCF dan Tartrazine): Menyumbang kepada hiperaktiviti dalam kalangan kanak-kanak; mungkin turut menyumbang kepada gangguan visual dan pembelajaran, kerosakan saraf; mungkin menjadi penyebab kanser.



Kerosakan buah pinggang disebabkan pemakanan yang tidak sihat.
anda nampak apa yang berlaku dalam tubuh anda?

Mini Lobster Contamination Warning

Subject: Mini Lobsters- DON'T EAT

Please be alert of this food item... It may infect your lung.

Do not eat these mini lobsters.

These mini crustaceans are literally the garbage cleaners in the sewage treatment plants.

The 'dirtier' the water, the fatter these mini lobsters become.

Their lungs are full of worms and their flesh saturated with poisonous metals.

Unscrupulous merchants somehow found a way to get these marketed to eateries.

Do not order this dish. Pass this to those friends who may want to try these mini 'lobsters'.

Commentary: 

According to this emailed warning, people should not eat "mini lobsters" because these small crustaceans can cause serious infection in the lungs of those who consume them. The message claims that these particular type of crustaceans are the "garbage cleaners" in sewage treatment plants and are full of worms and saturated with "poisonous" metals. It warns that consuming the mini lobsters can cause lung infections.

Although there are elements of truth in this warning, it is also misleading and inaccurate. Consuming mini lobsters, which are also called crayfish, freshwater lobsters, "yabbies", and various other names, can indeed lead to lung fluke infections caused by the parasite Paragonimus. There are several species of Paragonimus, but the most common is Paragonimus westermani, or the Oriental lung fluke. Infection can cause very serious health problems in humans. An article about Paragonimiasis on the Stanford University website notes:

Not all mini lobsters (crayfish) are dangerously contaminated as suggested in this misleading and erroneous warning message

Following consumption of P. westermani, the larvae pass through intestines and into the lungs, causing the first symptoms of pneumothorax, pleural effusion, and eosinophilia. Later, once the worms are reproducing in the lung tissue, pulmonary infiltrates and hemoptysis occur, the sputum containing dark brown eggs. Without therapy, chronic infection could bring about pulmonary fibrosis, bronchiectasis, and persistent pleural effusion

However, not all crayfish are infected by Paragonimus as suggested in the warning message. Crayfish are commonly eaten in many parts of the world and are taken from many different freshwater sources including controlled environments such as aquariums and crayfish farms. Thus, it is certainly not true that all mini-lobsters live on sewerage and harbour Paragonimus or worms, nor are they all contaminated with "poisonous" metals. Literally thousands of crayfish meals are consumed at homes and eateries around the world every single day without causing illness or disease.

Moreover, it is not only crayfish that carry Paragonimus. Other crustaceans, including crabs, can carry the parasite. It can also be passed on via unhygienic food preparation and even by consuming infected meat from other animals such as boar. Also, the infection is generally passed on via raw or undercooked crustaceans or meat. Food that is properly cooked and prepared should not pass on Paragonimiasis. An article about Paragonimiasis on eMedicine.com notes:

Among the factors that facilitate the life cycle of the flukes and subsequent transmission of infection to humans are (1) large numbers of reservoir and intermediate hosts, (2) behaviors such as spitting, and (3) culinary habits. In Asia, raw and undercooked crab or crayfish are popular foods. In Korea and Japan, raw crayfish are used to treat measles, diarrhea, and skin conditions. Some tribes in Africa eat raw crustaceans to cure infertility. Peruvians eat raw crab with vegetables and lemon juice. Paragonimiasis may also be acquired by consuming raw meat from a paratenic host that contains young flukes (eg, wild boar as "shashimi"). Infection may also be transmitted via contaminated kitchen utensils (eg, cutting boards, knives) or from cloths used to squeeze and strain juices from crabs for the preparation of soup.

The Stanford University article concurs:

In Asia, an estimated 80% of freshwater crabs carry P. westermani . In Japan and Korea, the crab specie Eriocheir is an important item of food as well as a notable second intermediate host of the parasite. Food preparation techniques such as pickling and salting do not kill the infective organism. In China, the practice of eating "drunken crabs" is especially risky: in an experiment in which crabs were immersed in wine (47% alcohol) for 3-5 minutes, then after five days fed to cats and dogs, the infection rate was 100%.

Paragonimus has a quite complex life-cycle that involves two intermediate hosts as well as humans. Eggs first develop in water after being expelled by coughing or being passed in human feces. In the next stage, the parasite invades an intermediate host such as a species of freshwater snail. In a later stage, they emerge and invade another host such as crabs or crayfish. Finally, the may be passed onto humans to complete the cycle. Therefore, it is entirely possible for crustaceans that do not live in or near sewerage treatment plants to carry the parasite. In fact, crayfish populations are quite susceptible to water pollution, including sewage, so a sewage treatment plant would certainly not be an ideal environment for them as is suggested in the message.

 Thus, although Paragonimiasis is a significant threat, especially in Asia, it is quite misleading to suggest that it is only passed on by mini lobsters. It is also inaccurate to claim that all mini lobsters are contaminated, when this is quite clearly not the case. Passing on misleading and inaccurate health-related information is counterproductive. For example, a person who has seen and believed this warning might forgo a properly cooked meal of crayfish and opt for a dish comprising raw crab - a dish much more likely to pass on the parasite than the cooked crayfish. It is therefore especially important that recipients check the validity of such health warnings before passing them on to others.

Source : http://www.hoax-slayer.com/mini-lobster-warning.shtml

Eating Tilipia is Worst Than Eating Bacon

 Find out why....

http://www.thecontroversialfiles.net/2013/10/eating-tilapia-is-worse-than-eating.html

Pass The Butter ... Please

This is interesting . .. .

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
...
It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings....

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.


Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease ...

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:


* no flies, not even those pesky fruit flies will go near it (that should tell you something)




* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.



Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?


Share This With Your Friends.....(If you want to butter them up')!

Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.

Pass the BUTTER PLEASE" - THANKS NATHAN NEELY

Why I Don't Eat KFC Anymore

What Are Chicken Nuggets Made Of?

Drinking Coca Cola abd Pepsi Cause Osteoporosis

Frequent drinking of Coca Cola and Pepsi cause serious damage to your teeth and osteoporosis because calcium could be dissolved by ingredients in these drinks.

Food to Avoid During Pregnancy

What are the foods I should avoid during pregnancy?

Raw Meat
Uncooked seafood and rare or undercooked beef or poultry should be avoided because of the risk of contamination with coliform bacteria, toxoplasmosis, and salmonella.

Deli Meat
Deli meats have been known to be contaminated with listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which may be life-threatening. If you are pregnant and you are considering eating deli meats, make certain that you reheat the meat until it is steaming .

Fish with Mercury
Fish that contain high levels of mercury should be avoided. Mercury consumed during pregnancy has been linked to developmental delays and brain damage. A sample of these types of fish include: shark, swordfish, king mackerel, and tilefish. Canned, chunk light tuna generally has a lower amount of mercury than other tuna, but still should only be eaten in moderation. Certain types of fish used in sushi should also be avoided due to high levels of mercury. Please see Mercury in Fish for specific types of fish and further information on how to calculate mercury levels.

Smoked Seafood
Refrigerated, smoked seafood often labeled as lox, nova style, kippered, or jerky should be avoided because it could be contaminated with Listeria. (These are safe to eat when they are in an ingredient in a meal that has been cooked, like a casserole.) This type of fish is often found in the deli section of your grocery store. Canned or shelf-safe smoked seafood is usually OK to eat.

Fish Exposed to Industrial Pollutants
Avoid fish from contaminated lakes and rivers that may be exposed to high levels of polychlorinated biphenyls. This is primarily for those who fish in local lakes and streams. These fish include: bluefish, striped bass, salmon, pike, trout, and walleye. Contact the local health department or Environmental Protection Agency to determine which fish are safe to eat in your area. Remember, this is regarding fish caught in local waters and not fish from your local grocery store.

Raw Shellfish
The majority of seafood-borne illness is caused by undercooked shellfish, which include oysters, clams, and mussels. Cooking helps prevent some types of infection, but it does not prevent the algae-related infections that are associated with red tides. Raw shellfish pose a concern for everybody, and they should be avoided altogether during pregnancy.

Raw Eggs: Raw eggs or any foods that contain raw eggs should be avoided because of the potential exposure to salmonella. Some homemade Caesar dressings, mayonnaise, homemade ice cream or custards, and Hollandaise sauces may be made with raw eggs.

If the recipe is cooked at some point, this will reduce the exposure to salmonella. Commercially manufactured ice cream, dressings, and eggnog are made with pasteurized eggs and do not increase the risk of salmonella. Restaurants should be using pasteurized eggs in any recipe that is made with raw eggs, such as Hollandaise sauce or dressings.

Soft Cheeses: Imported soft cheeses may contain bacteria called Listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which can be life-threatening. You would need to avoid soft cheeses such as: Brie, Camembert, Roquefort, Feta, Gorgonzola and Mexican style cheeses that include queso blanco and queso fresco, unless they clearly state that they are made from pasteurized milk. All soft non-imported cheeses made with pasteurized milk are safe to eat.

Un pasteurized Milk
Un pasteurized milk may contain a bacteria called listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which can be life-threatening. Make sure that any milk you drink is pasteurized.

Pate
Refrigerated pate or meat spreads should be avoided because they may contain the bacteria listeria. Canned pate, or shelf-safe meat spreads can be eaten.

Caffeine
Although most studies show that caffeine intake in moderation is OK, there are others that show that caffeine intake may be related to miscarriages. Avoid caffeine during the first trimester to reduce the likelihood of a miscarriage. As a general rule, caffeine should be limited to fewer than 200 mg per day during pregnancy. Caffeine is a diuretic, which means it helps eliminate fluids from the body. This can result in water and calcium loss. It is important that you are drinking plenty of water, juice, and milk rather than caffeinated beverages. Some research shows that large amounts of caffeine are associated with miscarriage, premature birth, low birth weight, and withdrawal symptoms in infants. The safest thing is to refrain from consuming caffeine.

Alcohol
There is NO amount of alcohol that is known to be safe during pregnancy, and therefore alcohol should be avoided during pregnancy. Prenatal exposure to alcohol can interfere with the healthy development of the baby. Depending on the amount, timing, and pattern of use, alcohol consumption during pregnancy can lead to Fetal Alcohol Syndrome or other developmental disorders. If you consumed alcohol before you knew you were pregnant, stop drinking now. You should continue to avoid alcohol during breastfeeding. Exposure of alcohol to an infant poses harmful risks, and alcohol does reach the baby during breastfeeding.

Unwashed Vegetables
Yes, vegetables are safe to eat, so you still need to eat them. However, it is essential to make sure they are washed to avoid potential exposure to toxoplasmosis. Toxoplasmosis may contaminate the soil where the vegetables were grown.

Source: Americanpregnancy.org

Related site:
http://www.mayoclinic.com/health/pregnancy-nutrition/PR00109
http://www.webmd.com/baby/features/foods-to-avoid-when-youre-pregnant

Some Facts about McDonald

Mcy Ds fries taste so good because they are fried then flash frozen while still in the factory, then when at the Mcy Ds location they are fried once again and coated with a salt/sugar mixture. it makes the fries addictive so you come back for more.

Ban the Use of Carbide Gas to Ripen Fruits

A survey by CAP shows that Malaysians are consuming toxic fruits which are ripened by a hazardous chemical, calcium carbide. This poses great health risks to consumers.

Calcium carbide has cancer-causing properties and is capable of causing neurological disorders. It can result in tingling sensation, numbness and peripheral neuropathy. If pregnant women consume fruit ripened with carbide, the children born could develop abnormalities.

The use of calcium carbide is not only toxic to consumers, it may also be harmful to those who handle it. It affects the neurological system, resulting in headache, dizziness, mood disturbances, sleepiness, mental confusion and seizures on a short-term basis, while in the long-term it can cause memory loss and cerebral oedema.

The use of carbide gas from calcium carbide to ripen fruits is extremely hazardous to the human body as calcium carbide also contains traces of arsenic and phosphorus. The practice of ripening fruits using carbide is banned in many other countries but it is freely used in Malaysia.

We are shocked that the Ministry of Agriculture and Primary Industries and the Ministry of Health had not curbed this widespread health problem despite CAP raising this commonly-known problem since 1975 -- over 36 years ago! The Ministry of Agriculture and Primary Industries should not be just promoting agricultural productivity, but it should more importantly, ensure the production of healthy agricultural produce. What is the point of producing more agricultural products that is unsafe to be eaten? The encouragement of the use of pesticides, chemical fertilisers and other chemical inputs by the Ministry of Agriculture and Primary Industries must be stopped.

In our survey, we found fruit farmers and wholesalers rampantly using carbide gas to ripen a variety of fruits such as bananas, mangoes, pineapples and papayas. Calcium carbide is also easily available in rural shops at RM5.50 per kilogram. The packaging showed pictures of various fruits that can be ripened by the calcium carbide.

According to a farmer, he uses about 200 grams of calcium carbide to ripen 30 kilograms of mangoes. The calcium carbide is wrapped in newspaper and placed in an enclosed box filled with the mangoes.

A “goreng pisang” (banana fritters) seller says he buys cheap immature bananas from damaged trees and then placed the banana in a box together with some calcium blocks. Within 24 hours all the bananas will be ripened at the same time.

In natural conditions, fruits get ripened by the action of a ripening hormone in the fruit which produces ethylene naturally. The use of calcium carbide is dangerous as it produces acetylene gas which is flammable and explosive even at a low concentration as compared to ethylene.

When calcium carbide is used for artificial ripening, a chemical reaction takes place because of the moisture content in the fruit. Heat and acetylene gas are produced and the ripening process is hastened. However, fruits ripened with calcium carbide are soft and have good peel/skin colour but poor in flavour. They also have a shorter shelf-life. An artificially ripened banana would present a yellow outer skin, but the flesh inside may not be ripe and remains green and raw.

During natural ripening, a wide spectrum of biochemical changes takes place such chlorophyll degradation, biosynthesis of carotenoids (antioxidants, immune system booster, anti-cancer agent), anthocyanins (powerful antioxidants), essential oils, and flavour and aroma components. But all these healthy chemical changes which enhance the quality of the fruit are lost with artificial ripening. Besides being toxic, artificially-ripened fruits are less nutritious.

In India the use of calcium carbide to induce ripening is banned under the Prevention of Food Adulteration Act, and offenders are liable to face a six-month imprisonment and fines.

In view of the toxic effects of artificially-ripened fruits by calcium carbide, CAP calls on the Ministry of Health and the Ministry of Agriculture and Primary Industries to ban its use.

Meanwhile consumers are advised to observe the following when buying fruits:

1. Do not choose fruits that are attractive on the outside as they may not be good for health. Fruits that have a uniform colour, for example, a bunch of bananas having a uniform colour, are more likely to have been artificially ripened.

2. Wash the fruits thoroughly before consuming. Keep them under running water for a few minutes, so that the chemicals are washed away.

3. Do not buy fruits sold during their off season, as they are more likely to be artificially ripened.

4. While eating mangoes and papayas, always remove the peel before cutting fruits into pieces.

Source: Consumer.org.my

12 Dangerous Food Additives

The Dirty Dozen Food Additives You Really Need to be Aware Of

In the United States, more than 3,000 substances can be added to foods for the purpose of preservation, coloring, texture, increasing flavor and more. While each of these substances is legal to use (at least here in the States), whether or not they are all something you want to be consuming is another story all together

With any processed food you run the risk of coming across additives, and reading through ingredient labels can be like trying to decode a puzzle.

Of course, eating largely fresh, whole foods is the best way to stay away from unsavory additives, but, assuming you do include some processed foods in your diet, the following additives are ones you surely want to stay away from. Look for them on ingredient labels and if one turns up, take a pass.

Propyl Gallate

This preservative, used to prevent fats and oils from spoiling, might cause cancer. It's used in vegetable oil, meat products, potato sticks, chicken soup base and chewing gum, and is often used with BHA and BHT (see below).

BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used similarly to propyl gallate -- to keep fats and oils from going rancid. Used commonly in cereals, chewing gum, vegetable oil and potato chips (and also in some food packaging to preserve freshness), these additives have been found by some studies to cause cancer in rats. If a brand you commonly buy uses these additives, look for a different variety, as not all manufacturers use these preservatives.

Potassium Bromate

This additive is used in breads and rolls to increase the volume and produce a fine crumb structure. Although most bromate breaks down into bromide, which is harmless, the bromate that does remain causes cancer in animals. Bromate has been banned throughout the world, except for in the United States and Japan. In California, a cancer warning would likely be required if it were used, which is why it is rarely used in that state.

Monosodium glutamate (MSG)

MSG is used as a flavor enhancer in many packaged foods, including soups, salad dressings, sausages, hot dogs, canned tuna, potato chips and many more. According to Dr. Russell Blaylock, an author and neurosurgeon, there is a link between sudden cardiac death, particularly in athletes, and excitotoxic damage caused by food additives like MSG and artificial sweeteners. Excitotoxins are, according to Dr. Blaylock, "A group of excitatory amino acids that can cause sensitive neurons to die."

Many consumers have also personally experienced the ill effects of MSG, which leave them with a headache, nausea or vomiting after eating MSG-containing foods. To find out more about the side effects associated with MSG, as well as a complete list of which foods contain it, see our past article MSG: If it's Safe: Why do They Disguise it on the Labels?

Aspartame (Equal, NutraSweet)

This artificial sweetener is found in Equal and NutraSweet, along with products that contain them (diet sodas and other low-cal and diet foods). This sweetener has been found to cause brain tumors in rats as far back as the 1970s, however a more recent study in 2005 found that even small doses increase the incidence of lymphomas and leukemia in rats, along with brain tumors.

People who are sensitive to aspartame may also suffer from headaches, dizziness and hallucinations after consuming it.

Acesulfame-K

Acesulfame-K is an artificial sweetener that's about 200 times sweeter than sugar. It's used in baked goods, chewing gum, gelatin desserts and soft drinks. Two rat studies have found that this substance may cause cancer, and other studies to reliably prove this additive's safety have not been conducted. Acesulfame-K also breaks down into acetoacetamide, which has been found to affect the thyroid in rats, rabbits and dogs.

Olestra

Olestra is a fat substitute used in crackers and potato chips, marketed under the brand name Olean. This synthetic fat is not absorbed by the body (instead it goes right through it), so it can cause diarrhea, loose stools, abdominal cramps and flatulence, along with other effects. Further, olestra reduces the body's ability to absorb beneficial fat-soluble nutrients, including lycopene, lutein and beta-carotene.

Sodium Nitrite (Sodium Nitrate)

Sodium nitrite (or sodium nitrate) is used as a preservative, coloring and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. These additives can lead to the formation of cancer-causing chemicals called nitrosamines.

Some studies have found a link between consuming cured meats and nitrite and cancer in humans.

Hydrogenated Vegetable Oil

The process used to make hydrogenated vegetable oil (or partially hydrogenated vegetable oil) creates trans fats, which promote heart disease and diabetes. The Institute of Medicine has advised that consumers should eat as little trans fat as possible. You should avoid anything with these ingredients on the label, which includes some margarine, vegetable shortening, crackers, cookies, baked goods, salad dressings, bread and more. It's used because it reduces cost and increases the shelf life and flavor stability of foods.

Blue 1 and Blue 2

Blue 1, used to color candy, beverages and baked goods, may cause cancer. Blue 2, found in pet food, candy and beverages, has caused brain tumors in mice.

Red 3

This food coloring is used in cherries (in fruit cocktails), baked goods and candy. It causes thyroid tumors in rats, and may cause them in humans as well.

Yellow 6

As the third most often used food coloring, yellow 6 is found in many products, including backed goods, candy, gelatin and sausages. It has been found to cause adrenal gland and kidney tumors, and contains small amounts of many carcinogens.

Source: Sixwise

Discarded Food Waste Slop Recycled Into Cheap Recycled Cooking Oil (Swill Oil)

Slop oil is “refined” from slop or swill, which is the leftover “food” that people and restaurants throw away. Another name is “地沟油”, “gutter oil” or “drainage oil”, because the oil is recovered from the sewer drains coming out of restaurants. Usually, slop or swill is fed to pigs but some unscrupulous people will gather the slop and “recycle” the oil in the slop to sell as cooking oil. Of course, this cooking oil is known as “slop oil” and it is cheaper than fresh cooking oil. Many street vendors who cook snacks (especially fried foods) may use this “slop oil” to save money and keep their costs low.

From NetEase:

Why has harmful slop oil once again flooded Wuhan?

(The bold black-hearted boss even guarantees: “Slop oil is safe to eat”). In March of this year, the internet exposed the Wuhan slop oil public health safety incident (refer to relevant report: “My god! Malicious Wuhan oil factories selling slop oil guarantee safe to eat“). The problem attracted heated discussion and criticism from netizens around the country. The problem also very quickly attracted the Wuhan city government’s attention and the relevant department committed additional people and man hours, conducting a city-wide special rectification operation that lasted over a month and investigated a large amount of slop oil (refer to relevant report: “Wuhan emergency seige of slop oil scenes (follow-up report)“). Yet, right when the people feel they can relax, who would have thought that illegal refining of slop oil would stage a comeback, and flood Wuhan.

At the end of September to beginning of October, 《王浩峰聚焦》["Wang Hao Feng Focus"] once again conducted an undercover investigation, witnessing large numbers of hideouts for the illegal refining of slop oil, with the hideouts on one street in the HongShan district being so numerous as to be innumerable; when it comes to refining slop oil, there are no procedures, and whoever offers the highest price is whoever it will be sold to.

This quickly, the problem has resurged. There are city residents who say this is not strange, is common, and is expected. With the supervision of some supervisory departments these days being “a gust of wind”, a problem is exposed, the leadership [government officials] will make some comments, there will be some on-site investigations, but they will see how the wind blows as they investigate and if no one continues asking and no one is after their positions/jobs, the investigations will stop there. Then, they will continue their own (tenured) lives of officialdom. [They will] let the same old problems wait until the next time they are exposed before saying anything. If they are not exposed, [they] won’t say anything.

Source: Chinasmack

Related article: http://www.shenzhenstuff.com/forum/topics/swill-oil-scoopers?id=1343813%3ATopic%3A3568163&page=1#comments