Some people who get food poisoning are smart enough not to the same restaurant again. When it was a fast food chain, they may even be leery about buying food from of their restaurants. Other just sue the restaurant and move on. What do we do when the poison in the food has no immediate effect, only long term damage to consumer health?
Dimethylpolysiloxane is an anti-foaming agent made of silicone that is also used in Silly Putty and cosmetics.
Tertiary butylhydroquinone (TBHQ) is a white crystalline chemical preservative and a form of butane (aka, lighter fluid). One gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse,” according to A Consumer’s Dictionary of Food Additives. Five grams of TBHQ can kill you. (See the entire dictionary entry at OSU Food Source.)
According to the Gourmet Sleuth’s Gram to Volume Chart, one teaspoon of granulated (crystalline) sugar consists of 4.2 grams. One teaspoon of liquid vanilla extract is 2.5 grams.
Only 50% of a McNugget is actually real chicken. The other 50% is made up of “corn derivatives, sugars, leavening agents and other completely synthetic ingredients, meaning that parts of the nugget do not come from a field or farm at all. They come from a petroleum plant.” Yumm!
Like industrial fluoride in drinking water, the synthetic and harmful ingredients accumulate in consumer’s bodily organs. Under the wrong condition, those poisons work their deadly magic without anyone realizing corporate fast food was the culprit.
So, I ask the question again; What do we do when the poison in the food has no immediate effect, only long term damage to consumer health?