SUSHI IS FAKE. THE CORRUPTION OF OUR FOOD SUPPLY BY THE ILLUMINATI
The fish you get at super fancy sushi restaurants is a fraud. They sell you cheap fish and pass it off
as expensive fish.
The Hollywood Reporter (THR) tested samples of five common fish species from eight highly rated spots (including super high end sushi restaurants such as Sugarfish, Hamasaku and Katsuya)
and found that 60 percent of specimens didn't match what was listed on the menu.
Using samples purchased from eight prominent sushi restaurants in L.A.: Asanebo, Hamasaku, Hide Sushi, Jinpachi, Katsuya, Kiriko, Sugarfish and Sushi Sushi.
The results, plainly stated, are shocking: Roughly 60 percent of the fish tested did not match what was purported on the menu, and not a single restaurant achieved a perfect score.
After consulting with biologists, THR collected sushi or sashimi samples of five common fish - salmon, yellowtail, tuna, snapper and halibut - and extracted a pea-sized cube of each sample. These specimens then were placed in a labeled jar of ethanol and delivered to a laboratory that used the same procedures and DNA sequencing used in the original study. Eight highly rated restaurants on L.A.'s Westside were chosen — all of which offered a la carte ordering and lunch service. (Omakase-only restaurants, where diners can't choose specific species, were excluded.)
The DNA analysis revealed that three fish species - halibut, yellowtail and red snapper - were nearly universally mislabeled, while tuna always was identified correctly.
Eighty percent of the samples from Hamasaku, in Westwood, matched the species on the menu, but every other restaurant had provenance issues with at least half of the fish tested.
After the slimy Japs were caught mislabelling all their fish, some restuarants doubled down on their lies. Sugarfish - which is one of the most
important high-end Sushi chains in LA - changed its menu by addressing the scandal in a footnote.
A footnoted explanation added to the Sugarfish menu since the issue of mislabeled fish entered the public eye captures the strange depth of the problem at many sushi restaurants,
one that is at once biological and cultural. "Our snapper is NZ Snapper from New Zealand," the menu now reads.
"Our Hirame is Fluke from the U.S. North Atlantic coast, which in L.A. is commonly called Halibut." When shown this text, Demian Willette, the Loyola Marymount researcher who led
the Conservation Biology study, actually laughs out loud. The fish known as New Zealand snapper is Pagrus auratus, which bears no biological relationship
to snapper; while fluke and halibut are two vastly different species. "I know that FDA specifications and Japanese traditions don't always line up, but come on:
Fluke is not halibut," says Willette. "That's like saying you're selling real crab and then using artificial crab. It's being misleading in an unacceptable way."
"Half of what we're buying isn't what we think it is," said the study's senior author, Paul Barber, a UCLA professor of ecology and evolutionary biology. "I suspected we would find some mislabeling, but I didn't think it would be as high as we found in some species."
It's not just a question of being miffed that the wrong fish is on your plate — the fraud undermines environmental regulations limiting overfishing, introduces unexpected health risks and interferes with consumers' decisions, the researchers noted.
Over the four-year study, only bluefin tuna was always exactly as advertised. While only one of 48 tuna samples was not tuna, different kinds of tuna occasionally swapped places, including two samples that turned out to be Atlantic bluefin tuna and southern bluefin tuna, species classified as endangered and critically endangered. Out of nine orders of yellowfin tuna, seven were a different kind of tuna, usually bigeye — a vulnerable and overexploited species, the researchers said. Salmon remained a largely safe bet, with only 6 of 47 orders going awry. However, all halibut and red snapper orders failed the DNA test, and in 9 out of 10 cases, diners ordering halibut were served flounder. About 4 in 10 halibut orders were species of flounder considered overfished or near threatened.
Although some short-term studies have suggested that fish fraud is declining due in part to stricter regulations, this study uncovered consistent mislabeling year over year, indicating seafood misidentification is not improving. While the current study took place in Los Angeles, previous studies detected similar problems nationwide, suggesting that the UCLA findings are widely applicable, said Barber, who worked with lead author Demian Willette and researchers from UC Santa Cruz and UC Santa Barbara. Willette is a UCLA assistant research scientist and a Loyola Marymount University biology instructor.
"If we don't have accurate information on what we're buying, we can't make informed choices," Barber said. "The amount of mislabeling is so high and consistent, one has to think that even the restaurants are being duped."
For consumers trying to avoid threatened or overfished species, sushi fraud can thwart their efforts. For diners — especially pregnant women or small children — who wish to avoid high-mercury fish, mislabeling could harm their health. And some fish are riskier than others: a common parasite found in raw olive flounder, which replaced halibut on researchers' plates a third of the time, has caused "rampant" food poisoning in Japan, the study noted.
The researchers used DNA barcoding, which uses a partial DNA sequence from a mitochondrial gene, to accurately identify the fish.
"DNA barcoding is becoming an increasingly popular tool to identify mislabeled products," Willette said. "Our finding of a persistently high rate of seafood mislabeling should encourage consumers to demand strong truth-in-menu laws from local public health agencies. Citizen-science and crowd-sourced data also have real potential to keep the consumer informed."
While some mislabeling could be unintentional, fraud could also result from the desire to skirt environmental regulations or the ability to sell a cheaper fish as a more expensive product, the researchers said. The global fish trade is a $135 billion industry, the study notes. New federal regulations governing monitoring of seafood imports went into effect Jan. 9 to address the problem. The UCLA study shows increased monitoring is needed, said Sarah Sikich, vice president of the environmental group Heal the Bay.
"As a foodie mecca, Los Angeles wields enormous influence," Sikich said. "Fish fraud at L.A.-area restaurants and grocery stores can pose health threats if substitute fish are contaminated or contain allergens, thwart consumers who are trying to buy sustainable, and impede fisheries policy. This study points to the importance of measures to improve traceability and monitoring to reduce the prevalence of fish fraud."
From 2012 to 2015, the UCLA researchers tested 364 samples of 10 popular varieties of fish used for sushi. Extending the project for four years was possible in part because it involved students from the UCLA class Introduction to Marine Science, in which Willette was an adjunct faculty member. The students were sent to sushi restaurants popular on the reviewing site Yelp to order specific types of fish from the menus. When their orders arrived at their tables, they asked the servers to confirm each fish type. Then they pulled out their forceps and scissors, snipped off a tiny piece off each kind of fish, and dropped it into prepared vials for DNA testing as part of the lab requirement for their class.
"You are probably eating some type of fake fish," Olmsted said. "If you can substitute a cheaper product for a more expensive one, it's going to happen all the time. Fraud is always going to be with us, as long as people can sell something cheap, for a higher perceived value."
Species substitution and species alteration (two decidedly dubious-sounding phrases) are common practice at sushi restaurants, and are designed to slash costs on expensive fish. They claim to serve high-quality fish at mostly high-quality prices, but switch the insides out with cheaper options. It's essentially the same as any other kind of counterfeit market. The sushi you are probably eating is like a knock-off, wasabi-covered Rolex. But when that Rolex stops ticking in three weeks, you can just throw it away. These phony fish, however, might have dire consequences for your digestive system.
According to Real Food/Fake Food, "Consumers ordering white tuna get a completely different animal, no kind of tuna at all, 94 percent of the time."
Not only that, but the fish they substitute for tuna, escolar, is commonly referred to as "Ex-Lax fish" in the seafood industry, for what should be obvious reasons. If you are wondering why serving this diarrhea time-bomb is still legal... well, it isn't in many countries (Japan notably one of them) and it was banned in America by the FDA in the early 1990s, only to be unbanned in 1998.
"So when people think they are sick because their tuna has gone bad, it's way more likely they never even had tuna in the first place," Olmsted said. Though escolar-for-tuna might be the most widespread and particularly harmful instance, tilefish (on the FDA's do-not-eat list for children and pregnant women) is often swapped for red snapper or halibut, and tilapia (which is admittedly less harmful, but still shitty) is swapped for tuna, too.
This problem of fish mislabelling is not just in our Jap sushi restauarants. The Japs have totally destroyed our supermarkets as well.
If you eat seafood regularly and don't catch it yourself, you've almost certainly been ripped off at some point. The latest report from seafood watchdog group Oceana offers an up-to-date look at just how widespread fish fraud is: Out of 25,000 seafood samples tested across the globe, a full 20 percent were mislabelled. And it's literally everywhere: The report notes that "seafood fraud has been exposed ... in 55 countries and on every continent except Antarctica."
The problems surrounding mislabeled seafood are many. Besides cheating consumers into paying for something they're not actually getting, there's also health concerns: The report says 58 percent of the "substitute species" discovered carried health risks to consumers — ranging from parasites to environmental chemicals to natural toxins found in species like pufferfish — that can prove dangerous when not properly labelled.
A couple particularly egregious examples of fraud cited by Oceana include bluefin tuna in Brussels restaurants, where 98 percent of the dishes tested actually contained another fish entirely; and a sushi restaurant in Santa Monica, California that was busted serving endangered whale meat as fatty tuna.
A species called pangasius, or Asian catfish, is particularly popular with fraudsters, and has been discovered standing in for 18 different species of fish including cod, flounder, grouper, sole, and red snapper.
Another food that's highly susceptible to fraud: caviar. In one fraud study, 10 out of 27 caviar samples were found to be mislabeled, and three of them didn't even contain animal DNA but rather
a completely unidentified substance. The Russian mob controls the caviar supply for the illuminati and they have been passing off fake shit off as caviar for decades.
Federal prosecutors described a scheme of smuggling and product switching that violated "virtually every" import law regarding caviar. And court papers painted an ugly picture of how the glamorous appetizer, as synonymous with the good life as champagne and cigars, reached store shelves and first-class airline cabins.
Prosecutors said that between 1995 and 1999, U.S. Caviar smuggled black market Russian roe to the United States through the United Arab Emirates, where the company pasted forged Russian labels on the tins to make them look like legally exported caviar. The defendants also bought import permits that had been obtained by others through bribery and by supplying prostitutes to foreign officials.
In the United States, the Rockville-based company sometimes substituted tiny black eggs from the domestic American paddlefish and shovelnose sturgeon in tins purporting to hold authentic Russian caviar.
U.S. Caviar then sold the smuggled or fake Russian caviar to buyers such as American Airlines and upscale grocers Sutton Place Gourmet and Fresh Fields, "who had no idea they weren't buying a legitimate product," said Assistant U.S. Attorney Richard A. Udell.
Company president Hossein Lolavar, 46, of Bethesda, will spend 41 months in prison. His brother-in-law and lead supplier, Ken Noroozi, 43, of Silver Spring, will spend 15 months in prison, and U.S. Caviar secretary Faye Briggs, 53, also of Silver Spring, will spend 21 months in prison.
Multinationals like PepsiCo, the Coca-Cola Company and Nestle rake in a combined $110 billion a year selling bottled water worldwide. In the U.S. alone, more than half the population drinks bottled water, which accounts for about 30% of liquid refreshment sales, far exceeding the sales of milk and beer (only soft drinks sell more).
But the expensive water the beverage industry sells is no better — and possibly worse — than the water you get from your tap (and often, the water they sell is tap water). And oh yeah, tap water is free and bottled water is super expensive
for no reason at all.
The water from a public utility is constantly monitored under Environmental Protection Agency standards, but bottled water does not have to meet those standards. In fact, independent testing of bottled water has indicated that microbiological impurities and high levels of fluoride and arsenic posed health concerns.
Tap water needs to undergo regular testing for bacteria and microbes such as E. coli, while bottled water doesn't. Further, the EPA requires water suppliers to use certified labs to test their water, but there's no such FDA requirement for water bottlers. The bottlers also don't need to send off reports to regulators about problems they might find with their product. There are no requirements for disinfection or filtration for bottlers that water utilities must meet. Consumers are left at the mercy of a corporation to protect them from their product.
Not only is bottled water actually less clean and less safe, bottling water creates a huge amount of waste - especially for water bottled in plastic bottles. Sparkling water makes sense to bottle but it should only be
bottled in glass not plastic. Plastic is wasteful and doesn't protect sparkling water's fizziness anyway.
Nine years ago, the high-end bottled-water brand Fiji began a marketing campaign in which it sniffed, "The label says Fiji because it's not bottled in Cleveland."
Clevelanders, angered they were being unfairly insulted because of some issues with their water decades back, took action. The city's water utility even bought some bottles of Fiji and other top brands like Dasani, Evian and Aquafina and tested them against Cleveland tap water. And guess what? Cleveland's tap water was the purest of them all. Moreover, Fiji had a 6.31 micrograms of arsenic per bottle. While under the amount of 10 micrograms allowed by the EPA and Food and Drug Administration, it was notably high in comparison.
While Fiji water actually comes from the South Pacific Island that bears its name, close to half of the bottled water bought by consumers is nothing more than filtered tap water with fancy names, according to Food & Water Watch. Much of the bottled water Americans drink, including top brands like Aquafina and Dasani, is pretty much the same stuff you get from your own faucet, perhaps run through an additional filter by the bottler.
"These are the numbers the bottled water industry doesn't want you to see," says Food & Water Watch executive director Wenonah Hauter. "These figures reveal that more and more bottled water is basically the same product that flows from consumer taps, subsidized by taxpayer dollars—then poured into an environmentally destructive package, and sold for thousands of times its actual value."
The environmental concerns of bottled water are well documented. Made from fossil fuels, the plastic bottles are often not subject to state bottle-return programs and end up littering the landscape, even invading our waterways and oceans where they break down, leaching petrochemicals back into the water and severely impacting marine life. There are even some questions about the industrial chemicals the bottles are made out of mixing with the water contained inside. Bisphenol A is notably worrisome. It's an endocrine disruptorthat could lead to reproductive issues, is known to disrupt normal heart muscle function and has been linked to some cancers.
Big Bev is trying to take public water sources away from the public. After all, "the biggest enemy is tap water," according to Robert S. Morrison, the vice chairperson of PepsiCo in 2000.
The industry is working on restaurants, convincing them to sell customers bottled water instead of giving them tap water as they're seated. Even worse, whole sports stadiums, where beverage companies heavily market their products, are being built without any drinking fountains in order to force thirsty fans to buy bottled water and other beverages at inflated prices.
"When we're done, tap water will be relegated to showers and washing dishes," says one beverage executive.
Also any italian product you buy is faked. The illuminati mafia controls Italy's agriculture and they've been mislabelling things like olive oil for decades.
Visit any American supermarket and you'll likely find rows of golden-hued olive oils, many with picturesque labels declaring them Italian extra-virgin.
However, Italy's olive oil business has been corrupted by the Mafia, which is making big bucks tampering with Italian food products in ways that could affect American consumers.
The Italians call it "Agromafia" and it's estimated to be a $16-billion per year enterprise. One result: Much of the olive oil we import isn't as pure as it seems.
"Much of the extra virgin Italian olive oil flooding the world's market shelves is neither Italian, nor virgin," the New York Times warns. Even in Italian supermarkets, the rate of fake olive oil on the shelves is estimated at 50%.
Generally, olive oils are mixed with sunflower, canola or colza oil, chemically deodorized and then flavored.
True extra-virgin olive oil comes exclusively from the first pressing of the olive harvest and contains no additives. "You know, when you see it there [in Italy], it's this almost luminescent green," Campanile says. "It looks like nothing you've seen before, and tastes like nothing you've tasted before."
Unfortunately, by the time this heavenly liquid reaches American shores, much of it has lost its luster, often due to improper storage or tampering. Journalist Tom Mueller, who has researched the industry, estimates that half the oil sold as extra-virgin in Italy and 75-80 percent of the oil sold in the U.S. does not meet the legal grades for extra-virgin oil.
The most common type of fraud, Campanile explains, is mixing Italian extra-virgin with lower quality olive oils from North Africa and around the Mediterranean. In other cases, a bottle labeled "extra-virgin olive oil" may not be olive oil at all, just a seed oil like sunflower made to look and smell like olive oil with a few drops of chlorophyll and beta-carotene. Major Sergio Tirro of the Italian Carabinieri police, one of the top investigators of food fraud in Europe, showed 60 Minutes' Bill Whitaker just how easy it is to make a realistic-looking fake.
"Olive oil fraud has gone on for the better part of four millennia," Campanile says. "The difference now is that the food supply chain is so vast, so global, and so lucrative that it's easy for the bad guys to either introduce adulterated olive oils or mix in lower quality olive oils with extra-virgin olive oil."
Despite the efforts of the Italian government to stop what's become known as the agro mafia now controlling most of the olive oil production and marketing - as well as numerous campaigns by the region's producers to regain their reputation and cleanse the "made in Italy" branding - a massive olive oil scandal is being uncovered in Southern Italy ( Puglia, Umbria and Campania). It involves olive oils from Syria, Turkey, Morocco and Tunisia, bottled and sold as authentic Italian extra virgin to foreign markets, particularly the United States and Japan.
That discovery came to light in a bigger undercover operation by the Italian police, dubbed "Mamma Mia," that last week revealed another massive scam in the same region: Thousands of tons of low-quality oils from Spain and Greece also passed off as extra virgin Italian.
And that scandal followed yet another connected to an investigation of seven of the best-known Italian olive oil producers, including Bertoli, Sasso and Carapelli, allegedly selling fake olive oil as extra virgin "made in Italy."
A study last year by the National Consumer League found that six of 11 bottles of extra virgin olive oil from three major retailers—Whole Foods, Safeway SWY +0% and Giant—failed to meet extra virgin requirements.
"America is the dumping ground of all those fraudulent operations," Gaea's David Neuman explained. "There are not enough resources to control the over 350,000 tons of olive oil entering the country. That's why, even after the scandals, adulterated olive oil bottles are still on supermarket shelves."
This problem is only getting worse.
Anti-mafia prosecutors and Italy's farm lobby Coldiretti in 2017 expressed concern that the country's crime syndicates have increased their infiltration or control of agriculture and food markets, ranging from citrus exports to the U.S., Italian wholesale produce markets and local supermarket chains. They urged new legislation to help law enforcement crack down on mobsters' involvement in farming and food production.
A report estimated the overall volume of business in what has been called the "agri-Mafia" interests jumped by 30 percent in 2016, compared to 2015's volume. The report, which was presented at Coldiretti's Rome headquarters to anti-Mafia investigators, law enforcement ministers, lawmakers and police officials, calculated the amount of business at 21.8 billion euros ($23 billion), stressing the estimate was likely low.
The bounty of Italy's renowned farm products is so plentiful, each crime syndicate and sometimes even specific clans are specializing in certain items.
"The most notorious clans of organized crime have divvied up the food business, putting their hands on the products that are symbols of ‘made in Italy,'" Coldiretti said.
Supposedly, slavery was abolished centuries ago. But most recent statistics say that in Europe over 1 million people are slaves, victims of human trafficking, sexual exploitation, and forced labour.
Italy is one of the European countries, along with Bulgaria, Cyprus, Greece and Romania where modern slavery labour conditions are still in high numbers. The Report "Modern Slavery Index 2017" by the British Study Centre Verisk Maplecroft, highlights the tight relation between increasing immigrants on the European shores and the increasing slavery problem, in particular in primary countries of arrival.
In Italy, migrants are victims of the huge business called "agromafia", short for mafia in the agriculture sector, estimated to have had a revenue of around 14 billion euros in 2013. FLAI-CGIL is the Italian labour union which supervises and protects human rights in working conditions in the agriculture field. Professor Jean-Rene Bilongo, FLAI-CGIL Migrants Affairs National Officer in the interview with WIB, says "Migrants are often victims of exploitative labour in agriculture" and it is not an issue limited to Southern Italy.
The ‘enslaving process', begins even before migrants arrive on the Italian shores. In fact, the organized crime, through local intermediaries in Africa and the Middle East, arranges the journey for thousand euro, a debt that forces them to accept horrid living and working conditions at the time of arrival. Obliged to work in illegal forms to pay back the debt, migrants also get threatened to be exposed to the police their illegal stay in the country, thus facing the repatriation.
The slavery conditions happen all over the country, from tomato and olive plantations in the South to the best wine-producing companies in the North and it is not possible to create a detailed map of slavery in Italy because the phenomenon is "systemic and fluid".
Abuses are part of the day, just recently law Enforcement handcuffed two people in Taranto for severe labour exploitation, explains Professor Bilongo. "35 Romanians workers paid 1,5 euros per hour for seventeen hours a day with no weekly break" and parked in basic rooms with no toilets, he adds. "At any complain, they would be bitterly beaten up".
Corruption and fraud is also rampant in the high end wine market.
French government officials revealed in March 2018 shocking details of a massive fraud that was committed by a major wine bottler in the Rhone,
believed to be Raphael Michel, where as much as 15% of all Cotes du Rhone wine was falsely labeled. An estimated 66.5 million bottles of inferior wine being sold
off as Côtes du Rhône, with some even labelled as Châteauneuf-du-Pape.
The company that engaged in the fraud is Raphael Michel, which is a major bulk bottler in the Vaucluse area of France and is one of the biggest producers of these prestigious red wines.
In August 2017, the company chairman, Guillaume Ryckwaert and several high level managers were arrested for fraud, tax violations and deception. Ryckwaert eventually made a $1.5 million bail and was barred from having anything to do with the company while it was being investigated.
The wine fraud has rocked the Rhone Valley of France in the past year. Ryckwaert and his co-conspirators have been accused of masterminding a fraud since 2015. It is alleged they sourced four million cases of table wine and resold it as premium wine from the Rhone region.
Wine fraud has been a problem in France over the past decades. In 2016, Francois Marie Marret, who was the owners of several Bordeaux companies, was put in jail for two years and fined $9 million for a scam that blended cheap table wine with expensive Saint Emillion and Pomerol Laland wines. These were then sold to various supermarkets and other cheap outlets. More than one million bottles were destroyed by court order.
In 2015, the president of a Chablis producer was put in jail after it came out that he was tainting his Chablis wines with juice from Provence and the Rhone. This scam went on for over 10 years. In 2010, 12 French winemakers were also convicted of selling fake pinot noir to the company Gallo.
In 2010, a dozen French winemakers were convicted of selling fake Pinot Noir to Gallo.
It occurred at a wine auction in Greenwich Village at the restaurant Cru. There were 22 lots of red wine from Domaine Ponsot, which is a famous Burgundy producer that collectors love. Six of the lots were said to be Close Saint Denis, which is one of the greatest appellations from the Burgundy area. All of the vintages were from 1945 to 1971, with a price of $70,000 per case. All of them were supposedly stored in Kuriawan's ‘magic cellar.'
There was only one issue: His father did not have any access to Clos Saint Denis vines until the early 1980s. So, those vintages were fake.
What could be complicated about orange juice? It is made from oranges, juiced — except when it's not. That some juice makers feel compelled to regularly pump up their product with non-orange ingredients seems far-fetched, but they do it. And in fact, orange juice is one of the most popular items to have suspect ingredients sneaked into the mix. The FFD is chock full of faux orange juices, one of the most shocking reveals a mixture of beet sugar, corn sugar, monosodium glutamate, ascorbic acid, potassium sulfate, orange pulp wash, grapefruit solids, and a byproduct from a water distillation system.
Honey fraud has been making headlines lately due to a large-scale case in China where stocks are commonly tainted with a potentially dangerous antibiotic – launderers mask the honey's origin and the defiled product is whisked through the system to unwitting consumers.
Also at play, cheaper honeys are increasingly passed off as more expensive varieties. Honey is one of the most commonly mislabeled foods, representing 7 percent of food fraud cases. Last year, Food Safety News tested honey and found that 75 percent of store-bought honey didn't contain pollen. People are still buying a product made from bees, but with no pollen food regulators are unable to identify the honey's source. Consequent testing found that a third of all phony honey was imported from Asia and was contaminated with lead and antibiotics.
Truffle oil is also all fake. The fancy truffle oil that home chefs and beloved restaurants drizzle across pizza, pasta and salads … isn't flavored with real truffles.
No, most commercial truffle oils are created by mixing olive oil with a synthetic petroleum-based flavoring agent, commonly 2,4-dithiapentane.
Even berries and blue berries in particular are being faked constantly.
In 7 nutrition bars that are worse than candy, we discovered that the Berry Blast PowerBar (you know, the one with pictures of berries blasted across the wrapper) contained, ta-da, no berries whatsoever. Berries, and blueberries in particular, have become a superfood darling and consequently, commonly faked – there's a pretty lengthy list of retail food items that contain words or photos suggesting that real blueberries were used in the products, when in fact, they weren't.
The nonprofit Consumer Wellness Center reported that many "blueberries" in popular products they found were nothing more than glops of sugar, corn syrup, starch, hydrogenated oil, artificial flavors and artificial food dye blue No. 2 and red No. 40. And these are from popular manufacturers such as Kellogg's, Betty Crocker and General Mills.
Also the saffron you buy at the supermarket isn't really saffron. Few spices are as exotic or expensive as saffron, and consequently, few spices are knocked off as frequently. Commonly standing in for the costly crimson threads, according to the FFD, are creative adulterants such as marigold and calendula flowers, turmeric, corn silk, poppy petals, died onions, gypsum, chalk, starch, borax and glycerine, tartrazine, barium sulfate, sandalwood dye, colored grass and red-dyed silk fiber.
Why doesn't the FDA protect us from these things? Because the FDA works for the illuminati NWO and they never tell us the truth.
The FDA's logo even incorporates an illuminati TRIANGLE for the Illuminati Satanists in the design of the A.
The FDA is officially sworn to protect public health by assuring the safety and security of America's food supply, products, medicine and medical devices;
make them safer, more effective and more affordable; and, provide the public with the information about food and medicine that they need to improve their health.
As can be seen by the above, they don't care about any of that.
The FDA has lost credibility because it is now too closely linked with big pharmaceutical companies. It's more beneficial and profitable for "Big Pharma" to have more unhealthy people because that would mean more drug sales.
Even the FDA's own scientists have cast a doubt on the agency's credibility. And it's not just Dr. David Graham, the FDA scientist who exposed the dangers of prescription drug Vioxx. A 2002 survey revealed that more than hundreds of FDA scientists lacked confidence in the agency's ability to "adequately monitor the safety of prescription drugs once they are on the market." Others questioned the FDA's drug assessment and labeling processes.
With the FDA and Big Pharma seemingly in cahoots, unsafe drugs are getting approved and natural medicine is being persecuted because it poses a threat to big drug companies.
In 2015, New York State's Attorney General Eric Schneiderman instructed Target, GNC, Walgreens and Walmart to immediately cease selling a number of scam herbal supplements. An investigation revealed that best-selling supplements not only didn't work, but were potentially dangerous, with four out of five of the products not even listing any herbs in their ingredients--instead, the supplements contained fillers including powdered rice, houseplants and asparagus. Fraudulent products include echinacea, ginseng, St. John's wort, garlic, ginkgo biloba and saw palmetto.
In total, only 21 percent of store brand herbal supplements contained plants listed on the labels.
"Mislabeling, contamination and false advertising are illegal," said Schneiderman. "They also pose unacceptable risks to New York families -- especially those with allergies to hidden ingredients."
As part of its investigation, the attorney general's office bought 78 bottles of the leading brands of herbal supplements from a dozen Walmart, Target, Walgreens and GNC locations across New York State. Then the agency analyzed the products using DNA bar coding, a type of genetic fingerprinting that the agency has used to root out labeling fraud in the seafood industry... the tests found so many supplements with no DNA from the herbs on their labels but plenty of DNA from unlisted ingredients, said Marty Mack, and executive deputy attorney general in New York. "The absence of DNA does not explain the high percentage of contaminants found in these products," he said.
The Clarkson study tested hundreds of bottles of store-brand herbal supplements sold as treatments for everything from memory loss to prostate trouble, and found 4 out of 5 contained none of the herbs listed on the labels.
The investigation looked into numerous supplements, including echinacea, ginseng, St. John's wort, garlic, ginkgo biloba and saw palmetto, were contaminated with substances including rice, beans, pine, citrus, asparagus, primrose, wheat, houseplant and wild carrot. In many cases, unlisted contaminants were the only plant material found in the product samples.
The retailer with the poorest showing was Walmart, where only 4 percent of the products tested showed DNA from the plants listed on the labels.
At the University of Guelph, researchers used DNA fingerprinting to find that a third of 44 supplements tested contained no trace of the plant on the label.
The Food and Drug Administration (FDA) has found nearly 300 fraudulent products—promoted mainly for weight loss, sexual enhancement, and bodybuilding—that contain hidden or deceptively labeled ingredients, such as
the active ingredients in FDA-approved drugs or their analogs (closely-related drugs)
other compounds, such as novel synthetic steroids, that do not qualify as dietary ingredients.
"These products are masquerading as dietary supplements - they may look like dietary supplements but they are not legal dietary supplements," says Michael Levy, director of FDA's
Division of New Drugs and Labeling Compliance. "Some of these products contain hidden prescription ingredients at levels much higher than those found in an approved drug product and are dangerous."
FDA has received numerous reports of harm associated with the use of these products, including stroke, liver injury, kidney failure, heart palpitations, and death.
Despite this warning, they have refused to pull any of the products from the shelf. Instead the message from the FDA is "be careful" and "good luck." The FDA is so inneffectual because they don't want to
solve the problem. The illuminati doesn't want to solve the problem. They make money off of the fraud.