It’s very difficult to completely rid processed food of insects. I don’t find that hard to understand. The inclusion of bugs and the consumption is unintentional. The FDA (Food and Drug Administration) has even allowed a certain amount of “insects” and what is typically considered “foreign” material in food.
Here are some quoted points from the article I’ve included:
“In fact, so common are these contaminants that the FDA has published a booklet detailing the so-called “Food Defect Action Levels,” which were needed, according to the FDA, " … because it is economically impractical to grow, harvest, or process raw products that are totally free of non-hazardous, naturally occurring, unavoidable defects.”
“But what about when it comes to processed foods? Is there really any way to know how many insect parts have been ground right up with the rest of the ingredients? Probably not.
Think insect parts and rodent hairs are more of a rarity? Think again. An Ohio University fact sheet estimates that we eat from one to two pounds of insects each year, and without knowing it.”
"Can these things be avoided? To avoid all unsavory food components, it seems, would be to stop eating all together. And perhaps we’re just being too squeamish. After all, as Dr. Manfred Kroger, a professor of food science at Pennsylvania State University, says, “Let’s face it, much of our food comes from nature, and nature is not perfect.”
You can read about the various foods listed (peanut butter, chocolate, macaroni, etc)
Just finished having a nice cup of cappuccino before logging on here & this is the first thing I am reading. Needless to say how I feel right now :bummer:
