karna Posted July 9, 2016 Report Posted July 9, 2016 I Recently visited food testing labs, and shocked with the lab reports they have. avoid packeged spices or any foods from these ethnic stores. Atleast Pakisthan, Bangladesh and Vietnam brands. Honestly didnt see any Indian brands testing there. foods are contaminated with color dyes which are carcenogenic, and they will cause various diseases slowly. For example they are adding soap ingredients to make noodles more shiny. Cumin powder mixing with nasty stuff. Chilli powder has lot of carcenogenic dyes. I asked why they are not banned in the states. They have similar politics to India here too. These tests were done by state labs so FDA take it as light and make a class two recall. Class 2 recall means mislabeled. Who knows what they are using in indian restaurant Quote
Quickgun_murugan Posted July 9, 2016 Report Posted July 9, 2016 1 hour ago, karna said: I Recently visited food testing labs, and shocked with the lab reports they have. avoid packeged spices or any foods from these ethnic stores. Atleast Pakisthan, Bangladesh and Vietnam brands. Honestly didnt see any Indian brands testing there. foods are contaminated with color dyes which are carcenogenic, and they will cause various diseases slowly. For example they are adding soap ingredients to make noodles more shiny. Cumin powder mixing with nasty stuff. Chilli powder has lot of carcenogenic dyes. I asked why they are not banned in the states. They have similar politics to India here too. These tests were done by state labs so FDA take it as light and make a class two recall. Class 2 recall means mislabeled. Who knows what they are using in indian restaurant Quote
tsunamiraju Posted July 9, 2016 Report Posted July 9, 2016 2 hours ago, karna said: I Recently visited food testing labs, and shocked with the lab reports they have. avoid packeged spices or any foods from these ethnic stores. Atleast Pakisthan, Bangladesh and Vietnam brands. Honestly didnt see any Indian brands testing there. foods are contaminated with color dyes which are carcenogenic, and they will cause various diseases slowly. For example they are adding soap ingredients to make noodles more shiny. Cumin powder mixing with nasty stuff. Chilli powder has lot of carcenogenic dyes. I asked why they are not banned in the states. They have similar politics to India here too. These tests were done by state labs so FDA take it as light and make a class two recall. Class 2 recall means mislabeled. Who knows what they are using in indian restaurant Please give me the source ba.... Quote
karna Posted July 9, 2016 Author Report Posted July 9, 2016 Source emi ledhu boss, they are working on it. Ikkada post chesa konchem careful ga untaru ani anthey Quote
Quickgun_murugan Posted July 11, 2016 Report Posted July 11, 2016 On July 9, 2016 at 11:46 AM, karna said: Source emi ledhu boss, they are working on it. Ikkada post chesa konchem careful ga untaru ani anthey On July 9, 2016 at 11:46 AM, karna said: Source emi ledhu boss, they are working on it. Ikkada post chesa konchem careful ga untaru ani anthey Nuvvu akkada work chestava? Quote
ronitreddy Posted July 11, 2016 Report Posted July 11, 2016 Informative post..Will keep a note of it.. Thanks!! Quote
dakumangalsingh Posted July 11, 2016 Report Posted July 11, 2016 On July 9, 2016 at 8:57 AM, karna said: I Recently visited food testing labs, and shocked with the lab reports they have. avoid packeged spices or any foods from these ethnic stores. Atleast Pakisthan, Bangladesh and Vietnam brands. Honestly didnt see any Indian brands testing there. foods are contaminated with color dyes which are carcenogenic, and they will cause various diseases slowly. For example they are adding soap ingredients to make noodles more shiny. Cumin powder mixing with nasty stuff. Chilli powder has lot of carcenogenic dyes. I asked why they are not banned in the states. They have similar politics to India here too. These tests were done by state labs so FDA take it as light and make a class two recall. Class 2 recall means mislabeled. Who knows what they are using in indian restaurant I get whole spices and garam masala and chili powder from india Quote
bradbell Posted July 11, 2016 Report Posted July 11, 2016 better to get indian spices from India. I get raw red mirchi, red mirchi powder, seedless tamarind, pasupu,cashews from India Garuda parcel vesthe, hardly Rs.5000 for 8 kgs teesukontadu.. Quote
karna Posted July 11, 2016 Author Report Posted July 11, 2016 I am going to do this; I usually don't like parcel from India but now I would love to Quote
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