SC - sulte

[Elaine Koogler]

> I thought you might be talking about irradiated milk. I wish the US
> would get over its paranoia about such food processing. Irradiation 
> has less of an impact on the structure of milk than the UHT processing.
> 
> However, as I don't see paranoia dissipating, particularly as our
> education system continues its downward spiral, I would be happy to 
> see the UHT milk available in larger than juice-box size containers. It
> would be excellant for the purposes you give. About all we have in
> larger, sealed containers are quart(?) sized containers of "soy" 
> milk. -- 
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra

	Well, Stefan, I see both sides of the argument.  Coming from the Food
Service side, it is a Good Thing (TM).  It allows foods to keep much
longer and reduces spoilage and harmful bacteria.  One of my favorite
recent quotes by Julia Child came after some deaths due to e coli in some
hamburger meat.  While talking about food irradiation, she said something
to the effect of 'Those men *MAY* have died of stomach cancer in 40
years, but they DID die of e coli this week.'  
	On the other hand, working in the Health Food Industry, food irradiation
is a Bad Thing (no TM yet, Martha Stewart will  have to come out with
something like it or have an evil twin show, heh, heh).  Foods irradiated
are subjected to by-products of nuclear processing, (I have the names of
the chemicals at work, but not handy here at home).  While the industry
claims that the food does not retain any nuclear radioactivity, it is
enough to make those who look at the foods they eat very carefully quite
nervous.  It is not allowed in Organic foods, at least in the various
States that have ratified legislation on Organics.  It is also included
as a prohibition in the current proposal for National legislation for
Organics standards.  
	I may be wrong here, but the aeseptic packages you are talking about are
not irradiated.  They are sealed with a heat/vacuum process, which does
not allow oxygen or light to get to the food, thereby extending the shelf
life in those packages.  Here in Georgia, we have had quarts of Parmalat
milk in boxes for several years.  Many other products are coming out in
the aeseptic packages, everything from juice, milk (dairy, soy, almond,
oat, rice), soups, sauces and gravies, tofu, and more.  
	Christianna
	fence-sitting on this one
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