genetically modified fish proteins in ice cream

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Thought some of you might be interested in this. Bleck!

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How About Some Genetically Engineered Fish Proteins in Your Breyer's

Ice Cream?

I SCREAM !!! YOU SCREAM !!! WE ALL SCREAM FOR ICE CREAM !!!

By Paris Reidhead

The Milkweed (Wisconsin Dairy Farmer Magazine), December 2006

Straight to the Source

 

Unilever, the British-Dutch global consumer marketing products giant,

is the largest producer of ice cream and frozen novelties in the U.S.

Unilever's brands sold in the U.S. include Breyer's ice cream,

Ben & Jerry's ice cream, Klondike ice cream bars and Popsicle products.

 

Specifically, Breyer's Light Double-Churned, Extra Creamy Creamy

Chocolate ice cream, as well as a Good Humor ice cream novelty bar,

contain the genetically-modified fish " antifreeze " proteins.

 

Unilever's scientists have patented, and the company is using ice

cream products sold in the U.S., Australia and New

Zealand, " antifreeze " protein substances from the blood of the ocean

pout (a polar ocean species). That substance is produced through

genetically modified (GM) yeast, in large vat batches. Unilever's ice

cream products that contain " ice structuring protein " (ISP) contain

the material at the level of .01% of finished product volume.

 

Human " Safety " testing ?

 

Like many other GM materials in our foods, The federal Food and Drug

Administration (FDA) looks like it has asleep at the switch. Long

story short on the human " safety " protocols submitted by Unilever to

FDA: human allergy resting was conducted on codfish blood proteins,

not on blood proteins on blood proteins from the ocean pout.

 

Codfish and the ocean pout do not even belong to the same sub-class,

in the " Order of Species. "

 

In Great Britain, Unilever is seeking approval from the government

food safety agency for approval to use GM-Derrived fish " antifreeze "

proteins in ice cream products. Food safety watch-dog in Great

Britain are in an uproar over such proposals.

 

Unilever touts the benefits of the fish " anti-freeze " protein

as " crystallization " when ice cream products warm (above proper

temperatures) and then are refrozen. In truth: the fish " ant-freeze "

proteins look like one more trick in the corporate bag of tricks to

produce cheaper products . . . without regard to serious safety human

safety consideration.

 

 

PARIS REIDHEAD is an organic food activist who lives in Hartwick, New

York, For more detailed information on the " anti-freeze " see the

December, 2006 " The Milkweed: Dairy's best marketing info and

insights " published by Pete Hardin in Brooklyn, Wisconsin, P.O. Box

10, Brooklyn, Wisconsin 53521-0010 www.themilkweed.com

 

Have a great weekend!

Jennifer

minimalisticliving/