"Are Baby Carrots Preserved with Bleach?"



Not exactly… and there's no reason to stop eating them, says Randy Worobo, PhD, an associate professor of food microbiology at Cornell University. Carrots are rinsed (not preserved) in a chlorine wash, recommended by the FDA, to kill bacteria like salmonella and E. coli, which cause foodborne illness. Most precut produce, including frozen veggies and fruit salad, is washed with this or a similar sanitizer. Other e-mail rumors posit that baby carrots are made from large rotted ones, but that's not true either. They are whittled down from misshapen carrot roots, which aren't rotted or deformed. These mini carrots have the same nutrients as the picture-perfect, long and straight ones.


How much more likely patients were to schedule health screenings when they received a mailed reminder. Send yourself an e-nudge for important tests, like mammograms, at myhealthtestreminder.org, a new service from the College of American Pathologists.



By Lauren Gelman

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