Bud Nip!

Ok. I didn't know this.



Did you?

Chlorpropham

Chlorpropham is a plant growth regulator and herbicide used as a sprout suppressant for grass weeds, alfalfa, lima and snap beans, blueberries, cane berries, carrots, cranberries, ladino clover, garlic, seed grass, onions, spinach, sugar beets, tomatoes, safflower, soybeans, gladioli and woody nursery stock. It is also used to inhibit potato sprouting and for sucker control in tobacco. Chlorpropham is available in emulsifiable concentrate and liquid formulations.

Nice!
There is hope for the future youth.

reply to post by kdog1982


Spooky, isn't it?

I'll look today to see if this stuff causes problems in people and what kind of problems.

reply to post by loam


That's why you need to buy seed potatoes to plant in the garden and can't use food potatoes unless they're already sprouting. ...The stuff does wear off.

Would like to know what you find out, re: health effects.

Thanks.

I would always find a straggler potato in the back of the cupboard that would be covered in nodules. I noticed they don't do that anymore.

reply to post by loam


This is epic...on so many levels.

First, we have the young one, learning about the importance of the basics of organics.
Yeah, organics! Those tubers were not sprayed with "bud nip".
She is so far ahead of the game already!
Then, she has already understanding the dangers of herbicides!

Not only that, this girl puts those on dancing with the stars to shame!
She got a write up in Mother Earth News!

With the help of her grandma, Elise buys a sweet potato each from three different sources: one from the grocery store, one “organically” labeled from the same grocery store, and one from Roots, a certified organic food market. Each sweet potato is placed in a glass of water in order to track its cultivation of vine sprouts and growth.

The first sweet potato, the one from the grocery store, does not sprout any vines after three weeks. The second one sprouts a “wimpy, little vine” after over a month. The third sweet potato, the one bought from Roots, flourishes with cascading, healthy green sweet potato vines after just one week.

What seems like an innocent fourth-grade science project is actually an informative and effective account of the effects of a commonly used chemical herbicide called “bud nip.” The produce man at the grocery store informs Elise that the first potato won’t sprout any sweet potato vines because it has been sprayed with bud nip. According to the Pesticide Action Network, the dangers of bud nip include toxicity to amphibians and honeybees, important pollinators of crops we eat every day. Bud nip can be found on potatoes, kale, peaches, broccoli and other common fruits and vegetables.
Read more: www.motherearthnews.com...

S&F! Awesome!

I'm still pretty disturbed by this-- particularly because I'm convinced even the organic stuff ain't so organic.

Very depressing.

reply to post by loam


It is disheartening.

I did find a list : Foods With Chlorpropham Residue

www.whatsonmyfood.org...

And here, a table that shows organic vs. regular potatoes.

www.whatsonmyfood.org...

reply to post by burntheships


It's become impossible to tell the difference between healthy and dangerous.

See for example:

Bisin, New 'Natural' Preservative, Could Extend Shelf Life Of Meat, Dairy For Years

Scientists at the University of Minnesota may just have developed a viable alternative. A research team headed by Irish microbiologist Dan O'Sullivan has discovered that bisin, a compound produced by harmless bacteria, kills harmful gram-negative bacteria, including salmonella and E. coli, with brutal efficiency. It does so without apparent health risks, unlike many other preservatives; bisin-producing bacteria are found in the human digestive system. Researchers hope that they might be able to add bisin to dairy and meat products to reduce the risk of E. coli and salmonella contamination almost to zero. The Telegraph claims that, by doing so, they will be able to extend the shelf life of such products for up to three years.

And remember this?

Carbon monoxide keeps meat looking red longer

Down is the new up....