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The food industry has found a new way to secretly poison us.

25 Apr 2024 · 1 min

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1:16

In this monologue, the speaker warns that the food industry has adopted high‑pressure processing (HPP) to extend shelf life while secretly rebranding it as “cold pasteurized” to mask potential safety issues. HPP involves subjecting food to pressures about 1,000 times atmospheric pressure to kill microbes, but studies indicate that some microbes are pressure‑resistant and survive the treatment, undermining the claim that HPP makes food safe. Despite these concerns, manufacturers are marketing cold‑pasteurized products—such as salad dressings, juices, salsas, baby foods, and especially dairy—to consumers. The speaker urges viewers to watch for the terms HPP or cold pasteurized on labels and to avoid these products until more safety data are available.

Chapters

Let me tell you a story about a new way the food industry is poisoning you and a loophole they found to hide it from you. The food industry loves finding chemicals and processes that will make food last on the shelf longer because it creates more profit. They found a new way. It's called high-pressure processing. Meanwhile, the safety claims around it may not be true. What is HPP? It is taking your food and putting it into a high-pressure canister, 1,000 times the pressure of your air at sea level, to kill every single microbe so that it doesn't rot and it lasts longer. Meanwhile, studies are showing that it doesn't work, that there's certain microbes that are pressure resistant and just don't die. So now the whole purpose of removing dangerous microbes so food can last longer is proven to not be the case with high-pressure processing. The food industry saw this and said, we're gonna do it anyway. Then comes a loophole. They said instead of calling it high-pressure processing, which people don't like, we're gonna call it cold pasteurized, which sounds wonderful. You can actually walk into a grocery store today and find salad dressings, juices, salsas, even baby foods that are cold pasteurized so that they last longer. Meanwhile, the data shows the microbes are still there to make you sick. The big area where the food industry wants to see HPP used is in dairy to make it last longer. So keep your eyes open, look for HPP, look for cold pasteurized, and until we have more data to see that it's actually safe, stay away.