Tainted cinnamon applesauce pouches that have sickened scores of children in the U.S. may have been purposefully contaminated with lead, according to FDA’s Deputy Commissioner for Human Foods Jim Jones.
“We’re still in the midst of our investigation. But so far all of the signals we’re getting lead to an intentional act on the part of someone in the supply chain and we’re trying to sort of figure that out,” Jones said in an exclusive interview. The pouches found to be contaminated were sold under three brands — Weis, WanaBana and Schnucks — that are all linked to a manufacturing facility in Ecuador. The FDA says it’s conducting an inspection of that facility.
“My instinct is they didn’t think this product was going to end up in a country with a robust regulatory process,” Jones said. “They thought it was going to end up in places that did not have the ability to detect something like this.”
Sorry, I’ll provide more detailed instructions.
I guess if we’re dealing with people who don’t understand the basics of food, they might want to buy leaded applesauce from Ecuador since their kids are probably doomed anyway.
Lead is in the spices. The spices come from many different sources.
https://www.consumerreports.org/health/food-safety/your-herbs-and-spices-might-contain-arsenic-cadmium-and-lead-a6246621494/
I’ve read that too. Spices aren’t contaminated to the extent of the sauces that were recalled though. I guess if you’re concerned, you can eat macrobiotic and/or test your soil and grow everything yourself. Of course not everyone can do that though and most climates won’t work for all spices or herbs.
My kid is gonna love his dill apple smoothie
Come on. What kid is going to have dill in a smoothie?
Paprika. That’s what you put in a kids’ smoothie.
Dill, parsley, chives and juniper grows here. What am I to do?
Guess your baby is going to starve.
Although parsley does make a good garnish to the dill apple baby food.
Just do as my grandmother did when she baby sat me and give me the child homemade gin until they stop fussing.
Gin, there’s juniper in that.
Nothing gets by you.
Get a cold frame for your peppers like everyone else in a cold environment, they grow field peppers in Quebec for heavens sake. Paprika is not out of your reach.
Of course paprika is doable. But dill seems like a great apple spice.
I was thinking oregano and cayenne!
Juniper & parsley
I have marjoram and sage
That’ll give you a crappy excuse for applesauce. Got to peel, core, and slice the apples then cook it in the spices and cider until soft, then mash, sweeten, and reduce.
maybe if you want to preserve it but otherwise probably healthier to eat it raw. I’m fine with just puréed fruit.