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* Recipe of the tart cherries

Here is the list of chemicals used to manufacture
a cherry pie from the supermarket, from cornfield to factory
food.
Bon appetite!

_ History Pâte_

For flour, wheat kernels were coated with a fungicide before sowing
.

During culture, the wheat received from 2 to 6 treatments of pesticides
over the years, a hormone treatment to shorten the stems
to avoid lodging and a large dose of fertilizer: 240 kg of nitrogen ,
100 kg of phosphorus and 100 kg potassium per hectare, all the same!

wheat harvested in the silo, after harvest, the beans are fumigated
carbon tetrachloride and carbon disulfide, then sprinkled with
chlopyriphosméthyl. For milling, the flour gets
of nitrosyl chloride and ascorbic acid, bean flour, the gluten
and amylase.

Then you have the dough to rise. The baking powder is treated
calcium silicate and starch is bleached
potassium permanganate. No dough without fat. They receive a
antioxidant (to prevent rancidity) as butyl hydroxytoluene of
lecithin and emulsifier type.

_History of Crème_

cream which will be based on the cherries are made with eggs, milk
, and even oil.
* Eggs come from a factory farm where the hens are fed with pellets
containing:

- antioxidants (E300 to E311),
- flavors,
- emulsifiers: calcium alginate,
- Conservatives: formic acid ,
- dyes: capsanthin,
- binding agents: lignosulfate
- and finally palatable: MSG, so they can
swallow it all.

They also receive antibiotics, of course, and especially
anticoccidial. Eggs before drying are emulsifiers,
surface active agents such as cholic acid and an enzyme to remove the sugar
white.

* Milk from a factory farm where the cows receive
diet rich in chemicals:

- Antibiotics: flavophospholipol (F712) or monensin sodium (F714)
- Antioxidants : sodium ascorbate (F301), tocopherol
synthesis of (F307), butyl-hydroxy-toluene (F321) or ethoxyquin (E324),
- emulsifiers: propylene glycol alginate (F405) or polyethylene glycol
(F496),
- Conservatives: acetic acid, tartaric acid (E334), propionic acid
(F280) and its derivatives (E281 to E284),
- chemical nitrogenous compounds: urea (F801) or diurédo Isobutane (F803),
- binding agents: sodium stearate,
- dyes: F131 or F142
- and finally palatable to the cows can eat it all,

as monosodium glutamate.

* Oils, meanwhile, were:

- extracted with solvents such as acetone,
- then refined by the action of sulfuric acid,
- then wash hot
- neutralized the lye
- bleached chlorine dioxide or potassium dichromate
- and deodorized at 160 ° C with zinc chloride.
- Finally, they were restained with curcumin.

cream pie, once made, receives aromas and stabilizers
as alginic acid (E400).

_ History of Cherry _

(after completion of items of "Aromatherapy" Jean Valnet 1990,
Maloine) The cherry season were between 10 and 40
pesticide treatments between years.

* Cherries are

- bleached with sulfur dioxide
- and restained uniformly carminic acid or erythrosin.
- They are immersed in a brine containing aluminum sulfate
- and out, receive a preservative such as potassium sorbate
(E202).

They are finally coated with a sugar derived from beet,
like wheat, have received their fair amount of fertilizers and pesticides.
This sugar is extracted by:

- defecation lime and sulfur dioxide,
- then faded to sulfoxylate sodium
- then refined norite and isopropyl alcohol.
- It is finally azure blue anthraquinone.

For these treatments, the cherries have therefore lost their taste, it is necessary to add
artificial flavoring food.

This fragrance is a synthetic recreation of taste and odor from
artificial elements from the chemistry of oil prices extremely low-cost
by economy of scale - in comparison with natural fruit flavor
.

The example developed here is the icing, but such compounds are used to recreate
both artificial flavors of strawberry, pineapple, raspberry, honey, caramel
, etc. .. thrush.

ARTIFICIAL * The scent of cherry is therefore composed molecules
synthetic (hence the inverted stereochemistry) as follows:

- ethyl acetate
- acéthyl méthylcarbinol
- isoamyl butyrate
- Ethyl caproate
- isoamyl caprylate
- ethyl caprate
- butyrate terpenyl
- geraniol
- geranyl butyrate - acetoacetate ethyl
- ethyl heptanoate
- benzoic
aldehyde - aldehyde-p toluic
-
Vanillin - artificial essence of bitter almond
SAP - artificial essence of cloves Bourbon
- artificial flavor
Ceylon cinnamon - the essence of wine lees.

this text, devoted to "cherry pie supermarket" was written by Claude Bourguignon
, an agronomist who worked at
INRA, before leaving the Honourable home because of disagreement.

specialist in soil microbiology, he showed that,
for the first time that the soils cultivated with lots of fertilizers and pesticides
were biologically ... dead.

Anything that makes life, and therefore the quality of land, namely
microbial populations and fungal, is destroyed by
chemical products, leading to a loss of nutrients and
soil erosion.

Member of the American Society of Microbiology - France,
he does is no longer chair of soil microbiology, including
INRA ! - Claude Bourguignon has created with his wife Laboratory
microbiological analysis of soil, which occurs in many countries
to help farmers to regain the fertility of their soil
.

Bon appetit!