UNSAFE FOOD PRODUCTS/PACKED FOOD

Dear All, in past few months lot of controversy started about Maggie and now pasta.

What ever initiative taken by the state food testing laboratory is very god, atleast people must be educated, about what are they eating and what not or what needs to be checked.

I would like to add few more important issues in this direction with some critical observation in the entire process:
SIMILARLY ALL SO CALLED PERMITED FOOD COLORS IN INDIA ARE ALSO CONTAINS HEAVY METALS, e.g; the METANIL YELLOW, AND OTHER FOOD COLORS PREPARED FROM COLTAR.

EVEN THE PRESERVATIVES AND WHO SO EVER IS PRINTING THE NUTRITIONAL VALUES ON EACH FOOD PACK, WHO ISSUES IT WHAT WAS THE DATE OF SUCH CERTIFICATES. EVEN THE ALUMINUM FOIL PACKATES OR THE FOILS ARE ALSO VERY SERIOUS THREAT FOR HUMAN HEALTH. THE TOXICITY OF HOUSEHOLD USE ALUMINUM COOK WARE AND THE INDIAN STYLE OF COOKING IN THE ALUMINUM PRESSURE COOKERS , WE ADD DIRECTLY THE SALT, ADD LIME JUICE ( IN SOME PREPARATION), THE ACIDITY, TOMATOES INSTANTLY REACT WITH THE ALUMINUM SURFACE AND IT LITCH OUT INTO THE FOOD PREPARATION. THAT PPM LEVEL OF ALUMINUM ALSO DAMAGES THE BRAIN CELLS IN THE LONG RUN.

It is not only LEAD but such metal like ALUMINUM is equally harmful.

Do e know or ever discussed such issues even the FSSAI
>?
have our fssai ever published any such information in the interest of the citizens?

Regarding TOXICITY OF ALUMINUM there was detail report published in the american journals
aluminum and salt are reacting instantly under mist conditions, that is why whenever store salt in aluminum containers not even the achar, nibu etc.Maggie might be eaten by a small population in our country but alumnum cookware like cooker is used daily, so which is more harmful, should we not discuss this as well?

I have written article in our local news paper several years back on ALUMINUM.

This is just a food for thought and creating further awareness, not in favour or against any body or brands. more