What's on your lettuce?

[zenmaster]

"Plastic like substance being peeled off fresh Romaine lettuce leaves."

[Diana]

Could this be naturally occurring cellulose? I am going to take a look at some romaine lettuce. I don't like to jump to conspiracy theories. Let's hope there is a natural explanation. If there isn't, then the substance needs to be analyzed. And then, ask what is going on. Many things come to mind.

[zenmaster]

Could this be naturally occurring cellulose?

Could be naturally occurring, but is not common (my lettuce doesn't have it). If naturally occurring, and not common, I wonder what conditions cause it to occur?

[Diana]

Could this be naturally occurring cellulose?

Could be naturally occurring, but is not common (my lettuce doesn't have it). If naturally occurring, and not common, I wonder what conditions cause it to occur?

I was thinking the same thing. Could be a response to certain pesticides. Could be gene additions. Either way--probably not good :/.

[zenmaster]

I was looking at it from the perspective of what one might not want to eat, but would otherwise eat unaware. Doesn't look like the typical washing would remove the covering. How vigilant do we have to be in examining our food, that is supposedly fit for consumption, before buying and/or eating it. This 'membrane' is relatively hidden. Is it nutritious? Toxic? If it's the result of GMO, that's scary ridiculous.

---

Does this explain it? Lack of sunlight?
http://rd.springer.com/article/10.1007/BF00029800#

Factors that may influence the extent of thylakoid membrane appression have been examined using lettuce (Lactuca sativa cv. Celtuce) grown under different irradiances. Electron microscopy and salt-induced chlorophyll fluorescence suggest that the percentage of membrane appression is increased in plants grown in low light (20 Wm−2) compared with those grown in high light (150 Wm−2). In high light plants surface charge, as measured by 9-aminoacridine, was found to be twice that measured in low light plants. There was a similar difference in ATPase activity of CF1 and in light saturated photophosphorylation. The chlorophyll content of LHC-2 as a proportion of the total chlorophyll was greatest in thylakoids of low light plants. Measurement of non-cyclic photophosphorylation rates suggested that membrane appression has a stimulatory role in the photophosphorylation process. The importance of these inter-related factors for the mechanism of thylakoid appression is discussed.

[Diana]

It makes sense that commercial farming would minimize costs and enhance production ad nauseum, whatever the effects. I think the best way--which I am working on--is to grow your own food from non-GMO seeds in a greenhouse. I don't like the idea of putting who-knows-what into my body. While I must still buy food in stores or markets, I try to minimize the dangers by buying organic and local. I definitely avoid produce from 3rd-world countries where they can use pesticides banned here in the U.S.. Although, one might even ask how much spraying goes on with banned substances.

[Peregrinus]

Pesticides, herbicides, and fungicides are not simply sprayed on something. They are mixed with a petroleum base so that the mixture becomes sticky and waterproof.

[BrownEye]

http://realitybloger.wordpress.com/2012/...our-apple/

[Diana]

http://realitybloger.wordpress.com/2012/...our-apple/

I had no freaking idea stuff like this was being used

[zenmaster]

Pickle, it's almost like you need a household spectrometer or something to determine food quality on individual produce. Maybe only then can you go back to the food suppliers and place limits on what is acceptable. I realize one could go overboard on food safety, but the GMO stuff is already stupid. Food is information.

[Oceania]

monsanto causes all this crap.

[BrownEye]

My wife uses biofeedback on everything we buy.

There was one time that we had a bottle of organic juice that she tested as harmful once we got home. I figured ah well, my body can deal with whatever it is, it is organic after all.

A week or two later she came across that same brand and type listed on the web as being recalled for high lead levels. Nowadays I guess it is important to test each and everything you buy if you are into food safety.

[Diana]

My wife uses biofeedback on everything we buy.

There was one time that we had a bottle of organic juice that she tested as harmful once we got home. I figured ah well, my body can deal with whatever it is, it is organic after all.

A week or two later she came across that same brand and type listed on the web as being recalled for high lead levels. Nowadays I guess it is important to test each and everything you buy if you are into food safety.

Does she use muscle testing?

[BrownEye]

She is most comfortable dowsing, especially after her intuition pops up.

We tried quantum touch last night. She tested it on my hips which were slightly unlevel. It leveled my hips in about minute and half.

[Bring4th_Austin]

Pickle, it's almost like you need a household spectrometer or something to determine food quality on individual produce. Maybe only then can you go back to the food suppliers and place limits on what is acceptable. I realize one could go overboard on food safety, but the GMO stuff is already stupid. Food is information.

There is an easier way to ensure quality food grown responsibly and purely without a spectrometer. There's a saying we have in the small agriculture business:

‎"The only way to be sure of eating pure food is to know the first name of the grower."

Shop at a local farmers' market and form a personal relationship with the people who grow and produce your food. I even have customers eager to come help out on the farm. This also helps create an invaluable sense of community.

[Oceania]

you also have to know his neighbours. and anyone that flies over his crops.

[Bring4th_Austin]

you also have to know his neighbours. and anyone that flies over his crops.

Any sort of runoff or chemical infringement from one property to another is the responsibility of the infringing property to handle, and a good farmer will make sure it is handled. Can't say the same about GMO seeds though, Monsanto seems to even have the judicial system in bed.

Either way, buying certified organic here in the US at farmers' markets (not grocery stores) can ensure that there are no chemical runoffs of any kind, as the inspection is thorough and any sort of infringement is double checked to be taken care of.

[Oceania]

doubt it, crosspollination happens.

[Meerie]

What's on my lettuce?
Italian dressing

[Bring4th_Austin]

doubt it, crosspollination happens.

Many certified organic growers have lost their organic certification because of GMO cross pollination.

[Oceania]

and the monsanto sues them for using their stuff.

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i wouldn't eat lettuce, just the dressing.

[Monica]

Pesticides, herbicides, and fungicides are not simply sprayed on something. They are mixed with a petroleum base so that the mixture becomes sticky and waterproof.

That's right, so that it doesn't wash off in the rain. 11.5 pH water will remove it, however, because it emulsifies oil.

---

you also have to know his neighbours. and anyone that flies over his crops.

Jet fuel is in the air and virtually impossible to completely avoid. Another oily, toxic substance.

[Bring4th_Austin]

Could this be naturally occurring cellulose?

Could be naturally occurring, but is not common (my lettuce doesn't have it). If naturally occurring, and not common, I wonder what conditions cause it to occur?

Digging up this old topic because I have discovered the reason behind this, and you are correct, it is a naturally occurring condition of romaine lettuce.

This happens during winter months particularly on romaine lettuces. When temperatures drop below freezing, the "skin" of the lettuce gets damaged from freezing and separates from the lettuce itself, which can then easily be peeled off and seem very much like a type of plastic coating. It's only seen on certain types of lettuces which can withstand the cold temperatures which cause this to happen. There is no substance or coating on the lettuce itself and it is perfectly safe to eat.

I'm not saying that there doesn't exist types of wax and cellulose coatings for protection and shipping, even in organic production, but if you see this on lettuce (romaine particularly) in the winter months, you can safely assume that it is simply skin damaged in a freeze.

[Oceania]

who got to you, Bridge?

[Bring4th_Austin]

This has nothing to do with my new contract for Monsanto Super Lettuce™, and definitely has nothing to do with the Monsanto branded Mercedes sitting in my driveway.

[Oceania]

i'm onto you!

[Monica]

Digging up this old topic because I have discovered the reason behind this, and you are correct, it is a naturally occurring condition of romaine lettuce.

This happens during winter months particularly on romaine lettuces. When temperatures drop below freezing, the "skin" of the lettuce gets damaged from freezing and separates from the lettuce itself, which can then easily be peeled off and seem very much like a type of plastic coating. It's only seen on certain types of lettuces which can withstand the cold temperatures which cause this to happen. There is no substance or coating on the lettuce itself and it is perfectly safe to eat.

I'm not saying that there doesn't exist types of wax and cellulose coatings for protection and shipping, even in organic production, but if you see this on lettuce (romaine particularly) in the winter months, you can safely assume that it is simply skin damaged in a freeze.

Thanks, Austin! Very helpful! I was just about to say, my lettuce doesn't have it! But we didn't get a winter this year so that explains it.

Austin is right. Now that I think about it, last year (when we did get some hard freezes) my greens did take on a different texture sometimes. That was before I knew about this but I seem to remember something like that.

[Oceania]

i have to do an experiment.

[Monica]

i have to do an experiment.

Are you going to grow your own?

[Oceania]

possibly.