Lynn Swearingen  (c)copyright 2011 All Rights Reserved

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I read with interest this morning a little article (1). It might be hard to miss this little gem, but not for me apparently. My inbox overflowith with the link. Queries, questions, and disbelief. After re-reading the article, a curious question crossed my mind. What exactly is the process of introducing ammonia going to do to me? So of course I started looking…..

The first tinge of alarm came from a 2004 article discussing Mr. Roth’s receipt of the FoodQuality award (2):

“….and the patented method became a federally deemed “generally regarded as safe” (GRAS) process.”

Oh my. That sounds, uhm – tasty. What exactly is “generally recognized as safe” and who decides that? (3):

“A GRAS designation typically exists in one of three forms: More