After "The World According to Monsanto" Marie-Monique Robin recidivism: " Our daily poison " - March 15 at 20:40 on ARTE
the same day his book is in the eponymous libraries and the DVD.
She conducted a lengthy investigation that was conducted in six European countries (France, Italy, Germany, Switzerland, Great Britain, Denmark), the United States, Canada, Chile, and India.
Why this survey? Let go to the author:
"Since its inception in the early twentieth century the firm has continued to hide the high toxicity of its products, I asked myself three questions:
- Is that Monsanto's behavior constitutes an exception in the industrial history?
- How are the 100 000 molecules regulated chemicals that have invaded our environment since the end of WWII?
- Is Is there a link between exposure these chemicals and the "epidemic of preventable chronic diseases" that the World Health Organization (WHO) found primarily in so-called "developed" (words that I put quotation marks are those used by WHO)?
- Is that Monsanto's behavior constitutes an exception in the industrial history?
- How are the 100 000 molecules regulated chemicals that have invaded our environment since the end of WWII?
- Is Is there a link between exposure these chemicals and the "epidemic of preventable chronic diseases" that the World Health Organization (WHO) found primarily in so-called "developed" (words that I put quotation marks are those used by WHO)?
Aware that the field investigation was extensive, I decided not interested only to chemicals that come into contact with our food chain from farmer's fields (pesticides) to plate consumer (food additives and plastics).
Prior to my new world tour, I realized a long preparatory research work was to read many books (one hundred, mostly English), reports, scientific studies and j ' I met with experts (toxicologists, biologists, representatives of regulatory agencies), either directly through personal appointments or at special seminars. I also consulted Archives of international organizations such as WHO or the International Agency for Research on Cancer (IARC), which depends on the first.
Prior to my new world tour, I realized a long preparatory research work was to read many books (one hundred, mostly English), reports, scientific studies and j ' I met with experts (toxicologists, biologists, representatives of regulatory agencies), either directly through personal appointments or at special seminars. I also consulted Archives of international organizations such as WHO or the International Agency for Research on Cancer (IARC), which depends on the first.
Marie-Monique Robin
To illustrate :
the "Recipe for cherry pie" (after Claude Bourguignon)
"Flour 
Grains wheat were coated with a fungicide before sowing. During culture, wheat received two to six treatments of pesticides over the years, hormone treatment to shorten the stems to avoid lodging and a large dose of fertilizer: nitrogen 240kg, 100kg of phosphorus and 100 kg potassium per hectare. In the silo, after harvest, the beans are fumigated with carbon tetrachloride and carbon bisulphide and then watered chlopyriphosméthyl. For milling, the flour gets chloride notrosytel. Can ascorbic acid, bean flour, gluten and amylase. Powder Levante
It is treated with calcium silicate and starch is bleached with potassium permanganate. fats
They are an antioxidant butyl hydroxytoluene as an emulsifier and lecithin type. History cream
eggs come from a factory farm where the hens are fed pellets containing antioxidants (E300 to E311), flavors, emulsifiers such as calcium alginate, preservatives such as formic acid, colorants such as capsanthin, binding agents as lignosulfonate and finally palatable to which they can swallow it all as cholic acid and an enzyme to remove the white sugar. Milk
It comes from a factory farm where the cows receiving a diet rich in chemicals: antibiotics as flavophospholipol (E212) or monensin sodium (E714), antioxidants such as sodium ascorbate (E301), alpha-tocopherol synthesis (E307), the butyl-hydroxy toluene (E321) or ethoxyquin (E324), emulsifiers such as propylene glycol alginate (E405) or Polyethylene glycol (E496), preservatives such as acetic acid, tartaric acid (E334), propionic acid (E280) and its derivatives (E281 to 284), chemical compounds such as urea nitrogen E801), or diurédo Isobutane (E803), binding agents such as soduim stearate, colorants such as E131 or 142 and finally palatable to the cows can eat it all as sodium glutamate. oils
They were extracted with solvents such as acetone and then refined by the action of sulfuric acid, then washing with hot, neutralized with caustic soda, chlorine dioxide bleached or potassium bicarbonate and deodorized at 160 ° C with zinc chloride. Finally, they were restained with curcumin. cream
Once obtained, it receives flavorings and stabilizers as Algan acid (E400) History cherries
Cherries, received during the season between 10 and 40 pesticide treatments between years. The cherries are bleached with sulfur dioxide and restained uniformly carminic acid or erythrosin. They are immersed in brine containing aluminum sulfate and out they are a conservative like potassium sorbate (E202). They are then coated with a sugar that comes from beets, which, like wheat, have received their dose of fertilizer and pesticides. The sugar extracted by decantation with lime and sulfur dioxide and then faded to sulfoxylate sodium and refined norite and isopropyl alcohol. It is finally azure blue anthraquinone. Bon Appetit! Now you're informed, you know what you're walking into. "
Claude Bourguignon, French agronomist, former associate of the INRA known for his work and experiments on soil microbiology. Founder of LAMS (Laboratory for Microbiological Analysis of Soil) he worked in France but also in Europe, America and Africa.
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