打假方舟子第三十六案：面粉增白劑無害之撒謊成性

打假方舟子第三十六案：面粉增白劑無害之撒謊成性

編劇趙華按語：

《中國青年報》成了造假慣犯方舟子篇篇撒謊的“御用偽科普陣地”，背后究竟隱藏著什么內幕？方舟子剛替孟山都的人造“轉基因果葡糖漿”假蜂蜜造完勢，又來鼓吹面粉增白劑無害，應該屬于面粉增白劑制造和銷售利益集團的“假科普”、真廣告吧？

面粉增白劑：美國FDA嚴格限制

中青報又拿方舟子做撒謊槍手

直言了

2010-12-29

    （作者原注：本文同時發至不良信息舉報中心和新聞管理部門。）

    就衛生部擬明年12月 1日起撤銷使用面粉增白劑（過氧化苯甲酰和過氧化鈣）一事，人民網發表評論說：“相關部門因應民意、關切民生的積極作為值得肯定”。突然停止使用多年的添加劑必然引起質疑。該媒體評論建議有關部門同時給予科學說明，“在禁止使用面粉增白劑的同時更應做好解釋工作，以坦誠的態度，給出科學依據；同時強化執法能力，真正為百姓的食品安全構筑起剛性防線”。人民網評論表達的是正確意見，我支持他們的立場觀點。

    然而，網友轉來新聞資料：多年多次協助無業人員方舟子為商業利益而散布謠言的中青報，本月29日、又借撤銷使用面粉增白劑之事、再次編造虛假新聞評論，鼓吹過氧化苯甲酰（面粉增白劑）“無害”、說“美國食品藥品監督管理局也將它列為合法的面粉增白劑，在合理使用的范圍內不做限量”云云——那純粹是撒謊。

    首先，早年前，美國政府防疫部門和衛生部就有明文指明，長期觀察實驗說明，過氧化苯甲酰是有風險的添加劑，使用當在最大風險耐量以下，對生產也必須有安保措施，詳見：

Occupational Expousre to Benzoyl Peroxide
By US Department of Health, Education and Welfare，NIH，June 1977.
[www.cdc.gov]

    關于Benzoyl Peroxide（過氧化苯甲酰）衛生部闡明的技術理由，跟美國政府相關部門的闡明內容觀點基本一樣。就是說，所謂過氧化苯甲酰（面粉增白劑）“無害”之說，純屬謠言。

    而所謂“美國食品藥品監督管理局也將它列為合法的面粉增白劑，在合理使用的范圍內不做限量”之說，更是方舟子和中青報編輯撒謊。

    看看事實：正因為所謂過氧化苯甲酰（面粉增白劑）屬于高風險添加劑，所以，美國政府FDA-部門多年前關于核準該添加劑的相關文獻明文說明了使用限量，相關聯邦法規條款原文如下：

FDA，21 CFR PART 184 ：BENZOYL PEROXIDE。
PROPOSED AFFIRMATION OF GRAS STATUS 43 FQ
……The major use of benzoyl peroxide in the food industry is as a bleaching agent for flour. The maximum amount used for this purpose is about 50 parts per million.
[www.regulations.gov]

    即：把過氧化苯甲酰用于食品工業做面粉增白劑使用，其最大限量是“50 parts per million”（直譯：百萬分之五十；超過即為非法）。

今年四月和五月，該部門公布了具體條款更新，如下：

按照FDA-法規規范規定，把過氧化苯甲酰作為食品添加劑而用于面粉增白，屬于聯邦法規條款編碼“CFR.21/Part-137”管轄，即：

• BL：Bleaching agent or flour-maturing agent。
• Benzoyl Peroxide - BL, FS, Part 137, Cereal Flours; Part 133 for milk to be used in certain cheeses。
[www.fda.gov]

    在“CFR.21/Part-137”條款之下，針對不同使用條件有不同比例限量的規范要求，而且，對產品標簽也有必須注明的規范要求。詳見：

PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS，
[www.accessdata.fda.gov]

    那只是針對面粉的；若是別的食品或別的用途，則另有限量規范。有關文字頗多，因此，有興趣有時間，請您自己參閱附后的相關條款原文全文。

    事實證明，中青報再次拿方舟子當前臺槍手、又搞了一次虛假信息的編造散布，再次違反了國家新聞管理法規。面對中青報如此高頻率的違犯國家新聞管理法規的行為，為什么就沒人來治理一下呢？中青報所屬上級單位就沒有紀檢機構來管治一下自己的所屬部門的高頻率違犯國家新聞管理法規的行為嗎？整天高喊“打假”和“誠信”，為什么不針對自己的槍手伙伴方舟子的高頻造假行為、哪怕就搞一次打假和講一次誠信呢？

    附件：美國FDA-頒布的與面粉及添加劑直接相關的限量條款之原文全文：

    標題：PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS。
    [www.accessdata.fda.gov]
    分標題：Sec. 137.200 Whole wheat flour.

(a)
Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent. It may contain harmless preparations of [alpha]-amylase obtained fromAspergillus oryzae, alone or in a safe and suitable carrier. The moisture content of whole wheat flour is not more than 15 percent. It may contain ascorbic acid in a quantity not to exceed 200 parts per million as a dough conditioner. Unless such addition conceals damage or inferiority or makes the whole wheat flour appear to be better or of greater value than it is, the optional bleaching ingredient azodicarbonamide (complying with the requirements of 172.806 of this chapter, including the quantitative limit of not more than 45 parts per million) or chlorine dioxide, or chlorine, or a mixture of nitrosyl chloride and chlorine, may be added in a quantity not more than sufficient for bleaching and artificial aging effects.

(b)
(1)Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(2) When ascorbic acid is added, the label shall bear the statement "Ascorbic acid added as a dough conditioner". When the optional ingredient "[alpha]"-amylase obtained fromAspergillus oryzae " is used, it may alternatively be declared in the list of ingredients as "Fungalalpha -amylase," "Fungal [alpha]-amylase", "Enzyme", or "Enzyme added for improved baking". When any optional bleaching ingredient is used, the label shall bear the word "Bleached". Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the word "Bleached" shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter; except that where such name is a part of a trademark or brand, other written, printed or graphic matter, which is also a part of such trademark or brand, may so intervene if the word "Bleached" is in such juxtaposition with such trademark or brand as to be conspicuously related to such name.

(c) For the purposes of this section:
(1) Moisture is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists" (AOAC), 13th Ed. (1980), section 14.002. "Vacuum Oven Method--Official Final Action," and section 14.003, "Determination," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:[www.archives.gov].

(2) The method referred to in paragraph (a) of this section is as follows: Use No. 8 and No. 20 sieves, having standard 8-inch full-height frames, complying with the specifications set forth in the AOAC, Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the heading "Definitions of Terms and Explanatory Notes," which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section. Fit a No. 8 sieve into a No. 20 sieve. Attach bottom pan to the No. 20 sieve. Pour 100 gm. of the sample into the No. 8 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about one-sixth of a revolution each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 8 sieve and the material which passes through the No. 20 sieve.

[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, 1982; 47 FR 43364, Oct. 1, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993] http://www.2250s.com/read.php?2,2434,2434

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簡明資料：什么是轉基因食品？

轉基因，就是把A生物（比如：昆蟲、動物、細菌）的一部分基因轉移到B生物（比如蔬菜、水果、糧食）中去，改變B生物的自然特性，達到人的要求。例如，科學家認為北極魚體內某個基因有防凍作用，就把它抽出來，植入西紅柿里，制造出耐寒西紅柿，就是一種“轉基因食品”。例如，把細菌中的有毒基因植入水稻中，水稻就能產生抗蟲毒素殺死水稻害蟲，但對人有劇毒，損害健康。轉基因食品有很強的危險性。http://blog.sina.com.cn/s/blog_67928ef80100jk9g.html