
Vegetable Cruelty
Scientists from Obihiro University in Hokkaido, Japan have admitted to complicity in the routine torture of potatoes, it has been revealed.
Study leader Kazunori Hironaka claimed that the potatoes were being electrocuted to boost their antioxidant levels. He explained in an American Chemical Society News Release,
“Treating the potatoes with ultrasound or electricity for five to 30 minutes increased the amounts of antioxidants — including phenols and chlorogenic acid — by as much as 50 percent,”
He added that the use of ultrasound or electricity could be used to increase antioxidant levels in many other foods, and thus increasing their health benefits. The findings are due to be presented at the national meeting of the American Chemical Society this week in Boston.
Wait until the National Potato Council hears about this.
Source: Business Week







