Watch this…bagged salad…WTF…They are Trying to off us.

I don't have to worry about my grass-fed steaks having harmful chemicals. 🥩

How is the organic label allowed if it's been through that? It clearly means zilch. Grow your own, buy a green house, use indoor hyrdopincs with grow lights, whatever it takes.

20 YRS LATER some are finally believing it wait until they figure out what’s really in this bs to come-(food)- fake meat, chicken, butter, beef etc they want to control us as if we are their robots these fkrs are sick.

Well, if you want they can stop washing it and we can all get E coli instead😅😅 Chorine is very unstable and will dissipate quickly in open air and light. If you're really that concerned wash it off again with distilled water or something.

How dare their label is organic girl. Being from a lettuce growing family. It’s appalling the lengths companies go to for shelf life. Eat local produce. Go to farmers markets.

Grow your own in a few weeks. Don't buy it. Especially don't buy bagged lettuce.

I’m starving myself… ffs

We need to start growing our own food

I asked Grok to verify all claims: Thought for 24s Bottom line The video correctly identifies that chlorine is used in commercial bagged-salad production. Everything else—calling the product “poison,” asserting deliberate harm, and the alarmist editing—is not supported by regulatory standards, residual testing, or the scientific literature on food safety. Bagged salads carry higher outbreak risks than whole heads primarily because of cutting and pooling of product, not because of the chlorine wash itself. Verification of claims from the X post and prior analysis: Claim 1 (from the post and video): Bagged salads are washed in chlorine, which makes them “poison,” and this is part of an intentional effort to harm people (“trying to off us”). Partially true on the process, false on the conclusions. Industrial processors commonly wash leafy greens for bagged/pre-cut salads in dilute chlorine (typically as sodium hypochlorite, free chlorine levels of 50–200 ppm) as a sanitizer. This is done after initial rinsing to reduce surface pathogens such as E. coli O157:H7 and Salmonella and to limit cross-contamination in recirculated wash water. The greens are then rinsed again. +1 Residuals on the final product are tightly controlled. For organic production and general handling, residual chlorine in the final rinse water cannot exceed the Safe Drinking Water Act maximum residual disinfectant level (currently 4 mg/L as Cl₂). Independent testing has found chlorine residues on bagged salads lower than levels typically present in municipal drinking water. +1 There is no evidence supporting intentional poisoning or a coordinated effort to harm consumers. The practice is a long-standing, regulated food-safety measure approved by the FDA and EPA to reduce (not eliminate) microbial risks. Outbreaks linked to bagged salads still occur because chlorine does not kill every pathogen (especially those internalized in leaf tissue or resistant forms such as Cyclospora oocysts), and contamination can happen earlier in the supply chain. +1 Claim 2 (from prior analysis): Chlorine-based sanitizers are FDA-approved, widely used in bagged-salad production to kill pathogens such as E. coli and Salmonella, and residual levels are kept to safe limits comparable to drinking water. Fully verified and accurate. FDA and USDA guidance, extension services, and peer-reviewed risk-assessment models confirm chlorine (or equivalent approved antimicrobials) is the most common wash-water sanitizer for fresh-cut leafy greens. Maintaining free chlorine in the wash water substantially lowers the predicted prevalence of contaminated packages and the risk of illness from water-mediated cross-contamination. +1 FDA explicitly states that produce labeled “pre-washed,” “triple-washed,” or “ready-to-eat” does not require additional home washing; further rinsing can introduce more contamination from sinks or hands than it removes. +1 Claim 3: The shared video mixes salad-processing footage with unrelated clips of other foods (muffins, crackers, etc.) to heighten alarm, while research supports that properly used chlorine washes reduce pathogen risk without making the product toxic. Verified. Frame-by-frame review of the video showed industrial leafy-green processing (chlorine bath and vacuum steps) intercut with completely separate manufacturing footage and sensational headlines about muffins, Ritz crackers, and other unrelated products. This editing creates a misleading montage. Scientific consensus from FDA risk models, USDA research, and independent studies is that chlorine at the concentrations and contact times used, followed by rinsing, does not render the salad toxic. Any disinfection by-products that form largely remain in the wash water rather than on the product at levels of consumer concern. Some laboratory studies note potential issues such as selection for disinfectant-tolerant bacteria or formation of certain by-products under high organic-load conditions, but these do not overturn the overall finding that controlled chlorine use improves net safety compared with no sanitizer. +1

No fear, that is what they want. Put your armor on everyday and pray about everything you consume and use in your day to day life for your Father will protect you even if they have poisoned everything. Use your spiritual weapons and declare and decree life over your family ⚔️🛡️🔥

Codex ailementarious. WTO/FAO/WHO Running since the 60’s

This is the profit cycle of the Pharmaceutical Industry. It is their legal mandate as publicly traded companies to earn as much profit as possible for their shareholders. Treatment is their mantra, compromised human beings are their clients.....this is a fucked up system people.

Wash your lettuce ‼️. Don't buy bagged, premade salad‼️

If any of this is true... maybe don't make the voice over sound like someone playing a joke. This whole thing could be 100% true, but anything that sounds like this make just skip it.

I asked GROK: Are the facts of this video accurate? The answer: Thought for 42s No, the video’s core claims about bagged salad being “poison” or part of an intentional effort to harm people are not accurate. The basic observation that chlorine is used in commercial production is correct, but the interpretation, residual levels, toxicity claims, and mixed footage are misleading or false. Commercial processors of fresh-cut/bagged leafy greens commonly wash the product in water containing dilute chlorine (typically as sodium hypochlorite, free chlorine levels of about 50–200 ppm) as an antimicrobial sanitizer. This is a long-standing, FDA-recognized practice intended to reduce surface pathogens (such as E. coli O157:H7 and Salmonella) and limit cross-contamination in recirculated wash water. The greens are typically rinsed afterward. FDA guidance explicitly discusses adding sodium hypochlorite to wash water as a process preventive control for fresh-cut leafy vegetables. Residual chlorine remaining on the finished product is tightly controlled and low—research and reports commonly cite levels around or below 4 ppm, comparable to the EPA’s Maximum Residual Disinfectant Level (MRDL) of 4.0 mg/L (ppm) for chlorine in municipal drinking water. These residuals are not considered toxic at the amounts present; the wash is designed to improve net microbial safety rather than leave harmful amounts of chemical. Bagged/pre-washed salads still carry outbreak risks (higher than intact whole heads in some cases) because cutting damages tissue, pathogens can internalize, and chlorine does not eliminate every microbe (especially resistant forms or those already inside leaves). However, the chlorine wash itself reduces rather than creates the primary hazard, and regulatory standards treat it as a food-safety tool, not a toxin delivery system. There is no credible evidence supporting deliberate poisoning or a coordinated effort to harm consumers. The video amplifies alarm by intercutting legitimate industrial leafy-green processing footage with unrelated clips (e.g., muffins, crackers, other foods) and sensational headlines. This montage style creates a false impression of widespread toxicity across unrelated products. Modified-atmosphere packaging (the “gas” sometimes referenced) uses common atmospheric gases (nitrogen, CO₂, oxygen) to slow spoilage and is also standard and short: chlorine sanitizing washes occur and serve a documented safety purpose under FDA oversight; residual levels are low and comparable to drinking water; the “poison” and “trying to off us” framing is not supported by the science or regulations. Preferring whole-head lettuce or additional home rinsing (with awareness that home washing can introduce new contamination) is a personal choice, but it does not mean the commercial process is toxic by the video’s core claims about bagged salad being “poison” or part of an intentional effort to harm people are not accurate. The basic observation that chlorine is used in commercial production is correct, but the interpretation, residual levels, toxicity claims, and mixed footage are misleading or false.fda.govCommercial processors of fresh-cut/bagged leafy greens commonly wash the product in water containing dilute chlorine (typically as sodium hypochlorite, free chlorine levels of about 50–200 ppm) as an antimicrobial sanitizer. This is a long-standing, FDA-recognized practice intended to reduce surface pathogens (such as E. coli O157:H7 and Salmonella) and limit cross-contamination in recirculated wash water. The greens are typically rinsed afterward. FDA guidance explicitly discusses adding sodium hypochlorite to wash water as a process preventive control for fresh-cut leafy vegetables.fda.govResidual chlorine remaining on the finished product is tightly controlled and low—research and reports commonly cite levels around or below 4 ppm, comparable to the EPA’s Maximum Residual Disinfectant Level (MRDL) of 4.0 mg/L (ppm) for chlorine in municipal drinking water. These residuals are not considered toxic at the amounts present; the wash is designed to improve net microbial safety rather than leave harmful amounts of chemical.gutbliss.comBagged/pre-washed salads still carry outbreak risks (higher than intact whole heads in some cases) because cutting damages tissue, pathogens can internalize, and chlorine does not eliminate every microbe (especially resistant forms or those already inside leaves). However, the chlorine wash itself reduces rather than creates the primary hazard, and regulatory standards treat it as a food-safety tool, not a toxin delivery system. There is no credible evidence supporting deliberate poisoning or a coordinated effort to harm 4 web pages📷📷📷 How does chlorine residue compare to tap water safety standards What are the risks of home washing salad greens Please summarize the key safety facts in bullet points Think Harder

Lettuce is literally the easiest thing to grow. Plus you will get seeds for more. All you need is a pot of dirt & lettuce seeds. You will likely not even need to buy seeds again.

If this were true none of us would be having the poops from eating it- bleach kills everything!

Hey GROK .... Don't cities put chlorine in drinking water?

A lot of people still don’t realize where the contamination on some Mexican lettuce (especially iceberg) actually comes from. In several agricultural regions of Mexico (most famously the Mezquital Valley north of Mexico City), untreated or poorly treated sewage from Mexico City has been used for decades both as irrigation water and as a cheap fertilizer. This human waste can carry not only the parasite Cyclospora but also dangerous bacteria such as Escherichia coli O157:H7 (and other Shiga toxin-producing E. coli). Even when the farms supplying the big exporters claim better practices, the overall system still carries this risk.Once the lettuce is harvested, it goes through commercial washing lines that use chlorine or other sanitizers. The problem is that both Cyclospora and E. coli O157:H7 can survive these standard washes — the parasite is unusually resistant, and the bacteria can still cause severe illness, including hemolytic uremic syndrome that leads to kidney failure. That’s why outbreaks keep happening with pre-washed, bagged, or shredded lettuce. So when you hear about “contaminated salad,” it’s not just random dirt. It’s often human waste that entered the system at the farm level, then survived the industrial cleaning process.

I’ve known this for over 10 years. My husband ordered a salad and I smelled a strong chemical smell when they brought it to the table. He couldn’t smell a thing. I often wonder if part of the plan with covid was to destroy our sense of smell so we don’t know they’re poisoning us.

Yeah.. unless it’s grown by me I no longer eat it… all manufactured foods are poisonous. I eat much less now and feel better

They do this to extract the nutrients out of the produce to maintain the health care industrial complex. It’s a chemical process not to poison you but to slowly deprive you of nutrients

Parasites and bacteria grows on lettuce, its just a bad prepackaged product. Get a head and cut it yourself!! Its not even that hard. Cut it to where it stays alive in the fridge. Dont damage the stem and where the leaves connect to it

Lazy, chop your own salad, or would you complain because it's too much work. Pitiful

I eat that stuff all the time. Olive Garden and restaurants all use bagged salad. We should all be dead by now.

They are hiding the fact that It’s human DNA…wake up people don’t believe the lies

Goes to show how LAZY you are. You can't cut up and wash your own produce. you think you are some important person you don't have to prepare your own food and let someone else do it for you, all the while they are poisoning you with cheap ingredients.

Everything in the produce section is bleached. Are people unaware of this?

Yes. They really are trying to poison you.

Half the world washes their produce in a diluted bleach solution and have for as long as bleach has been around.

well there you go, the poisoning of the American people is relentless. you couldn't make this shit up, Enjoy

Ask Taco Bell about the lettuce they were purchasing that did a massive outbreak of explosive diarrhea from filth

Why the fuck do they do this?????

I guess causing a famine was too messy