【新唐人2011年5月11日訊】外國人喝牛奶身體健康「結實」，中國人喝牛奶腎臟「結石」。目前，在中國大陸食品添加劑已氾濫成災，含添加劑的食品達萬種以上，每個成人一天約吃進8、90種添加劑，堪稱有毒食品大全。請跟隨我們一起去瀏覽，“一飽眼福”。

《天涯雜談》的網路作者“你來說說好不”認為，北京人民大會堂的國宴，如果採用中國「有毒食品」，則色香味齊全，他與廚師特意製作了有「中國特色」的國宴菜餚。

第一道，特色獅子頭。這道菜選用「瘦肉精」餵養的豬肉，並配以「紫金礦業」污染的汀江水烹製而成。

第二道，川菜火鍋。這道選用「溝渠油」，並以「敵敵畏」提香，火鍋中的湯水由火鍋紅、辣椒精、石膏等調製，並加上一些罌粟粉，味道獨特。

第三道，神奇牛肉串。這道菜的神奇在於，原料並非採自牛，而是來自豬，製作時先用「麥芽酚」去掉豬肉腥味，再抹上一層薄薄的神奇「牛肉膏」將豬肉醃製，然後煮熟，豬肉就能變身牛肉。

再有，黑心木耳炒奶白菜：木耳須用瀝青、墨水、白膠等炮製，不僅份量足，而且顏色更黑，在烹製過程中，再加入「三聚氰胺」奶粉，使奶味更足。

味道最全的一道菜，精選抗生素浸泡的鮑魚、硫磺燻製的魚翅、福爾馬林浸泡的遼參、豬皮製造的假魚肚、工業鹽保存的乾貝、螢光增白劑漂白的鮑菇、蘇丹紅餵製的鴿蛋、避孕藥餵養的甲魚裙邊等八種頂級原料，三天三夜熬製而成。

至於主食，則是用陳化糧烹製的豌豆黃、艾窩窩，或者是染色饅頭。酒水則用以工業酒精調製的茅臺，以及用色素、香精、糖精等各種工業添加劑調製的人造葡萄酒。

如今，中國食品在國外可謂風聲鶴唳，人們談毒色變，而濫用添加劑為主要元兇。

據大陸媒體報導，泡菜裡有著色劑，果凍裡有防腐劑；一支雪糕含16種食品添加劑，一袋方便麵中有14種，近九成的食品含有添加劑，而生活中的“食品添加劑”有2,000多種。

中國疾控中心食品與營養所副研究員張柬波指出：「很多情況下沒有食品添加劑會讓食品更不安全。如把防腐劑取消，還有多少東西可在貨架上保存？公仔麵不到兩天就會變質了！」

內地輿論質疑張柬波的說法。有大量研究表明，當前許多不明原因的現代病都與化學食品添加劑有關。以鹽酸克倫特羅為代表的“瘦肉精”就是例子，“肉精”實為“害人精”。

解放軍總醫院營養科趙霖教授表示，企業一味追求利益，濫用、違規使用食品添加劑情況嚴重。

中國政法大學教授吳景明認為，大陸法規滯後，不能涵蓋整條食品鏈；部門職責不清，食品安全竟涉農業、衞生、質檢、工商等十多部門，造成監管疏漏；加上大陸檢測標準及技術落後等原因，造成合法添加劑，遭無良業者超量使用。

新唐人記者唐睿、薛莉綜合報導。

“Black Fungus with Creamy Cabbage”

China’s food safety issue has long been worsening.

Over 10,000 Chinese food products have additives,

and an adult in China consumes on average

80 to 90 kinds of additives per day.

Internet author “Ni Lai Shuo Shuo Hao Bu” writes

sarcastically that contaminated food

should be served at national banquets

in the Great Hall of the People,

and a “Chinese¬-Style” menu should read:

“Dish 1: Tainted Meat Balls,

made with ‘lean meat powder’, contaminated pork,

and toxic water from Ting river

polluted by Zijin Minding Group."

“Dish 2: Szechuan Hotpot,

made with swill-cooked oil, and spices like DDVP,

artificial coloring, plaster,

and opium powder for flavor enhancement."

“Dish 3: Special Beef Skewer,

prepared with “special beef” made from pork.

First, the pork is deodorized with maltol;

then we spread “beef cream” over the pork;

and lastly, we cook the pork to turn it into beef."

“Dish 4: Black Fungus with Creamy Cabbage,

prepared with asphalt, ink, glue-treated fungus,

and melamine-contaminated milk power."

The most flavorful dishes

are made with antibiotics-treated abalone,

sulfate-smoked shark fins, formalin-treated

sea cucumbers, fake fish maw made with pig skin,

industrial salt treated dry oysters,

phosphor powder-bleached abalone mushrooms,

Sudan-red-colored pigeon eggs,

and contraceptive pills-fed turtles.

For stable foods, there is fake rice and pea cakes,

made with stale grains, and dyed steamed buns.

For beverages, there is industrial alcohol liquor

and fake wine made with artificial coloring,

flavors, and various industrial additives.

China food safety problems

have been causing scares internationally,

and abuses of additives play a crucial role.

Chinese media reported that additives were found

in food products from preserved vegetables to jelly;

16 kinds of additives were found in ice cream,

while 14 were found in instant noodles.

Over 90% of food products contain additives,

and over 2000 additives in total were used

in everyday food products.

Zhaong Jianbo, researcher at the Chinese Center

of Disease Control: “In many cases, food without

additives are even less safe. With no preservatives

added, instant noodles will go bad in under 2 days.”

However, research contradicts Zhang’s claim.

Studies show that many modern diseases

are caused by chemical additives.

Clenbuterol, known as “lean meat powder,”

is one of many such harmful chemicals.

Dr. Zhao Lin at the PLA General Hospital believes

that it is a serious problem when financial gains

are driving manufactures to abuse food additives.

Prof. Wu Jingming at China University of Political

Science and Law, says that laws in China

are not comprehensive enough to control

the food supply chain. Regulative agencies

prove incompetent in areas such as agriculture,

sanitation, quality control, and commerce.

Moreover, technology in food safety testing

is outdated in China. All of the above

have contributed to the additives’ abuse problem.

NTD reporters Tang Rui and Xue Li