What type of food products generally contain the heaviest residues of chlorinated hydrocarbons?
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An organochloride is an organic compound containing at least one covalently bonded chlorine atom. Their wide structural variety and divergent chemical properties lead to a broad range of uses.\n\nThe simplest form of organochlorides are chlorinated hydrocarbons. These consist of simple hydrocarbons in which one or more hydrogen atoms have been replaced with chlorine. Most low molecular weight chlorinated hydrocarbons such as chloroform, dichloromethane, dichloroethene and trichloroethane are useful as solvents.\n\nMany organochlorides have significant biological activities. For example, many powerful and effective insecticides are organochlorides. Common examples include dioxin, DDT, dicofol, heptachlor, endosulfan, chlordane, mirex and pentachlorophenol.\n\nPolychlorinated biphenyls were once commonly used electrical insulators and heat transfer agents. Their use has generally been phased out due to health concerns.\n\nChlorinated alkenes are useful monomers used in the preparation of a variety of materials. For example, vinyl chloride is polymerized to form the plastic polyvinyl chloride (PVC).\n\nMany organochlorides have significant toxicity. Insecticides such as dioxin and DDT are persistent organic pollutants which pose dangers to the environment. Chlorinated solvents, when not handled and disposed of properly, present problems with groundwater pollution. Some organochlorides such as phosgene have even been used as Chemical warfare agents. However, the presence of chlorine in an organic compound, does not insure toxicity. Some organochlorides are safe enough for consumption in foods, such as the sweetener sucralose (Splenda).\n\n\n\nSplenda
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This is really a topic where we need to know the product being consumed. I'll try to give a general overview.\n\nOh, wait, you want an article. Never mind.
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Irradiation\n\nhttp://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm
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Mcdonald's oil...\n\nand your *wink*wink* natural gas
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yeah its the break down of organic matter along with the HCl it forms other compounds that dont smell real good. mostly sulfides and chlorates i think.
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Any kind of margarine is chemical crap.  Butter is real food.
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Anything greasy, fatty, deep fried.  Soda and vegetables also made mine worse.
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No, it isn't.\nhttp://www.consumerreports.org/cro/food/fish-safety-704-fish-tuna-mercury.htm
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Flax, Germ and .....(husk?...shell) ..... lol ....sorry
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Litter.\n\nI know it is probably not as dangerous to our health as Air Water or Noise but it is such a simple thing for people to take control of.\n\nDrives me nuts to see someone just toss there garbage out the car window or to the gutter when they are walking. \n\nPigs.
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Raw Cabbage, Spinach or  Asparagus and  Whole Grains, Vegetable Oils  and Wheat Germ
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Corn Flakes\nChocos\nflavoured Milk\nHoney\nTaosted bread\nOrange pulp\nWater\nJam
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Consumer cells?\n\nGreen consumer foods like broccoli or lettuce have chloroplasts.
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Any of various halocarbon compounds consisting of carbon, hydrogen, chlorine, and fluorine, once used widely as aerosol propellants and refrigerants. Chlorofluorocarbons are believed to cause depletion of the atmospheric ozone layer.
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Agricultural - In case of agricultural food products, one should see that, any toxic or hazardous chemicals are not the integral part of it. Organic farming ensures the food safety in agriculture. In organic farming naturally mined element like sulfur is allowed but the chemical fertiliser containing toxic heavy metals are not allowed. There are several organic farming codex are available world wide based on the WTO. \n\nIf the food product is from the agricultural produce, the pedigree of the product should be monitored thoroughly. For example, you are preparing mango pulp (mango concentrate) from the mango fruit, you should monitor the type fertilisers are used for producing this mango, under what climatic and soil conditions, the mango is produced, the social status of the labourers in the mango orchards from which the mango is obtained for the production of mango pulp. This is called pedigree of the product. This should be very transparent to the consumer. \nAnother example, if you are processing pork and packing it for marketing, you have to ensure 'good' pedigree to the consumer. For example, how the pig was reared. In what conditions the pigs are reared. Whether the pig experienced sufficient recreation while rearing (for proper protein, enzyme contents etc.) or not? Where it was slaughtered. These are all the pedigree of this product.\n\nFor the milk product, the method of milching is very important (hand milching and machine milching) to show the contamination level by the micro-organisms. \n\nThus for different types of foods, different types of quality control measures have to taken to ensure food safely and product qualilty? You can refer to WTO web-site.
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dichlorodiphenyltrichloroethane     -2,2-bis(p-chlorophenyl)-1,1,1,-trichloroethane, chlorinated hydrocarbon compound used as an insecticide toxic to humans and animals when swallowed or absorbed through the skin.
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Complex and contingent on the type of cancer.  NCI.gov and FDA.gov have links to sites with information on just that.  The problem is, the more research that is done, the more the perspective changes.  For example, folic acid was thought to reduce the risk of heart disease in women but a recent study showed probably not, nor did aspirin.  With respect to cancer, eating only what God put on this earth without the preservatives and artificial substances, seems to be the best route.  Certainly the cabbage family, especially broccoli and the beta-kerotenes have been studied extensively as have the omega 3 fatty acids.  The list is extensive.  Basically when on chemotherapy, cold soft food works the best, if taking a platinum drug, lemon flavors help tolerate the metallic taste.  When on radiation a low residue diet without dairy products is best and when recovering from surgery, well, it depends on the type of surgery.  Most people don't get enough protein or iron in their diets and these are critical for cancer patients.