Quote:
Originally Posted by Aerkuld
When some one mentions melamine all I can think about is that white plasticy surface that you get on cheap particle board shelves and work tops. Is this the same stuff, and why the heck would you even think about putting that in food?
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There is a test which grades the quality of cow milk. It measures the fat content, protein content etc....
This test can be fooled by adding melamine to the milk which has been watered down to nothing.
Follow the money.
Note: my brother said he got this information by watching PBS.