Baby Carrots = Heavily processed - Would you still eat them?

I read that the baby carrots are the jacked up looking carrots (the ones that aren't straight) that people don't usually buy in the stores...so farmers send them off to be turned into baby carrots rather than waste them.

Ever since I read that I've made it a point to buy as many f'd up carrots from the store as I need. I don't care at all what they look like. As long as they taste good.

That's just a myth. They have specific crops/fields dedicated to baby carrot production.

I always buy organic carrots and chop them up to size. I always wondered about baby carrots though because that is not what they look like if you were to grow them yourself.

Hmpf...I now have a nice visual of my baby carrots soaking in a chlorine bath! I do believe that since I cut my own lettuce and celery that I can add the time to once again cut my own carrots. Now I'm craving carrots...but I'm all out, grrrrr

I just buy the regular ones, cuz I'm REALLY, REALLY cheap, and I get more for my money!

Ok, I have a big question regarding this:

If they're just "cut down" large carrots, why do they have a tiny core? Every "big" carrot I get has a core that's about the size of a baby carrot, so if I were cut it down to size, all I would have left is the core.

What gives?

interesting. Perhaps I will buy regular big carrots from now on. I have always wondered how those baby carrots even came to be or how they're made.

I'm reading this as I sit here eating Baby Carrots.. lol gee thanks. What about the organic ones???

I converted to "genuine" baby carrots from the farmers' market or my farm share last year. They are a distinct variety, smaller and sweeter than a regular carrot and amazingly yummy. I've got some growing in my garden now (maybe a two-day supply but, hey, I grew them myself with nothing on 'em but dirt and cow poo!).

I won't buy the 'baby cut' any more just because they don't taste good. And they can't be any easier than tossing a whole carrot in a lunch bag.

I always want to know "Why?" or "What's the other side?" So I found this at http://www.carrotmuseum.co.uk/babycarrot.html

According to Randy Worobo, an associate professor of food microbiology at Cornell University, you need not worry. He says carrots are not preserved in bleach but rinsed in a chlorine wash that's recommended by the FDA to kill bacteria such as salmonella and E. coli. Most pre-cut produce, including frozen vegetables and fruit salad, is washed with this or similar sanitizers.

Baby Cut and Peeled Carrots are treated with chlorine. It is used as an anti-microbial treatment to control potential contamination in the finished product. Carrots that are treated with chlorine are subsequently soaked and rinsed with potable water to remove the excess chlorine before being packaged.

Sanitizers that can be used to wash or to assist in lye peeling of fruits and vegetables are regulated by the U.S. Food and Drug Administration in accordance with the Federal Food, Drug and Cosmetic Act as outlined in the Code of Federal Regulations, Title 21, Ch. 1, Section 173.315.

Chlorine is routinely used as a sanitizer in wash, spray, and flume waters used in the fresh fruit and vegetable industry. Anti-microbial activity depends on the amount of free available chlorine (as hypochlorous acid) in water that comes in contact with microbial cells. The effectiveness of chlorine in killing pathogenic microorganisms has been extensively studied." For more information on the use of Chlorine as a routine anti-microbial sanitizer, you can visit the following government web site;
http://www.cdc.gov/ncidod/EID/vol3no4/beuchat.htm

wow-what about organics?