Dr Earl Mindell's "Unsafe at Any Meal: How to Avoid Hidden Toxins in Your Food" is a must read! I keep being shocked again and again. Here's another gem (last one - if you love these posts then buy the book - I got this one at the library):

Did you know that in most countries 'fresh' orange juice is considered fresh as long as the oranges were fresh when they were juiced? It can then be frozen for a year, defrosted and mixed with new batches, and still sold as FRESH?!?!? Where do thse rules come from?