[lil fu fu girl]

Baby carrots are actually dipped in chlorine to keep them from turning what markets call, "WHITE BLUSHING". When they turn white because of bacterial oxidation, they can no longer be sold and are hence thrown away. So, in order to keep the shelf life of the carrot longer, they dip them in the chlorine which kills the bacteria and stops the White Blushing. Yummy
I personally, eat organic, and so do my babies!

Originally Posted by BellaRose08

I'm not sure if anyone had seen an e-mail going around on baby carrots. The article said the reason they turn white after being in the refrigerator is due to the fact they are dipped in bleach. I'm not sure about the organic but if anyone buy's baby carrots may want to check into it more.