Across: |
1. | ___ what? |
3. | Ms. Downey has a ___ imagination. |
5. | See that bright red ___ meat? |
9. | Conan Nolan, ___ of FDA, said, "Our concern is...." |
10. | Water is getting more valuable every ___. |
11. | Processors want to use gray water in ___ned soups. |
14. | These two ___ bend over backward for food companies. |
16. | Look, no processed food ___100-percent sterile. |
17. | The amount will not ___ two or three percent. |
18. | A ___ processor added carbon monoxide to the package. |
19. | The population increases and the amount of fresh water ___s. |
21. | That amount might make people ___. |
22. | Your ___ soup will soon be 50-percent gray water. |
23. | See that bright red hamburger meat in the ___ store? |
24. | They might change their ___. |
26. | Gray water is simply 'used' ___ water. |
30. | No processed food is 100-___ sterile. |
32. | The ___'s population increases. |
33. | This bright ___ color is attractive. |
34. | People's digestive systems get used to ___d water. |
36. | "They ___ change their mind," said Maureen Downey. |
37. | It does not include ___ water. |
38. | Chicken ___ will soon be 50-percent gray water. |
40. | It's a trick that allows the processor to sell ___ed beef. |
41. | Our concern is the ___ and safety of consumers. |
42. | We ___ never allow gray water in canned soups. |
44. | The gas is completely ___. |
45. | Gray ___ is simply 'used' household ___. |
48. | The beef has started to ___. |
49. | A little gray water shouldn't be a problem ___. |
50. | These agencies ___ over backward for food companies. |
51. | Gray water shouldn't ___ a problem. |
52. | "They might change their mind," said ___ Downey. |
53. | ...(FDA) and the Department of ___ say not to worry. |
54. | People ___ to realize that water is getting valuable. |