How food became poisons

How food became poisons

At the turn of the twentieth century, the American diet began to change. Before this period, foods contained more N-3 oils and far fewer N-6 oils. People cooked with lard, a saturated animal fat, and cattle were fed through grazing. Both of these events changed the ratio of N-6 to N-3 fats in our diets.

When cattle graze on grasses, they are consuming some alpha-linolenic acid, an N-3 oil. This healthy oil is incorporated into their tissues, which ultimately ends up in the meats we consume. In addition, people ate more vegetables, usually freshly grown in their own gardens. With the formation of more and more corporate farms, feeding methods and growing methods changed.

Increasingly, cattle were fed grains devoid of N-3 fats and often higher in N-6 fats. Corporate farms utilized fertilizers devoid of most of the essential minerals needed by plant foods and crop rotation began to disappear. As a result, soils became more and more depleted, while at the same time they became more contaminated with herbicides and insecticides.

Many pesticides contain mercury and fluoride. With each year's application, soil contents of these contaminants increased. Crops grown in these soils were not only devoid of major nutrients, but also contained high levels of fluoride and other toxic metals.

With the growth of interstate trucking on a large scale, locally grown crops were displaced by regional crops that were then picked and shipped across country. Today, we have international shipping of crops that line our grocery shelves. To be able to have these transported crops arrive fresh, they are picked before the foods are fully mature, which translates into even lower nutrient contents.

If all this was not bad enough, dyes area added to many foods to make them appear healthier--apples and tomatoes redder, peppers more colorful, and strawberries deeper red. Newer biodegradable pesticides are now more toxic and are applied to certain vegetables with waxes that make it impossible to avoid this dangerous additive (called Auxigrow). Ironically, MSG has been shown to stimulate hunger by lowering blood glucose, something that elates the food industry.

Health and Nutrition Secrets (that can save your life), Dr Russell L. Blaylock, MD

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