FOOD VS INDUSTRIALIZED FOOD

Posted by Laura Paulisich on

FOOD VS INDUSTRIALIZED FOOD

“Year by year the food we eat is becoming more and more like Doritos...the food companies, whose profit is directly related to the amount of food people eat, have been quietly amping up the amounts of salt, sugar, and fat in our foods, and the results are obvious.” - Mark Schatzker

“Amazingly, we’ve become a culture that considers Twinkies, Cocoa Puffs, and Mountain Dew safe, but raw milk and compost-grown tomatoes unsafe.” - Joel Salatin

“I wondered how the approximately one hundred thousand synthetic chemical molecules that have invaded our environment and our dinner plates for a half century are evaluated and regulated...is there a link between exposure to these chemical substances and the spectacular increase in cancers, neurodegenerative diseases, reproductive disorders, diabetes, and obesity that have been recorded in developed countries, to such a degree that the World Health Organization speaks of an ‘epidemic’?” - Marie-Monique Robin

“Dr Amy Reichenbach: new scientific research shows that our brains and bodies often become physically addicted to factory foods. In fact, sugar seems to stimulate the brain’s reward centers with the neurotransmitter dopamine exactly like other addictive drugs do. In short, research is showing that we may need to literally ‘detox’ off factory foods the same way we would addictive drugs.” - Christine Avanti

“Dr Leila Denmark was the world’s oldest active pediatrician when she retired at the age of 103; she recently died at age 114...At her 100th birthday she refused cake because it had sugar in it, and at her 103rd birthday party, when she again refused cake, she explained that she hadn’t eaten any food made with sugar for seventy years.” - Paul Jaminet PhD & Shou-Ching Jaminet PhD

“Food is like a language, an unbroken information stream that connects every cell in your body to an aspect of the natural world...If you eat a properly cooked steak from an open-range, grass-fed cow, then you are receiving information not only about the health of that cow’s body, but about the health of the grasses from which it ate, and the soil from which those grasses grew. If you want to know whether or not a steak, or a fish, or a carrot is good for you, ask yourself what portions of the natural world it represents, and whether or not the bulk of that information remains intact. This requires traveling backwards down the food chain, step by step, until you reach the ground or the sea.” - Catherine Shanahan MD & Luke Shanahan

“The food you eat is making you sick and the agencies that are providing you with guidelines on what to eat are giving dangerous advice with devastating health consequences. You can change that today.” - Dr William Davis cardiologist

“Minerals are lost in the treatment of drinking water. Water was the largest source of calcium and magnesium in Paleolithic diets, but modern water treatment removes most dissolved minerals.” - Paul Jaminet PhD & Shou-Ching Jaminet PhD

“Chemical contamination of the food chain is an increasing problem that is becoming a major factor in chronic disease, particularly for animals. It is difficult for us to comprehend just how frequently these chemicals appear in food. The process starts with the herbicides, insecticides, and fungicides used to grow crops. Despite Rachel Carson’s landmark warning about the dangers of pesticides, today we use produce pesticides at a rate 13,000 times greater than we did in 1962, the year that her book Silent Spring first appeared. The process continues with antibiotics, growth stimulants, hormones, tranquilizers, and other drugs fed to livestock consuming grains.” - Dr Pitcairn

“No diet that we can formulate from least-cost products and process for convenience and long storage can ever rival those mysteriously complex fresh-food diets offered for eons by Nature herself.” - Dr Pitcairn


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