What is Food and what it is NOT

1. Commercial animals that are used for food are unnatural as in "crossbred, hybrid". As with commercial produce, their genes are artifically altered by scientists. The "improved" animals that are reproduced from this nonsense are out of balance with Nature. They are continuing to try to improve on the poor pig, as in breeding in flat rumps , giving them level backs, and even toes and such things that will make the animal more "factory ready".

2. Human genes are being fed to commercial pigs and other animals dead carcasses are being fed to the animals. They are grown in , and fed, poisons and feces just to keep their diseased bodies alive.

Well you might ask, what are they being fed. Okay here goes. Stay with me here:

Animal feed contains DDT, pesticides, hormones, stilbesterol, antibiotics, and tranquilizers.
Cancerous pesticides are fed to animals to keep their manure free of flies.
The diet of commercial chickens include sulfa drugs, hormones, antibiotics, nitrofurans, arsenicals and feces.
Livestock is also fed hugh quanties of often contaminated fish. Yes I said fish-which is not a natural food of cows. And mind you this is what they call "trash fish" that can't be fixed up to sell to humans. It is fed to factory farm animals solely to enrich the owners of the "factory trawlers" wiping out the fish stocks in our oceans.
The poor pig is routinely fed recycled raw feces-you heard me which is made up of pig/chicken manure waste which contains drug residues and high levels of toxic, heavy metals such as arsenic, lead and copper.
In some factories the cattle's diet may include sawdust laced with ammonia and feathers, shredded newspaper (with toxic ink from print), "plastic hay", processed sewage, inedible tallow and grease, poultry litter, cement dust, and cardboard scraps, plus insecticides, antibiotics and hormones.
Then to top it off they artificially flavor and scent the concoction to "trick" the animals into eating it. hmmm sound familiar? It should, for essentially this is the delicious and deadly Aerician die-t chemical junk flavored and done up as real food, then deceptively presented to us as good.
Lesson Up People

There is something diabolical going on. The new food thats being created are "Brain Dissolving" in its nature. What is being produced is called "PRION" or to put it in laymens or laywomens terminology it is "Outta Control Protein" which requires the heat of "3500 degrees" to be destroyed. Now I don't know about your stomach, but whats are regular body tempurature, somewhere around 98.9 degrees F. Hey folks we can't digest that stuff. Pardon my French but hell, we can barely digest regular flesh.

Okay lets take a look at Fish:

Normally, fish would be the most wholesome animal flesh to consume, but now because of underwater "toxic waste", eating fish is pretty much just as bad as eating red meat.

The EPA estimates that fish can accumulate up tp 9 million times the level of PCBs in the waters in which they live.

Oh by the way DDT levels in the oceans have damaged a major source of the world's oxygen supply_ the microscopic Phytoplankton. They also get further contamination from chemicalized ice that they are packed in.

Heres one for ya: Nearly HALF of America's antibiotics are used on meat animals. In 1991, the Centers for Disease Control in Atlanta released figures showing that approximately half of the 15 million pounds of antibiotics produced yearly in America, are used on livestock and poultry. Guess what; Antibiotics and Chemicals cannot protect meats. The U.S. Meat Inspection Services recognizes over 42 diseases whcih make flesh eating dangerous and antibiotics USELESS!

The contiuned eating of antibiotics in animal corpes causes human resistance to medicines and immunity to PENICILLIN.

Okay now lets move on to one of my favorites "white sugar", I'm not even going to capitalize it because some of my family members passes away from diabeties.

You probably already know that white sugar penetrates through the wall of your stomach and small intestines without being digested, giving you a quick high followed by a later crash. When you eat white sugar of sugar-sweetened food, the sugar bypasses digestion and enters your bloodstream within three minutes, yanking up your gloodsugar level. This gives you the perception of having more energy and a felling of well being. This is shortly followed by a crash in bloodsugar levels (due to the release of insulin from the pancreas) and a depression and drop in energy that tends to be corrected with another dose of sugar. This becomes a dangerous habit, subjecting the body to a yoyo of stimulation, depressionm restimulation which results in damge and diseases.

Natural sugars from fruits and vegetables undergo the digestion process and enter the bloodstream gradually without disrupting bloodsugar balance.

Okay getting good to you huh? Alright now for the down and dirty facts!

Sugar is not food. period It provides absolutely no nutrition!

Sugar is added to almost all foods in supermarkets, including common table salt! You can prove this by reading the labels the nextg time you go shopping, keeping in mind that syrup, corn syrup, dextrose, sucrose, maltose, fructose and any other kind of "ose" is sugar.

Sugar is consumed at the rate of nearly 180 lbs. per American each year, according to the USDA. This is almost a half pound per day or the equivalent of eating 8 pounds of sugar cane or sugar beets per day. The average healthy digestive system can only eliminate 2-4 teaspoons of sugar daily. One 12 ounce cola contains 11 teaspoons of sugar.

Sugar causes "cross linking," making your flesh and skin stiff and leathery. Cross linking is a condition wherein the cellular membranes become so damaged that they become hardened, stiff and stick together, and their protein strands get entangled in each other. When this happens they can no longer perform their normal function. Thus sugar is stiffening human tissues from the inside out speeding up AGING!

Sugar outrightly kills your cells. Sugar addicts often have high uric acid levels in their blood. Uric acid is a braeakdown product of cellular nuclear material. The implication is that sugar is killing human cells%u2026sweetly the next bullet point will explain why. get ready for this%u2026

White Sugar is almost PURE CARBON! The oxidation of white sugar in the body produces Carbonic Acid. Why? Because white sugar is almost pure carbon! Because since it has no nutrients or organic salts, white sugar breaks down cells in order to furnish the blood withe nexxessary alkaline elements to neutralize the carbonic acid formed by the oxidation of the carbon called sugar.

White sugar is loaded with bleached PIG BLOOD and other STUFF. Now this is not me saying this. An article in the July 1989 issue of Doctor's Health Review, educates us about this horror: Commerical sugar is made from sugar cane and sugar beets. At one phase of the (beet) sugar "refining" process, "blood albumin from the slaughter house is used" (to flush protein particles out of sugar beets/sugar cane). "also purchased form the slaughter house is bone-black or animal charcoal, which comes from low-grade animals used as a filter to 'furify' this mixture called sugar. It is then bleached with a strong bleaching agent referred to as blue water%u2026.sixty-five percent of the animals for the markets are swine. Therefore, the slaughter house products being used in processing sugar are derivatives of pork."

Okay so are you happy. Just kidding. Tomorrow I'll continue with such topics as healthy fats, good old MILK, Vegetables or should I say so called vegetables.


Heathly Fats:
Scientific evidence has shown that dietary trans fats can increase your risk of developing heart disease. You can reduce this risk by choosing healthier foods that contain little or no trans fat.
Background

Fat is an important part of a healthy diet because it provides essential fatty acids and energy (calories). It also helps your body absorb Vitamins A, D and E.

Fats and oils are made mostly of fatty acids. There are four main types of fatty acids. Most fats and oils contain a mixture of all four types, but such mixtures usually have a higher proportion of one particular type of fatty acid.
The four main types of fatty acids are:

Polyunsaturated fatty acids - Many common vegetable oils (e.g., soybean, corn and sunflower oil), fatty fish (e.g., salmon, mackerel, smelt, herring and trout), fish oils, flaxseed, sunflower seeds, soybeans and some nuts (e.g., walnuts) contain a high proportion of polyunsaturated fatty acids.

Monounsaturated fatty acids - Olive oil, canola oil, high oleic sunflower oil, avocados and certain nuts (e.g., cashews, pecans, almonds and peanuts) contain a high proportion of monounsaturated fatty acids.

Saturated fatty acids - Coconut, palm and palm kernel oils, animal fats (e.g., pork and beef), butter, cheese and other dairy products contain a high proportion of saturated fatty acids.

Trans fatty acids - These are found naturally in small amounts in certain foods (e.g., dairy products, beef and lamb). Also, small amounts of trans fats are formed during the refining of liquid vegetable oils (e.g., canola and soybean oil). Trans fats are also created when manufacturers use a process called "partial hydrogenation." This process turns liquid oil into a semi-solid form, such as shortening or margarine.

Food products made with fats or oils with a high proportion of saturated or trans fatty acids have a longer shelf life than products made with oils that contain a higher proportion of other fatty acids. Saturated and trans fatty acids also play a role in producing the textures and flavours that make many bakery products and snacks so tempting. For example, it is the saturated and trans fatty acids that give pastries that "melt in your mouth" feeling.

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2. Avocado: high fat but nutritious

Also known as an "alligator pear" due to its shape and skin texture, this high-fat nutritious food is the perfect addition to salads, salsas, soups and more. Not only does it add great creamy flavor, it can also boost nutrition. Many vegetables are loaded with beneficial carotenoids that are great for your health and can aid in disease prevention. Adding avocado to a vegetable dish will enhance your body's ability to absorb these potent carotenoids. Studies have revealed that carotenoids are fat soluble-which means they need a high-fat food, such as an avocado, to be fully absorbed by your body.

Use ripe avocado as a spread on your veggie-filled sandwiches. It can be spread alone or mixed with some plain yogurt and fresh cilantro for a Spanish inspired kick.
3. Nuts are healthy

Once given a bad rap due to their high fat content, nuts are now considered as a health food-ironically because of their fats (the good, heart-healthy kind). They also contain an array of beneficial nutrients, including vitamin E and zinc, and are a good source of fiber.

Nuts are so versatile; they can be used at any meal. They add a great crunch to dishes. Try substituting them for breadcrumbs when coating chicken or fish before cooking. Simply grind some nuts; dip chicken or fish in a beaten egg; coat the meat with the nuts; then, place in a 350-degree oven until cooked through.
4. Fish fat is essential

Fish contain omega-3 fatty acids. Omega-3 fats are termed "essential" because the human body cannot make them on its own. The health benefits of omega-3s run the gamut; they have been said to improve everything from heart health to mental health problems.

Poaching is a quick and easy way to prepare fish. Simply fill a small sauce pan with three inches of water (or white wine), bring to an almost boil and poach fish for eight to ten minutes or until it flakes easily.
5. Olives - the perfect snack

Olives are a good source of healthy monounsaturated
fats, but don't let these high-fat little bites fool you. Unlike many other high-fat foods, olives can also be a low-calorie snack all on their own. One serving of 20 small black olives is a great snack with less than 100 calories and will contain a good amount of iron, fiber, vitamin E, and copper.

Rather than munching on olives plain, try making a simple tapenade by combining fresh olives with some garlic and oil in a blender or food processor. This is a great dip for bread, and also works great as a pasta topper.

Healthfood books apparently avoid this topic; they almost nver address the unnaturalness of vegetables or the natural poisons which vegetables contian. If they did, it might become obvious that vegetables and grains are NOT HUMANITY'S natural food! The unnatural cultivated vegetables and grains of today are lesser, unrecognized drugfoods. While not as lethal as hard drugfoods, tey are harmful enough to slowly damage our health over time.

Few people know that most vegetables we eat are not natural
Most vegetables and grains are not found growing wild in Nature. Many of them did not even exist in Nature just a hundred years ago. Vegetables and grains are the product of careful artificial cultivation. They are difficult to produce and contain many natural poisons. The fields in which they grow are artificial. Annual crops are artificial. Their cultivation is artificial. All of these cultivated things would die and disappear without the pampering hands and machines of humans.
Grains and cereals have been developed from grass seeds NOW UNKNOWN to botany. All cereal-grains belong to the grass family. Grains are both the fruit and seed of grasses. By long ages of seed selection, careful breeding, intensive cultivation and constant fertilization, small grass seeds were developed by this artificial process into the modern grains and cereals.
Beans, peos, lentils, cabbage, lettuce, celery, etc. were developed in the same way from the grass family.
Tubers, which include potatoes, onions, carrots, trunips, beets, radishes etc.,m are nothing more than wild weed roots developed by the artificial process described earlier.
In addition to having suffered cultivation, the vegetables and grains of today have been hybridized and genetically mucked with, INCLUDING THE "ORGANICALLY" GROWN PRODUCE IN HEALTHFOOD STORES.


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