Good reason not to ever eat anything processed

[Guest guest]

Dirty Secrets of the Food Processing Industry

By Sally

Fallon

This presentation was given at the annual conference of Consumer

Health of Canada, March, 2002.

Mankind has always processed his food; food processing is an

activity that is uniquely human. One type of food processing is cooking.

Traditional food processing had two functions: to make food more

digestible and to preserve food during times of scarcity. This type of

processing resulted in traditional foods like sausage and the

old-fashioned meat puddings and haggis. It includes sourdough bread,

fermented grain products, cheese and other fermented milk products,

pickles, sauerkraut, and beverages--everything from wine and spirits to

lacto-fermented soft drinks.

In the past, processing was carried out by farmers and artisans such

as bread makers, cheese makers, distillers, millers and so forth. This

type of processing resulted in delicious foods and kept the profits on

the farm and in the farming communities where it belonged--food

processing should be a local cottage industry.

Most importantly, traditional processing enhances or increases the

nutrient value of our foods. Traditional bread making neutralizes

anti-nutrients in grains to make the minerals more available;

lacto-fermentation of cabbage to make sauerkraut increases the levels

of vitamin C and many B vitamins many fold; and the making of yoghurt,

kefir and similar products from fresh milk makes the nutrients in the

milk more available and more digestible.

Industrial Processing

Unfortunately, in modern times we have abandoned local artisanal

processing in favor of factory and industrial processing, which

actually destroys the nutrients in food rather than increasing them,

and makes our food more difficult to digest rather than more

digestible. Furthermore, industrial processing depends upon products

that have a negative impact on our health, such as sugar, white flour,

processed and hydrogenated oils, additives, synthetic vitamins and an

extrusion processing of grains. These are the tools of the food

processing industry.

Ready for breakfast? Let's have a look at the typical American

breakfast of cereal, skim milk and orange juice.

Packaged Cereals

Dry breakfast cereals are produced by a process called extrusion.

Cereal makers first create a slurry of the grains and then put them in

a machine called an extruder. The grains are forced out of a

little hole at high temperature and pressure. Depending on the shape of

the hole, the grains are made into little o's, flakes, animal shapes,

or shreds (as in Shredded Wheat or Triscuits), or they are puffed (as

in puffed rice). A blade slices off each little flake or shape, which

is then carried past a nozzle and sprayed with a coating of oil and

sugar to seal off the cereal from the ravages of milk and to give it

crunch.

In his book Fighting the Food Giants, Stitt has tells

us that the extrusion process used for these cereals destroys most of

the nutrients in the grains. It destroys the fatty acids; it even

destroys the chemical vitamins that are added at the end. The amino

acids are rendered very toxic by this process. The amino acid lysine, a

crucial nutrient, is especially denatured by extrusion. This is how all

the boxed cereals are made, even the ones sold in the health food

stores. They are all made in the same way and mostly in the same

factories. All dry cereals that come in boxes are extruded cereals.

The only advances made in the extrusion process are those that will

cut cost regardless of how these will alter the nutrient content of the

product. Cereals are a multi-billion dollar business, one that has

created huge fortunes.

With so many people eating breakfast cereals, you might expect to

find some studies on the effect of extruded cereals on animals or

humans. Yet, there are no published studies at all in the scientific

literature.

The Rat Experiments

Let me tell you about two studies which were not published. The

first was described by Stitt who wrote about an experiment

conducted by a cereal company in which four sets of rats were given

special diets. One group received plain whole wheat, water and

synthetic vitamins and minerals. A second group received puffed wheat

(an extruded cereal), water and the same nutrient solution. A third set

was given only water. A fourth set was given nothing but water and

chemical nutrients. The rats that received the whole wheat lived over a

year on this diet. The rats that got nothing but water and vitamins

lived about two months. The animals on water alone lived about a month.

But the company's own laboratory study showed that the rats given the

vitamins, water and all the puffed wheat they wanted died within two

weeks---they died before the rats that got no food at all. It wasn't a

matter of the rats dying of malnutrition. Autopsy revealed dysfunction

of the pancreas, liver and kidneys and degeneration of the nerves of

the spine, all signs of insulin shock.

Results like these suggested that there was something actually very

toxic in the puffed wheat itself! Proteins are very similar to certain

toxins in molecular structure, and the pressure of the puffing process

may produce chemical changes, which turn a nutritious grain into a

poisonous substance.

Another unpublished experiment was carried out in the 1960s.

Researchers at Ann Arbor University were given 18 laboratory rats. They

were divided into three groups: one group received corn flakes and

water; a second group was given the cardboard box that the corn flakes

came in and water; the control group received rat chow and water. The

rats in the control group remained in good health throughout the

experiment. The rats eating the box became lethargic and eventually

died of malnutrition. But the rats receiving the corn flakes and water

died before the rats that were eating the box! (The last corn flake rat

died the day the first box rat died.) But before death, the corn flake

rats developed schizophrenic behavior, threw fits, bit each other and

finally went into convulsions. The startling conclusion of this study

is that there was more nourishment in the box than there was in the

corn flakes.

This experiment was actually designed as a joke, but the results

were far from funny. The results were never published and similar

studies have not been conducted.

Most of America eats this kind of cereal. In fact, the USDA is

gloating over the fact that children today get the vast majority of

their important nutrients from the nutrients added to these boxed

cereals.

Cereals sold in the health food stores are made by the same method.

It may come as a shock to you, but these whole grain extruded cereals

are probably more dangerous than those sold in the supermarket, because

they are higher in protein and it is the proteins in these cereals that

are so denatured by this type of processing.

There are no published studies on the effects of these extruded

grains on animals or humans, but I did find one study in a literature

search that described the microscopic effects of extrusion on the

proteins. "Zeins," which comprise the majority of proteins in corn, are

located in spherical organelles called protein bodies. During

extrusion, these protein bodies are completely disrupted and deformed.

The extrusion process breaks down the organelles, disperses the

proteins and the proteins become toxic. When they are disrupted in this

way, you have absolute chaos in your food, and it can result in a

disruption of the nervous system.

Old-Fashioned Porridge

So what are you going to have for breakfast? We need to go back to

the old fashioned porridges, as I explain in Nourishing Traditions.

These porridges should be soaked overnight in an acid medium to get rid

of the anti-nutrients. Soaking will neutralize the tannins, complex

proteins, enzyme inhibitors and phytic acid. You soak the grains in

warm water with one tablespoon of something acidic like whey, yoghurt,

lemon juice or vinegar. The next morning, the porridge cooks in about a

minute. Of course, you eat your porridge with butter or cream like our

grandparents did. The nutrients in the fats are needed to absorb the

nutrients in the grains. That was one of the great lessons of Weston

Price, that without the vitamins present in animal fats (vitamins A and

D), you cannot assimilate minerals and other vitamins. You can be

taking mineral supplements, drinking green juices or eating organic

food until it comes out your ears, but you cannot absorb the minerals

in your food without vitamins A and D that are exclusively found in the

animal fats.

Milk

The minute you start to process your milk, you destroy Mother

Nature's perfect food. You can live exclusively on raw milk, especially

milk from nature's sacred animal, the cow. We have no sense of the

sacredness of our animals today. Instead, we have an industrial system

of agriculture that puts our dairy cows inside on cement all their

lives and gives them foods that cows are not designed to eat—grain,

soy, citrus peel cake and bakery waste. These modern cows produce huge

amounts of watery milk which is very low in fat.

Milk from these industrial cows is then shipped to a milk factory.

Green wrote an excellent article in the LA Times,

August 2000 about milk processing. Milk processing plants are big, big

factories where visitors are not allowed. Lots can go wrong in these

factories. The largest milk poisoning in American history occurred in

1985 where more than 5,000 people across three states were sickened

after a "pasteurization failure" at an Illinois bottling plant.

Inside the plants all you can see is stainless steel. Inside that

machinery, milk shipped from the farm is completely remade. First it is

separated in centrifuges into fat, protein and various other solids and

liquids. Once segregated, these are reconstituted to set levels for

whole, low-fat and no-fat milks; in other words, the milk is

reconstituted to be completely uniform. Of the reconstituted milks,

whole milk will most closely approximate original cow's milk. The

butterfat left over will go into butter, cream, cheese, toppings and

ice cream. The dairy industry loves to sell low fat milk and skim milk

because they can make a lot more money from the butterfat when

consumers buy it as ice cream. When they remove the fat to make reduced

fat milks, they replace the fat with powdered milk concentrate, which

is formed by high temperature spray drying. All reduced-fat milks have

dried skim milk added to give them body, although this ingredient is

not usually on the labels. The result is a very high-protein, lowfat

product. Because the body uses up many nutrients to assimilate

protein—especially the nutrients contained in animal fat—such doctored

milk can quickly lead to nutrient deficiencies.

The milk is then pasteurized at 161 degrees F by rushing it past

superheated stainless steel plates. If the temperature is 200 degrees

the milk is called ultrapasteurized. This will have a

distinct cooked milk taste but it is sterile and can be sold on the

grocery shelf. In other words, they don't even have to keep it cool.

The bugs won't touch it. It does not require refrigeration. As it is

cooked, the milk is also homogenized by a pressure treatment that

breaks down the fat globules so the milk won't separate. Once

processed, the milk will last for weeks, not just days.

Milk Allergies

Many people, particularly our children, cannot tolerate the stuff

that we are calling milk that is sold in the grocery shelves. And you

can see why. It starts with cows in confinement, cows fed feed that

cows are not designed to digest, and then it goes into these factories

for dismantlement and reconfiguration.

The protein compounds in milk have many important roles, including

protection against pathogens, enhancement of the immune system and

carrier systems for nutrients. However, like the proteins in grains,

the proteins in milk are complex, three-dimensional molecules that are

very fragile. The pasteurization process deforms and denatures these

proteins. When we drink pasteurized milk, the body mounts an immune

response instead of deriving instant nourishment.

Numerous animal studies in the 1930s and 1940s showed the

superiority of raw milk over pasteurized in building strong bone,

healthy organs and a strong nervous system.

Fortunately what we call real milk, that is full-fat milk from

pasture-fed cows, milk that is not pasteurized, processed or

homogenized, is becoming more available. Parents are discovering just

how healthy and happy their children can be when they drink raw milk

instead of pasteurized. (See realmilk.com

for sources.)

Powdered Milk

A note on the production of skim milk powder: liquid milk is forced

through a tiny hole at high pressure, and then blown out into the air.

This causes a lot of nitrates to form and the cholesterol in the milk

is oxidized. Those of you who are familiar with my work know that

cholesterol is your best friend; you don't have to worry about natural

cholesterol in your food; however, you do not want to eat oxidized

cholesterol. Oxidized cholesterol contributes to the buildup of plaque

in the arteries, to atherosclerosis. So when you drink reduced-fat milk

thinking that it will help you avoid heart disease, you are actually

consuming oxidized cholesterol, which initiates the process of heart

disease.

Orange Juice

Now let's turn to the orange juice in this supposedly healthy

breakfast. It is quite shocking what turns up in a literature search on

orange juice processing.

A quote from Processed and Prepared Foods states that "a

new orange juice processing plant is completely automated and can

process up to 1,800 tons of oranges per day to produce frozen

concentrate, single strength juice, oil extracted from the peel, and

cattle feed."

In the processing, the whole orange is put into the machine. Enzymes

are added to get as much oil as possible out of the skin. Oranges are a

very heavily sprayed crop. These sprays are cholinesterase inhibitors,

which are real neurotoxins. When they put the oranges in the vats and

squeeze them, all those pesticides go into the juice.

What about the orange peel used for cattle feed? The dried left-over

citrus peel is processed into cakes which are still loaded with

cholinesterase inhibitors and organophosphates. Mark Purdey in England

has shown these neurotoxins are correlated with "Mad Cow Disease"

(Bovine Spongiform Encephalitis or BSE). The use of organophosphates

either as a spray on the cows or in their feed is one of the causes of

the degeneration of the brain and nervous system in the cow and if

these components are doing this to the nervous system of the cow,

there's a possibility they are doing this to you also. In fact, a study

carried out in Hawaii found that consumption of fruit and fruit juices

was the number one dietary factor for the development of Alzheimer's

disease. The researchers speculated that the real culprit was the

pesticides used in fruit—and concentrated in the juices due to modern

processing techniques.

The FDA has decreed that we can no longer buy raw juice, because it

might be a source of pathogens. But it might surprise you to know that

they have found fungus that is resistant to pressure and heat in the

processed juices. One study found that 17% of Nigerian packages of

orange juice and 20% of mango and tomato juices contained heat

resistant fungi. They also found E. coli in the orange juice

that was pressure resistant and had survived pasteurization. So there

is plenty of danger from contamination from pasteurized juices.

In one study, heat-treated and acid-hydrolyzed orange juice was

tested for mutagenic activity. The authors hypothesized that the

heating process produces intermediate products, which under test

conditions, give rise to mutagenicity, and cytotoxicity. In other words

you have got cancer-causing compounds in your orange juice. In another

study, gel filtration and high performance liquid chromatography were

used to obtain mutagenic fractions from heated orange juice.

Another study shows just how toxic and damaging these juices are to

teeth. They found that rats had more tooth decay from these

commercial juices than they did from soda pop, which is loaded with

sugar.

One more thing about processed orange juice. Have you ever wondered

why processed orange juice stays cloudy, why the solids do not settle?

This is because soy protein combined with soluble pectin is

added, and this keeps the juice permanently cloudy. It might be

interesting to know, for those of you who are allergic to soy.

Artificial Flavors vs. Nutritious Homemade Broths and Sauces Based

on Natural Nourishing Broths

In the past, all traditional cultures made use of bones to make

broth. They recognized the fact that broth was very nutritious. Science

tells us that bone broths supply minerals and other nutrients,

including gelatin, which aids digestion, in addition to imparting

wonderful flavors to our food.

Before the advent of processed food, we made bone broth—beef broth,

chicken broth and fish broth—and we used these broths to make delicious

soups, sauces and gravies. When we made sauce or gravy at home, we used

the good drippings from the meat, added some flour, and then added

homemade broth.

Processed soup bases and sauces contain artificial meat-like flavors

because it is too expensive for the industry to make real broth.

Instead, they take short cuts, which means that consumers are

shortchanged. When the homemade stocks were pushed out by the cheap

substitutes, an important source of minerals disappeared from the

American diet. The thickening effects of gelatin could be mimicked with

emulsifiers, but of course, the health benefits were lost. And gelatin

is a very healthy thing to have in your diet. It helps you digest your

food properly and has been shown to be useful in many digestive

disorders. According to a South American proverb, "Good broth

resurrects the dead."

Artificial Flavorings, Hydrolyzed Protein, and MSG

Research on gelatin and natural broths came to an end in the 1950s

when food companies discovered how to induce Maillard reactions and

produce meat-like flavors in the laboratory. In a General Foods Company

report issued in 1947, chemists predicted that almost all natural

flavors would soon be chemically synthesized. Following the Second

World War food companies discovered monosodium glutamate (MSG), a food

ingredient the Japanese had invented in 1908 to enhance food flavors,

including meat-like flavors. Humans actually have receptors on the

tongue for glutamate—it is the protein in food that the human body

recognizes as meat. Unfortunately, the free glutamic acid in MSG has a

very different effect in the body than the natural glutamic acid in

food, one that is harmful, especially to the nervous system. Any

protein can be hydrolyzed to produce a base containing MSG, but the

usual source is soy. When the industry learned how to make the flavor

of meat in the laboratory using inexpensive proteins from grains and

legumes, the door was opened to a flood of new products including

bullion cubes, dehydrated soup mixes, sauce mixes, TV dinners, and

condiments with a meat-flavored base.

The fast food industry could not exist without MSG and other

artificial meat flavors to make secret sauces and spice mixes that

beguile the consumer into eating bland and tasteless food. The sauces

in processed foods are basically MSG, water, thickeners and emulsifiers

and some caramel coloring. Your tongue is tricked into thinking that it

is getting something nutritious when it is getting nothing at all

except some very toxic substances. Even the dressings, the

Worcestershire sauce, rice mixes, dehydrated soups, all of these and

anything that has a meat-like taste has MSG in it. Almost all canned

soups and stews contain MSG, and the "hydrolyzed protein" bases often

contain MSG in very large amounts

So-called "homemade soup" in most restaurants is usually made by

adding water to a powdered soup-base or soup cubes and then adding

chopped vegetables, etc. Even things like lobster bisque and sauces in

the seafood restaurants are full of these artificial flavors. It's all

profit based. The industry even finds it too costly to just use a

little onion and garlic for flavoring, so they are using the artificial

flavors instead.

Most of the vegetarian foods are loaded with these flavorings. The

list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney,

etc. may include hydrolyzed protein and other "natural" flavorings. Soy

foods contain large amounts of MSG as it is formed during processing.

MSG is also formed during the spray drying of milk, so it is in

reduced-fat milk because spray dried milk is added to these products.

MSG Labelling

As I point out in my various workshops, the three most toxic

additives in our food supply are MSG, hydrolyzed protein, and

aspartame, and the first two are in all of these secret sauces with

"natural flavors." Anything that you buy that says "spices" or "natural

flavors" contains MSG! The industry avoids putting MSG on the label by

putting MSG in spice mixes, and if the mix is less than 50% MSG,

manufacturers don't have to put it on the label. You may have noticed

that that phrase "No MSG" has actually disappeared. That's because MSG

is in all the spice mixes. Even Bragg's "Liquid Aminos" had to take "No

MSG" off their label.

Health Problems with MSG

The industry has known about the health problems caused by MSG for a

long time. In 1957 scientists found that mice became blind and obese

when MSG was administered by feeding tube. In 1969, MSG-induced lesions

were found in the hypothalamus region of the brain. Subsequent studies

all pointed in the same direction. MSG is a neurotoxic substance that

causes a wide range of reactions, from temporary headaches to permanent

brain damage. We have a huge increase in Alzheimer's, brain cancer,

seizures, multiple sclerosis, and diseases of the nervous system, and

one of the chief reasons is these flavorings in our food. MSG is also

associated with violent behavior.

Most surprisingly, MSG causes obesity! In laboratory experiments on

obese rats, scientists induce obesity by feeding the animals MSG!

Ninety-five percent of processed foods contain MSG, and as you may

know, in the late 1950s it was added to baby food. After some

congressional hearings on this subject, the industry told us they had

taken it out of the baby food, but they didn't really remove it. They

just called it by another name--hydrolyzed protein. I recommend that

everyone read the book Excitotoxins, by Dr. Blaylock.

He describes how the nerve cells either disintegrate or shrivel up in

the presence of free glutamic acid, that is, MSG, if it gets past the

blood-brain barrier. The glutamates in MSG are absorbed directly from

the mouth to the brain. Some investigators believe that the great

increase in violence in this country is due, not to sugar, but to the

huge increase in the use of MSG in the food which began in the late

1950's, and particularly because it was put in baby food in very large

amounts.

A Quintessential Imitation Food

To give an example of how the food industry thinks, consider this

description of artificial bacon, taken from a food processing magazine:

"Here is an engineered meat product which looks, cooks, and tastes like

bacon, but is formed and laminated by a co-extrusion process. It is

made from a mixture of pork, beef, sugar, salt, MSG, and smoked flavor

and has a number of advantages. It shrinks very little in cooking;

holds its shape and color well; contains twice the protein and half the

fat of bacon; costs less than bacon and the processed product does not

delaminate." Isn't that nice to know? Of course, now they have figured

out how to do this without any meat at all by using soy. The real

question is, not whether this fake product will delaminate, but whether

in fact it will support life.

Fats and Oils

The last fifty years have seen a huge increase in the consumption of

processed vegetable oils, and a concurrent decline in the consumption

of animal fats. These oils look clean and bright on the grocers

shelves, but a description of vegetable oil processing reveals the true

nature of these products.

Oil processing begins with the extraction of crude vegetable oils

from the seeds, a process that requires high temperatures and

pressures, and often involves a hexane solvent. By the way, these oils

start out loaded with pesticides. The steps involved in processing

include caustic refining, bleaching, deodorizing, filtering, and

removing saturates to make the oils more liquid. Most of these steps

involve heat and produce toxic breakdown products known as free

radicals. Free radicals cause cancer. When we cook with these oils,

more free radicals are formed. These vegetable oils which look clean

and have no smell are actually completely denatured and carcinogenic.

Margarine

Manufacturers cannot use liquid oils in baked goods or frying, and

they are not spreadable. So to harden the liquid vegetable oils to make

margarine and shortening, they put the oils through a process called

partial hydrogenation. To make margarine or shortening, first the oil

is extracted under high temperature and pressure, and the remaining

fraction of oil is removed with hexane solvents. Then the oils are

steam cleaned, a process that removes all the vitamins and

anti-oxidants, but of course, the solvents and the pesticides remain.

These oils are then mixed with a nickel catalyst and put into a huge

high-pressure, high-temperature reactor. What goes into the reactor is

a liquid, but what comes out of that reactor is a semi-solid that looks

like grey cottage cheese and smells terrible. Emulsifiers are mixed in

to smooth out the lumps. The product is then steam cleaned a second

time to get rid of the horrible smell. Then it is bleached to get rid

of the grey color. At this point, the product can be used as vegetable

shortening.

To make margarine, they add artificial flavors and synthetic

vitamins. You may be comforted to know that manufacturers are not

allowed to add a synthetic color to margarine. So they add annatto or

some other natural coloring. It is then packaged in blocks and tubs.

Advertising promotes this garbage as a health food.

Trans Fats in Hydrogenated Oils

Trans fatty acids are the type of fat molecules produced

by the process called "partial hydrogenation," which rearranges the

hydrogen atoms in an unsaturated fatty acid to produce a fat that is

solid at room temperature.

Natural saturated fatty acids are straight molecules that pack

together easily so they tend to be solid at room temperature. In a

saturated fatty acid, each carbon atom is joined to two hydrogen atoms.

The hydrogen atoms are arranged in pairs, thus creating electron

clouds. Our cell membranes are composed of billions of fatty acids;

chemical reactions occur in the cell membranes at sites where two

hydrogen molecules form electron clouds.

Natural unsaturated fatty acids, such as oleic acid, tend to be

liquid at room temperature. They have two or more hydrogen atoms

missing where the carbons are double bonded together, but the remaining

hydrogen atoms at the double bond are paired on the same side—called

the cis configuration—forming an electron cloud where

reactions can take place in the cell membrane.

During the process of partial hydrogenation, one of the hydrogen

atoms in a pair is moved to the other side of the molecule, forming a trans

fatty acid, such as elaidic acid—trans means "across." This

causes the molecules to straighten out so that they pack together

easily and form a solid fat at room temperature. Unfortunately, when

these trans fatty acids are incorporated into the cell

membrane, they are missing the hydrogen pairs needed for chemical

reactions to occur. The result is dysfunction and chaos on the cellular

level.

All of the margarines, shortenings, spreads, even low-trans

spreads contain trans fats plus many other artificial

ingredients. In the groceries stores there is just a little bit of

space for the butter because all the high-profit margarine foods have

totally invaded the food supply. Virtually all packaged or processed

foods contain trans fatty acids. They're in all the chips and

crackers, and they now use them for French fries. The industry used to

fry the fries in beef tallow, which is a very safe fat, and gave a

little extra profit for the cattlemen, but they have lost that market

now. Today French fries are fried in partially hydrogenated soybean

oil.

It used to be that when you made desserts for your kids, at least

they contained butter, eggs, cream and nuts and other healthy

ingredients--all good wholesome foods. Now the industry can imitate the

butter, eggs and cream, so most desserts end up being mostly sugar,

partially hydrogenated oils and a long list of artificial ingredients.

Problems with Hydrogenated Oils

Many, many diseases have been associated with the consumption of trans

fatty acids, such as heart disease, cancer, digestive disorders and

degeneration of joints and tendons (which is why we have so many hip

replacements today). Trans fats are associated with

auto-immune disease, skin problems, growth problems in children and

learning disabilities. The only reason that we are eating this stuff is

because we have been told that the competing fats and oils--butter,

lard, tallow and suet, coconut oil and palm oil--are bad for us and

cause heart disease. This message is nothing but industry propaganda to

get us to buy substitutes.

Processed Food Affects Fertility and Facial Structure

Weston A. Price discovered that as children eat these processed

foods, with each generation, the facial structure becomes more and more

narrow. Healthy faces should be broad. They should have perfectly

straight teeth and no cavities. When you are eating real foods,

nutrient-dense foods, you get the complete and perfect expression of

the genetic potential. And that genetic potential, that gift from the

Creator to all of us, is perfection. We were given a perfect blueprint.

Whether or not the body temple is built according to the blueprint

depends on our wisdom in food choices. When primitive societies

abandoned their traditional diet and began to eat processed foods, the

next generation had narrowed facial structure and was much more

susceptible to diseases of every sort.

We know from animal studies that if you continue a deficient diet

for three generations, reproduction ceases and that's what we're seeing

now. About 25% of our couples are infertile, and if we don't go back to

a diet that produces good facial structure and good health, the human

race will simply die out.

Factory Food Preparation--Is Your Food Made by Caring Hands?

Artificial flavors and preservatives are made by chemical companies

in factories; they are not being made by the loving hands of a cook.

All the artificial ingredients added to the food help the rich get

richer and the general public get sicker. The industry has completely

processed the life out of the food and then as a concession to the

public, thrown in a handful of artificial nutrients. Can you imagine

what kind of feeling, what kind of radiation comes from that factory

food?

Spiritual Food Preparation--Made with Love

I'd like to end with a wonderful quote about cooking from an

esoteric source: "If a woman could see the sparks of light going forth

from her fingertips when she is cooking, and the substance of light

that goes into the food she handles, she would be amazed to see how

much of herself she charges into the meals that she prepares for her

family and friends. It is one of the most important and least

understood activities of life, that the radiation and feeling that go

into the preparation of food affect everyone who partakes of it. And

this activity should be unhurried, peaceful, and happy because the

substance of the lifestream performing the service flows into that food

and is eaten, and actually becomes part of the energy of the receiver.

It would be better that an individual did not eat at all than to eat

food that has been prepared under a feeling of anger, apathy,

resentment, depression, or any outward pressure." (Maha Chohan, Electrons)

Think of the vibration that in all this food that is made in

factories. Nourishing foods starts with the way we farm---the farmer

who farms with wisdom and love for the land, the dairyman who farms

with love for his animals, the cheese maker who makes cheese with the

love of her craft, the baker who bakes with the love of the final

product, the beverage maker who makes the type of delicious and

nutritious beverage that should be produced in every town and hamlet.

Traditional processing puts not only good nutrition, but the vibration

of love into our food.

To continue with our quote. "The energy goes into the food and when

it is eaten by the receiver actually blesses the receiver. That is why

the advanced spiritual teachers of the East never eat food prepared by

anyone other than their own chelas (disciples). The person

preparing the food may be the only one in the household who is

spiritually advanced (this is often the case). An active charge of

happiness, purity, and peace will pour forth into the food from him,

and this pours forth into the other members of the family and blesses

them. There are more ways than one of allowing the Spirit of God to

enter the flesh of man."

So I hope that from what I have shown you, you will turn away from

godless food. Someone from the family needs to get back in the kitchen.

It doesn't mean you have to spend hours in the kitchen, but you need to

spend some time in the kitchen preparing food with love, food that has

been grown with love and prepared with wisdom and love. If no one in

the family has time to go into the kitchen and prepare food, you need

to sit down and rethink how you are spending your time because there is

simply no other way to get nourishing foods into our children.

The situation is really very critical. If we don't return to good

eating practices one mouth at a time, one meal at a time, one farm at a

time, preparing our own food and preparing it properly, there is not

going to be another generation.

[Guest guest]

I had to go back and re-read this, especially the part about cereals.

I've been very concerned with the recent school shootings (the one in

Baily is about an hour from where we live) and the 14+ bomb threats the

other day.

Is there a correlation between diet and behaviour? I can't help

thinking that there is.