At first glance, you wouldn’t think that this simple, truthful newspaper cartoon would be controversial enough for a long-time cartoonist to lose his career, but we live in a brave new world, where corporate censorship supersedes even government censorship, and when a giant like Monsanto is insulted, heads will roll.
Cartoonist Rick Friday had worked for the Iowan publication, Farm News, for some two decades, creating some “1,090 published cartoons to over 24,000 households per week in 33 counties of Iowa,” reports KCCI, until he recently created this simple statement about profits in modern farming.
“The cartoon features two farmers talking about farming profits.
The first says, “I wish there was more profit in farming.”
The second farm answers, “There is. In year 2015 the CEOs of Monsanto, DuPont Pioneer and John Deere combined made more money than 2,129 Iowa farmers.
Friday received an email from his editor at Farm New cutting off their relationship a day after the cartoon was published.
Friday’s editor said a seed dealer pulled their advertisements with Farm News as a result of the cartoon, and others working at the paper disagreed with the jokes made about the agriculture corporations.” [Source]
Take a look for yourself:
Shortly after publication of this cartoon, Friday was released from his job and left questioning the morals of a publication who would end someone’s career after an honest and factual statement such as this was made.
Friday commented on his release from Farm News in a Facebook post concerning the incident:
“Again, I fall hard in the best interest of large corporations. I am no longer the Editorial Cartoonist for Farm News due to the attached cartoon which was published yesterday. Apparently a large company affiliated with one of the corporations mentioned in the cartoon was insulted and cancelled their advertisement with the paper, thus, resulting in the reprimand of my editor and cancellation of its Friday cartoons after 21 years of service and over 1,090 published cartoons to over 24,000 households per week in 33 counties of Iowa.
“I did my research and only submitted the facts in my cartoon.” [Source]
We know that only six corporations control some 90% of the world’s media, giving unprecedented control of the content you consume to a mere handful of executive boards. As these corporations exist to generate profit regardless of humanitarian or ethical considerations, we know that insulting or interfering with their sponsors is intolerable in the modern corporatocracy which has emerged in the last century.
As a new type of propaganda war on free speech emerges in the political landscape of America and Europe, it is critical to note that viewpoints which oppose the profitability of major companies who invest in advertising will not be tolerated. This leaves us with the need to create evermore avenues of journalistic expression where genuine truth can be published and access by a body politic clearly hungry for truth.
Friday’s remarks on this incident serve as a warning to future generations of Americans:
“That’s okay, hopefully my children and my grandchildren will see that this last cartoon published by Farm News out of Fort Dodge, Iowa, will shine light on how fragile our rights to free speech and free press really are in the county.” [Source]
Modern agricultural practices have led to ever-increasing amounts of chemicals being used on our food, and whether we’re talking about pesticides, herbicides or fungicides, most have deleterious effects on health.
According to the latest report on pesticide residues in food by the U.S. Department of Agriculture (USDA), a mere 15 percent of all the food samples tested in 2015 were free from pesticide residues. In 2014, over 41 percent of samples had no detectable pesticide residues on them.1
That just goes to show how quickly our food is being poisoned. At that trajectory, we may eventually find out none of the non-organic food sold in 2016 or 2017 was pesticide-free.
Recent news has highlighted a number of problems associated with this out-of-control use of agricultural chemicals, starting with atrazine.
Atrazine, the ‘Forgotten’ Toxin
Atrazine, the second most commonly used herbicide in the U.S. after glyphosate, has been linked to many disturbing health effects. Despite that, it has not received nearly the same public attention glyphosate has. A recent KCET story2 with focus on atrazine notes its effects are in many cases actually worse than glyphosate.
“If it wasn’t for Roundup, atrazine would probably be the most controversial herbicide on the planet,” Chris Clarke writes. “It’s the pesticide most commonly found as a runoff contaminant in rivers, streams, lakes and wetlands.
It can travel hundreds of miles on airborne dust from the farm fields where it’s applied in order to contaminate those wetlands, and can persist for decades once it gets there.
It’s been linked to reproductive abnormalities in frogs, hormonal changes in alligators, and serious harm to other wildlife populations. And it can even promote fungal diseases in the soil by killing off beneficial fungi while leaving the pathogens.”
Atrazine Is a Potent Health Hazard
Atrazine is the most common water contaminant in the U.S., where it was initially approved for use in 1958. It’s been banned in Europe since 2005, and groundwater contamination was in fact one of the determining factors behind this decision.
An estimated 70 million pounds of atrazine are applied to agricultural fields in the U.S. each year, the vast majority of it being used on corn.3
Independent research4 shows atrazine causes hermaphroditism in frogs (turning males into egg-laying females) by inducing an enzyme called aromatase, which causes overproduction of estrogen. For this reason, atrazine is also suspected of contributing to breast cancer. Research has also shown atrazine:
Blocks testosterone production
Is a potent endocrine disruptor
Chemically castrates wildlife and causes sexual reproductive problems in a wide range of animals, including mammals, birds, fish and amphibians
Induces miscarriage in laboratory rodents
Reduces immune function in animals
Studies looking at human cells and tissues suggest the chemical likely poses similar threats to human health. For example, one study linked atrazine exposure in utero to impaired sexual development in young boys, causing genital deformations, including microphallus (micropenis).
The evidence5,6 also suggests atrazine exposure may contribute to a number of different cancers, specifically breast cancer, ovarian cancer, non-Hodgkin’s lymphoma, hairy-cell leukemia and thyroid cancer.
Elevated concentrations of atrazine in drinking water have also been associated with birth defects in the human population, including abdominal defects, gastroschisis (in which the baby’s intestines stick outside of the baby’s body) and others.
Bee Killing Pesticides Contaminate Drinking Water
Neonicotinoids, pesticides linked to bee die-offs around the world, are another water contaminant Americans have to contend with. Water testing by the U.S. Geological Survey (USGS) in 2015 showed neonicotinoids are present in more than half of all streams tested.
Similar findings were recently made in Switzerland by the Swiss Federal Institute of Aquatic Science and Technology.7 There, watercourses were found to be contaminated with 128 different agricultural chemicals: 61 herbicides, 45 fungicides and 22 insecticides.
All streams and brooks tested failed to meet Swiss water quality standards. Thresholds for acute toxicity to aquatic life were also exceeded.
Now, a team of investigators at the USGS and the University of Iowa report8 finding three different neonicotinoids — clothianidin, imidacloprid and thiamethoxam — in all samples of treated drinking water.9,10 Water treatment facilities simply are not equipped to filter out most pesticides.
The water samples were collected from taps in Iowa City and on the University’s campus. Measured in parts per trillion, neonicotinoids were found at concentrations ranging from 0.24 to 57.3 nanograms per liter.
While the concentrations were quite low, there’s really no telling what the health effects might be, especially when you consider all the other chemical contaminants found in most tap water. Research has shown that even non-toxic ingredients can have toxic effects when combined.
By acting on various pathways, organ systems, cells and tissues, the cumulative effects of non-carcinogenic chemicals can act in concert to synergistically produce carcinogenic activity. As noted by lead author Dr. William Goodson:11
“[W]hat we’re realizing … [is] that there’s reason to think that it doesn’t take one chemical to take it all the way from normal to cancer. One chemical can take it part way, another chemical will take it another portion of the way, and maybe a second, third or fourth chemical will take it all the way.”
Carbon Filters Can Significantly Reduce Pesticide Contaminants
In theory, water treatment will render your tap water safe to drink. But there are several limitations to the process that leave most tap water questionable at best.
Many chemicals simply cannot be filtered out. Pesticides, drugs, radioactive particles and fluoride are all common water contaminants that are very difficult to effectively remove…
The European commission (EC) has drafted regulations which would end the use of neonics, a family of agrichemicals which pose a ‘high acute risk to bees.’ As The Guardian reports:
“The EU imposed a temporary ban on the use of the three key neonicotinoids on some crops in 2013. However, the new proposals are for a complete ban on their use in fields, with the only exception being for plants entirely grown in greenhouses. The proposals could be voted on as soon as May and, if approved, would enter force within months.” [Source]
Other pesticides are also included in the ban, and for those who consider the loss of pollinator insects to be a most critical issue today, this is also good news.
“However, the European commission (EC) has decided to move towards implementing a complete ban now, based on risk assessments of the pesticides by the European Food Safety Authority (Efsa), published in 2016.
..the EC concluded that “high acute risks for bees” had been identified for “most crops” from imidacloprid and clothianidin, both made by Bayer. For thiamethoxam, made by Syngenta, the EC said the company’s evidence was “not sufficient to address the risks”.” [Source]
While agrichemical companies would like us to believe that more research is needed to disprove the presumption that these chemicals are of no harm to the environment and necessary to feeding the world, others insist we need to stop using them now.
“The science is catching up with the pesticide industry – the EU and UK government must call time on neonics. Going neonic-free puts farmers more in control of their land instead of having to defer to advice from pesticide companies.” ~Paul de Zylva, Friends of the Earth
One has to wonder when the reality will sink into American public and political consciousness that bees and pollinators are critical to our lives, our food supply and even our economy.
“As honey bees gather pollen and nectar for their survival, they pollinate crops such as apples, cranberries, melons and broccoli. Some crops, including blueberries and cherries, are 90-percent dependent on honey bee pollination; one crop, almonds, depends entirely on the honey bee for pollination at bloom time.
For many others, crop yield and quality would be greatly reduced without honey bee pollination. In fact, a 1999 Cornell University study documented that the contribution made by managed honey bees hired by U.S. crop growers to pollinate crops amounted to just over $14.6 billion.” ~American Beekeeping Federation
The new proposals could be voted on in coming months, and if passed implementation of this policy could begin as early as this year.
From ‘pink slime’ to bug burgers, a look at the quintessential American meal
For most of the world, the symbol most associated with America isn’t the bald eagle, George Washington or even the stars and stripes—it’s the hamburger and fries. But how much has this simple meal — a ground-beef sandwich with fried potatoes — changed since its glory days of the 1950s? Let’s find out.
1950s: According to Andrew Smith, author of The Encyclopedia of Junk Food and Fast Food, the quality of hamburger meat was so bad in the early 20th century that by the 1950s, customers needed reassuring that what they were getting was actual meat. “Heading into the ‘50s, White Castle had beef slabs delivered to each outlet a couple times a day,” Smith says. “It was ground up in front of any customers in the store to assure everyone that their beef did come from a cow, as opposed to a variety of meat and other products from other slaughtered animals.”
So during the burger’s heyday, most people could feel confident that they were, in fact, getting 100 percent ground beef, while the fries were exactly as advertised: Potatoes, sliced in the restaurant and fried in animal oil.
Today: In 2008, a study by Brigid Prayson of the Cleveland Clinical Foundation tried to find out whether it was even possible for America to produce as much beef as was apparently being consumed — an interesting question, considering that there are fewer cattle being raised now than in the 1970s, and yet we’re eating more beef than we were then. The answers weren’t encouraging, and a test of a variety of fast-food burgers found that the amount of real meat in burgers ranged from just 2 to 14 percent. The rest was made up of what has become known as “pink slime,” or in the words of the study, “a mash of connective tissue, blood vessels, peripheral nerve, plant material, cartilage and bone.”
This nauseating goop was then doused in ammonium hydroxide, an antimicrobial agent once classified by the Department of Agriculture as “generally recognized as safe,” though the practice is banned in the European Union. McDonald’s and other chains have since claimed that they no longer use the stuff, but after a brief public backlash, it has crept back into grocery stores, with a 2014 study claiming that up to 70 percent of the ground beef sold in stores contains the dreaded pink slime.
The meat isn’t the only thing chock-full of chemicals now, either. A quick look at the fry ingredients listed on McDonald’s website reveals not just potatoes but rather a dozen different things, including chemicals with such appetizing names as sodium acid pyrophosphate (that’s the one that maintains their friendly yellow color). Essentially, most of the water in the fries has been replaced with fat, and a bunch of chemicals are added to make them taste like they were fried in animal fat, rather than the mix of corn and soybean oil they’re actually fried in.
1950s: “The combo of french fries and burgers as a meal became solidified during World War II, since meat was rationed and you needed to bolster what small amount of it you had with something else,” says Smith. How small exactly were the burgers? In 1950, the average burger weighed just 3.9 ounces—not so much bigger than a modern-day White Castle slider, at 2.2 ounces, according to the Centers for Disease Control. For their part, an average order of fries weighed roughly 2.4 ounces.
Today: As rationing came to an end, burgers began to fatten up. “Chains like Burger King came along offering bigger burgers with more meat, and the increased competition led to an arms race of the sizes and the styles of burgers,” Smith says. As a result, the average fast-food burger has quadrupled in size since the 1950s and now stands at a gut-busting 12 ounces. Fries, meanwhile, have nearly doubled in size, weighing in at 6.7 ounces (again according to the CDC)…
As the New Year dawns, so does our thinking process have an opportunity to do likewise. And why not make it a first call to get your priorities sorted out about your 2017 eating habits? After all, it is the quality of the fuel that you put in the tank that ensures how well your engine runs.
Although they might look nice, the great majority of supermarket foods are just a brilliant con trick. And I’m telling you this, sensing that the majority reading this article are most likely still doing most of their food shopping in a supermarket or ‘superstore’.
Alright, so put on your safety belt, because I’m going to take you on a rapid ride down the isles of that ‘superstore’ just down the road from you.
First impression: Wow, so much choice! Wrong, the product range you are looking at is made up of many slight variations of ‘one food’, and that one food has a number of different manufacturers. So you go to get a litre or two of milk; Oh my! Six different mega dairies have their goods on display, all churning out the same white stuff (called milk), and they all look identical. Choice? Oh yes, you can have skimmed, reduced low-fat, or whole; all of which are pasteurised and homogenized. And, of course, there’s ultra heat-treated (UHT). But there’s no ‘milk’ available. I think you get my drift: each of those products is a denatured distortion of ‘real milk’. Real Milk is ‘illegal’ in these places – unless you’re in France. Raw unpasteurised milk, with nothing added or taken out: not allowed.
Stick with me on dairy, because in many ways it’s symbolic of all the rest of the junk in this ‘superstore’. Did you know that ‘homogenized’ milk involves forcing the cream layer (which normally floats on the top) to morph into the rest of the milk? Yes, that’s what happens; and it’s a particularly dodgy business because this forcing is done under very high pressures, where the milk is blasted through a metal plate perforated with many small holes, thereby forcing the cream into the milk and the milk into the cream, so you can’t see the difference. What comes out the other end resembles ‘another food’ – and by the time it’s also been heat-treated (pasteurised), squirted into a plastic bottle and stuck on the supermarket shelf for a few days, it is another food. Food? No sorry, shouldn’t really use that term.
According to the dairy industry, the end result is supposed to be ‘more attractive’. Sure, it’s beautiful isn’t it! Maybe, to the eyes of the advertisers. But what this ‘homogenized’ and pasteurised milk is doing in our gut is another thing altogether. It’s essentially indigestible. So let’s get serious: a report by a leading scientist/doctor in the UK some thirty years ago, exposed the fact that homogenized milk causes blockages in the arteries of the heart, leading to potential cardiac arrest. His report mysteriously disappeared soon after it was released and the author was quickly sidelined. Ever heard any stories like this before?
OK, so let’s jump back on our trolley and head for the ready prepared meat department. Wow, now here’s a great line up of tempting looking cuts; special ham, spicy sausages, acclaimed bacons, tender chicken nuggets and so forth. Now don’t tell me there’s no choice here!
Sorry, it’s all coming from two or three (at the most) huge factory farms. Probably in another Country or some place in your own homeland that you’d least expect. Places it would make you sick to set foot in. Places where 15,000 hens cram into one vast neon lit shed. Usually in ‘cages’ of eight to ten birds each. Hens fed antibiotic laced genetically modified soya and maize – and a bunch of other stuff like manioc from Thailand and rice husks from China; what ever is cheap and available and capable of fattening a chicken in just ten weeks. Ten weeks? Yes, that’s how long it takes to get them up to slaughter weight. Just keep the lights on and keep stuffing them – and that’s the full life-span of a typical supermarket chicken. The antibiotics are fed prophylactically so as to keep the hens from dying of diseases which are rife in this airless, sunlight-less, neon lit ‘natural’ environment… Egg production just the same horror story. Life span even shorter. Beaks clipped too.
Never see grass, let alone the light of day.
Lord, give me a break! What about the pork and ham cuts on display? Yes, exactly the same regime.
Hundreds, more often thousands, of pigs in the same style vast shed. Also fed GM maize and soya. Also given routine antibiotics. Also deprived of sleep and relentlessly fattened. Their life span of the fatteners is at best three to four months and the sows, maybe a year.
By way of contrast: sows on my farm, running free range on pasture, live for at least five years. Free range chickens on grass also around five to six years.
Take a look at those lovely cling film covered trays in which these remains are displayed, especially the ham. How many chemical stabilizers, synthetic preservatives and colouring agents?
But listen, it can’t all be that bad can it? I mean, these stores have ‘quality controls’ in place and very strict hygiene arrangements. Sorry, these are just sops to make you feel that the food you are buying is ‘safe’. The reality is that what you are eating – unless it is certified as organic (and most ‘supermarket organic’ pushes the term to its limit of credibility) then you are eating the remnants of an animal that has just been through a concentration camp. Put that in your trolley? Support animal genocide?
Listen, I’m feeling a bit queasy, not sure I want to buy anything here after all.. maybe just some loo roles and household detergents. Yes, of course, but the paper (unless you purchase recycled) for your loo roles is coming from strip-forest logging exercises, is heavily processed and then treated with chemicals and synthetic perfumes – ‘to give you a blissful toilet experience everyday!’ The household detergents? Do I need to tell you? Chemical paradise designed to kill anything that moves – including you!
Let’s get out of here. Please don’t tell me any more. Sure, good decision – but just in case you’re thinking of grabbing the odd veg for tonight’s dinner. Err, well, please understand that it’s almost certainly been sprayed ten to twelve times during its growing period with chemicals that destroy bees and sicken birds – so it might be better to give them a miss too, right?
Scene shifts to the supermarket car park. Orwellian looking arena, where strangely abstracted looking people wheel their cart loads of deadly packaged produce towards shiny waiting vehicles. Is there any choice? asks the by now pale-faced, shell-shocked consumer.
Yes, it’s called ‘real food’. I suggest you grow it yourself. But I suppose you’re not willing to countenance that idea. Then you must look around for the farms that do. Go to the farmer’s market.
Maybe a natural foods store. Places where a human being serves you, someone who knows something about the foods on sale in their shop and where they are grown and raised. Scale down your expectations. Look for that which is local, fresh and nourishing. Think human scale, not cyborgian mega-scale. Drop the ‘super’ and re-find ‘the market’. The market place. The real people with real smiles and earth worn fingers. Come to your senses. Realize that you have been duped, brow beaten and robbed – maybe for years. Give your body, mind and spirit the chance to heal. Give your money to people who deserve it; people who work with, rather than against, nature. Turn over a new leaf. And if a small bug falls off it, laugh out loud – and give praise for the diversity of the living environment. Rather than the sterility of a death cult dressed-up as ‘convenience’.
About the Author
Julian Rose is an early pioneer of UK organic farming, international activist and author. Contact Julian at www.julianrose.info to find out more. He is President of The International Coalition to Protect the Polish Countryside, and is the author of two books with some very powerful perspectives: Changing Course for Life and In Defence of Life.
In 2017, Live Science is bringing our readers a monthly series on personal health goals, with tips and tricks for reaching those goals with advice we’ve gathered from the countless health experts we’ve interviewed. Each month, we’ll focus on a different goal, and the goal for February is “Eat Better.” Follow us on Facebook and Twitter to connect with other readers who are working toward these goals.
It’s not uncommon to feel as if you’re drowning in a sea of diet advice: drink red wine for heart health; avoid bacon and processed meats; make sure your diet is filled with “superfoods.”
But eating a healthy diet is actually quite simple, if you know what to look for. Live Science pulled together the best advice and the most relevant stories about nutrition so you can eat better this year.
There is no single “perfect” healthy diet. But the U.S. government guidelines, which emphasize eating fruits, vegetables and whole grains and moving away from salt, added sugars and saturated fats, are a good place to start.
Should You Go Vegetarian?
Are vegetarian diets really better for you? That may depend on what your goals are. But science shows that it is OK to have some meat in your diet — just don’t go overboard.
When it comes to healthy diets, it’s hard to find one with more accolades than the Mediterranean diet. Rich in fruits, vegetables, olive oil and fish, it has been linked in studies to numerous aspects of health, from the head to the heart.
Other Diet Options
If you’re not mad about the Mediterranean diet, there are other healthy ways to go. The American Heart Association’s “DASH” diet, which stands for Dietary Approach to Stop Hypertension, is not only praised as a heart-healthy diet but also a good diet for people who want to lose weight. And the “Japanese diet,” or the general way that people commonly eat in Japan, has been linked to longer life, one study has shown.
The Low Down on Sugar
The tables have turned on the sweet stuff: Although it was once considered not especially harmful, a slew of research now shows that sugar — specifically, added sugar — is particularly damaging to a person’s health. Too much sugar can raise a person’s risk for both Type 2 diabetes and heart disease.
The Low Down on Fat
Not all dietary fat is bad. Indeed, increasing evidence suggests that unsaturated fats can benefit health. However, trans fats have proved to be very damaging, leading the FDA in 2015 to ban them as an ingredient.
The Low Down on Salt
The body needs sodium – aka salt – in order to function. But too much of this mineral raises blood pressure, which can lead to a slew of heart problems, including heart disease. The salt you sprinkle on your dinner or add to a recipe isn’t the main cause of sodium in your diet; rather, the majority of dietary sodium comes from processed foods.
Natural, Organic, GMO: What Do Labels Mean and Do They Matter?
Reading food packaging can seem like doing a word search sometimes, but what do all the labels food manufacturers throw on your favorite snacks actually mean? Sometimes, a label doesn’t quite mean what it says. For example, “reduced sodium” products can still have a good deal of sodium — this label just means it has 25 percent less than the “regular” version of the same product. And in other cases, like with the word “natural,” it doesn’t mean anything at all…
(NaturalNews) If you had been walking on sharp rocks and jagged shells all day, and a doctor told you to take some aspirin for the pain, would you go out the next day, and the day after that, and the day after that, and walk on those same rocks and shells, expecting the aspirin to “do the trick” every time, for weeks, months and even years? Wouldn’t you expect that you would get such a horrible infection that you might lose your foot, your leg or even your life? That’s exactly what people do with toxic junk food – they eat it at every meal, every day for years, and then take antacids, IBS medicine, aspirin, ibuprofen, diet pills and prescription medicines for everything from inflammation to depression, anxiety, fibromyalgia … you name it.
Then, after years of abuse, these same people think that some oncologist is just going to magically cut out the damage, the polyp or the tumor, and they’ll be just fine. It rarely ever works out. Why? Cancer is the uncontrolled multiplication of mutated cells that thrive off chemicals, and the more toxic food you eat, the worse it gets. It’s like walking on sharp rocks and jagged shells for years and expecting the doctors to just patch you up and send you home. Well, you can forget about it. You need drastic, major lifestyle changes to prevent and/or beat cancer. Sounds difficult, but if you know what to cut out first, it’s actually pretty easy. Here we go.
These top seven causes of cancer are some of the most popular foods, beverages and even medicines known to Americans. Doctors, dentists and dermatologists refrain from telling their patients the truth, or they may lose all their “clients for life.” Many doctors don’t even know what to tell their patients, because there is zero nutrition education in medical school in America. It’s true. Let’s take a look at the major cancer culprits “cutting up” your health daily.
Top seven causes of cancer, and great alternatives for prevention and healing
#1.Fluoridated water: Want some insecticide in your tap water? You’re in luck! It’s already in there. Municipal tap water often contains toxic sodium fluoride imported from China. It causes cancer, brittle bones and a lowered IQ. The solution? Get a Big Berkey water filtration system for your home. It’s the best filter on the planet, and even removes other people’s medications, heavy metal toxins, bleach, artificial sweeteners and more.
#2. Artificial sweeteners: They should be called the sweet devils, because aspartame, sorbitol and sucralose trick your body into thinking it’s getting something sweet, increasing cravings for sugar and carbs and contributing to weight gain. And, because they’re synthetic and carcinogenic, they warp your cells and lead to cancer of the breasts, prostate, bladder and more. Look into safe alternatives like stevia or xylitol, or just moderate your sugar intake using organic sugar in the raw, or better yet, organic honey.
#3. Nitrites and nitrates in meat: Meat spoils easily, so manufacturers use extra strong preservatives – highly concentrated salts – to preserve them. This goes for nearly all deli meat, barbecued meat, spicy meat, hot dogs, most Chinese food, jerky treats, sausages, and of course, meat in soups. Watch out for monosodium glutamate (MSG), a genetically modified preservative used to add flavoring back into meat products that have been processed with ammonia and bleach to kill the E.coli and salmonella. These salts cause migraines, severe dehydration, and yes, cancer. Want safe alternatives? Use organic sea salt, organic garlic salt and organic jalapeño peppers.
#4. Vaccines: Contained in the infamous polio vaccine were nearly 100 million doses of SV40 – a cancer-causing virus that is now believed to be responsible for causing millions of cancer cases in America, according to the CDC. The information was posted on an official CDC fact sheet entitled Cancer, Simian Virus 40 (SV40) and Polio Vaccine. Though the CDC removed it from their site, RealFarmacy.com archived the damning page before the CDC pulled it. Check it out yourself here.
#5. Chemotherapy: Most MDs and oncologists would never take chemotherapy themselves or recommend it for their relatives, knowing as do that it only has a 3 percent chance of success and totally wipes out the human immune system, while flooding the whole body with chemicals that cause new cancers to develop. Look into medicinal mushrooms and alkalizing the body to naturally beat cancer.
#6. Pharmaceuticals (prescription medications): The number one cause of cancer is consuming chemicals, so why would you ever take prescription medications that are all made in laboratories using chemicals?
#7. Conventional gluten: Also known as “food glue,” most gluten is processed with bleach and toxic dough conditioners, and it all sticks in your digestive tract for days, rotting everything that comes in behind it and fueling chronic inflammation, IBS, dehydration, polyps, and eventually, cancer.