Lack of “Proper Nutrition” and Oxygen Damages Health

Poor nutrition is one of the major causes of poor health today because it weakens every cell in the body. Today’s standard diet lacks the necessary nutrients to maintain health since it contains so many nutrient-devoid foods. It is loaded with sugars, high carbohydrate foods, man-made “unnatural” oils and fats (margarine, Crisco, Mazola oil, Canola oil, etc., which includes all vegetables oils except extra virgin olive oil), white flour products, improperly prepared grains, nuts and seeds, processed foods, food additives, preservatives, pesticides, heavy metals, and many other chemicals. Sugars and high–carbohydrate foods and drugs are the biggest contributors to poor health.

The average person living in the Western world consumes about 125 pounds of refined table sugar every year and a diet that is very high in carbohydrates, as documented in Gary Taubes book Good Calories, Bad Calories. It has been known for centuries that starches and sugars contribute to poor health which is documented by William Dufty in his book Sugar Blues.

Our high consumption of sugar, carbs and nutrient-devoid foods has been greatly influenced by the food industry. Even Government food guides are developed by vested interests like the food industry, in order to sell their nutrient-devoid chemically laden foods. Their main motivation is money! The food industry would have us convinced that we should restrict our eating to only dead foods that have no nutritional value whatsoever!

Real foods are foods that can be grown and raised naturally. If a food item did not exist prior to industrialization it is not real food! Every year the food industry spends millions of dollars lobbying for laws so they can save time and money processing and storing foods, by approving chemical preservatives, additives, coloring agents, foaming agents, binders, thickeners, stabilizers, emulsifiers, and many other chemicals in our food supply.

These laws benefit the food industry by preserving foods so they can be shipped over thousands of miles, and have a long shelf life, so they will lose less money due to spoilage. But this means foods are stripped of nutrients, damaged by toxic chemicals, hydrogenation, and pasteurization that cannot support health. “If insects cannot live off of the food neither can humans.” Meanwhile most of our food supply is grown on soil that is sadly depleted of life–giving nutrients.

Irradiated & Microwaved Foods Damage Health

Some laws allow the food industry to kill foods by irradiation, a process where foods are exposed to high levels of radiation in order to extend shelf life (irradiation is the same as microwaving foods or drinks). However, in certain cases companies are not required by law to label such foods, and the current permissible radiation dosage is about 200 million times greater than a chest x-ray.

Radiation breaks up the molecular structure of the food and creates a whole new set of chemicals known as “unique radiolytic products” (URPs). These URPs include benzene, formaldehyde and a host of known mutagens (capable of inducing mutation and damage) and carcinogens (capable of inducing cancer). Irradiation kills nutrients and effectively renders the food “dead,” which makes them totally useless to your body.

Hundred’s of tests prove irradiated foods are damaging to humans. Short–term studies were done on children in India and blood tests showed chromosomal (genes/DNA) damage to the children after 6 weeks. Short-term tests were done on dogs using irradiated beef; the dogs ended up with enlarged spleens and swollen lymph nodes.

Other studies, including those done under contract for the U.S. Government, indicate the possibility of cell destruction, kidney disease, cardiac thrombus (a clot that forms in one of the chambers of the heart), damage to the testicles, and fibroplasias (the formation of fibrous tissue).