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Insects and Bacteria Smarter Than You, Wont Eat Man Made Fake Foods
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"Based on the research and information I have on January 16, 2008 the following makes sense to me," Harlan Jacobsen Copyright © 2008
"Based on the research and information I have on January 16, 2008 the following makes sense to me," Harlan Jacobsen Copyright © 2008 |
Even refining flour gets rid of the problem of storing cracked grains that are still full of nutrients, attracting insects and bacteria turning it rancid.Makes longer shelf life if you remove the nutrients, selling to unwise people on buying and consuming it after convincing them it was "better" then the natural. Any deficiency pointed out in fake, man-made refined and processed foods, just add artificial vitamins and market it as "health food".
If it looks faded and dead, add chemical coloring. If it tastes like cardboard? Add inexpensive MSG and they'll come back again and again because of the "great taste". Want to double the amount of consumption? Make it extra sweet and forget real sugar by using man-made high fructose corn syrup - it's 20% cheaper and sweeter then the real thing. Plus it shuts off their full gauge so they keep right on eating and drinking.Doubles consumption overnight. Want to cook restaurant food in a factory two weeks in advance? Truck it around the country and serve it as "just cooked" and prepared in your chain restaurant. Most of these supermarket "labeled foods" are marketed as better -- smarter then the "natural whole food" -- with their fixing it so the "bad nutrients" removed (cholesterol and saturated fats) and replaced with good "manufactured" chemical nutrients (polyunsaturated fats and then add in chemically produced vitamins). It doesn't matter what is found wanting, the wanted nutrient could simply be added. Vitamin C? Got it now. Vitamin A? Sure, we just added a big dosage, no problem But of course, these highly marketed "high margin" foods being the product not of nature but of human ingenuity, could never be any smarter than the factory nutritionists dictating its formulation. These white coated experts, you will find out soon, actually turn out to be not nearly as smart as they and you think they are. The low margin, whole natural foods in the rarely traveled outer edges of the supermarket have nature installed ingredients that work together which science has not even considered discovering yet.
Enzymes and essential elements are lost when these "natural" foods are picked green two weeks in advance and ripened en-route and in warehouses. Buying locally direct or nearly direct from the producer usually means the natural foods were picked only hours ago, not weeks. It is NOT convenience or "fast" food you want and need to max your body and life, you do have to seriously work at obtaining it... You have to be able to resist these ongoing years of marketing repetition which has built up a false belief that what is basically "a non-workable food system" is sound and is for your best interest.
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DISCLAIMER: Any and all information and/or articles contained within this website are not meant as nor should they be taken, viewed and/or interpreted as medical advice. They are presented for your information, your education on the subject and as a guideline only. If you have any questions or need additional information, please consult your family doctor or trained medical personnel before taking any action. Information is edited by a layman from published authors and scientific reports, plus personal experience as a diabetic. If you notice any substantive errors please contact the publisher harlanjacobsen@webtv.net, put the word "Diabetes" in the subject line. |
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