The Food Industry– Your Every Day Poison Delivery Source

Rob Kall

Pick Your Poisoned Food

Is it possible to eat food that is not poisoned today?

If you buy 98% of the items in a grocery store they are processed foods with all kinds of preservatives and other chemicals added.

Even if you buy food labeled organic, there’s a possibility that a percentage of the food is problematic.

Buy produce and most likely it is saturated in insecticides or weed killers, especially the GMO food brought to us by Monsanto and friends. The whole idea of GMO is to breed plants that are not killed when sprayed with insecticides and weed killers.

Well, you could find a local organic farm and join its CSA (community supported agriculture) but you can’t be sure that the groundwater isn’t polluted from local fracking. Frackers don’t have to say what’s in the fluids they pump into the ground– fluids which pollute the local aquifer.

You can be pretty sure that if you are buying food packaged by any of the big food companies that it’s been processed, and even if it isn’t, there’s a really good chance the company has donated to GMO labeling campaigns. I’m using the Buycott app on my phone so I can scan products to make sure I’m not giving business to the Koch brothers or companies that have funded anti GMO campaigns.

If you go to a restaurant you can be almost certain that the food is not organic, that it’s loaded with chemical preservatives, or worse, poisons from pesticides and weed killers.

A huge percentage of foods and drinks use corn syrup to sweeten them. Almost all corn is GMO. GMO food is made so it tolerates more pesticides and weed killers. Sweeteners are used to addict us to foods.

How about farmed fish? They are given a lot more antibiotics and other drugs and you do not want to know what’s in their feed. Ok. I’ll tell you. Dried pig blood, chicken parts— feathers, claws, beaks– and I guarantee you those are not from organic, range fed animals. They’re from animals that have been given all kinds of drugs. If you’re going to eat fish, buy wild caught, but don’t forget the mercury that they accumulate.

So what’s the answer? Grow your own or buy only organic whenever you can. Get to know the ten or twelve dirtiest foods– the ones with the most chemicals on them. Keep the list with you:

Apples, celery, peaches, strawberries, blueberries, nectarines, sweet bell peppers, kale, spinach, cherries, grapes, potatoes.

Tell your grocery store, your produce store and any restaurants you frequent that you want organic produce and free range meats– if you have to eat meat at all. Talk to the manager. Ask them if there’s anything on the menu that is made from organic or free range. Tell them you’ll pay more for it. Pay more for it. Ask them to buy local and provide locally grown food while you’re at it.

Start re-framing the way you see food. See it as a delivery system for poison and toxins. Look at fancy, pretty packaging by big food companies as packaging for poison. Think about manufacturers of processed foods as purveyors of poisons partnering with the pharmaceutical industry and medical industry prepping you for hospitalization.

When you go to the restaurant, unless you’re going to one you know is organic, realize that you’re going to be eating food laced with insecticides and weed killers.

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