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DIRTY SECRETS OF THE FOOD PROCESSING INDUSTRY
09/01/03

No. 494

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DIRTY SECRETS OF THE FOOD PROCESSING INDUSTRY
by: Fallon, Sally, M.A.

Sally Fallon is a nutrition journalist and food historian. She is the
author of Nourishing Traditions: The Cookbook that Challenges Politically
Correct Nutrition and the Diet Dictocrats, a full spectrum nutritional
cookbook which documents the politics behind the cholesterol theory of
heart disease. She can tell us which fats and oils are beneficial and which
are harmful, with supporting scientific documentation. Sally is editor of
the Price-Pottenger Nutrition Foundation's health journal, Wise Traditions,
and is a regular contributor to a wide number of alternative health
publications.

TRADITIONALLY PROCESSED FOOD
We have always processed our food; that is something that humans do. We
cook our food - that is one type of processing. Processing has two
functions: to make food more digestible and to preserve food during times
when it isn't readily available. This type of processing produced
traditional foods like sausage and the old-fashioned puddings and haggis.
It includes bread, grain products, cheeses, milk products, pickles, butter,
everything from wine and spirits to lacto-fermented beverages. Farmers and
artisans like breadmakers, cheesemakers, distillers, millers and so forth
processed this food. This type of processing made delicious foods, retained
their nutritional content, and kept the profits on the farm and in the
farming communities where it belonged. Food processing should be a cottage
industry and produced locally.

INDUSTRIAL PROCESSING
Unfortunately, in modern times we have gone from local artisanal processing
to factory and industrial processing which actually destroys the food
rather than making it more digestible as traditional processing did.
Industrial processing depends upon 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.
Let's have a look at the typical American breakfast of cereal, skim milk
and orange juice.

PACKAGED CEREALS
These cereals are produced by a process called extrusion. They take the
grains from the farmer, pay them a pittance for them, make the grains into
a slurry and put them in a tank, a machine called an extruder. The grains
are forced out of a little hole at high temperature and pressure and shaped
into little o's and flakes and shredded wheat and so forth, or puffed up. A
blade slices off each little flake which is 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.

Paul Stitt has written about the extrusion process used for these cereals
which treats every grain with very high heat and high pressure and destroys
much of the nutrients in the grains. It destroys the fatty acids; it even
destroys the chemical vitamins that are added. The amino acids are rendered
very toxic by this process. The amino acid lysine, a crucial nutrient, is
especially ravaged by extrusion. This is how all the boxed cereals are
made, even the ones 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 which will cut
cost regardless of how these will alter the nutrient content of the
product. Cereals are a multi-billion dollar business which has created huge
fortunes. You would think there would be some studies on the effect on man
or animals. There are no published studies and there are only two
unpublished studies which were done on rats.

THE RAT EXPERIMENTS
Paul Stitt 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 water and white sugar. A fourth set was given nothing
but water and chemical nutrients. The rats which 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 a white sugar and water
diet lived about a month. 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. 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 1960. 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 Cornflakes 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. The rats receiving the
Cornflakes and water died before the rats that were eating the box! But
before death, the Cornflakes rats developed schizophrenic behaviour, threw
fits, bit each other and finally went into convulsions. Autopsy revealed
dysfunction of the pancreas, liver and kidneys and degeneration of the
nerves of the spine, all signs of insulin shock. The startling conclusion
of this study is that there was more nourishment in the box than there was
in the Cornflakes. 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. Many of them are
at least 50% sugar; but there are many so-called health food cereals sold
in the health food stores, and they are made by the same method. They use
whole grains and they may use better quality sweeteners, but they are made
by the same method. It may come as a shock to you, but these whole grain
extruded cereals are probably more dangerous, because they are higher in
protein and it is the proteins in these cereals that are so denatured by
this type of processing.

THE EXTRUSION PROCESS
When we put these cereals through an extruder, it alters the structure of
the proteins. "Seins", which comprise the majority of proteins in corn, are
located in spherical organelles called protein bodies. One study
investigated change in protein body, shape and release of encapsulated
alphaseins as a result of the extrusion processing. During extrusion, they
found that the protein bodies were completely disrupted and the alphaseins
dispersed. The results suggest that seins in Cornflakes, particularly
extruded ones, are not confined to rigid protein bodies but can interact
with each other and other components of the system forming new compounds
which are completely foreign to the human body. 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
There is only one way to put these companies out of business; and that is
not to eat their food. 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 to get rid of the
anti-nutrients which are normally neutralized in the sprouting process.
Soaking will neutralize the tannins, complex proteins, enzyme inhibitors
and phytic acid which preserve the grains. You soak the grains in warm
water and one tablespoon of something acidic like whey, yoghurt, lemon
juice or vinegar. The next morning, it cooks in about a minute. Of course,
you eat it with butter or cream, coconut and chopped nuts 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 fats you can be taking mineral supplements, you can be
drinking carrot juice until it comes out your ears, but you cannot absorb
the minerals in your food without vitamin A and vitamin D that are
exclusively found in the animal fats.


MILK
The minute you start to process your milk you destroy this wonderful food.
Milk is one of nature's most perfect foods from nature's sacred animal, the
cow, and we are putting cows inside all their lives eating foods that cows
never before ate. They produce huge amounts of watery milk which is very
low in fat, actually only half the amount of fat cows used to produce. Then
they ship it to a factory. Emily Green wrote a very nice article in the LA
Times, August 2000 about milk processing. Milk processing plants are big,
big factories. Visitors are not allowed in modern milk processing plants
because hygiene is very important. 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. So when something goes wrong with milk from these big plants, it is
pretty catastrophic. 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, they want everything
to be completely uniform. Of the reconstituted milks, whole milk will most
closely approximate original cow's milk. What is left over will go into
butter, cream, cheese, dried milk, and a host of other milk products. The
dairy industry loves to sell low fat milk and skim milk because they can
make a lot more money from the butterfat selling it for ice cream. When
they remove the fat to make low fat milk like 1% or 2% milk, 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.

Then the milk is sent by tanker trucks (which are not refrigerated) to
bottling plants. The milk is pasteurized at 161? F for 15 seconds by
rushing it past super heated stainless steel plates. If the temperature is
200? it 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 then put back together again. But real milk from pasture fed cows which
is not pasteurized, processed or homogenized, is becoming more available.
People are finding out where to find it, and it is very encouraging.

POWDERED MILK
When they make dried skim milk, first of all it 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 cholesterol except you do not want to
eat oxidized cholesterol. Oxidized cholesterol is used in research to cause
atherosclerosis. So when you drink skim milk or low fat milk because you
think that it will help you avoid heart disease, you are actually drinking
this oxidized cholesterol which initiates the process of heart disease.


ORANGE JUICE
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." They throw the whole orange
in there and they actually add enzymes to get as much of the juice as they
can even out of the skin. It is a very heavily sprayed crop, being sprayed
with organophosphates, cholinesterase inhibitors, which are real
mindbenders. They are very toxic to the nervous system and when they put
the oranges in the vats and squeeze them, all that pesticide goes into the
processing unit. Then they add acids to get every single bit of juice out
of these oranges. So you already have a very, very toxic soup.

What about the peel used for cattle feed? This is something new in this
business of cattle prisons. 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 this is correlated with
Mad Cow Disease. 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 it's doing it to the cow, there's a
possibility it's doing it to you also. And these things are in the orange
juice!

Another abstract states that "Various acid sprays for improving fruit peel
quality and increasing juice yield are added to these processed oranges."
The FDA or the USDA has told us that we can no longer buy raw juice. But it
might surprise you to know that they have found fungus that is resistant to
pressure and heat in the processed juices. They found that 17% of Nigerian
packages of orange juice and 20% of mango and tomato juices contained these
heat resistant fungi. So there is plenty of danger from contamination from
these pasteurized juices. They also found E. coli in the orange juice that
was pressure resistant and had survived pasteurization.

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 and they consisted of several different compounds.
You have heated your orange juice to death, you have processed it and yet
you still have all of these toxic compounds in it.

How does the orange juice stay cloudy? They add soy protein combined with
soluble pectin, and that keeps it permanently cloudy. It might be
interesting to know, for those of you who are allergic to soy.

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. So if you want juice
with your breakfast, squeeze yourself an organic orange and that's a great
place to put your cod liver oil.


ARTIFICIAL FLAVOURS VS. NUTRITIOUS HOME MADE BROTHS AND SAUCES
NATURAL NOURISHING BROTHS
In the past, all traditional cultures made use of bones to make broth. They
recognized that broth supplied a lot of minerals and nutrients in our diet
as well as wonderful flavours. We used to make bone broth, beef broth,
chicken broth, fish broth, and we used these broths to make sauces and
gravies. When we made sauce or gravy at home, we used the good drippings
from the good fat of the meat, added some flour, and then the homemade
broth. Most artificial soups bases and sauces have artificial meat-like
flavours that we used to get from natural gelatin-rich broth. These kinds
of short cuts mean 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 proteins properly.

ARTIFICIAL FLAVOURINGS, HYDROLYZED PROTEIN AND MSG
Research on gelatin and natural broths came to an end in the 1950s when
food companies discovered how to induce mallard reactions and produce
meat-like flavours in the laboratory. In a General Foods Company report
issued in 1947, chemists predicted that almost all natural flavours would
soon be chemically synthesized. Following the Second World War food
companies discovered monosodium glutamate, a food ingredient the Japanese
had invented in 1908 to enhance food flavours, including meat-like
flavours. Humans actually have receptors on the tongue for glutamate - it
is the protein in food that the human body recognizes as meat (but the
glutamate in MSG has a different configuration which cannot be assimilated
properly by the body). Any protein can be hydrolyzed to produce a base
containing MSG. When the industry learned how to make the flavour 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 meaty
base. You couldn't have had all of these processed foods without these fake
ersatz flavours.

The fast food industry could not exist without MSG and artificial meat
flavours 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, some thickener and emulsifier and some caramel
colouring. 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,
flavoured to fu, bullion cubes, Knorr soups, imitation garlic and onions,
dehydrated foods that you add water to, 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 are often made by adding
water to artificial flavourings in a powdered soup-base or soup cubes and
adding chopped vegetables etc. Even things like lobster bisque and sauces
in the seafood restaurants are full of these artificial flavours. It's all
profit based. They even think it is too costly to just use a little onion
and garlic for flavouring. So they are using the artificial flavours instead.

Unfortunately, most of the vegetarian foods are loaded with these
flavourings. The list of ingredients in vegetarian hamburgers, hot dogs,
bacon, baloney etc. may include hydrolyzed protein and other "natural"
flavourings.

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 flavours". Anything
that you buy that says "spices" or "natural flavours" contains MSG! They
get around it by putting MSG in the mixes, and if it less than 50% MSG they
don't have to put it on the label. You may have noticed that that phrase
"No MSG" has actually disappeared. They don't use it anymore because they
found out that there was MSG in all the spice mixes, even Bragg's amino
acids had to take "No MSG" off. These neurotoxins are in the low fat milk,
the spray-dried milk and in all the natural flavourings and spices.

HEALTH PROBLEMS WITH MSG
We soon began to realize that there were some problems with this MSG. 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
flavourings in our food. MSG is also associated with violent behaviour. And
it is everywhere in the food.

Ninety-five percent of processed foods contain MSG, and as you know, in the
late 1950s it was added to baby food. They say they have taken it out of
the baby food, but they didn't really remove it. They just called it
hydrolyzed protein. There is a wonderful book called Excitotoxins, by
Russell Blalock. He describes how the nerve cells either disintegrate or
shrivel up in the presence of this free glutamic acid, 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, nor even the breakfast
cereals, 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.

Describing artificial bacon, a food processing magazine claims: "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 flavour and has a number of
advantages. It shrinks very little in cooking; holds its shape and colour
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.

FATS AND OILS
Oil processing starts with the crude vegetable oil and produces various
oils, margarine, shortening and so forth. Don't forget these oils start out
loaded with pesticides. The steps involved in processing have to do with
bleaching, deodorizing, taking all the nutrients out, filtering, and
removing saturates to make the oils more liquid. They also add a hexane
solvent in order to squeeze the very last drop of oil out of the seeds.
Caustic refining refers to very alkaline, very caustic chemicals that are
added to the oil.

MARGARINE
Margarine processing uses the cheapest seeds, and most of them are full of
pesticides and genetically engineered. Oil is extracted under high
temperature and pressure, and the remaining fraction of oil is removed with
hexane solvents. Then they steam clean the oils to remove all the vitamins
and all the anti-oxidants, but of course, the solvents and the pesticides
remain. These oils are mixed with a nickel catalyst and then put into a
huge high pressure, high temperature reactor. Emulsifiers are mixed in.
What comes out of that reactor, actually, is a smelly, grey type of cottage
cheese. Then they mix in the emulsifiers to smooth it out, and steam clean
it again to get rid of the horrible smell. Then they bleach it to get rid
of the grey colour, and they add artificial flavours and synthetic
vitamins. Actually they are not allowed to add a synthetic colour to
margarine. They have to add a natural colour, so they add anatto or
something natural. It is then packaged in blocks and tubs and then
advertising promotes this garbage as a health food.

HYDROGENATED OILS
Saturated fat is the type of fat found in lard or butter. It is a straight
molecule and it packs together easily. That is why it's solid at room
temperature. Unsaturated fat, like the type of fat found in olive oil, is a
bent molecule. It has a little bend with two hydrogen molecules sticking
out. And when that molecule gets built into your cells, the body wants
those two hydrogens together; it makes an electron cloud and that is where
your body makes reactions in the cell membrane. During hydrogenation, one
of those hydrogens is moved to the other side, and it causes the molecule
to straighten out so that it behaves like a saturate. The original
unsaturated molecule is called 'cis' fatty acid, because the two hydrogens
are together, and then it becomes a 'transfat,' a transfatty acid because
the two hydrogens are across from each other. But your body doesn't know
that this new molecule is something that has never been in nature before,
so when you eat one of these transfats, or transfatty acids, they become
built into your cell membranes. When it gets into your cell membranes, your
body starts to realize something is wrong, because it wants to make
reactions where those two hydrogens are and it can't find them. And so the
reaction can't take place. The more transfatty acids that you eat, the more
hydrogenated your cells become and the more chaos that you are going to
have on the cellular level. So this is a completely phony, toxic molecule
that tricks your body into thinking it is something real and your body puts
it in a cell, and then the cells can't work.

All of the margarines, shortenings, spreads, even low trans spreads are
made with all these horrible ingredients. In the groceries stores there is
just a little bit of space for the butter because all the low profit
margarine foods have totally invaded the food supply. You cannot buy any
packaged or processed foods that don't have these transfatty acids in them.
They're in all the chips and crackers, and they now use them for french
fries. They used to fry the fries in tallow which is a very safe fat, and
gave a little extra profit for the cattlemen and they have lost that market
now. Now they use partially hydrogenated soybean oil. It used to be that
when you made desserts for your kids, at least they had butter, eggs, cream
and nuts and things, all these good wholesome foods. Now they can imitate
the butter, eggs and cream and nuts so all you have is sugar, and
artificial things in these instant puddings and artificial desserts.

PROBLEMS WITH HYDROGENATED OILS
Many, many diseases have been associated with the consumption of these
transfatty acids - heart disease, cancer, and degeneration of joints and
tendons (that is why we have so many hip replacements today) . The only
reason that we are eating this stuff is because we have been told that the
competing fats and oils, the butter, the lard, the coconut oil, the palm
oil, the tallow and the suet are bad for us and cause heart disease. And
that 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 the traditional diet and began to eat
processed foods, the next generation developed the altered facial
structure. We know that if you continue this 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, we are going to be wiped out.

FACTORY FOOD PREPARATION - IS YOUR FOOD MADE BY CARING HANDS?
Artificial flavours 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. They
have 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?
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. Think of the pressure that is put on
all this food that is made in factories.

SPIRITUAL FOOD PREPARATION - MADE WITH LOVE
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.

That substance starts with the way we farm---the farmer that farms with
wisdom and love for the land, the dairyman that farms with love for his
animals, the cheesemaker who makes the 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 I would like
to see come to this nation. That 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. Thank you very much.

http://www.consumerhealth.org/articles/display.cfm?ID=20011005222648
 
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