Most of us are unaware of the added components in our food like emulsifiers, preservatives, thickeners and additives. According to Dr. Janet Starr Hull, there are over 14,000 man-made chemicals added to the American food supply today.
Children are the most vulnerable victims because they are often fed these additives from infancy. What many people do not realize is that these chemicals can produce a host of different reactions in different people. Most studies on food additives have been done on separate and individual items.
The safety of one item does not guarantee the safety of the product in which multiple additives are combined. Certain combinations can trigger allergic reactions in sensitive children; others may not be affected at all.
Moreover,our modern food processing procedures strip foods of important nutrients. Commercially grown vegetables have been stripped of 87% of their nutrients. Refined white flour, for example, has only 2 or 3 nutrients while unbleached whole wheat flour has more than 60.
Foods processed in cans are heated at high temperatures. What this means is that natural enzymes are destroyed. In our modern culture, we do not eat enough raw foods which are filled with natural, life supporting enzymes.
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