Food used to be brilliantly colored fruits and vegetables, rich brown grains, milk and butter, lean game meats, and plump fish wrestled from living rivers and oceans. Food used to be plucked from the garden after a summer of planting, fertilizing, raking, and weeding. It used to have roots deeply embedded in the soil that nearly pulsated with life-forms that enriched the earth. Food used to feed on tender plants and drink out of pristine streams that sparkled with life from the sun. Food is different now. Now we are sold packages, boxes, artificial flavors, coloring agents, and psuedofoods that strip the body and leave the brain poverty-stricken. The product is colorful and flavorful, but not from natural goodness. The colors come from a chemists beaker, from FD&C Blue No.1, Red No. 40, and Yellow No.5. The flavor comes from allyl anthranilate or isopulegol or linayl benzoate, while gravies and sauces are thickened with wood fiber and emulsified by dioctyl sodium sulfo-succinate. While some of these agents have been tested for carcinogenic properties, virtually none have been studied to learn their impacts on brain chemistry. Instead of eating when we are physically hungry, food is now consumed to satisfy artificial cravings generated by a brain that isnt working right and whose receptor sites beg for synthetic stimulation from chemicals. The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children by Carol Simontacchi -->amzn.to/186LXzw I believe we have lost our way, do you? Shared by Sheena originally Posted by Raine
Posted on: Wed, 07 May 2014 16:00:00 +0000
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