There is no doubt about it that our food today is in a terrible mess.

We eat the wrong types of food; processed food; highly processed food; food containing strange chemicals of many different kinds; and food which has been treated with processes long out of date and dangerous to our health.

I will try to begin with what we should be eating everyday. The only problem is that no matter where I begin I come across problem after problem with what we believe to be good wholesome food but which has been treated and adulterated to the point where it does us little or no good whatsoever to eat it.

What food should we be eating?

Bread; milk; vegetables; fruit
Teas; herbs; cereals; nuts
Butter; eggs; cheese; lard; honey
Fish (carefully selected); meat sparingly (once a week)
Cottage cheese, Whey, ‘Sana’

The most important thing is that the food we consume should be produced close to home and not transported sometimes thousands of kilometers to our local markets. To anyone who thinks about it for a moment: to bring apples, for example, from another country when we can grow them in our own district, perhaps on our own land, just does not make sense. From another country we will have to pay for transport, storage and keeping them wholesome. We may have to take precautions to prevent them from going bad, being attacked by pests/insects, moulds and so on. It is obvious that this will cost more money than it would cost us to produce them on our own land. I can think of no good reason why we should be importing apples from far away places. The time factor alone will increase the chance of something going wrong with the product before it gets to our door.

Much the same applies to most of the foods I have listed above. Producing them nearby makes far more sense than bringing them a long distance.

Let’s stick with apples for a moment. Apples produced ‘abroad’ somewhere to be sent here have to be grown “to a high standard” before they will be accepted by the merchants to be sold here. So any signs of the rust mould or bruising etc. which we may see from the apples off Grandma’s tree must be completely eliminated. A herbicide must be applied to the fruit during growing time to cure this. Any chance of fruit fly attack or wasp attack etc. must be dealt with by using an insecticide. Only un-bruised, clean fruit can be accepted for packing and before the box is closed a final spray of chemical needs to be added just to make sure the fruit arrives here in an appetizing looking way.

Now is this foreign chemical ‘protection’ applied – for our good health? Not really! This is done so that the product will look good, very good and so that it will command a better price on the market. That is where you arrive at the ruling factor: price - profit - gain for some middle man who would not be needed if we exerted ourselves to actually go and help grandma pick the apples from the tree and pop them into bags for distribution round the family. And by the way, for those of us who may have forgotten, an apple tree costs about 10 Lei on the market in spring and within five years should be making some contribution to the family economy.

Recently the government here elected to buy apples from the EU and spent about 10 million Ron importing these apples and then distributing them through the schools to families. What many people don’t know is that the EU operates Food Mountains. What this means is that when food is “over-produced” it has to be destroyed so that the price of that food in the marketplace is preserved. If potatoes are overproduced by 2% the price on the market will collapse. My suspicion is that a ‘food mountain’ somewhere was tapped so that apples could be bought cheaply by this country. Here are some photographs of apples from Romania and some (?) from the “food mountain”(?):

Apples produced here for the Home market: Summer 2010

Now just compare these apples with those we purchased from the EU “Food Mountains” early this summer: -

Apples imported from the EU: June 2010.

I am sure that 10 million RON could have been much more effectively spent here buying apple trees for everybody who has a garden so that apples could be produced year after year for everyone

Now let us look at some of the cheaper alternatives we have got used to, and which help us to pay more for the imported apples perhaps (!) What a crazy kind of home economy.

  • We save on butter by eating a thing called margarine!

  • We have been scared off animal fat (or lard) because of cholesterol fears, into using cooking oil, but cooking oil without the essential Omega 3 component!

  • We drink pasteurized milk because we have been indoctrinated that all milk is potentially infected by tuberculosis.

  • We have become addicted to eating (or even drinking) granulated sugar instead of relying on natural sugars in fruits or honey (-which is such a nuisance to manage!).

  • We have increased our consumption of meat to almost obsessive levels, convincing ourselves of the efficacy of this ‘food’ as an essential part of our daily diet.

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Margarine:

Chapter Six in my book covers “Oils and Fats – The facts behind all that industry misinformation”. Here is an overview…

Don't be seduced by the glossy ads;
eating polyunsaturated oils is like
injecting liquid plastic into your veins

For the sake of your health, stay away from margarine. During the many chemical processes used to manufacture this product, hexane and carbon tetrachloride are used as solvents, and traces remain. To achieve a butter-like consistency, hydrogen gas is bubbled over a nickel catalyst, saturating the fat and rendering it more artery-clogging than butter. Amazingly, many doctors still recommend this stuff for prevention of heart attacks!

These chemical insults create an odoriferous black goop which must be bleached and deodorized with even more chemicals. Then artificial flavors, dyes and preservatives are added. The result is a plastic, chemical, non-food which your body does not know how to deal with or detoxify.

What you will read regarding oils in my book is not what the food chemists want you to know about, or what the expensive ads postulate. This information flies in the face of the "conventional wisdom", which may be conventional, but certainly isn't wise: all of the oils which are now promoted as healthful, are not. In fact, they are dangerous. In order to maintain your health, shun these hyped, manufactured, oxidized, chemicalized products.”

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Omega 3 or Flaxseed Oil

Cooking Oil and Margarines in your diet: Cold pressed cooking oil contains both Omega 6 and Omega 3 oils. However the Omega 3 is extracted today by using a process called Hydrogenisation. This is because Omega 3 goes rancid very quickly making it difficult for the supermarket to keep the cooking oil fresh on the shelf for very long. (Cost restrictions again and the consumer suffers.)

  1. Our bodies need both Omega 6 and Omega 3 oils but the correct ratio is 2 to 1.

  1. Too much Omega 6 causes us to get allergies as well as other problems. Omega 6 increases our allergic response (that means that we get some kind of reaction like a rash when we come into contact with an offending influence); Omega 3 reduces our allergic response. So the balance is required for our Immune system to work properly.

  1. Flaxseed oil would be ideal except that when you eat other Omega -6 oils they steal the flaxseed molecules, which are weak, and turn them into Omega 6 again. So if you are eating a ‘therapeutic’ (to treat a certain disease) diet you must avoid any cooking oil or margarine.

  1. However if you don’t eat Omega 6 very much then the last two in the chart below are probably your best choice of foods.

  1. Very important: If you stop eating butter and change to margarine instead your health has no chance. You are headed for Diabetes, Obesity and a host of other problems as well as the allergies.

  1. It is impossible to cook with Omega 3 oil. It is too delicate.

  1. Omega 3 Oil is essential in our food. It is needed in every cell in our body. It is needed in brain tissue and in the eye cornea for example. It is now available in the Chemist or Health food Shop not in the supermarket and it costs about 10 lei for 100 ml as compared to 4 to 10 lei for 1 litre of cooking oil. This is a prime example of the comparison between good food and cheap food. Omega 3 is essential for our body’s health, Omega 6 is much easier to manage and cheaper so we buy the cheap stuff and forget the Essential Oil. (However please be aware of cheaper versions of Omega 3 which you can recognise easily by their taste that they are rancid.)

  1. GM referred to in the table above is Genetically Modified food which is treated elsewhere on this website. In the meantime don’t touch it if you value your health. (90% of corn worldwide is now genetically modified. And a higher percentage of Soya is also genetically modified. Canola oil is also in the group of four plants extensively GM. The last one is cotton which is not lethal to us because we don’t eat it, but it kills animals allowed to graze in cotton fields after the harvest.)

Sources of Omega 3 Oil

I buy “Omega-3 Ulei de In (comestibil)” in 100 ml bottles, costing around 10 Lei now. You can get it from a Romanian Chemist but you may need to press them to supply it. Dona Patika in Miercurea Ciuc supplies it. It is produced by Parapharm srl in Brad.

Its cost is very high compared with Omega 6 type cooking oils and margarines but my saying is: -

There is nothing more expensive than eating cheap food.”

It is so important to your daily food requirements that NOT eating some good quality Omega 3 daily could destroy your health. (So the little old lady selling Sunflower seeds containing oil on the street corner, whom you (used to) see so often in Romania is certainly on the right tracks.)

 

Food Product: -

Omega -6 content

Omega -3 content

Ratio: Om-6 to Om-3

Sunflower oil

66

0

Omega-6 only

Corn Oil GMO

58

0.7

83 to 1

Safflower oil margarine

45

0

Omega-6 only

Sesame oil

41

0.3

138 to 1

Apricot kernel oil

29

0

Omega-6 only

Avocado oil

29

0

Omega-6 only

Safflower seed oil

28

0.1

253 to 1

Brazil nuts

26

0.6

384 to 1

Corn oil margarine

24

0.4

59 to 1

Sesame seed oil

21

0.3

57 to 1

Canola oil GMO

20

9.3

2.18 to 1

Soybean oil margarine GMO

19

1.5

13 to 1

Peanuts

16

0.003

5,333 to 1

Lard

10

1

10 to 1

Olive oil

8

0.6

13 to 1

Butter

1.83

1.18

1.5 to 1

Flaxseed Oil

14

60

0.24 to 1


 

 

 

Here is a chart1 showing how much of the two types of oil are contained in some kinds of Cooking oil and margarines.

Omega 3 contains EPA and DHA. DHA is the main fatty component of the brain and the eyes. It is also required in every cell of the body by the cell membranes and it is responsible for the communication between the cells. A lack of this essential food ingredient is a first class way to lay the foundation for cancer in any part of the body.2 An adult needs two 5 ml spoonfuls per day. A child about half that, but more is not a problem.3

Ulei de In’ is known as ‘flaxseed oil’ in the West. In Hungarian it is called ‘Len ulaj.’ There is some confusion over whether Len Ulaj is the same as Linseed oil in English. However Linseed oil is only used to treat new wood and keep it supple in England. It is not generally regarded as edible. This is probably because good sources of Omega 3 come from Cod Liver Oil in England as the Cod fish is very common in the seas nearby. So flaxseed oil is largely ignored. Cod Liver Oil can be obtained from Debrecen in the main Pharmacy very cheaply. Don’t get more than about 250 ml or 350 at a time as it will not keep for too long.

A very good source of health advice on the Internet is: Mercola.Com Dr Mercola’s website is very extensive and his website receives over a million hits per day and is the 4th most popular website on the Internet now. Besides giving health advice he does promote some health supplements which I give him credit for doing. He does not fill you with ‘hype’ (sales language) like so many of the health ‘experts’ do these days. His work is very sincere. If you locate him on the Wikipedia you will get a somewhat ‘jaundiced’ impression from it. (That is because the Wiki has been compromised – it has been taken over by medical interests and does not now give very fair information on natural health!!!)

http://products.mercola.com/krill/

is his site about the promotion of Krill oil.. But it also contains an explanation of why fish oil is also a compromised source of Omega 3 now. Please read the description of this and where Krill Oil comes from and why it is a much better product for us.

http://articles.mercola.com/sites/articles/archive/2009/02/28/scare-tactics-against-krill-oil-proven-inaccurate.aspx

 

This is a fascinating site about Krill oil and where it comes from, with great attention being given to the quantities of this oil available in the world. It is the largest single ‘bio-mass’ present in the world today and presents a huge food resource of which we use only a very small fraction. What needs to be learned is that many ‘local’ seas around our coasts are now contaminated to such an extent by pollution (chiefly mineral oil of course) that we need to get our Omega 3 from either the Arctic or the Antarctic.

That is all very well but it may be expensive for us here in Romania right now so I would think that it is more practical to go for the plant sources I have mentioned of which Flaxseed Oil is about the best I can find. There may be some problems but I am studying these at the moment and will keep you updated when I can. One of these problems is the rancidity of some of the cheaper products. Rancid Omega 3 tastes very bad and is not effective for us.

So you may conclude now on the importance of Omega 3 in your diet. Also I have drawn this information from four different doctors on the Internet and in the books I have in my possession.

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Pasteurized Milk

(From Dr Mercola – 2003)

There is no substitute for clean, raw milk as a food, so far as children are concerned. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.

Unfortunately, many grossly distorted statements are current regarding our milk supply. If we are to believe the protagonists of the Pasteurization-of-all-milk-at-all costs Party, raw milk is as good, or rather as bad, as rat poison--although as the Minister of Agriculture recently stated, "The human race existed long before Pasteur was heard of."

The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass into the hands of a few big dealers.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 F (62 C) degrees to 150 F (65 C) degrees F for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this--it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.

With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

Pasteurization's great claim to popularity is the widespread belief, fostered by its supporters that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease-carrying by milk. But the one vital fact that seems to have been completely missed is that it is CLEAN, raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.

Dirty milk, of course, is like any other form of impure food--a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean, is available practically all over the country and is the dairy farmer's answer to the pasteurization zealots.

Recent figures published regarding the spread of tuberculosis by milk show, among other facts, that over a period of five years, during which time 70 children belonging to a special organization received a pint of raw milk daily, only one case of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported.

Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization's worst offence is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.

Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.

In the face of these facts--which are undeniable--what has the Pasteurization Party to say? Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be--a nutritious, health giving food--let them pass legislation making the dairy farmers produce clean, raw milk--that is, milk pure to drink with all its constituents unaltered.”4

As noted elsewhere on this website pasteurization also removes Hydrogen Peroxide from the milk. Hydrogen Peroxide is as essential to the body as Omega 3 oil. It is contained in mother’s milk for the newborn infant (though of course not in baby milk powder) with the purpose of strengthening and developing the baby’s Immune System. Logically therefore it is also contained in fresh unpasteurized milk. However heating the milk will remove the Hydrogen Peroxide very quickly.

(Note: The reference to “Dirty milk” above is interesting. Milk produced in large scale intensively kept cattle compounds where the cattle are not fed on fresh grass pastures and are also injected regularly with penicillin (for safety only) and BGH to increase milk yield (by a paltry 10%) are inclined to produce ‘dirty milk’ which must be pasteurized to be ‘safe’ to drink. Unfortunately it has now been discovered that no amount of pasteurization can eliminate the BGH present in the milk after this treatment. BGH is bovine growth hormone.

A further interesting note on pasteurization is the following. Louis Pasteur, who is said to be the “father of pasteurization” and the inventor of the process of pasteurization which is supposed to kill the tuberculin bacterium, is said to have rejected his own theories about the best way to deal with the bacterium. He is reputed to have said before he died that the pathogen is not the real problem in infection. The real problem is its environment. If the environment of the pathogen is favourable to its survival the pathogen will thrive. If the environment is unfavourable to it then it will die. That provokes a great deal of thought in reality about why pasteurization was picked up by the authorities as the solution to the problem of tuberculosis. It tempts one to think again that the real reason was the production of an expensive process by either unscrupulous or ignorant companies who made the equipment then introduced it as a matter of law into the food production industry, by inept members of government who did not know the real science because it had not yet been thought through.)

______________________

Sugar

When someone drinks a Coke this is what happens…

  1. In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid in the Coke cuts the flavor allowing you to keep it down.

  2. 20 minutes: Your blood sugar spikes, causing insulin burst. Your liver responds to this by turning any sugar it can get its ‘hands’ on into fat. (There’s plenty of that at this particular moment)

  3. 40 minutes: Caffeine5 absorption is complete. Your pupils dilate, your blood pressure rises, and in response your liver dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.

  4. 45 minutes: Your body ups your dopamine production stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.

  5. >60 minutes: The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium thereby wasting this mineral.

  6. >60 Minutes: The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that were headed to your bones as well as sodium, electrolyte and water.

  7. >60 minutes: As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with up to 90 valuable nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth. This nutrient/mineral depletion accounts in the long term, for around 600 deficiency diseases many of them life threatening.

So there you have it, an avalanche of destruction in a single can. Imagine drinking this day after day, week after week. Stick to water, real juice from fresh squeezed fruit, and tea without sweetener. (Primary Source: by Wade Meredith)

Sugar is as addictive as any of the above stimulants and don’t forget that stimulants are very close to trauma producing substances which can cause long term neuroses. In 1966, Dr. Otto Warburg, who won the Nobel Prize in Medicine in 1931 for his discovery of the cause of cancer, delivered a lecture at an annual meeting of Nobelists at Lindau, Germany.  In his speech he described the primal cause of cancer as follows: -

 "The prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes6, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life, this difference between normal cells and cancer cells is so great that one can scarcely picture a greater difference. Oxygen gas, the donor of energy in plants and animals is dethroned in the cancer cells and replaced by an energy-yielding reaction of the lowest living forms; namely, a fermentation of glucose."

____________________________________

Meat

Try to think of the real reasons you eat meat. It is not very tasty (most people will probably admit that it has no taste of its own and in fact most of the flavour you associate with meat is provided by the addition of herbs to the cooking pot. So do you eat it because you need it? My answer is that the ‘need’ is marginal unless we are starving from a lack of proper food. We need protein though? Yes of course but you may be surprised to know that you will not obtain your protein from cooked meat. Cooking protein above the boiling point of water destroys it. This applies to all protein. So the reason it provides any ‘sustaining force’ against your hunger for a longer period than proper food, is because the body cannot digest meat. Instead it ends up being ejected eventually from the body or worse still being plastered as intestinal plaque on the inside of the colon and rectum where it sometimes stays for years. “Intestinal plaque” once again sounds like the foundations of colo-rectal cancer.

To begin to understand our almost paranoid attachment to meat the following little slice of history might help.

In 1980 the United States began to impose a ‘Grain Embargo’ on exports to the Soviet Union. This was introduced as a bargaining lever to persuade the Soviets to limit their transgressions of international norms.7 By using what was called “The Food Weapon” the USA hoped to reduce the livestock herds and thereby the consumption of meat within the Soviet Union. However the more immediate effect of grain shortages was for the people to turn to the consumption of their own animals for survival in effect crippling the farms by the removal of portions of their herds, which would not recover for at least five years.

This scenario is brilliantly linked in Frederick Forsyth’s novel to his dramatic story, in ‘The Devil’s Alternative’8 about the huge grain shortages in the Soviet Union in the late 70’s and early 80’s where mention of the Novocherkassk massacres are proposed as a possible consequence of the problems which could ensue. My point here being that the real consequence of grain shortages, as Forsyth highlights, is in reality, the turning to the alternative of the eating of meat by the population. This in the event, precipitated meat shortages amongst the people too. To take this a step further it would have further reinforced the culture of eating meat as it exists today around us. Grain and other non meat food shortages must cause people to turn to meat as the best alternative. So the culture is reinforced by this evil action to deprive the people of the proper food and presenting a totally unsuitable alternative type of “food” in order to survive.

For a full exposure of the culture of eating meat, how it has arisen and been abused by the meat industry you are invited to download this short e-book on the subject. “The Truth behind the eating of Meat”

1 Extracted from a book by Dr Edmund Devroey: ‘The American Diet; a recipe for disaster.’

2 From the work of Dr Johanna Budwig: “The Budwig Diet”

3 Dr JD Wallach, DVM, ND and Ma Lan in “Let’s Play Doctor”

4 The above was published in Magazine Digest - June 1938 Armchair Science is a British Medical Journal

5 Caffeine is the only unregulated drug in the world and has escaped regulation due to its widespread use as a Social Stimulant.

6 Aerobe is an organism requiring oxygen to live. Anaerobe does not require oxygen but ‘lives’ by fermentation without oxygen, part of the process of decomposition, decay and putrefaction and requiring an acidic environment.

7 “The Soviet Grain Embargo.” Published on January 2, 1981

8 Frederick Forsyth: “The Devil’s Alternative” Corgi books (UK) 1977.