FOOD TECHNOLOGY RUN AMUCK
PART 1 of 2

 

 

 

Dr. Carolyn Dean, MD, ND and
Elissa Meininger
March 3, 2006
NewsWithViews.com

Nothing symbolizes Western culture and advancement more than modern technology. I remember many years ago excitedly passing around my fax number as if it were magic to use telephone wires to transport photos and text instantly around the world. Now we have camera-cell phones, iPods, internet communications, bank cards, and in the not too distant future, chip implants that will take over all electronic functions in our life. The downside to electronic technology is barely even considered. The headaches and brain cancers from cell phones, our total loss of privacy, and rampant stress from being plugged in and accessible 24/7/365 are all very real results of its influence.

When it comes to the rapid changes in food technology since WW II, I�ll bet most people have never taken a moment to consider that the current state of our physical health is likely due to eating food that is no longer compatible with our physical bodies.

Food technology came out of the need to store food for long periods of time as well as to package and ship food over a distance so that it wouldn�t spoil. In simpler times, drying, salting, pickling, canning and freezing covered much of the food preservation process. Some of these methods actually have the ability to preserve nutritional value along with making sure the food is appetizing and edible. A longer shelf life for products also saves manufacturers countless dollars from waste as well as the ability to provide wider varieties of food than ever before.

However, in recent years, as methods of processing food have become more sophisticated, these methods have incrementally diminished the quality of food. Anyone who has ever eaten a juicy, vine-ripe tomato fresh from their garden knows the rock-hard grocery-store version is a far cry from the real thing. Food, or that which passes for food, is now a commodity in a well-designed box, loaded with additives to make it look and taste edible and treated like any other commercial product with no regard to its ability to give us life or take it away and we wonder why we are a nation of chronically-ill people. Sad to say, food technology starts in the labs of the world�s great chemical conglomerates before the first seed is planted on the farm and ends on the tip of our forks. In fact, it is very hard to escape from eating manipulated food.

What Happened to Our Farms?

Following is a quote from Kirkpatrick Sale who wrote in The Nation, June 5, 1995.

According to biochemist, Dr. Ross Hume Hall �Man can never be more than what he eats.� In his 1974 book, Food for Nought he wrote:

Dr. Hall was concerned that �The transformation has gone unmarked by government agencies and learned bodies.� And that �The effects of the transformation do not lend themselves to traditional methods of scientific and social analysis.� Hall also said that �The energy crisis and food/population imbalance are issues that are flogged to justify greater intensification of a machinelike agricultural system, at a biological cost that mounts every year.�

Presently there are about 2,500 pesticides, herbicides, and food additives used in the food industry. Reliable sources tell us that potatoes can be contaminated with up to 29 different pesticides. You can get more information on this type of abuse at The Organic Consumers Association www.organicconsumers.org.

What about the Science of Nutrition?

Back in the 1800s, life was not yet a packaged commodity and promoting world trade above all else was not the main focus of public policy and law. The growth of the natural health industry, in what was an unfettered free enterprise system at its best, showed a public desire to enjoy the quality and freshness of foods, and there was even a growing number of health-promoting specialty foods, food concentrates and herbal elixirs that represent the precursors of today�s health food stores and dietary supplement industry.

At the same time, the modern medical community, led by the American Medical Association, pooh-poohed the idea that diet and nutrition had anything to do with health. After all, with the discovery of germs and the adoption of the Louis Pasteur version of the �germ theory� that promised to save all mankind from all future diseases, once synthetic drugs had been developed to kill each and every one of them, the need to even give nutrition a second thought was dismissed.

During the time this same unfettered free enterprise system allowed ordinary people to support the ever-growing nutrition industry, several colossal nutrition deficiency epidemics occurred. Almost laughable in retrospect, these epidemics are perfect examples of how the arrogance and ignorance of the germ-fixated modern medical community reacts, confronted with a national health crisis.

The first crisis involved the many unexpected outbreaks of scurvy toward the end of the 19th Century. In 1898, the American Pediatric Association published a report that the growing scurvy epidemic among children was due to a bacteria-caused ptomaine poisoning. The fact that the scurvy issue had already been dealt with as a nutritional deficiency a century earlier not withstanding, fixation on germs blinded medical �experts� from using common sense. The new belief that scurvy was really an infectious disease also persisted during WW I and was used to explain why there was an outbreak of the disease among soldiers. Medical �experts� claimed that in unsanitary conditions it was lice that transmitted scurvy to the soldiers.

When the truth became out, these scurvy outbreaks were found to be a lack of vitamin C, caused, in many cases, by drinking boiled milk in the process we call pasteurization, which was and still is being used to protect people from germs believed to be found in raw milk. Boiling milk destroys much of the nutritional value of milk including destroying the vitamin C in it. With so many people, particularly children, depending on milk as a main source of Vitamin C, the lack of it caused a deficiency.

Another famous example of professional blindness to simple truths, are the now infamous pellagra epidemics that went on for over a century. So fixated on that old bugaboo�germs�. medical experts on both sides of the Atlantic were convinced that pellagra was caused by all manner of exposures to moldy corn, germ-infected sheep, and fungi-contaminated corn excreted by chickens, to name some of the more prominent theories.

As the pellagra outbreaks persisted, particularly in the southern U.S., panic was everywhere. In some places, pellagra victims were put into isolation and there was talk of general quarantines. Medical teams at the now-venerated Johns Hopkins Hospital in Baltimore, the very model of the best in modern American medicine, were forbidden to even discuss any cases in hospital there. At the same time, a new theory of the cause of pellagra was emerging�.pellagra was caused by airborne insects.

Something drastic was needed to address this national crisis, so the federal government formed the Thompson-McFadden Commission to study the issue. After dismissing any dietary connections with the plague, and the suggestion that it was brought in by Italian immigrants, the official finding was that pellagra was caused by stable flies.

However, there was one level-headed and obscure Public Health officer named Dr. Joseph Goldberger who went south and bothered to notice things with powers of observation untainted by germ theory mania. He visited the sick, either in rural areas or insane asylums, where many were now housed to isolate them. It was through this simple system of scientific inquiry and observation that he found his answer and announced it at a medical conference in 1915.

Goldberger realized that pellegra was not an infectious disease; it was not caused by germs. What he observed was that every single victim of pellagra was a person who ate mostly corn but did not vary his or her diet with other foods. Goldberger came to this conclusion by simply noticing that, in the asylums, while all the inmates were sick, not one single worker in any insane asylum had pellagra and all of these people not only ate what the inmates ate but they also had varied diets which included nutrient-rich vegetables and meats.

Goldberger�s findings were rejected by the Thompson-McFadden Commission in 1915 and the germ-theory armies vehemently campaigned against such thinking claiming that his ideas were dangerous.

While Goldberger continued to do experiments to prove his ideas until he died in 1930. However the epidemic disappeared not soon after thanks to better diets available by then and the isolation of niacin in the laboratory, the specific nutrient that was lacking in the diet �the true cause of pellagra.

My book, The Miracle of Magnesium proves, beyond a shadow of a doubt, that magnesium deficiency can cause, trigger, or worsen 22 diseases including heart disease, osteoporosis, migraines, severe muscle cramps, high blood pressure, and elevated cholesterol. However, magnesium is either ignored or outright rejected by a medical establishment that promotes patented medications with innumerable side effects for all these conditions.

The ongoing disconnect between food and life not only occurs in corporate food technology labs around the world but also in universities everywhere. When medical research started discovering vitamins, nutrition, such as modern medicine understands it, became a subset of biochemistry. By the 1950s, researchers thought they had discovered all the vitamins and, strange as this sounds, getting on with the real study of nutrition fell by the wayside.

Worse yet, while the scientific community could claim to have discovered vitamins, the FDA, with the help of the AMA, ratcheted up a campaign to get rid of what the FDA referred to as �nutritional nonsense��or, whatever the FDA, the AMA or their backers disagreed with, a campaign that continues today, despite massive public support of nutritional health.

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Presently, nutrition may be regarded as a subspecialty of Internal Medicine, yet there is a whole medical specialty called Bariatrics (Weight Loss Management), which deals with the end result of poor nutrition! Clinical nutrition itself is not a medical specialty; it was given over to dieticians who develop those famous school lunches and hospital fare and who supply diets to people based on the four food groups and prescriptions from doctors who know very little about nutrition. For part 2 click below.

Click here for part -----> 2

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