There's a new study underway to sterilize your food. This will help cut food borne disease but at a cost, it will also destroy the nutritional value of fresh produce.
The study is being done by the USDA and the American Chemical Society -- a pro-chemical group that represents the interests of industrial chemical manufacturers. The latest push comes from USDA researchers who conducted a study to see which method more effectively killed bacteria on leafy green vegetables like spinach.
The thing to realize here is that many of the healing properties of these foods are destroyed through pasteurization or irradiation. If you're a government that wants to "take away the People's medicine," the fastest way to accomplish that is to mandate the sterilization of the food supply. Kill the foods and you take away the People's medicine, and that forces the population to use pharmaceuticals instead.
The corporations running this country (which also run the U.S. government) want the U.S. food supply to be dead. They don't want foods to be used as medicines, and they sure don't want the natural medicines found in foods competing with their own patented pharmaceutical medicines (that just happen to earn them a whole lot more money than any food ever did).
Don't you find it curious that this attack on the food supply is coming out now, right after all this incredible news about the healing power of foods has been hitting the science journals? Every week, it seems, we find out about another amazing health property in a food. Black raspberries reverse oral cancer. Pomegranates halt prostate cancer. Green tea halts breast cancer. The list goes on.
The FDA, for its part, has for many decades conducted its natural medicine censorship campaign, whose only purpose is to deny the People access to accurate information about the healing properties of natural medicines found in foods and herbs. But apparently that wasn't enough: The Internet came along and people found a way to educate themselves. So since the FDA couldn't keep the truth about natural medicine bottled up and censored, the government has now apparently decided to just sterilize all the foods, thereby destroying the natural medicine and transforming Mother Nature's gifts into dead calories.
Published research on irradiated foods reveals that irradiation does change, and can actually ruin, the flavor, odor, appearance, and texture of food. Such research repeatedly finds that irradiated foods smell rotten, metallic, bloody, burnt, grassy, and generally off. The taste has been described as like sulfur, singed hair, burnt feathers, burnt oil, and rancid fat. Beyond the obvious yuck factor, serious questions remain as to whether irradiated foods are safe to eat.
Irradiated foods can lose from 2-95% of their vitamins. For example, irradiation can destroy up to 80% of the vitamin A in eggs, up to 95% of the vitamin A and lutein in green beans, up to 50% of the vitamin A and lutein in broccoli, and 40% of the beta-carotene in orange juice. Irradiation also doubles the amount of trans fats in beef.
Despite 50 years of research, food scientists still do not fully understand how these changes take place. Much of the ongoing research, in fact, is focused on devising new ways to hide these changes, rather than addressing the cause of the changes themselves.
Using recent food-contamination scandals as a springboard, irradiation has been touted as the solution to food-borne illness in everything from spinach to deli meats. But a good, hard look at the systemic food and agricultural problems that cause these tragic outbreaks in the first place has yet to be undertaken by government agencies.
Irradiation is an after the fact "solution" that does nothing to address the unsanitary conditions of factory farms, and actually creates a disincentive for producers and handlers to take preventative steps in production in handling. The longer shelf life created by irradiation (affording longer shipping distances) also provides greater opportunity for post-treatment contamination via shipping, handling, etc. Additionally, irradiation does not work to stop toxins produced by some bacteria (like botulism); viruses, like foot and mouth disease or hepatitis, are resistant to the irradiation doses used in food; and prions (thought to be the cause of BSE, or Mad Cow disease) are resistant as well.