What’s really in your food? If you are concerned about the quality of what you eat, “Food Forensics” is a must-read book. Award-winning investigative journalist and clean food activist Mike Adams, founder and editor of NaturalNews.com, tells us how we are deceived into buying expensive and heavily contaminated ‘health foods’.
“The point of this book is to break that conspiracy of silence and reveal what’s lurking in your favorite foods, superfoods, organic foods, dietary supplements, vitamins and even pet foods,” he writes.
Our world is heavily contaminated with industrial waste. And much of our food is presently grown on lands where industrial waste is discarded and used as “fertilizer”. In fact, a lot of our organic food originates from China, where air pollution in the capital Beijing is 1,100 percent higher than the maximum limits set by the WHO.
It is important to know that the organic label merely describes the process through which the food was grown and that a farmer hasn’t used additional pesticides, herbicides or other petrochemicals. “Certified organic” does not require any heavy metals testing of soils, irrigation water, or even the final food product.
Science now recognizes that a few dozen key contaminants are contributing to a general rise in inflammation, immunological and digestive disorders, neurological damage, organ failure, heart and lung ailments, cancer and other serious diseases and conditions. Dietary exposure to toxic heavy metals through food is a far greater problem than most people realize.
“Modern humans are, in a very real sense, walking time bombs of toxic metals and chemicals, all accumulated through the routine consumption of contaminated foods, personal care products, and environmental exposure,” Adams writes.
Studies have shown that the body’s mechanism for excretion plays an important role in detoxification. Sweating, in particular, can remove heavy metals in much higher quantities than urination. Furthermore, endurance exercises and use of infrared saunas have been successfully used to sweat out toxins.
Adams analyzes some food ingredients and warns us against their potential dangers. Aspartame is one of them; it is two hundred times sweeter than sugar and it is consumed by two-thirds of the world population. It is also one of the most addictive neurotoxins still used in the food industry. Even though it is used as a sugar substitute in diet foods and beverages, aspartame contributes to increased blood glucose levels and to an increase in weight. Aspartame is one of the most addictive neurotoxins still used in the food industry yet the Food and Drug Administration continues to assert that aspartame is safe.
A combination of preservatives, artificial flavors, colors, and other chemical additives subject consumers to little known dangers from unfamiliar chemical ingredients, potential carcinogens, harmful toxins, and junk food likely to contribute to ill health and degenerative disease conditions such as obesity, diabetes, heart disease, cancer, and more.
“Food Forensics” reveals some worrying details about toxic food ingredients, as well as providing a guide to natural detoxification. This groundbreaking book will change forever your beliefs in food safety. Read it. You won’t be sorry.