Does anyone have any comments as to the chemicals that are put into the food we eat?
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Here's my thoughts...
I do think there is something to both a genetic predisposition to cancer as well as there being a direct correlation to what is in the air, water and food.
Case in point: My Mom and Dad were married nearly 50 years. They both grew up on farms near one another. After they married, they ate the same foods, drank water from the same sources and living in the same house on the same farm, the air they breathed was what the other breathed as well. My Mom got liver and colon cancer and died...My Dad is now 90 and, considering his age, is doing well.
On the other hand, the rate of cancer diagnosis has skyrocketed. I read an article about 10 to 13 years ago that talked about the effect of growth hormones and heavy antibiotics given to virtually all the animals that provide food (cows=effecting meat, milk, cheeses; pigs; chickens=effecting meat, eggs). It was scary. It said that the hormones and antibioitcs are still in the meats, milk/milk products, eggs, etc in high doses when we get them. And often the act of cooking, smoking or pasturizing the foods intensifies and concentrates those additives and ultimately, the effects from them. That article postulated that we would not know the true effect of all this until about 3 generations on and the effects would include much higher indcidence of cancer as well antibiotic/drug resistant diseases as well as changes to DNA that result in more deformities and illnesses. Interestingly it said that the changes in wheat crops (genetic changes in bred varieties as well as from fertilizers and insecticides) would result in the germ as we;; as the wheat gluten being something that would 'poison' the population at large. The result ranging from simple food 'allergies' to intense reactions that damage the human organs. ... That said, the article also recognized that new/current medical practices do diagnose more cancers and illnesses than was previous possilbe. It did basically insist though that there is a real increase in cancers as well as other genetic anomolies (ADD, HD, ADHD, Aspergars Syndrome, Autism, high blood pressure, clogged aterties, etc etc) that the authors of the articles said will ultimately be attributed to the additives in food as well as what and how we 'feed' the food sources.
I wish I had torn that article out of the magazine and kept it or at least wrote down the magazine and it's issue information. A lot of what they said there seems to be coming true only little more than a decade on...
Interesting question/topic.
I try to eat as plain as possible =meaning no additives =I still ended up with cancer=I figure we are going to get it no matter what we do to try preventing it and if it runs in the family ,chances of getting cancer oneself is much greater
I agree, i think that we should bulldoze all of the McDonalds in this country and put something that is actually HEALTHIER, like an organic place to eat and such. We should stop eating crud with artificial additives and sweeteners, and start eating organicly and healthy! i bet if we do that, then there wouldn't be as many deaths in the world from cancer, disorders, and such.
Stop eating processed foods and you won't get so many!
Most of the chemicals do need to get approval before being added to food. Further, in a society that loves to "sue" others, many companies will not want to deal with intentionally adding things that they don't think are safe (at this time). In other words, I'm not so worried about the "approved" foods.
However, in general, the "natural" environment has a lot of chemical byproducts in it and its hard to know how long-term exposure to these chemicals may contribute to some types of cancers.
The satiric "The Onion" puts out a daily calandar. One day, they celebrated Frito Lay's one-millionth corn chip ingredient.
It was hilarious.
Kelley
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