Modified Food Quotes

Practically every food you buy in a store for consumption by humans is genetically modified food. There are no wild, seedless watermelons. There's no wild cows.

In the newspapers the row about the prospect of genetically modified food raged on, and yet here were consumers effectively demanding lambs with four back legs.

If the existence of Nuclear weapons has taught us anything it would simply be that just because we possess powerful technologies, it does not necessarily mean that we should use them. Unfortunately, we are currently on course to learn similarly grave lessons from other devastating technologies such Genetically Modified Foods, Chemtrails and HAARP.

BASICS OF DIET AND HEALTH The basic principles of good diets are so simple that I can summarize them in just ten words: eat less, move more, eat lots of fruits and vegetables. For additional clarification, a five-word modifier helps: go easy on junk foods.

The whole world is dying. Just too slowly and naturally for my liking. Somebody should poison the food by genetically modifying it somehow. But even if that happened, nobody would be stupid enough to buy it—let alone eat it—would they?

We can’t tweak the genes of the food we eat without suspicion,” Erskine added. “We can pick and choose the naturally mutated ones until a blade of grass is a great ear of corn, but we can’t do it with purpose. Vic had dozens of examples like these. He rattled them off in the cafeteria that day.” Erskine ticked his fingers as he counted. “Vaccines versus natural immunities, cloning versus twins, modified foods. Or course he was perfectly right. The bastard always was. It was the manmade part that would have caused the chaos. It would be knowing that people were out to get us, that there was danger in the air we breathed.

GM [genetically modified] plants are virtually everywhere in the US food chain, but don't have to be labeled, and aren't. Industry lobbyists intend to keep it that way.

In the two years after No Logo came out, I went to dozens of teach-ins and conferences, some of them attended by thousands of people (tens of thousands in the case of the World Social Forum), that were exclusively devoted to popular education about the inner workings of global finance and trade. No topic was too arcane: the science of genetically modified foods, trade-related intellectual property rights, the fine print of bilateral trade deals, the patenting of seeds, the truth about certain carbon sinks. I sensed in these rooms a hunger for knowledge that I have never witnessed in any university class. It was as if people understood, all at once, that gathering this knowledge was crucial to the survival not just of democracy but of the planet. Yes, this was complicated, but we embraced that complexity because we were finally looking at systems, not just symbols.

Modern wheat, despite all the genetic alterations to modify hundreds, if not thousands, of its genetically determined characteristics, made its way to the worldwide human food supply with nary a question surrounding its suitability for human consumption.

Foreign Invaders: An Autoimmune Disease Journey through Monsanto’s World of Genetically Modified Food Dara Jones

As Brother Francis readily admitted, his mastery of pre-Deluge English was far from masterful yet. The way nouns could sometimes modify other nouns in that tongue had always been one of his weak points. In Latin, as in most simple dialects of the region, a construction like servus puer meant about the same thing as puer servus, and even in English slave boy meant boy slave. But there the similarity ended. He had finally learned that house cat did not mean cat house, and that a dative of purpose or possession, as in mihi amicus, was somehow conveyed by dog food or sentry box even without inflection. But what of a triple appositive like fallout survival shelter? Brother Francis shook his head. The Warning on Inner Hatch mentioned food, water, and air; and yet surely these were not necessities for the fiends of Hell. At times, the novice found pre-Deluge English more perplexing than either Intermediate Angelology or Saint Leslie's theological calculus.

Already there is a study that shows that when humans digest genetically modified foods, the artificially created genes transfer into and alter the character of the beneficial bacteria in the intestine

People are vaccinated with dangerous chemicals during their childhood, indoctrinated with immorality through television while growing up, taught to reject God by their teachers, fed with genetically modified food, and led to suspect others by their relatives and friends, and then you wonder why it's so difficult to find a normal person in this modern world, why nobody assumes responsibility for their words and behavior, and why everyone is so selfishly abusive. The biblical apocalypse has begun and the zombies are everywhere. It's just that we call them stupid and selfish instead. But they do act like there's no life inside of them anymore. There are no more normal human beings around. The survivors of this apocalypse are extremely scarce and must be treasured.

The human population is too large, and the earth too small, to sustain us in the ways our ancestors lived. Most of the land that is good for farming is already being farmed. Yet 80 million more humans are being added to the population each year. The challenge of the coming decades is to limit the destructive effects of agriculture even as we continue to coax ever more food from the earth.

Availability, to be sure, is not the only distorter of risk perception. Paul Slovic, a collaborator of Tversky and Kahneman, showed that people also overestimate the danger from threats that are novel (the devil they don’t know instead of the devil they do), out of their control (as if they can drive more safely than a pilot can fly), human-made (so they avoid genetically modified foods but swallow the many toxins that evolved naturally in plants), and inequitable (when they feel they assume a risk for another’s gain).

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation.

science and reason, which has found itself in recent decades under attack on many fronts: right-wing ideologues who do not understand science; religious-right conservatives who fear science; left-wing postmodernists who do not trust science when it doesn’t support progressive tenets about human nature; extreme environmentalists who want to return to a prescientific and preindustrial agrarian society; antivaxxers who wrongly imagine that vaccinations cause autism and other maladies; anti-GMO (genetically modified food) activists who worry about Frankenfoods; and educators of all stripes who cannot articulate why Science, Technology, Engineering, and Math (STEM) are so vital to a modern democratic nation.

genetically modified organism (GMO): (n.) member of the public who has regularly consumed the biotech industry’s food products.

The mind sees reality through the lens of māyā (that is, it sees things as fundamentally separate and differentiated) because its primary function is to produce discursive thought-forms, or vikalpas. Vikalpas are mental constructs or interpretive filters that divide up (vi-kḷp) the world into discrete chunks for analysis (e.g., “Dangerous to me or not?” “Source of food or not?” “Potential mate or not?”). This function of the mind was very useful and important in our evolution, but has led to a problematic situation in which our interpretive lenses are constantly interposed between awareness and the rest of reality, such that it’s very easy to mistake the lens for reality. (To be more precise, we take the modified image that appears in the lens or filter as being accurate, when in fact it’s distorted to an unknown degree, until you learn how to remove the lens, at least temporarily). This is one definition of the ‘unawake’ state or dreamstate.

Jeffrey's book, Seeds of Deception, is the world's bestseller on GMOs, and his film, Genetic Roulette, exposes serious health risks of the Genetically Modified (GM) foods Americans eat every day.

like varieties, from other species. Nevertheless, such a conclusion, even if well founded, would be unsatisfactory, until it could be shown how the innumerable species inhabiting this world have been modified, so as to acquire that perfection of structure and coadaptation which most justly excites our admiration. Naturalists continually refer to external conditions, such as climate, food, etc., as the only possible cause of variation. In one very

The real danger isn’t what the Atlantic articles or the New York Times editorials would have you believe: that good guys become bad guys. The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation. It’s when people who want democracy in the Middle East find themselves building military bases instead of schools and hospitals.

The UN Food and Agriculture Organization (FAO) reports that current food production can sustain world food needs even for the 8 billion people who are projected to inhabit the planet in 2030. This will hold even with anticipated increases in meat consumption, and without adding genetically modified crops.

that I fear what may come from genetically modified organisms (GMOs) in our food supply. We literally have no idea what these GMOs may do to our interior environment and which genes may inadvertently be turned on or off. I’m a big believer in science studying natural processes, then trying to follow that as much as possible.

Today, genetically modified ingredients are found in at least 75 percent of all non-organic U.S. processed foods, including in many products labeled as “natural” or “all natural.” But are they good for us? Our government says GMOs are no biggie, yet the European Union, Australia, and Japan have restricted or banned them. Based on animal research, the American Academy of Environmental Medicine (AAEM), an international organization of physicians, has stated that there are serious health problems linked to eating genetically modified foods, such as infertility, immune system problems, accelerated aging, insulin problems, cholesterol regulation, gut problems, and organ damage.

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

Calgene's FlavrSavr tomato was the first genetically modified whole food. When Calgene brought it to the FDA in 1992, the tomato was subjected to $2 million-worth of testing by the FDA on top of the testing done by Calgene. In a public meeting the FDA scientists brought the results of their extensive and sophisticated chemical analyses to a panel of external advisers; the panel included representatives of public interest groups and industry, as well as scientists whose specialties ranged from nutrition to basic plant science. The concluding slide of the FDA's presentation had a simple message: Calgene's transgenic tomato … is a tomato. Mendel in the Kitchen: A Scientist's View of Genetically Modified Food

Oh, America the Beautiful, where are our standards? How did Europeans, ancestral cultures to most of us, whose average crowded country would fit inside one of our national parks, somehow hoard the market share of Beautiful? They’ll run over a McDonald’s with a bulldozer because it threatens the way of life of their fine cheeses. They have international trade hissy fits when we try to slip modified genes into their bread. They get their favorite ham from Parma, Italy, along with a favorite cheese, knowing these foods are linked in an ancient connection the farmers have crafted between the milk and the hogs. Oh. We were thinking Parmesan meant, not “coming from Parma,” but “coming from a green shaker can.” Did they kick us out for bad taste? No, it was mostly for vagrancy, poverty, or being too religious. We came here for the freedom to make a Leaves of Grass kind of culture and hear America singing to a good beat, pierce our navels as needed, and eat whatever we want without some drudge scolding: “You don’t know where that’s been!” And boy howdy, we do not.” (p.4)

According to Indian crop ecologist Vandana Shiva, humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola. If woodpeckers and pandas enjoy celebrity status on the endangered-species list (dubious though such fame may be), food crops are the forgotten commoners. We're losing them as fast as we're losing rain forests. An enormous factor in this loss has been the new idea of plant varieties as patentable properties, rather than God's gifts to humanity or whatever the arrangement was previously felt to be, for all of prior history.

Ireland, like Ukraine, is a largely rural country which suffers from its proximity to a more powerful industrialised neighbour. Ireland’s contribution to the history of tractors is the genius engineer Harry Ferguson, who was born in 1884, near Belfast. Ferguson was a clever and mischievous man, who also had a passion for aviation. It is said that he was the first man in Great Britain to build and fly his own aircraft in 1909. But he soon came to believe that improving efficiency of food production would be his unique service to mankind. Harry Ferguson’s first two-furrow plough was attached to the chassis of the Ford Model T car converted into a tractor, aptly named Eros. This plough was mounted on the rear of the tractor, and through ingenious use of balance springs it could be raised or lowered by the driver using a lever beside his seat. Ford, meanwhile, was developing its own tractors. The Ferguson design was more advanced, and made use of hydraulic linkage, but Ferguson knew that despite his engineering genius, he could not achieve his dream on his own. He needed a larger company to produce his design. So he made an informal agreement with Henry Ford, sealed only by a handshake. This Ford-Ferguson partnership gave to the world a new type of Fordson tractor far superior to any that had been known before, and the precursor of all modern-type tractors. However, this agreement by a handshake collapsed in 1947 when Henry Ford II took over the empire of his father, and started to produce a new Ford 8N tractor, using the Ferguson system. Ferguson’s open and cheerful nature was no match for the ruthless mentality of the American businessman. The matter was decided in court in 1951. Ferguson claimed $240 million, but was awarded only $9.25 million. Undaunted in spirit, Ferguson had a new idea. He approached the Standard Motor Company at Coventry with a plan, to adapt the Vanguard car for use as tractor. But this design had to be modified, because petrol was still rationed in the post-war period. The biggest challenge for Ferguson was the move from petrol-driven to diesel-driven engines and his success gave rise to the famous TE-20, of which more than half a million were built in the UK. Ferguson will be remembered for bringing together two great engineering stories of our time, the tractor and the family car, agriculture and transport, both of which have contributed so richly to the well-being of mankind.

The next step in the process of making modern farming more efficient and profitable was genetic modification. In bioengineered plants, lectins are artificially inserted. Scientists selectively add foreign genes into a plant’s basic genome to command the plant to manufacture specific lectins that enhance the plant’s ability to resist insects and other pests. This is one form of genetically modified organisms (GMO).

In his history of biology, Ernst Mayr showed that many biologists originally rejected the theory of natural selection because of their belief that a species was a pure type defined by an essence. They could not wrap their minds around the concept that species are populations of variable individuals and that one can blend into another over evolutionary time.36 In this context, the fear of genetically modified foods no longer seems so strange: it is simply the standard human intuition that every living thing has an essence. Natural foods are thought to have the pure essence of the plant or animal and to carry with them the rejuvenating powers of the pastoral environment in which they grew. Genetically modified foods, or foods containing artificial additives, are thought of as being deliberately laced with a contaminant tainted by its origins in an acrid laboratory or factory. Arguments that invoke genetics, biochemistry, evolution, and risk analysis are likely to fall on deaf ears when pitted against this deep-rooted way of thinking.

the planned destruction of Iraq’s agriculture is not widely known. Modern Iraq is part of the ‘fertile crescent’ of Mesopotamia where man first domesticated wheat between 8,000 and 13,000 years ago, and home to several thousand varieties of local wheat. As soon as the US took over Iraq, it became clear its interests were not limited to oil. In 2004, Paul Bremer, the then military head of the Provisional Authority imposed as many as a hundred laws which made short work of Iraq’s sovereignty. The most crippling for the people and the economy of Iraq was Order 81 which deals, among other things, with plant varieties and patents. The goal was brutally clear-cut and sweeping — to wipe out Iraq’s traditional, sustainable agriculture and replace it with oil-chemical-genetically-modified-seed-based industrial agriculture. There was no public or parliamentary debate for the conquered people who never sought war. The conquerors made unilateral changes in Iraq’s 1970 patent law: henceforth, plant forms could be patented — which was never allowed before — while genetically-modified organisms were to be introduced. Farmers were strictly banned from saving their own seeds: this, in a country where, according to the Food and Agriculture Organisation, 97 per cent of Iraqi farmers planted only their own saved seeds. With a single stroke of the pen, Iraq’s agriculture was axed, while Order 81 facilitated the introduction and domination of imported, high-priced corporate seeds, mainly from the US — which neither reproduce, nor give yields without their prescribed chemical fertiliser and pesticide inputs. It meant that the majority of farmers who had never spent money on seed and inputs that came free from nature, would henceforth have to heavily invest in corporate inputs and equipment — or go into debt to obtain them, or accept lowered profits, or give up farming altogether.

It’s true, organic food is more expensive to grow, and we have to be willing to pay for it. Some people see that as a luxury. I always come back to the same question: Would we rather give our money to the farmer or the pharmacist, the grocer or the doctor? Do we want to spend a fortune in the future trying to fix the damage being done today? Once we compare the potential risk and reward, the extra cost of eating clean food may seem worth it. Eating is the single most important thing we can do to stay healthy. If good, clean food isn’t worth our money, what is? Organic blackberries cost double the normal kind? How does that compare to the price of chemotherapy? How does burning out your insides with toxic chemicals and destroying your immune system and puking out your guts and losing all your hair stack up against spending three dollars more on that organic produce? Your body responds to what you put inside it. It’s simple. How could anything else be possible? You’d accept that if we were talking about your car. Why not your body? Clean also means food that contains no genetically modified organisms—GMOs. This is the really scary stuff, and it’s in the news every day as the big corporations fight every effort to label engineered foods. The fact that the industry is against truth in labeling tells us all we need to know.

Pain avoidance is part of life. A campaign to minimize hunger and lessen pain drives us to develop systems that will provide us with nourishing food and protective shelter. Pain is a trickster. It can send us true or false signals that confine us to our beds or spur us to roam long and far. Pain has a lifesaving function. Pain can signal us to implement evasive action or attack our problems head-on. Pain has a putative role. Pain can torture us for engaging in careless deeds. Pain performs a restorative role. Pain can tell us when we must rest. Pain is tutor and a healer. Pain implores us to take heed of our physical and mental infirmities, urges us to call out for help, and compels us to adopt modified strategies.

your antioxidant levels with supplements that will help you detox and counter the negative effects of metals in the body. Focus on glutathione, alpha-lipoic acid, zinc orotate, and good old vitamin C. •​Regularly bind the metals you are exposed to by taking activated charcoal, 500 mg to 5 grams per day, and/or modified citrus pectin, 5 to 15 mg per day, both away from food or pharmaceuticals. Take some chlorella tablets when you eat fish. •​If you feel you are aging faster than you’d like or have a reason to believe you’ve been exposed to high levels of heavy metals, see a functional medicine doctor to get your urine levels tested. If they are indeed high, consider IV chelation therapy or suppository EDTA chelation therapy under a doctor’s supervision.

I hate spinach," the President of the United States blurted out. "Not the least bit sorry to see it happen." He spoke these candid words in a hush-hush, closed-door meeting with a "special advisor" from agribusiness giant, AgriNu. "Hate it." The President went on, "You know what else I hate? Peas. Despise peas... and there's so many of them." Edwin Edwards (why do parents do that?), otherwise known as Mr. Ed, leaned back with a sly smile. "What if I told you there was a way to get rid of spinach? And peas? And, at the same time, break open this damned European block to our special genetically modified seeds, allowing us to finally take control of the world market?" The President settled back in his seat, indicating for him to go on. Despite not liking vegetables, the President liked a man with a big appetite.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

What would shopping this way mean in the supermarket? Well, imagine your great grandmother at your side as you roll down the aisles. You’re standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes—and has no idea what this could possibly be. Is it a food or a toothpaste? And how, exactly, do you introduce it into your body? You could tell her it’s just yogurt in a squirtable form, yet if she read the ingredients label she would have every reason to doubt that that was in fact the case. Sure, there’s some yogurt in there, but there are also a dozen other things that aren’t remotely yogurtlike, ingredients she would probably fail to recognize as foods of any kind, including high-fructose corn syrup, modified corn starch, kosher gelatin, carrageenan, tricalcium phosphate, natural and artificial flavors, vitamins, and so forth.

Grammar and usage conventions are, as it happens, a lot more like ethical principles than like scientific theories. The reason the Descriptivists can’t see this is the same reason they choose to regard the English language as the sum of all English utterances: they confuse mere regularities with norms. Norms aren’t quite the same as rules, but they’re close. A norm can be defined here simply as something that people have agreed on as the optimal way to do things for certain purposes. Let’s keep in mind that language didn’t come into being because our hairy ancestors were sitting around the veldt with nothing better to do. Language was invented to serve certain very specific purposes—“That mushroom is poisonous”; “Knock these two rocks together and you can start a fire”; “This shelter is mine!” and so on. Clearly, as linguistic communities evolve over time, they discover that some ways of using language are better than others—not better a priori, but better with respect to the community’s purposes. If we assume that one such purpose might be communicating which kinds of food are safe to eat, then we can see how, for example, a misplaced modifier could violate an important norm: “People who eat that kind of mushroom often get sick” confuses the message’s recipient about whether he’ll get sick only if he eats the mushroom frequently or whether he stands a good chance of getting sick the very first time he eats it. In other words, the fungiphagic community has a vested practical interest in excluding this kind of misplaced modifier from acceptable usage; and, given the purposes the community uses language for, the fact that a certain percentage of tribesmen screw up and use misplaced modifiers to talk about food safety does not eo ipso make m.m.’s a good idea.

Dream Meditation Practices are best performed in an isolated (close to nature) chamber that is clean and dry. Diet should be modified before practice so that solid food is reduced and a sense of lightness is obtained. This meditation is best done after bathing; the student can be nude or wear a light robe. Begin by lying on your back. Focus your mind on the lower tan tien. Summon the spirits residing in the organs by chanting their names in the order of the creation cycle: Houhou or Shen (heart), Beibei or Yi (spleen), Yanyan or Po (lungs), Fu Fu or Zhi (kidneys), and Jianjian or Hun (liver).20 Repeat the chanting and gathering until a bright light and warmth appear in the lower tan tien. Opening this place will automatically open the Microcosmic Orbit. Coordinate your breathing with this meditation to assist the process: inhaling stimulates the kidneys and liver, while exhaling moves the heart and lungs to the centerpoint—the stomach and spleen. Bring the merged five spirits from the lower tan tien (you can also include the other four spirits) up to the heart, and then to the Crystal Palace (also known as the Divine Palace or Hall of Light). The team of merged spirits—now the Yuan Shen or Original Spirit—can exit via the crown. Being conscious during the whole dream, or alternatively remembering the dream after waking, completes the process. You also have the choice of practicing meditation during your dream state. Process the content of the dream during the day, taking any actions in the material world that are now necessary. Remember that one of our goals with the Kan and Li practice is to merge the everyday mind with your dream landscape and meditation. Fusion of these three minds (different from the three tan tiens) is a feature of the developing sage. Ideally, dreaming can include the practice of Microcosmic Orbit, Fusion, and even Kan and Li.

And what books should we so read? The principle which has never failed to confer superiority on a man's thinking activity is the well-worn precept: DO NOT READ GOOD BOOKS—life is too short for that—ONLY READ THE BEST. This simple recipe is as infallible as good air and good food are in physical hygiene. Yet, it is a fact that nineteen out of twenty modern people quake away from it. "Masterpieces again," they groan, "The Aeneid, the Divina Commedia, Paradise Lost, we have heard that before: much rather be ordinary than bored." The notion that masterpieces are boresome school books interpreted by dull teachers, or examination stuff, is a marvellous product of education. Ignorance is assuredly less deadly, for it can create no such inferiority complex as the schoolboy's notion of his lack of kinship with the best literature. But this phantasm can easily be exorcised if we modify the above principle to: ONLY READ WHAT GIVES YOU THE GREATEST PLEASURE.

Alcohol is the great impersonator, fooling at least four different receptor molecules. In a quick survey of the functions of these victims, we can see exactly how alcohol works its magic. 1. It slows us down, “relaxing” our neurons. By blocking receptors for our brains’ chief excitatory neurotransmitters, alcohol coats the brain in a bit of molasses, slowing reaction times and slurring speech. We could probably do without this effect. 2. It gives us a pleasant buzz. Acting like cocaine —but much weaker —alcohol blocks dopamine reuptake, increasing the concentration of the happy neurotransmitter in the key parts of our brains. 3. It blocks pain. By stimulating the release of endorphins, alcohol lets us sample the “runner’s high” without even putting on our running shoes. Resembling morphine and heroin in this respect, but again at a greatly reduced magnitude, alcohol spurs our body to produce a little opiate-like high. 4. Alcohol makes us happier, at least while it’s in our system. Like a “do-it-yourself Prozac kit,” alcohol modifies and increases the efficiency of our serotonin receptors.

The 'Vestiges of Creation' appeared in 1844. In the tenth and much improved edition (1853) the anonymous author [Robert Chambers] says (p. 155): ---'The proposition determined on after much consideration is, that the several series of animated beings, from the simplest and oldest up to the highest and most recent, are, under the providence of God, the results, first, of an impulse {teleologic] which has been imparted to the forms of life, advancing them, in definite times, by generation, through grades of organisation terminating in the highest dicotyledons and vertebrata, these grades being few in number, and generally marked by intervals of organic character, which we find to be a practical difficulty in ascertaining affinities; second, of another impulse [teleonomic] connected with the vital forces, tending, in the course of generations, to modify organic structures in accordance with external circumstances, as food, the nature of the habitat, and the meteoric [n.b.] agencies, these being the 'adaptations' of the natural theologian." The author apparently believes that organisation progresses by sudden [quantum] leaps, but the effects produced by the conditions of life are gradual.

I think that's quite true. and in fact the people who understand this the best are those who are carrying out the control and domination in the more free societies. like the U.S. and England, where popular struggles have have won a lot of freedoms over the years and the state has limited capacity to coerce. It is very striking that it's precisely in those societies that elite groups—the business world, state managers and so on—recognized early on that they are going to have to develop massive methods of control of attitude and opinion, because you cannot control people by force anymore and therefore you have to modify their consciousness so that they don't perceive that they are living under conditions of alienation, oppression, subordination and so on. In fact, that's what probably a couple trillion dollars are spent on each year in the U.S., very self-consciously, from the framing of television advertisements for two-year olds to what you are taught in graduate school economics programs. It's designed to create a consciousness of subordination and it's also intended specifically and pretty consciously to suppress normal human emotions. Normal human emotions are sympathy and solidarity, not just for people but for stranded dolphins. It's just a normal reaction for people. If you go back to the classical political economists, people like Adam Smith, this was just taken for granted as the core of human nature and society. One of the main concentrations of advertising and education is to drive that out of your mind. And it's very conscious. In fact, it's conscious in social policy right in front of our eyes today. Take the effort to destroy Social Security. Well, what's the point of that? There's a lot of scam about financial problems, which is all total nonsense. And, of course, they want Wall Street to make a killing. Underlying it all is something much deeper. Social Security is based on a human emotion and it's a natural human emotion which has to be driven out of people minds, namely the emotion that you care about other people. You care. It's a social and community responsibility to care whether a disabled widow across town has enough food to eat, or whether a kid across the street can go to school. You have to get that out of people's heads. You have to make them say, "Look, you are a personal, rational wealth maximizer. If that disabled widow didn't prepare for her own future, it's her problem not your problem. It's not your fault she doesn't have enough to eat so why should you care?

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

Paul was an educated Roman citizen. He would have been familiar with contemporary rhetorical practices that corrected faulty understanding by quoting the faulty understanding and then refuting it. Paul does this in 1 Corinthians 6 and 7 with his quotations “all things are lawful for me,” “food is meant for the stomach and the stomach for food,” and “it is well for a man not to touch a woman.”47 In these instances, Paul is quoting the faulty views of the Gentile world, such as “all things are lawful for me.” Paul then “strongly modifies” them.48 Paul would have been familiar with the contemporary views about women, including Livy’s, that women should be silent in public and gain information from their husbands at home. Isn’t it possible, as Peppiatt has argued, that Paul is doing the same thing in 1 Corinthians 11 and 14 that he does in 1 Corinthians 6 and 7?49 Refuting bad practices by quoting those bad practices and then correcting them? As Peppiatt writes, “The prohibitions placed on women in the letter to the Corinthians are examples of how the Corinthians were treating women, in line with their own cultural expectations and values, against Paul’s teachings.”50 What if Paul was so concerned that Christians in Corinth were imposing their own cultural restrictions on women that he called them on it? He quoted the bad practice, which Corinthian men were trying to drag from the Roman world into their Christian world, and then he countered it. The Revised Standard Version (RSV) lends support to the idea that this is what Paul was doing. Paul first lays out the cultural restrictions: “As in all the churches of the saints, the women should keep silence in the churches. For they are not permitted to speak, but should be subordinate, as even the law says. If there is anything they desire to know, let them ask their husbands at home. For it is shameful for a woman to speak in church” (1 Corinthians 14:33–35). And then Paul intervenes: “What! Did the word of God originate with you, or are you the only ones it has reached? If anyone thinks that he is a prophet, or spiritual, he should acknowledge that what I am writing to you is a command of the Lord. If anyone does not recognize this, he is not recognized. So, my brethren, earnestly desire to prophesy, and do not forbid speaking in tongues; but all things should be done decently and in order” (vv. 36–40).

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

With my simple engineering mind I was throughout optimistic and, therefore, carried the project through. I was naive enough to believe in its success.

Check the labels for wheat in all its various forms, some of which are obvious and others that are not so obvious, with names such as modified food starch, panko, seitan, and bran.

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

As the author Michael Pollan taught us in his book The Omnivore’s Dilemma, our food and the way we eat has changed more in the last fifty years than in the last five thousand. All these changes mean that we’re eating in a way that’s significantly different from our ancestors. High-fructose corn syrup, corn-fed factory-farmed meat, preservatives, genetically modified wheat, and hormone-injected dairy are all examples of foods that have never been consumed in the quantities and combinations that we’re consuming them in now.

The great edifice of variety and choice that is an American supermarket turns out to rest on a remarkably narrow biological foundation comprised of a tiny group of plants that is dominated by a single species: Zea mays, a giant tropical grass most Americans know as corn... Read the ingredients on the label of any processed food and, provided you know the chemical name it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn... There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well... And us?

However, other than the miraculous modifications achieved in nature millennia ago, not a single acre of genetically modified wheat is grown for commercial purposes anywhere in the world.

Researchers developed ways to extract genes from one species and insert them into the genetic code of another—a technique that can, among other things, cause invading insects to kill themselves. The organisms produced in this fashion, which we eat, are called Genetically Modified Organisms or GMOs, sometimes Genetically Engineered Organisms (GEOs) or, for this chapter, Genetically Modified Food (GMF).

Magically modified food is a serious issue," Rosabella said. "We don't know the long-term effects on our bodies." She grabbed her ever-present picket sign. "I'm going to protest. Who's with me?" All the girls suddenly checked their MirrorPhones as if an important hext had arrived. "Suit yourselves," she said. "I'm going to talk to Ginger Breadhouse. She's the best cook on campus. Surely she cares about this issue." She hurried over to the next table. "Good luck," Darling called. Rosabella's protests were important, but there were so many things she wanted to change. It was exhausting after a while.

A “tax or emission trading scheme on livestock,” they argued, “could be an economically sound policy that would modify consumer prices and affect consumption patterns.” In the end, as climate impacts increase, the web of costs associated with cultivating plants and animals for food grows ever more complex—

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation. It’s when people who want democracy in the Middle East find themselves building military bases instead of schools

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation

Modern wheat, despite all the genetic alterations to modify thousands of its genetically determined characteristics, made its way to the worldwide human food supply with nary a question surrounding its suitability for human consumption.

The 6 Big No’s: Gluten Pesticides Artificial Sweeteners Soy Genetically Modified Foods Added Sugars

Hidden Names for Monosodium Glutamate, and Foods That Contain MSG Anything with the word “glutamate” in it Gelatin Hydrolyzed vegetable protein (HVP) Textured protein Hydrolyzed plant protein (HPP) Yeast extract Glutamate Autolyzed plant protein Yeast food or nutrient Glutamic acid Autolyzed yeast Vegetable protein extract Anything “hydrolyzed” Protease Anything “enzyme modified” Anything containing “enzymes” Umami Carrageenan Bouillon and broth Stock Any “flavors” or “flavoring” Maltodextrin Barley malt Malt extract Natural seasonings

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All the food we eat—every grain of rice and kernel of corn—has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isn’t whether our food has been modified, but how. —Michael Specter

Yet above all this, she insists on vigilance. Gluten is hiding everywhere in everything, and even the tiniest crumb—the tiniest crumb of a crumb—could get me sick. It’s more important than the mere stomach issues; failure to follow a gluten-free diet grossly increases one’s chances of developing thyroid cancer, diabetes, and other life-threatening diseases. These, she taught me, are the real reasons to check and double-check. The reasons she uses separate pasta strainers and knives. I learned to read labels for hidden ingredients, to call the company and ask the source of the caramel color and the modified food starch. To avoid foods fried in the same oil that had fried breaded meat. To speak with chefs at restaurants and ask to use a clean part of the grill, a clean salad bowl, a flourless dressing. We were careful. We were the best. And at home I never, ever got sick.

If the mind can hear itself, it can make changes. Self-judgment may be among its favorite foods, but that appetite has to be recognized before it can be modified. The moment the mind identifies itself as a predator, it has committed to becoming an ally. The mind can create chronic problems for the human, but it can offer miraculous solutions as well. It has the ability to imagine. We routinely imagine conversations that haven’t happened. We imagine alternate realities and phenomena yet to be discovered. We reimagine the past and fantasize about the future. We imagine gods and demons. We imagine horrors and wonders.

Beginning in 1996, bacteria, virus and other genes have been artificially inserted to the DNA of soy, corn, cottonseed and canola plants. These unlabeled genetically modified (GM) foods carry a risk of triggering life-threatening allergic

These groups were a new kind of vehicle: a hive or colony of close genetic relatives, which functioned as a unit (e.g., in foraging and fighting) and reproduced as a unit. These are the motorboating sisters in my example, taking advantage of technological innovations and mechanical engineering that had never before existed. It was another transition. Another kind of group began to function as though it were a single organism, and the genes that got to ride around in colonies crushed the genes that couldn’t “get it together” and rode around in the bodies of more selfish and solitary insects. The colonial insects represent just 2 percent of all insect species, but in a short period of time they claimed the best feeding and breeding sites for themselves, pushed their competitors to marginal grounds, and changed most of the Earth’s terrestrial ecosystems (for example, by enabling the evolution of flowering plants, which need pollinators).43 Now they’re the majority, by weight, of all insects on Earth. What about human beings? Since ancient times, people have likened human societies to beehives. But is this just a loose analogy? If you map the queen of the hive onto the queen or king of a city-state, then yes, it’s loose. A hive or colony has no ruler, no boss. The queen is just the ovary. But if we simply ask whether humans went through the same evolutionary process as bees—a major transition from selfish individualism to groupish hives that prosper when they find a way to suppress free riding—then the analogy gets much tighter. Many animals are social: they live in groups, flocks, or herds. But only a few animals have crossed the threshold and become ultrasocial, which means that they live in very large groups that have some internal structure, enabling them to reap the benefits of the division of labor.44 Beehives and ant nests, with their separate castes of soldiers, scouts, and nursery attendants, are examples of ultrasociality, and so are human societies. One of the key features that has helped all the nonhuman ultra-socials to cross over appears to be the need to defend a shared nest. The biologists Bert Hölldobler and E. O. Wilson summarize the recent finding that ultrasociality (also called “eusociality”)45 is found among a few species of shrimp, aphids, thrips, and beetles, as well as among wasps, bees, ants, and termites: In all the known [species that] display the earliest stages of eusociality, their behavior protects a persistent, defensible resource from predators, parasites, or competitors. The resource is invariably a nest plus dependable food within foraging range of the nest inhabitants.46 Hölldobler and Wilson give supporting roles to two other factors: the need to feed offspring over an extended period (which gives an advantage to species that can recruit siblings or males to help out Mom) and intergroup conflict. All three of these factors applied to those first early wasps camped out together in defensible naturally occurring nests (such as holes in trees). From that point on, the most cooperative groups got to keep the best nesting sites, which they then modified in increasingly elaborate ways to make themselves even more productive and more protected. Their descendants include the honeybees we know today, whose hives have been described as “a factory inside a fortress.”47

Seth could see that it would not be long before Ukraine, which currently enforces a ban on GMO products, became a card-carrying pro-GMO member, just as the United States had become, without the people even being aware of it.

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

You probably don’t think of your lunch as being constructed from powders, but consider the ingredients of a Subway Sweet Onion Chicken Teriyaki sandwich. Of the 105 ingredients, 55 are dry, dusty substances that were added to the sandwich for a whole variety of reasons. The chicken contains thirteen: potassium chloride, maltodextrin, autolyzed yeast extract, gum Arabic, salt, disodium inosinate, disodium guanylate, fructose, dextrose, thiamine hydrochloride, soy protein concentrate, modified potato starch, sodium phosphates. The teriyaki glaze has twelve: sodium benzoate, modified food starch, salt, sugar, acetic acid, maltodextrin, corn starch, spice, wheat, natural flavoring, garlic powder, yeast extract. In the fat-free sweet onion sauce, you get another eight: sugar, corn starch, modified food starch, spices, salt, sodium benzoate, potassium sorbate and calcium disodium EDTA. And finally, the Italian white bread has twenty-two: wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, sugar, yeast, wheat gluten, calcium carbonate, vitamin D2, salt, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase, wheat protein isolate, sodium stearoyl lactylate, yeast extract and natural flavor. If

That the marketability of added nutrients is at an all-time high is evidenced by the fact that artificial sweeteners now contain them. Packets of Splenda Essentials have B1, B5, and B6 “to help support a healthy metabolism.” In fact, vitamins and minerals are so thoroughly embraced that they’re the only synthetic ingredients with carte blanche approval for inclusion in certified organic products, even when those vitamins and minerals are produced with genetically modified (GM) bacteria or have been synthesized from noxious petrochemicals. GM technology and toxic chemicals are otherwise banned from organics. Vitamins

Two recent additions worth mentioning: Mr. Zee’s Apple Factory, a free e-book that teaches young kids about how processed food is made and cleverly marketed to them, and Unjunk Yourself, a series of highly watchable music videos about the pointlessness of eating food that’s “deep fried, modified, hydrogenized.” Along

If India alone had rejected the high-yielding varieties of the Green Revolution, another 100 million acres of farmland—an area the size of California—would have had to be plowed to produce the same amount of grain. That unfarmed land now protects the last of the tigers.

The energetic vibration of this food is dense and its absorption detrimentally affects our energy systems. It is our choice as a community whether we accept these unnatural “foods” onto our kitchen table. It is most appropriate to communicate with our elected representatives and food stores that we demand all foods be labelled clearly. Then we may express our choices at the check-outs by purchasing foods that contain natural, non genetically modified, organically produced plants.

grains are in salad dressings, seasoning mixes, licorice, frozen dinners, breakfast cereals, canned soups, dried soup mixes, rotisserie chickens, soft drinks, whiskeys, beers, prescription drugs, shampoos, and conditioners. Your observation is correct: Wheat and corn, in particular, are in virtually every processed food on grocery store shelves, as well as in cosmetics and toiletries. Grains such as oats, millet, teff, and sorghum are more obvious and less commonly used in various hidden or modified forms. Wheat or corn, however, can be found in practically everything

Scientists were earnestly trying to elucidate the spontaneous generation of mice as late as the seventeenth century, when Jean Baptista van Helmont reported that “if one presses a dirty shirt into the opening of a vessel containing grains of wheat, the ferment from the dirty shirt does not modify the smell of the grain but gives rise to the transmutation of the wheat into mice after about twenty-one days.”11 He also had a recipe for creating scorpions by carving a hole into a brick, filling it with dried basil, and placing it in the full sun.

Here in the United States, we’re even kept in the dark as to whether the food we buy contains genetically modified substances, which would necessarily have been treated with herbicides.

Fruits: blueberries, strawberries, apples, melons, pears, peaches •  Miscellaneous: celery, peppers, tomatoes •  Root vegetables: potatoes, sweet potatoes, squash •  Leafy green vegetables: all lettuces, kale, cabbage, spinach, other greens •  Animal protein: beef, poultry, dairy, eggs (especially because these animals, when not organically fed and properly pastured, are fed a diet of antibiotics, growth hormones, and genetically modified foods that will exacerbate your existing hormonal imbalance)

French fries (often dusted with flour before freezing) fried vegetables/tempura fruit fillings and puddings gravy hot dogs ice cream imitation crabmeat, bacon, etc. instant hot drinks ketchup malt/malt flavoring malt vinegar marinades mayonnaise meatballs/meatloaf non-dairy creamer oat bran (unless certified gluten-free) oats (unless certified gluten-free) processed cheese (e.g., Velveeta) roasted nuts root beer salad dressings sausage seitan soups soy sauce and teriyaki sauces syrups tabbouleh trail mix veggie burgers vodka wheatgrass wine coolers The following are miscellaneous sources of gluten: cosmetics lipsticks/lip balm medications non-self-adhesive stamps and envelopes Play-Doh shampoos/conditioners vitamins and supplements (check label) The following ingredients are often code for gluten: amino peptide complex Avena sativa brown rice syrup caramel color (frequently made from barley) cyclodextrin dextrin fermented grain extract Hordeum distichon Hordeum vulgare hydrolysate hydrolyzed malt extract hydrolyzed vegetable protein maltodextrin modified food starch natural flavoring phytosphingosine extract Secale cereale soy protein Triticum aestivum Triticum vulgare vegetable protein (HVP) yeast extract

At the workshop, Ingo Potrykus met Peter Beyer, an expert on beta carotene in daffodils. They put their heads together.

when, in desperation, after trying everything else, he squirted drops from an old bottle marked “Herring Sperm DNA” onto his culture medium,

Morgan had other experiments going on in the lab, including some “whose purpose no one ever figured out exactly, like the one in which a crab walked around with another crab glued to its back, a fragment of radium between the pair.

The modern American lifestyle is a main risk factor for leaky gut.   Analysis Leaky gut is far more prevalent in the United States than in Europe. A culture of convenience has found its way into much of the American diet. The US food industry produces packaged and processed foods that rarely spoil and produce that is engineered to be shipped over long distances but not to be nutritious. It uses insecticides that ease farming but put toxins into food. Its genetically modified crops allow companies to feed millions while generating herbicide-resistant weeds. The American diet is mainly composed of processed foods. About 70 percent of the food people in the United States eat is processed. [6]

Deceptive Nicknames for MSG Glutamic acid Glutamate Monopotassium glutamate Calcium glutamate Monoammonium glutamate Magnesium glutamate Natrium glutamate Anything “hydrolyzed” Any “hydrolyzed protein” Calcium caseinate Sodium caseinate Yeast extract Torula yeast Yeast food Yeast nutrient Autolyzed yeast Gelatin Textured protein Whey protein Whey protein concentrate Whey protein isolate Soy protein Soy protein concentrate Soy protein isolate Anything “protein” Anything “protein fortified” Soy sauce Soy sauce extract Protease Anything “enzyme modified” Anything containing “enzymes” Anything “fermented” Vetsin Ajinomoto Umami

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

​More than GM Foods I am afraid of GMM People. Genetically and Mentally Mutated People. The Entire Ecosystem Mutates.

bulk n. 1 [mass noun] the mass or size of something large: residents jump up and down on their rubbish to reduce its bulk. large size or shape: he moved quickly in spite of his bulk. [count noun] a large mass or shape. [as modifier] large in quantity: bulk orders of over 100 copies. roughage in food: potatoes supply energy, essential protein, and bulk. cargo in an unpackaged mass such as grain or oil. [PRINTING] the thickness of paper or a book. 2 (the bulk of) the greater part of something: the bulk of the traffic had passed. v. [with obj.] 1 treat (a product) so that its quantity appears greater than it is: traders were bulking up their flour with chalk. [no obj.] (bulk up) build up flesh and muscle, typically in training for sporting events. 2 combine (shares or commodities for sale): your shares will be bulked with others and sold at the best prices available. bulk large be or seem to be of great importance: territorial questions bulked large in diplomatic relations. in bulk 1 (of goods) in large quantities and generally at a reduced price: retail multiples buy in bulk. 2 (of a cargo or commodity) not packaged; loose. Middle English: the senses ‘cargo as a whole’ and ‘heap, large quantity’ (the earliest recorded) are probably from Old Norse búlki ‘cargo’; other senses arose perhaps by alteration of obsolete bouk ‘belly, body’. bulk buying

*** We we happy despite the war. *** There are people who talk about the war like it happened in another country. Like the've forgotten everything. *** There's place fpr evryone: for the person who wants to forget and the person who wants to remember. *** The country is devided between killers and killers. *** I've often believed that our destinies are linked to these dates that describe our lives, the link mysterious, hard to untangle or reveal. *** Roots are something that we ourselves re-fabricate and completele modify, just as when we prepare food, we add spices according to our tastes. *** Intimates conversations are easier when we're moving from one place to another. *** We houldn't need so many reasons to love a place and call it a homeland.

Why I buy organic whenever possible By definition, if a food is certified organic it is not genetically modified and was not sprayed by glyphosate. I don’t think this is the only reason to buy organic produce, however. I view it as an investment in my health, our family’s health, and the health of our planet. The chemicals being used in modern agriculture aren’t affecting only us; they’re affecting the health of our soil. If you don’t have healthy soil, you can’t have nutritious food. Human health starts in the dirt. We need to protect this precious commodity. When you spend your money, you are placing your vote in a way. You are empowering an industry. I, for one, choose to empower our organic farmers and regenerative agriculture. They are healers just as our doctors are. Only with them can we enrich our soil, increase biodiversity, and heal ecosystems large (our planet) and small (your gut). Let’s rally behind them and give them the support they deserve.

The thing about processed foods is that you’re starting with something that’s healthy in its natural state, and you are modifying it. As you progressively change that food, it becomes less and less nutritionally valuable. At some point, the food that started healthy becomes poison. If you go back one hundred years, this simply wasn’t a part of our diet. Take a moment to think about that: the sheer volume of man-made chemicals we’re putting into our bodies, and the unrealistic expectation that our microbiota will be able to process and eliminate them without any damage. It’s a shock that we don’t drop dead from this stuff and a total testament to the adaptability of our microbiome, even if this is likely contributing to mass bacterial extinction. It comes as no surprise that every 10 percent increase in consumption of ultra-processed foods is associated with more than a 10 percent increased risk of developing cancer and a 14 percent risk of early death. So what happens when you hit American levels of consumption—50 or 60 percent? I don’t think that every food additive is harmful in the long term, but we don’t know and likely will never know. There’s only one foolproof way to protect yourself from the potential poisons in our diet—get rid of them!

Today, many high-dose synthetic and isolated vitamins are derived from coal tar, petroleum and corn syrup from genetically modified corn.

I don’t see the problem with genetically modified food. I’ve just finished my lunch and that leg of Salmon was delicious!

The Low Glycemic Index Treatment diet (LGIT) is a relatively new diet that was created by Dr. Elizabeth Thiele and dietitian Heidi Pfeifer at Massachusetts General Hospital about ten years ago. While it is still considered a high fat diet, it allows for greater freedom with 40 to 60 grams of carbohydrates, using only carbohydrates that are low on the glycemic index (GI) (<50). The GI is a measure of the effect of carbohydrates on blood sugar levels. The lower the number, the less the carbohydrate will alter your blood sugar level. When you hear the term “sugar rush,” that is often due to the rise of glucose in your bloodstream after consuming a sugar-rich food; foods that are high on the glycemic index raise the blood sugar levels in your body, and because all that goes up must come down, eventually the blood sugars will descend, causing the classic “crash” we’ve all felt hours

Therefore, we must invest in research that allows us to grow more healthy food and transport it more effectively. And please make no mistake: that includes accepting genetically modified crops, those engineered to include a trait in the plant that doesn’t occur in its wild form, such as resistance to insects, tolerance to drought, greater vitamin A production, or more efficient use of sunlight to convert CO2 to sugar—as an absolutely necessary part of our food future. With more efficient plants, we could feed up to 200 million additional people, just from plants grown in the US Midwest. 33 These crops have gotten a bad rap for being “unnatural,” although many people who hold this view don’t recognize that most of the food we think of as “natural” has already been subject to significant genetic manipulation. The ears of corn you see at the grocery store look nothing like the wild plant from which modern corn came; over the course of nine thousand years, the spindly finger-length grass known as teosinte was cultivated to evolve larger cobs and more rows of plump, soft, sugary kernels, a process of modification that significantly altered the plant’s genome.34 The apples we’ve grown accustomed to eating have a bit more resemblance to their small, wild ancestors, but good luck finding one of those ancestors; they have been nearly wiped off the planet, and that’s no great loss to our diet, since the biggest genetic contributor to modern apples, Malus sylvestris, is so tart it’s darn near inedible.

Pushing multiple avenues of depopulation, including but not limited to biological warfare, genetically modified foods, vaccines that are now being heavily pushed currently on the agenda to be mandatory across the country in an attempt at medical martial law.

Genetically Modified Food produce proteins that the DNA does not recognise and so is unable to use these proteins in the reproduction of a new cell. The result is mutated cells.

Consider McCormick Foods, a 126-year-old company that sells herbs, spices, and condiments. By 2010, the company’s traditional growth strategies had run their course. McCormick had already expanded into a full range of food seasonings and established a foothold up and down its supply chain, including operations in farming and food preparation. The company was running out of growth options. CIO Jerry Wolfe heard about Nike’s move into platform-building. Could McCormick do the same? Wolfe reached out to Barry Wacksman, a partner at R/GA, a leading New York design firm that had helped Nike design its platform. Together, they hit on the idea of using recipes and taste profiles to build a food-based platform. Wolfe and Wacksman used McCormick’s taste laboratories to distill three dozen flavor archetypes—such as minty, citrus, floral, garlicky, meaty—that can be used to describe almost any recipe. Based on personal preferences, the system can predict new recipes an individual is likely to savor. Members of the McCormick platform community can modify recipes and upload the new versions, creating ever-expanding flavor options and helping to identify new food trends, generating information that’s useful not only to the platform’s users but also to managers of grocery stores, food manufacturers, and restaurateurs.18