Gonzaga: Food politics and modern sickness (Part 2)

Ecoviews and Issues

RUMORS continue to abound regarding Covid-19 ranging from conspiracy theories to China’s deliberate act of intentionally infecting the world to push for their trade, military and political agenda. The latest feed is a report from a California-based bio-lab which claims that they have successfully produced in three hours a vaccine to combat Covid-19. This is indeed good news in the midst of the raging crisis. The catch in this development is, they still have to test the vaccine if it would as well on humans. It will take months before the bio-lab team of experts in San Diego U.S.A, can confirm the safety of the vaccine for use among human beings.

Closely related to Covid-19, the Center for Disease Control and Prevention, reported in 2006, 76 million Americans are sickened, 325,000 are hospitalized, and 5,000 die each year because of something they ate. Eric Schlosser, author of “Fast Food Nation” and “Reefer Madness” explains that part of the problem is that the government’s food-safety system is under-financed, poorly organized and more concerned with serving private interests than with protecting public health.

A cursory survey of related Internet information resources from other countries like Great Britain reveals that this is not just a North American experience. Just what is seriously wrong with modern societies’ food supply? In this regard, The Miami Herald wrote on June 23, 2011 that chemically treated produce, highly processed foods, and refined ingredients like white flour and sugar cause sickness and disease as well as a host of minor ailments such as digestive issues and lack of energy.

Yet another news report cites The New England Journal of Medicine published research that advised weight-watchers to cut out sugar-sweetened drinks, potatoes and refined grain foods such as white bread, white rice, and low-fiber cereals. They urged people to eat more “natural” foods, such as fruit and vegetables, whole grains, nuts, and yogurt while avoiding anything processed. Substituting the jittery foods with brown rice, whole-grain bread, and whole-grain pasta will do more gain than expected.”

Unwanted harmful chemicals in our food

People all over the world, especially in highly industrialized countries are under chemical attack. Deadly and dangerous toxins ranging from Aspartame to Fluoride, GMO, Mercury-tainting, pesticides, cross-species chimeras, plastic compounds in chicken, high fructose corn syrup, cloned meat, rBGH and new aggressive GM species of salmon have all entered into North American diets and environments. These toxic substances have definitively crept in Asian and the Philippines as well – whether they are wanted or not.

Many of these substances knowingly cause or are linked with sterility, low birth weight, miscarriages, smaller or deformed offspring, as well as organ failure, cancer, brain tumors and death itself. Clearly, what we do not know about processed and imported food on your grocery shelves can hurt us.

Before the mass production of fructose since 1957, human beings had little dietary exposure to fructose. Fructose was limited to only a few items such as honey, dates, grapes, and apples. In this connection, a system of sugar tariffs and sugar quotas imposed in 1977 to protect beet sugar producers in the United States significantly increased the cost of imported sugar. In response, U.S. processed food producers sought cheaper sugar sources, high-fructose corn syrup (HFCS), derived from corn.

HFCS became an attractive substitute and is preferred over cane sugar among the vast majority of American food and beverage manufacturers. Soft drink makers such as Coca-Cola and Pepsi use sugar in other nations but switched to HFCS in the U.S. in 1984. Large food manufacturing corporations, lobby for the continuation of government corn subsidies.

A cursory look at the contents of our refrigerator will reveal how many products contain “high fructose corn syrup.” Yet, few of us know its deadly effect on our health.

Yet another news on the Washington Post, January 28th, 2009 reported, “Study Finds High-Fructose Corn Syrup Contains Mercury.” The articles report that “Almost half of the tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.”

Still another disturbing information about Mercury exposure is posted by The Illinois Environmental Protection Agency on their website.

He said mercury poses a health risk to everybody, but especially to young children and fetuses because they are still developing. Prolonged, low-level exposure may cause learning disabilities by hurting the ability of children to think and read. Adults who have been exposed to high levels of mercury may experience trembling hands and numbness or tingling in their lips, tongues, fingers, and toes. Acute mercury poisoning, especially through ingestion, can damage the brain, liver, kidneys and even cause death.

Relative to this information, on January 27th, 2009 Natural News reported that “The average American consumer may be eating five times the upper safety limit of mercury every day due to high-fructose corn syrup consumption if they consume the foods tested in the study.” Within the Philippine context, the same threat to public health holds true as a good number of snack food, ranging from candies, cookies, energy drinks, and soft drinks, use high-fructose corn syrup. Local soda drinks manufacturers have persistently petitioned the government for higher volume of corn fructose syrup for their production.


For substantive discussion of issues raised here in this section, please read: FIGHTING SICKNESS: NATURAL & HERBAL WAY, the book I wrote on the subject of Health & Wellness, copies available @ SEACREST Foundation Bldng.,42-13th St. Hilado Extn. near Terra Dolce (beside PETRON Car Detail/Repair, China Car Display), and Negros Showroom, Robinsons.


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