Look what they’re doing to our food!


So, I’m home. I’m still jetlagged. And I miss my Hippocrates family. Every last one of them.


My house looks like a bomb went off, the main culprits being stacks of pending laundry, unopened mail and the forgotten things I have unearthed in my suitcase which I now somehow have to make room for.


And that’s before I take delivery of the stuff I’ve had shipped.


I have yet to make it to Bikram yoga. And my new juicer has yet to turn up. Hrumph.


I admit it: I’m struggling. My head is all over the place. And so is my heart. I don’t want to revert to old habits, attitudes and ways of thinking, but I already feel like I’m constantly fighting it. Not easy when your body is occupying a different time zone to your brain.


But I’m also conscious that I’ve not posted anything here since the day before our graduation, so I’m going to do the blog equivalent of when you’re at a wedding reception and the DJ goes for a pee break and puts a few records on auto-play while he’s paying a visit.


The following are just a very small number of facts I have picked up over the last 9 weeks, from our knowledgeable lecturers, from each other, from documentaries and from presentations. They’ve been waiting patiently in a specially-marked file ready for this occasion when I knew how I would be feeling.


I know some of them may seem preposterous to you. If any of them have you shouting at your computer screen in protest/disbelief/both, go do some more research. But they are just about as straight from the horse’s mouth as you can get. And when I say horse, I refer to the pedigree multi-race-winning variety.


Here goes. For the first of these posts, we’re going for what I would call “Look what they’re doing to our food”:


Junk food IS an addiction: here’s why:

Straight from the mouth of Brian Clement, co-director at Hippocrates, during one of our HEDs-only Q&A sessions:

Brian was speaking at a conference a couple of years ago, and coming off the stage in front of him was the former chief of the USDA or the FDA (the details momentarily escape me and I can’t look it up as the notes are half way across the Atlantic in transit as we speak).

To put it mildly, this guy wasn’t exactly on Brian’s Christmas card list, but Brian was civil and acknowledged him as he came off the stage. The guy turned to Brian and said: “I used to think people like you were just quacks. But now I know you’re right.” Brian asked him why and he said that it was widely known in Government circles that opiates were – being put into junk and processed foods with the deliberate intention of making them addictive.

Apparently, groups of “food” scientists have annual summits, where they improve on the previous year’s addictive chemical formulae to add to all the packaged rubbish bought by an unsuspecting public. To them, it’s little more than a game, seeing who can outdo the other, while at the same time being paid a princely sum by “food” manufacturers to keep their garbage flying off the shelves. But I can almost guarantee you wouldn’t catch any of them consuming anything containing them.

Want to know the really worrying thing in all this? Because these chemicals are not classed as “foods”, by law, they cannot be controlled or prevented from being added. This practice looks set to continue. If there was ever a major reason to avoid eating anything from a packet, this is surely it.

And if you’re reading this in England’s green and pleasant land, don’t assume this doesn’t apply to you. The truth is, I don’t know. But I suspect it’s not the kind of thing any Government official or department will ever admit to, even if I wasted my time by asking the question, so I’d simply say: why take the risk?

Why you feel even more wired after a can of cola than you did a year ago:

Not a million miles away from the last anecdote, caffeine levels are continually increased in fizzy drinks, with the same intention as the above – to get you hooked and to keep you spending.

As an aside to this, bear in mind that caffeine could be responsible for you putting on extra pounds – even when it’s contained in so-called diet drinks.

This is because caffeine destroys the enzyme lipase, which is the one used by the liver to break down fat.

Consequently, those with a high regular consumption of such drinks could be on the fast track to developing a fatty liver.

The not-so-sweet truth about artificial sweeteners:

Unless you live in a sound-proofed capsule in an underground bunker on Mars, you will already be aware that artificial sweeteners, such as aspartame and saccharin, are known to be carcinogenic. Start believing it.

Aspartame is made of GM micro-organisms. The GM bit should be enough to have you clearing your cupboards of anything containing this stuff.

Aspartame was originally manufactured by Searle, which was then bought by Monsanto, under one of its subsidiary companies, the NutraSweet Company. It has since been sold, but if you know anything about Monsanto, its temporary involvement should tell you all you need to know.

In short, Monsanto is a CHEMICALS manufacturer. It is NOT a food manufacturer. Nothing which plops off the end of its production line will ever be classified under that description by anyone considered to be sane.

Which brings me to saccharin. It was invented by Monsanto in 1901 and sold to the Coca Cola Company. A coal tar product, it was banned in the 1970s after causing cancer in lab rats. But in 2001, Monsanto got their way and the ruling was overturned.

Bearing in mind that 35 US politicians have also taken high positions at Monsanto, some then returning to Government and then back to Monsanto again, it’s hardly surprising that political back-slapping has prevailed over hard, scientific evidence.

For all of the above: STOP. NOW.

Why they’re lovin’ it on Capitol Hill

The world has well and truly gone nuts. McDonalds recently did a presentation on nutrition to the USA’s Food and Drugs Administration, at the FDA’s request. If you live in the so-called Developed World, particularly the US or the UK, it is par for the course that all of the nutritional information which is used to make decisions on dietary guidelines and – worst of all – what gets slopped on to your children’s school dinner plates – comes from unworthy sources such as these, and bodies like meat and dairy councils, who exist only to peddle the produce of the people they represent.

All of the worst foods for us are those which are subsidised by Governments. Apparently, if meat in the US wasn’t subsidised, it would cost somewhere in the region of $70 a pound.

Use your loaf!

Bread is not great for a gazillion reasons. Remember a while back I told you about all the ingredients – on both sides of the Atlantic – which come under the umbrella of “clean products”? (this makes them legally exempt from being included on the ingredients lists of shop-bought bread).

Well, I’ve just been told that rubber is included on that list. God knows why. Do they want it to bounce if you drop it? If you must eat the stuff, either buy the sprouted variety from a health food shop, or buy from an organic, small-scale bakery. And consider it a treat, not an everyday staple.

One US supermarket has really lost the plot:

One supermarket chain, the US equivalent of Tesco, in its wisdom, has started to radiate all of its non-organic, fresh produce to make it “safer”. It also makes it last longer, but not in a good way.

Anna-Maria Clement, co-director at Hippocrates Health Institute, was given a non-organic pumpkin from there, which, obviously, she was never going to eat. So she left it on her dining room table. And there it sat, for 6 months plus. After all that time, you’d expect it to be nothing more than an odorous puddle of mush, but there it was, looking as fresh as the day it was nuked.

Beware white coconuts from Thailand:

I’m a sucker for a lovely-looking white coconut, “fresh” from Thailand. But here’s the thing: the reason they are still lily-white, even after having travelled thousands of miles without their skins, is because they have been dipped in formaldehyde. If you consider that this is the same stuff used in funeral parlours to embalm dead bodies, you might see fit to steer clear. Go for ones with their green or brown skins still intact from a source that you trust.

Wave goodbye to your microwave NOW!

Yes, I know, I did mention this a few weeks ago, but I’m saying it again, because no matter which brand you buy, no matter how new it is, and no matter how “safe” they tell you it is, quite frankly, it isn’t.

Here’s why:

  1. No need to tell you this, I’m sure, but I’m going to anyway: it destroys ALL nutrients, enzymes and minerals in the food. So you may as well not eat. You’d get more nutrition from a Big Mac.
  2. Added to this, because you received ZERO nutrition from your nuked meal, your brain will continue to send messages that you are still hungry, and so you are far more likely to eat again, and eat more.
  3. A microwave cooks from the inside out by harmonising with the frequency of the water molecules in food.
  4. When it does this, it fractures the molecules, meaning the body cannot recognise it and so reacts to it like it is an invader (like a disease or virus).
  5. Test it: if you water a house plant with microwaved water (even if you allow it to cool), it will die pretty quickly (I am not willing to try this out for you because I love my house plants too much)
  6. The fractured water you ingest from any microwaved food will also affect the rest of the water in your body. And given that we are at least 80% water, you can imagine that ain’t good.
  7. Sure, there are naturally-occurring microwaves in the sun’s rays, but with a microwave, you get 200,000 times more of it.
  8. The expert giving our lecture did his own experiment with a microwave while it was in motion, using a Gauss meter designed to measure the amount of microwaves emitted. He had to stand more than 6 feet away before the meter registered under the lethal dose.

I always thought it was ok, as I only used it to heat up a drink that had gone cold and my lavender wheat pillow for aches and pains, but this has been enough to convince me.

I hope it is for you too, particularly if you’re using it to heat up baby bottles and food for your children. STOP NOW!




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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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