DIRTY SECRETS OF THE FOOD PROCESSING INDUSTRY

[Guest guest]

DIRTY SECRETS OF THE FOOD PROCESSING INDUSTRY

by: Fallon, Sally, M.A.

 

Sally Fallon is a nutrition journalist and food historian. She is the

author of Nourishing Traditions: The Cookbook that Challenges

Politically Correct Nutrition and the Diet Dictocrats, a full

spectrum nutritional cookbook which documents the politics behind the

cholesterol theory of heart disease. She can tell us which fats and

oils are beneficial and which are harmful, with supporting scientific

documentation. Sally is editor of the Price-Pottenger Nutrition

Foundation's health journal, Wise Traditions, and is a regular

contributor to a wide number of alternative health publications.

 

TRADITIONALLY PROCESSED FOOD

We have always processed our food; that is something that humans do.

We cook our food - that is one type of processing. Processing has two

functions: to make food more digestible and to preserve food during

times when it isn't readily available. This type of processing

produced traditional foods like sausage and the old-fashioned

puddings and haggis. It includes bread, grain products, cheeses, milk

products, pickles, butter, everything from wine and spirits to lacto-

fermented beverages. Farmers and artisans like breadmakers,

cheesemakers, distillers, millers and so forth processed this food.

This type of processing made delicious foods, retained their

nutritional content, and kept the profits on the farm and in the

farming communities where it belonged. Food processing should be a

cottage industry and produced locally.

 

INDUSTRIAL PROCESSING

Unfortunately, in modern times we have gone from local artisanal

processing to factory and industrial processing which actually

destroys the food rather than making it more digestible as

traditional processing did. Industrial processing depends upon sugar,

white flour, processed and hydrogenated oils, additives, synthetic

vitamins and an extrusion processing of grains. These are the tools

of the food processing industry. Let's have a look at the typical

American breakfast of cereal, skim milk and orange juice.

 

PACKAGED CEREALS

These cereals are produced by a process called extrusion. They take

the grains from the farmer, pay them a pittance for them, make the

grains into a slurry and put them in a tank, a machine called an

extruder. The grains are forced out of a little hole at high

temperature and pressure and shaped into little o's and flakes and

shredded wheat and so forth, or puffed up. A blade slices off each

little flake which is carried past a nozzle and sprayed with a

coating of oil and sugar to seal off the cereal from the ravages of

milk and to give it crunch.

 

Paul Stitt has written about the extrusion process used for these

cereals which treats every grain with very high heat and high

pressure and destroys much of the nutrients in the grains. It

destroys the fatty acids; it even destroys the chemical vitamins that

are added. The amino acids are rendered very toxic by this process.

The amino acid lysine, a crucial nutrient, is especially ravaged by

extrusion. This is how all the boxed cereals are made, even the ones

in the health food stores. They are all made in the same way and

mostly in the same factories. All dry cereals that come in boxes are

extruded cereals.

 

The only advances made in the extrusion process are those which will

cut cost regardless of how these will alter the nutrient content of

the product. Cereals are a multi-billion dollar business which has

created huge fortunes. You would think there would be some studies on

the effect on man or animals. There are no published studies and

there are only two unpublished studies which were done on rats.

 

THE RAT EXPERIMENTS

Paul Stitt wrote about an experiment conducted by a cereal company in

which four sets of rats were given special diets. One group received

plain whole wheat, water and synthetic vitamins and minerals. A

second group received puffed wheat (an extruded cereal), water and

the same nutrient solution. A third set was given water and white

sugar. A fourth set was given nothing but water and chemical

nutrients. The rats which received the whole wheat lived over a year

on this diet. The rats that got nothing but water and vitamins lived

about two months. The animals on a white sugar and water diet lived

about a month. The company's own laboratory study showed that the

rats given the vitamins, water and all the puffed wheat they wanted

died within two weeks---they died before the rats that got no food at

all. It wasn't a matter of the rats dying of malnutrition. Results

like these suggested that there was something actually very toxic in

the puffed wheat itself! Proteins are very similar to certain toxins

in molecular structure, and the pressure of the puffing process may

produce chemical changes, which turn a nutritious grain into a

poisonous substance.

 

Another unpublished experiment was carried out in 1960. Researchers

at Ann Arbor University were given 18 laboratory rats. They were

divided into three groups: one group received corn flakes and water;

a second group was given the cardboard box that the Cornflakes came

in and water; the control group received rat chow and water. The rats

in the control group remained in good health throughout the

experiment. The rats eating the box became lethargic and eventually

died of malnutrition. The rats receiving the Cornflakes and water

died before the rats that were eating the box! But before death, the

Cornflakes rats developed schizophrenic behaviour, threw fits, bit

each other and finally went into convulsions. Autopsy revealed

dysfunction of the pancreas, liver and kidneys and degeneration of

the nerves of the spine, all signs of insulin shock. The startling

conclusion of this study is that there was more nourishment in the

box than there was in the Cornflakes. This experiment was actually

designed as a joke, but the results were far from funny. The results

were never published and similar studies have not been conducted.

 

Most of America eats this kind of cereal. In fact, the USDA is

gloating over the fact that children today get the vast majority of

their important nutrients from the nutrients added to these boxed

cereals. Many of them are at least 50% sugar; but there are many so-

called health food cereals sold in the health food stores, and they

are made by the same method. They use whole grains and they may use

better quality sweeteners, but they are made by the same method. It

may come as a shock to you, but these whole grain extruded cereals

are probably more dangerous, because they are higher in protein and

it is the proteins in these cereals that are so denatured by this

type of processing.

 

THE EXTRUSION PROCESS

When we put these cereals through an extruder, it alters the

structure of the proteins. " Seins " , which comprise the majority of

proteins in corn, are located in spherical organelles called protein

bodies. One study investigated change in protein body, shape and

release of encapsulated alphaseins as a result of the extrusion

processing. During extrusion, they found that the protein bodies were

completely disrupted and the alphaseins dispersed. The results

suggest that seins in Cornflakes, particularly extruded ones, are not

confined to rigid protein bodies but can interact with each other and

other components of the system forming new compounds which are

completely foreign to the human body. The extrusion process breaks

down the organelles, disperses the proteins and the proteins become

toxic. When they are disrupted in this way, you have absolute chaos

in your food, and it can result in a disruption of the nervous

system.

 

OLD FASHIONED PORRIDGE

There is only one way to put these companies out of business; and

that is not to eat their food. So what are you going to have for

breakfast? We need to go back to the old fashioned porridges as I

explain in Nourishing Traditions. These porridges should be soaked

overnight to get rid of the anti-nutrients which are normally

neutralized in the sprouting process. Soaking will neutralize the

tannins, complex proteins, enzyme inhibitors and phytic acid which

preserve the grains. You soak the grains in warm water and one

tablespoon of something acidic like whey, yoghurt, lemon juice or

vinegar. The next morning, it cooks in about a minute. Of course, you

eat it with butter or cream, coconut and chopped nuts like our

grandparents did. The nutrients in the fats are needed to absorb the

nutrients in the grains. That was one of the great lessons of Weston

Price, that without the fats you can be taking mineral supplements,

you can be drinking carrot juice until it comes out your ears, but

you cannot absorb the minerals in your food without vitamin A and

vitamin D that are exclusively found in the animal fats.

 

 

MILK

The minute you start to process your milk you destroy this wonderful

food. Milk is one of nature's most perfect foods from nature's sacred

animal, the cow, and we are putting cows inside all their lives

eating foods that cows never before ate. They produce huge amounts of

watery milk which is very low in fat, actually only half the amount

of fat cows used to produce. Then they ship it to a factory. Emily

Green wrote a very nice article in the LA Times, August 2000 about

milk processing. Milk processing plants are big, big factories.

Visitors are not allowed in modern milk processing plants because

hygiene is very important. The largest milk poisoning in American

history occurred in 1985 where more than 5,000 people across three

states were sickened after a " pasteurization failure " at an Illinois

bottling plant. So when something goes wrong with milk from these big

plants, it is pretty catastrophic. Inside the plants all you can see

is stainless steel. Inside that machinery, milk shipped from the farm

is completely remade. First it is separated in centrifuges into fat,

protein and various other solids and liquids. Once segregated, these

are reconstituted to set levels for whole, low fat and no fat milks;

in other words, they want everything to be completely uniform. Of the

reconstituted milks, whole milk will most closely approximate

original cow's milk. What is left over will go into butter, cream,

cheese, dried milk, and a host of other milk products. The dairy

industry loves to sell low fat milk and skim milk because they can

make a lot more money from the butterfat selling it for ice cream.

When they remove the fat to make low fat milk like 1% or 2% milk,

they replace the fat with powdered milk concentrate, which is formed

by high temperature spray drying. All reduced-fat milks have dried

skim milk added to give them body.

 

Then the milk is sent by tanker trucks (which are not refrigerated)

to bottling plants. The milk is pasteurized at 161„a F for 15 seconds

by rushing it past super heated stainless steel plates. If the

temperature is 200„a it is called ultrapasteurized. This will have a

distinct cooked milk taste but it is sterile and can be sold on the

grocery shelf. In other words, they don't even have to keep it cool.

The bugs won't touch it. It does not require refrigeration. As it is

cooked, the milk is also homogenized by a pressure treatment that

breaks down the fat globules so the milk won't separate. Once

processed, the milk will last for weeks, not just days.

 

MILK ALLERGIES

Many people, particularly our children, cannot tolerate the stuff

that we are calling milk that is sold in the grocery shelves. And you

can see why. It starts with cows in confinement, cows fed feed that

cows are not designed to digest, and then it goes into these

factories for dismantlement and then put back together again. But

real milk from pasture fed cows which is not pasteurized, processed

or homogenized, is becoming more available. People are finding out

where to find it, and it is very encouraging.

 

POWDERED MILK

When they make dried skim milk, first of all it is forced through a

tiny hole at high pressure, and then blown out into the air. This

causes a lot of nitrates to form and the cholesterol in the milk is

oxidized. Those of you who are familiar with my work know that

cholesterol is your best friend; you don't have to worry about

cholesterol except you do not want to eat oxidized cholesterol.

Oxidized cholesterol is used in research to cause atherosclerosis. So

when you drink skim milk or low fat milk because you think that it

will help you avoid heart disease, you are actually drinking this

oxidized cholesterol which initiates the process of heart disease.

 

 

ORANGE JUICE

A quote from Processed and Prepared Foods states that " a new orange

juice processing plant is completely automated and can process up to

1,800 tons of oranges per day to produce frozen concentrate, single

strength juice, oil extracted from the peel, and cattle feed. " They

throw the whole orange in there and they actually add enzymes to get

as much of the juice as they can even out of the skin. It is a very

heavily sprayed crop, being sprayed with organophosphates,

cholinesterase inhibitors, which are real mindbenders. They are very

toxic to the nervous system and when they put the oranges in the vats

and squeeze them, all that pesticide goes into the processing unit.

Then they add acids to get every single bit of juice out of these

oranges. So you already have a very, very toxic soup.

 

What about the peel used for cattle feed? This is something new in

this business of cattle prisons. The dried left-over citrus peel is

processed into cakes which are still loaded with cholinesterase

inhibitors and organophosphates. Mark Purdey in England has shown

this is correlated with Mad Cow Disease. The use of organophosphates

either as a spray on the cows or in their feed is one of the causes

of the degeneration of the brain and nervous system in the cow and if

it's doing it to the cow, there's a possibility it's doing it to you

also. And these things are in the orange juice!

 

Another abstract states that " Various acid sprays for improving fruit

peel quality and increasing juice yield are added to these processed

oranges. " The FDA or the USDA has told us that we can no longer buy

raw juice. But it might surprise you to know that they have found

fungus that is resistant to pressure and heat in the processed

juices. They found that 17% of Nigerian packages of orange juice and

20% of mango and tomato juices contained these heat resistant fungi.

So there is plenty of danger from contamination from these

pasteurized juices. They also found E. coli in the orange juice that

was pressure resistant and had survived pasteurization.

 

In one study, heat-treated and acid-hydrolyzed orange juice was

tested for mutagenic activity. The authors hypothesized that the

heating process produces intermediate products, which under test

conditions, give rise to mutagenicity, and cytotoxicity. In other

words you have got cancer-causing compounds in your orange juice. In

another study, gel filtration and high performance liquid

chromatography were used to obtain mutagenic fractions from heated

orange juice and they consisted of several different compounds. You

have heated your orange juice to death, you have processed it and yet

you still have all of these toxic compounds in it.

 

How does the orange juice stay cloudy? They add soy protein combined

with soluble pectin, and that keeps it permanently cloudy. It might

be interesting to know, for those of you who are allergic to soy.

 

Another study shows just how toxic and damaging these juices are to

teeth. They found that rats had more tooth decay from these

commercial juices than they did from soda pop which is loaded with

sugar. So if you want juice with your breakfast, squeeze yourself an

organic orange and that's a great place to put your cod liver oil.

 

 

ARTIFICIAL FLAVOURS VS. NUTRITIOUS HOME MADE BROTHS AND SAUCES

NATURAL NOURISHING BROTHS

In the past, all traditional cultures made use of bones to make

broth. They recognized that broth supplied a lot of minerals and

nutrients in our diet as well as wonderful flavours. We used to make

bone broth, beef broth, chicken broth, fish broth, and we used these

broths to make sauces and gravies. When we made sauce or gravy at

home, we used the good drippings from the good fat of the meat, added

some flour, and then the homemade broth. Most artificial soups bases

and sauces have artificial meat-like flavours that we used to get

from natural gelatin-rich broth. These kinds of short cuts mean that

consumers are shortchanged. When the homemade stocks were pushed out

by the cheap substitutes, an important source of minerals disappeared

from the American diet. The thickening effects of gelatin could be

mimicked with emulsifiers, but of course, the health benefits were

lost. And gelatin is a very healthy thing to have in your diet. It

helps you digest your proteins properly.

 

ARTIFICIAL FLAVOURINGS, HYDROLYZED PROTEIN AND MSG

Research on gelatin and natural broths came to an end in the 1950s

when food companies discovered how to induce mallard reactions and

produce meat-like flavours in the laboratory. In a General Foods

Company report issued in 1947, chemists predicted that almost all

natural flavours would soon be chemically synthesized. Following the

Second World War food companies discovered monosodium glutamate, a

food ingredient the Japanese had invented in 1908 to enhance food

flavours, including meat-like flavours. Humans actually have

receptors on the tongue for glutamate - it is the protein in food

that the human body recognizes as meat (but the glutamate in MSG has

a different configuration which cannot be assimilated properly by the

body). Any protein can be hydrolyzed to produce a base containing

MSG. When the industry learned how to make the flavour of meat in the

laboratory using inexpensive proteins from grains and legumes, the

door was opened to a flood of new products including bullion cubes,

dehydrated soup mixes, sauce mixes, TV dinners, and condiments with a

meaty base. You couldn't have had all of these processed foods

without these fake ersatz flavours.

 

The fast food industry could not exist without MSG and artificial

meat flavours to make secret sauces and spice mixes that beguile the

consumer into eating bland and tasteless food. The sauces in

processed foods are basically MSG, water, some thickener and

emulsifier and some caramel colouring. Your tongue is tricked into

thinking that it is getting something nutritious when it is getting

nothing at all except some very toxic substances. Even the dressings,

the Worcestershire sauce, rice mixes, flavoured to fu, bullion cubes,

Knorr soups, imitation garlic and onions, dehydrated foods that you

add water to, all of these and anything that has a meat-like taste

has MSG in it. Almost all canned soups and stews contain MSG, and

the " hydrolyzed protein " bases often contain MSG in very large

amounts.

 

So called " homemade soup " in most restaurants are often made by

adding water to artificial flavourings in a powdered soup-base or

soup cubes and adding chopped vegetables etc. Even things like

lobster bisque and sauces in the seafood restaurants are full of

these artificial flavours. It's all profit based. They even think it

is too costly to just use a little onion and garlic for flavouring.

So they are using the artificial flavours instead.

 

Unfortunately, most of the vegetarian foods are loaded with these

flavourings. The list of ingredients in vegetarian hamburgers, hot

dogs, bacon, baloney etc. may include hydrolyzed protein and

other " natural " flavourings.

 

MSG LABELLING

As I point out in my various workshops, the three most toxic

additives in our food supply are MSG, hydrolyzed protein and

aspartame, and the first two are in all of these secret sauces

with " natural flavours " . Anything that you buy that says " spices "

or " natural flavours " contains MSG! They get around it by putting MSG

in the mixes, and if it less than 50% MSG they don't have to put it

on the label. You may have noticed that that phrase " No MSG " has

actually disappeared. They don't use it anymore because they found

out that there was MSG in all the spice mixes, even Bragg's amino

acids had to take " No MSG " off. These neurotoxins are in the low fat

milk, the spray-dried milk and in all the natural flavourings and

spices.

 

HEALTH PROBLEMS WITH MSG

We soon began to realize that there were some problems with this MSG.

In 1957 scientists found that mice became blind and obese when MSG

was administered by feeding tube. In 1969, MSG-induced lesions were

found in the hypothalamus region of the brain. Subsequent studies all

pointed in the same direction. MSG is a neurotoxic substance that

causes a wide range of reactions from temporary headaches to

permanent brain damage. We have a huge increase in Alzheimer's, brain

cancer, seizures, multiple sclerosis and diseases of the nervous

system, and one of the chief reasons is these flavourings in our

food. MSG is also associated with violent behaviour. And it is

everywhere in the food.

 

Ninety-five percent of processed foods contain MSG, and as you know,

in the late 1950s it was added to baby food. They say they have taken

it out of the baby food, but they didn't really remove it. They just

called it hydrolyzed protein. There is a wonderful book called

Excitotoxins, by Russell Blalock. He describes how the nerve cells

either disintegrate or shrivel up in the presence of this free

glutamic acid, MSG, if it gets past the blood brain barrier. The

glutamates in MSG are absorbed directly from the mouth to the brain.

Some investigators believe that the great increase in violence in

this country is due, not to sugar, nor even the breakfast cereals,

but to the huge increase in the use of MSG in the food which began in

the late 1950's, and particularly because it was put in baby food in

very large amounts.

 

Describing artificial bacon, a food processing magazine claims: " Here

is an engineered meat product which looks, cooks, and tastes like

bacon, but is formed and laminated by a co-extrusion process. It is

made from a mixture of pork, beef, sugar, salt, MSG, and smoked

flavour and has a number of advantages. It shrinks very little in

cooking; holds its shape and colour well; contains twice the protein

and half the fat of bacon; costs less than bacon and the processed

product does not delaminate. " Isn't that nice to know? Of course, now

they have figured out how to do this without any meat at all by using

soy.

 

FATS AND OILS

Oil processing starts with the crude vegetable oil and produces

various oils, margarine, shortening and so forth. Don't forget these

oils start out loaded with pesticides. The steps involved in

processing have to do with bleaching, deodorizing, taking all the

nutrients out, filtering, and removing saturates to make the oils

more liquid. They also add a hexane solvent in order to squeeze the

very last drop of oil out of the seeds. Caustic refining refers to

very alkaline, very caustic chemicals that are added to the oil.

 

MARGARINE

Margarine processing uses the cheapest seeds, and most of them are

full of pesticides and genetically engineered. Oil is extracted under

high temperature and pressure, and the remaining fraction of oil is

removed with hexane solvents. Then they steam clean the oils to

remove all the vitamins and all the anti-oxidants, but of course, the

solvents and the pesticides remain. These oils are mixed with a

nickel catalyst and then put into a huge high pressure, high

temperature reactor. Emulsifiers are mixed in. What comes out of that

reactor, actually, is a smelly, grey type of cottage cheese. Then

they mix in the emulsifiers to smooth it out, and steam clean it

again to get rid of the horrible smell. Then they bleach it to get

rid of the grey colour, and they add artificial flavours and

synthetic vitamins. Actually they are not allowed to add a synthetic

colour to margarine. They have to add a natural colour, so they add

anatto or something natural. It is then packaged in blocks and tubs

and then advertising promotes this garbage as a health food.

 

HYDROGENATED OILS

Saturated fat is the type of fat found in lard or butter. It is a

straight molecule and it packs together easily. That is why it's

solid at room temperature. Unsaturated fat, like the type of fat

found in olive oil, is a bent molecule. It has a little bend with two

hydrogen molecules sticking out. And when that molecule gets built

into your cells, the body wants those two hydrogens together; it

makes an electron cloud and that is where your body makes reactions

in the cell membrane. During hydrogenation, one of those hydrogens is

moved to the other side, and it causes the molecule to straighten out

so that it behaves like a saturate. The original unsaturated molecule

is called 'cis' fatty acid, because the two hydrogens are together,

and then it becomes a 'transfat,' a transfatty acid because the two

hydrogens are across from each other. But your body doesn't know that

this new molecule is something that has never been in nature before,

so when you eat one of these transfats, or transfatty acids, they

become built into your cell membranes. When it gets into your cell

membranes, your body starts to realize something is wrong, because it

wants to make reactions where those two hydrogens are and it can't

find them. And so the reaction can't take place. The more transfatty

acids that you eat, the more hydrogenated your cells become and the

more chaos that you are going to have on the cellular level. So this

is a completely phony, toxic molecule that tricks your body into

thinking it is something real and your body puts it in a cell, and

then the cells can't work.

 

All of the margarines, shortenings, spreads, even low trans spreads

are made with all these horrible ingredients. In the groceries stores

there is just a little bit of space for the butter because all the

low profit margarine foods have totally invaded the food supply. You

cannot buy any packaged or processed foods that don't have these

transfatty acids in them. They're in all the chips and crackers, and

they now use them for french fries. They used to fry the fries in

tallow which is a very safe fat, and gave a little extra profit for

the cattlemen and they have lost that market now. Now they use

partially hydrogenated soybean oil. It used to be that when you made

desserts for your kids, at least they had butter, eggs, cream and

nuts and things, all these good wholesome foods. Now they can imitate

the butter, eggs and cream and nuts so all you have is sugar, and

artificial things in these instant puddings and artificial desserts.

 

PROBLEMS WITH HYDROGENATED OILS

Many, many diseases have been associated with the consumption of

these transfatty acids - heart disease, cancer, and degeneration of

joints and tendons (that is why we have so many hip replacements

today) . The only reason that we are eating this stuff is because we

have been told that the competing fats and oils, the butter, the

lard, the coconut oil, the palm oil, the tallow and the suet are bad

for us and cause heart disease. And that is nothing but industry

propaganda to get us to buy substitutes.

 

PROCESSED FOOD AFFECTS FERTILITY AND FACIAL STRUCTURE

Weston A. Price discovered that as children eat these processed

foods, with each generation, the facial structure becomes more and

more narrow. Healthy faces should be broad. They should have

perfectly straight teeth and no cavities. When you are eating real

foods, nutrient dense foods, you get the complete and perfect

expression of the genetic potential. And that genetic potential, that

gift from the Creator to all of us is perfection. We were given a

perfect blueprint. Whether or not the body temple is built according

to the blueprint depends on our wisdom in food choices. When

primitive societies abandoned the traditional diet and began to eat

processed foods, the next generation developed the altered facial

structure. We know that if you continue this diet for three

generations, reproduction ceases and that's what we're seeing now.

About 25% of our couples are infertile, and if we don't go back to a

diet that produces good facial structure, we are going to be wiped

out.

 

FACTORY FOOD PREPARATION - IS YOUR FOOD MADE BY CARING HANDS?

Artificial flavours and preservatives are made by chemical companies

in factories; they are not being made by the loving hands of a cook.

All the artificial ingredients added to the food help the rich get

richer. They have completely processed the life out of the food and

then as a concession to the public, thrown in a handful of artificial

nutrients. Can you imagine what kind of feeling, what kind of

radiation comes from that factory food? It would be better that an

individual did not eat at all than to eat food that has been prepared

under a feeling of anger, apathy, resentment, depression, or any

outward pressure. Think of the pressure that is put on all this food

that is made in factories.

 

SPIRITUAL FOOD PREPARATION - MADE WITH LOVE

If a woman could see the sparks of light going forth from her

fingertips when she is cooking, and the substance of light that goes

into the food she handles, she would be amazed to see how much of

herself she charges into the meals that she prepares for her family

and friends. It is one of the most important and least understood

activities of life, that the radiation and feeling that go into the

preparation of food affect everyone who partakes of it. And this

activity should be unhurried, peaceful and happy because the

substance of the lifestream performing the service flows into that

food and is eaten, and actually becomes part of the energy of the

receiver.

 

That substance starts with the way we farm---the farmer that farms

with wisdom and love for the land, the dairyman that farms with love

for his animals, the cheesemaker who makes the cheese with the love

of her craft, the baker who bakes with the love of the final product,

the beverage maker who makes the type of delicious and nutritious

beverage that I would like to see come to this nation. That energy

goes into the food and when it is eaten by the receiver actually

blesses the receiver.

 

That is why the advanced spiritual teachers of the East never eat

food prepared by anyone other than their own chelas (disciples). The

person preparing the food may be the only one in the household who is

spiritually advanced (this is often the case). An active charge of

happiness, purity and peace will pour forth into the food from him,

and this pours forth into the other members of the family and blesses

them. There are more ways than one of allowing the Spirit of God to

enter the flesh of man. So I hope that from what I have shown you,

you will turn away from godless food.

 

Someone from the family needs to get back in the kitchen. It doesn't

mean you have to spend hours in the kitchen, but you need to spend

some time in the kitchen preparing food with love, food that has been

grown with love and prepared with wisdom and love. If no one in the

family has time to go into the kitchen and prepare food, you need to

sit down and rethink how you are spending your time because there is

simply no other way to get nourishing foods into our children. The

situation is really very critical. If we don't return to good eating

practices one mouth at a time, one meal at a time, one farm at a

time, preparing our own food and preparing it properly, there is not

going to be another generation. Thank you very much.