When did you start looking at what was actually in your food?
For me, it was right about the time my son was diagnosed with multiple food allergies and then asthma. What I found was astounding. The food industry has messed with food for decades and our children are paying the price.
For the first 30 years of my life, I ate food as it was presented in the grocery store without giving it much thought. I assumed if it was on the shelf, it was safe to eat. Right?
As I began to read and research for myself what was in our food, I was floored. We have to do better than this for our future generations. Here are a few of the things I learned along the way, and some new findings published recently:
There is pesticide in our peanut butter. Robyn O’Brien shared this last week, and I wish I could say I was surprised. Conventional (non-organic) crops of peanuts are treated regularly with pesticides—every 8 to 10 days throughout the growing season—we eat peanuts and peanut butter, both containing pesticides, and our children are born allergic.
Our go-to weed killer – used in industrial farming – is now considered a “probable carcinogen” by the International Agency for Research on Cancer (IARC). Although this is a new declaration from the World Health Organization’s France-based cancer research arm, it is not necessarily new news to those of us that have watched Monsanto and the Roundup saga. It’s in our soil, our air, our water, and our food. It’s been linked to miscarriage, infertility, cancer; we now have further official research to connect the dots.
Corn can paralyze insects’ stomachs, and worse. Using a naturally occurring bacteria, a genetically modified organism (GMO) was created to allow a corn plant itself to resist certain types of insect. This corn – Bt corn – has the ability to paralyze an insect’s stomach, stop it from feeding on the plant, and then the bacteria will break down the stomach wall and the insect eventually dies. Scientists say it is safe for humans who have acidic stomachs versus the alkaline stomachs of the insects the bacteria targets. But I have to wonder if prolonged exposure to this bacteria through multiple sources (I mean, have you noticed how corn is in everything in some form or another?) can really be healthy for our families.
Food dyes, made from petroleum (just like gasoline and oil), are linked to ADHD and behavioral issues, and contain known carcinogens as well. These are all reasons why food dyes are banned in Europe, but the U.S. continues to defend the use of these chemicals in our foods.
These are all things that we have been putting into our bodies for decades now – assuming food is safe. No wonder we’ve got issues like increasing food allergies, asthma, environmental allergies, eczema, and so much more. Although there are multiple theories on the rise of all of these medical issues, I feel what we’ve done to our food is a huge piece of that pie.
What about you? What have you learned about our food supply that has surprised you?