Chemical-to-Table Food

By

Celeste Bishop

Celeste Bishop Photography

Got real-pure food? 

How safe is the food that you get at the grocery store?  Many of us are aware of the plethora of snares found in the grocery store aisle such as genetically modified organisms (GMO) and irradiation which touts making your food safe from dangerous pathogens.  But you may be unaware of the veil of chemicals layered onto and into your food.  These are not listed on labels and the toxic details are kept behind closed doors to which you are not privy.   

 What is behind the veil of the chemical-beast that masquerades as a burger or salad you are ready to consume?   Whether you are a meat and potatoes person or an exclusively vegan this impacts your diet. 

 Generally agriculture falls into three categories including:  plant, aquaculture, and animal farming.  Due to increased regulations and pressure to increase productivity in order to technologically “feed the world” farmers and ranchers are falling prey into accepting seed-stock that is genetically modified (GMO) with the potential to kill.  Corporate agriculture, in the quest for the almighty dollar, is pressuring farmers to apply excessive antibiotics and fungicides on all products going to market.  The unwarranted use of these additives creates weak and undernourished foodstuffs.  These inferior products are then subjected to massive applications of various chemical sanitizers and disinfectants in order to persuade you that your food is pathogen-free.  Nothing could be further from the truth.  Chemical sanitizers and disinfectants upset the natural balance of food processing making it more likely that pathogenic bacteria are transmitted through the supply chain and necessitating further chemical treatments.  The United Nations is spearheading the global effort harmonizing food safety by making companies prove products are “sanitized” proving that foodstuffs are “free of disease”. 

2013 NIAA Proceedings Powerpoint

Food Processors

 After your food leaves the farm or tank it goes to a food processor.  Food processors take these supposed raw ingredients and massage each product with various food tissue treatments.  These food tissue treatments can be topically applied cellular or genetic therapies regulated by the Food and Drug Association (FDA). 

 Processors then apply additional sanitizers and disinfectants. A sanitizer is a type of antimicrobial regulated by the EPA to kill 99.9 % of all bacteria, fungi, and viruses present on the surface of a product.  Sanitizers are toxic chemicals such as chlorine, iodine, and phenol.  These should never be taken internally and yet our food is being sprayed with them. 

 Disinfectants are a redundant, high concentrate, of anti-microbial system that kills all living bacteria, fungi, and viruses.  Disinfectants also kill helpful microorganisms as well as harmful ones which mean that you need to restore these helpful bacteria back to your gut.  Disinfectants are poisons, and as with sanitizers, should never be taken internally. Disinfectants can include exposing your food to high temperatures, ultraviolet light, and irradiation all of which negatively impact the nutrition in your food. 

 Biocides used in the food processing industry kill all life-forms when introduced at high concentrations and for prolonged periods of time. 

 Food preservatives are then pumped into your food.  Food preservatives are defined within 21 CFR 101.22 (a) (5) and 172 and are defined as substances that tend to prevent or retard deterioration and can include chemicals, insecticides, and herbicides. Food preservatives are also regulated by the FDA.

 The last step before your food leaves the food processor is application of various lotions and lotions including controversial chemicals such as triclosan which is under recent public and governmental scrutiny.  Just how many chemicals are applied by food processors is unknown and probably depends upon the product and amount of time in the supply chain.  

Grocery Stores and Restaurants

After the food processors get done killing your food biologically and nutritionally the products then go to your local grocery store or food service outlet.  Retail food and food service outlets do not want to be caught holding the pathogen-bag if a bacteria, fungi, or virus manages to get through the chemical barrier.  These venues join the chemical war infusing, spraying, massaging, and subjecting your food to a barrage of tissue treatments.  Sanitizers and disinfectants are encouraged for use at your grocery store and restaurant to stop all life dead in its tracks.  Industrial hygiene products are value-added or used for the protection of food personnel from the food you will be purchasing and eating.  That should be a serious red flag!  Industrial hygiene is monitored by OSHA. 

Think about it!  If your food hits a retail market and is then purchased for use in the restaurant industry, you will get a double-shot chemical cocktail!  

 After days of sterilization and sanitization treatments your food is now ready for you to purchase and bring home to your table.  The reality is that you are probably consuming more chemicals than any real food or nutrition.  This does not take into consideration the purity of the original seed-stock, or non-chemical warfare such as heat and irradiation that your groceries must endure on its way to your table.  Don’t you just love technology-induced food? 

Ask your local, organic farmer or distributor for real-pure food details!