The Great “Health Food” Controversy

The Great Health Food Controversy

Think you know everything about health foods? Think again. Advice from advertisements, doctors, nutritionists, and health food advocates is anything but clear and is highly controversial. There is no clear-cut answer for anyone. Food tolerance and bodily benefits are highly individualized and differ depending on heritage, global location, and vitamin and mineral deficiencies due to environmental and heritable influences. But it all comes back to one crucial thing. Somewhere during the progression of our race throughout time, we have been misled with what we should eat to survive, flourish, and nourish our bodies.

In an attempt to retrace our steps to our ancient, healthful values for nourishment, we need to think back to a time when food was eaten was in season, natural, and unspoiled by chemicals.


To obtain fair health, we must begin by eliminating ALL foods with artificial ingredients, inorganic pesticides, and toxins. The next step is to vastly reduce even organic pesticide and preservatives in our diet. We want our foods to be fresh, as ALIVE as possible (well talk about proper food storage and preparation later), and we want it NOT to be covered in chemicals (even the organic ones). The truth is, when it comes to food and human health, it IS SURVIVAL OF THE FITTEST. The food regulatory agencies are lax, and in this regard, our governments are not looking out for our best interest. The masses need to be fed and they are legally marketed toxic garbage.

Corporations run the food market, as well as most of the marketed “health food” available in our grocery stores. It disgusts me when I do go to the supermarket and try to locate toxin-free food for my family and find “organic” “health food” covered with toxic ingredients such as MSG, BPA, and rancid and extruded grains and oils with known carcinogens and neurotoxins. It is sad that it takes such investigation and sleuthing to try to avoid knowingly consuming cancer-causing toxic compounds, even in markets such as Trader Joes, Whole Foods, etc. The food industry has a big business agenda that forgoes human health. We need to take back our food. The people need to take back our nourishment.

We have been led to believe that in the modern age, families and working individuals don’t have the time to grow and make healthful food. It has become the norm for the general public to consume neurotoxic, carcinogenic food. Chemical-ridden, nutritionally depleted, out-of-season foods fill markets and eateries in the western world. It is our duty to take responsibility for ourselves and our world, starting with our immediate selves and families.

If you can accept the food system is less than perfect and that there are changes that need and can be made, then we can take our food back. Is it okay for your family to be fed genetically mutated food that alters their own genetic makeup? Is it okay for us to be disrupting our loved one’s hormones by allowing the ignorance of the dangers of the food system to continue? Once again it is survival of the fittest in the strictest sense. These toxic foods are directly related to cancer, neurotoxicity, and reproductive/hormonal disorders.

If you are on board with trying to take the higher road when it comes to food, let’s examine what we can do, and what food options are best for you and your family.

The Steps

STEP 1: The Harvest

Proper harvest of local foods will build your health, your connection to the community, your connection to the earth, the seasons, and an understanding of balance needed for true nourishment. When obtaining food for yourself or your family, ideally, the gathering would be made in this order:

  • Homegrown Purity: The bulk of your foods coming from household family-grown goods.
  • Friends, Extended Family, Community Purity: The second largest act of your food gathering should come from local, community grown foods and offerings. Make use of community gardens, gardens from friends or extended family. Local farmers markets and coops are also a weekly or biweekly must, depending on your needs. Make contacts with local u-pick farms, animal husbandry keepers, and the like. Some cities even offer free harvests of produce that didn’t make the grade “A” cut (produce size, age, pest damage). Look into CSA programs, meet your beekeepers, your dairy farmers. Get in touch with your food growers.
  • Global Purity: The last and smallest portion of your food harvest should be from globally grown specialty-items bought from markets, the web, or catalogs. I like to purchase fair-trade, organic chocolates, coffees, teas, oils, and vinegars monthly or bimonthly.

STEP 2: The Changing Seasons

All food consists of either the flowers, seeds, fruits, and/or fats of plants and/or the muscle tissue/organs, eggs, mother’s milk and/or fats of animals and must be thought of as such. Produce, grains, and meats have the best taste, quality, and nutritive bioavailability for cellular captivation when the food is alive and fresh from harvest. The longer that a food has been stored, the more key nutrients that are lost from the food, as the food “dies”. We eat food to get energy for our bodies. Therefore, the more healthy, vibrant and “alive” a food is, the more energy and nutrients it has to offer. With that being said, with most modern-day humans not having the time or desire to forage and hunt daylong, day-after-day for fresh foods, food preservation has become a must. Briefly, food preservation strengths and weaknesses will be discussed.

  • Dairy Preservation: Cheeses, Soured Creams, Yogurts, Chilling, Freezing
  • Fruit, Vegetable, and Herb Preservation: Chilling, Freezing, Canning, Pickling, Drying
  • Meat and Organ Preservation: Curing, Chilling, Freezing, Canning, Drying
  • Nuts and Seeds Preservation: Drying, Chilling, Freezing
  • Grains and Beans Preservation: Breads, Pastas, Chilling, Freezing, Canning, Drying

STEP 4: Understand that Most Supermarket foods are Poison!



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