On my way out the door this morning, I felt intensely grateful for nature’s bounty that now beckoned me to gather my first spring dandelion leaves of the season for my before-breakfast green drink. Also threw in some young dock leaves. And of course, lemon juice. WOW! Powered up! I then dragged out my little trampoline, jumped about 130 times, and did some chi kung. All before breakfast. Breakfast was the usual “leftover casserole,” each day new and different, this time consisting layers of polenta, mashed cauliflower with turmeric, stir-fried kale, onions and garlic, and a scattering of baked vegetables on top. All heated up while I was doing those early morning exercises. And served with a dollop of fermented cabbage.
Oh yeah, and a small sliced apple afterwards, with a cup of ganoderma coffee.
(I let go of wheat more than a dozen years ago. I have no idea whether I’m “gluten-intolerant.” All I know is I no longer feel gunked up, no longer get sore throats or “colds.” Breakfast was difficult to figure out without wheat, but I managed. Then, about three years ago I gave up morning sugar (in cereals, jams, etc.), and decided to eat the same food for breakfast that I eat for the other two meals: mostly vegetables, a bit of fruit, maybe a bit of meat or cheese or nuts, and high protein grains, all non-GMO, usually local, hopefully organic.)
Before getting out of bed, I had watched a hilarious video, all 14 minutes of it — ommigod it already feels iconic — of a couple listing and at times discussing the 196 ingredients in a single TV dinner. Do watch the whole thing.
And BTW: next time you decide to take any kind of pharmaceutical, prescription or otherwise, look up the list of “contraindications.” I bet it’s way longer than the intended uses of the drug. And at least in print magazine ads, those contraindications have always been set in a font even tinier than the one lampooned on this video. (I was going to try to find one of those ads and take a screen shot of it, but apparently I no longer read magazines that feature them.)
After you watch the video, please promise to yourself. I WILL NEVER EAT PROCESSED FOOD AGAIN. NEVER EVER. I WILL TREAT MY BODY WITH RESPECT. MY BODY IS MY PARTNER IN THIS JOURNEY THROUGH 3D LIFE ON EARTH. INDEED, MY BODY IS MY OLDEST, DEAREST FRIEND. MY BODY HAS SERVED ME, UNCOMPLAINING AND SUFFERING FROM ALL THE POISONS I UNCONSCIOUSLY STUFF IN MY MOUTH, ALL THESE DECADES. THAT’S IT! I WILL NO LONGER DELIBERATELY PUT MY ONE WILD AND PRECIOUS BODY THROUGH HELL.
Why Does this Food Have 196 Ingredients?
April 5, 2014
by Aaron Dykes and Melissa Melton
All we did was try to read the ingredients list on the back of this TV dinner. We didn’t realize we would get sucked into a processed food hell time vortex.
In this day and age of genetically modified, subsidized, and highly processed food full of chemical additives and synthetic multisyllabic unpronounceables, would it surprise you to learn that for just $2.22, you can buy a meal made with no less than 196 ingredients?
This food contains so many different forms of the excitotoxin MSG, both named and hidden, that we totally lost count.
You get more than your fair share of the preservatives BHT (butylated hydroxytolune), BHA(butylated hydroxyanisole) and TBHQ (Tertiary Butylhydroquinone), a trio of coal tar and butane derivatives that are laughingly referred to as “antioxidants” because they prevent the food from going rancid (can it even go rancid anymore?).
There are partially hydrogenated oils galore — a hidden treasure trove of trans fats, the man-made fats linked to heart disease and officially believed to have caused thousands upon thousands of heart attacks over the years. The U.S. Food and Drug Administration recently took trans fat off the GRAS (generally recognized as safe) list (finally), but a nifty loophole allows anything with less than 0.5 grams to say “zero trans fat” on the label even though it’s not actually zero (by the way, this dinner didn’t have any listed, even though the words “partially hydrogenated” were printed on there way more than once).
Nice, huh? Oh, and don’t forget this meal comes chock full of more genetically modified soy than you can shake two sticks at.
That’s just for starters. The ingredients list goes on and on. Literally. If we were trying to win a prize to find a cheap food with the most ingredients ever, we might have actually won here.
No, this isn’t even remotely close to like mom used to make (unless she had a degree in chemistry). Is there a point where something is so overly processed and so full of chemicals that it becomes impossible to even truly consider it “food” anymore?
Please people. Take a moment to consider what’s actually on the end of your forks.
(This article originally appeared at Nutritional Anarchy — a new food website we just launched with Daisy Luther of The Organic Prepper. More to come on that, but in the meantime, please go check it out!) Aaron Dykes and Melissa Melton created TruthstreamMedia.com as an outlet to examine the news, uncover the deceptions, pierce through the fabric of illusions, know the real enemy, unshackle from the system, and begin to imagine the path towards taking back our lives, one step at a time, so that one day we might truly be free…
