Sunday 23 January 2011


By Eustace Mullins

The National Academy of Sciences recently estimated that 15%
of the American people are presently afflicted with allergies to one
or more chemical products. The study pointed out that we are
exposed to more toxic chemicals while inside our homes than when
we go out.

The chemicals which are found in every home include benzene, which
causes leukemia; the common moth spray and mothballs containing
para-dichlo-robenzene, whose use forms an invisibly but
damaging gas in some thirty million American homes; lindane,
a common pesticide; chlordane, used for termite control
(chlordane has been much in the news lately because of some
families who became deathly ill after their homes has been treated
by professional termite exterminators; one couple had to move out
and totally abandon their home, after inspectors informed them there
was no way it could be sufficiently cleansed of the chlordane
residues to be habitable).

Chloroform compounds are much more common in homes than
is popularly realized. The EPA has found that chloroform levels
inside of homes was five times greater than outside. Persons
taking hot shower baths inside a closed shower curtain are unaware
that they are inhaling substantial amounts of chloroform
from the steam. Heating the water releases the chlorine
in the heavily chlorinated water, which then emerges as a gas while
the hot water comes from the nozzle. A daily shower is guaranteed
to give you a chloroform high.

 Formaldehyde is also present in many homes in a number of
commonly used compounds. The daily ingestion of minute portions
of any or all of these household chemicals contributes to
the development of cancers, as they are sufficiently toxic
to become carcinogenic in daily contact.

However, Dr. A. Samuel Epstein, a noted cancer authority from the
University of Illinois, states that "Food is the single most important
route of exposure for humans to synthetic chemicals." Jim Sibbinson
estimated that the average American ingests some nine pounds of
chemicals in foodstuffs each year, meaning chemicals so toxic that a
fraction of an ounce can cause serious illness or death. These
chemicals are put into our food chain as additives, preservatives,
dyes, bleaches, emulsifiers, antioxidants, flavors, buffers, noxious
sprays, acidifiers, alkalizers, deodorants, moisteners, anti-caking and
anti-foaming agents, conditioners, curers, hydrolizers,
hydrogenators, drying agents, gases, extenders, thickeners,
sweeteners, maturers fortifiers, and other agents.

Most Americans are not aware that of the more than five
thousand chemical additives in the foods which they eat every day,
about one-third are known to be harmless, another third are
described by the Food and Drug Administration as "gras," an
acronym for "generally recognized as safe," and the other third,
almost 2,000 chemicals, are being used in large amounts, even
though they have never been adequately tested for possible harmful

An effort was made to control the use of these chemicals by
Rep. James J. Delaney of New York, in 1958. He introduced the
Delaney clause, which was enacted into law. It stated that if any
food additive is found to induce cancer when ingested by man or
animal, it is to be designated unsafe and cannot be used.

The Delaney Committee, which conducted Hearings from 1950
to 1952, listed 704 chemical additives, of which only 428 were
known to be safe. The other 276, which continued to be used
without any proof that they were safe, meant that the food
processors were playing Russian roulette with the American
consumer. Even so, it was another six years before the Delaney
Amendment became law, requiring testing of these additives.

In the ensuing years, some of these chemicals have been dropped in
favor of other substances, while others continue to be used without any
positive tests to indicate whether they are safe or unsafe. For more
than fifty years, food colorings had been made from such poisonous
substances as lead, chromium, and arsenic. In any case, the crux of
the Delaney Amendment called for the testing of food additives to
find whether they caused cancer in man or animal. The catch is that
most additives are only tested for toxicity, not for their propensity to
cause cancer.

Coumarin, which was a key ingredient of imitation vanilla
flavoring, had been in continuous use for seventy-five years before
it was found to produce serious liver damage in laboratory animals.
An artificial sweetening agent, dulcin, was used as a sugar substitute
for fifty years before it was found to produce cancers in test animals.
Butter yellow was found to cause cancer of the liver, that is, AB and
OB Yellow. Mineral oil, the famous Rockefeller cancer cure of the
mid-1800s, which was now used in many salad dressings, was found
to prevent the absorption by the body of vitamins and other
nutritional needs.

The 1938 Food and Drug Cosmetics Act certified nineteen dyes
for use in foods. Since then, three have been decertified, leaving
sixteen for use in foods. The label "certified" simply means that it is
pure ~ it offers no clue as to its possible effects on the human
system. Dr. Arthur A. Nelson reported that FDA tests in 1957
reported that ten of the thirteen certified dyes then in use had
produced cancers when injected under the skin of rats.

Science writer, Earl Ubell, estimated that humans would get twice as much
of these dyes by mouth as the rats had injected under their skin. The
oil-soluble colors were so poisonous that the rats died before the
scientist could see whether any cancer had developed. Nine of the
dyes commonly used in foods in the United States are as follows:
Orange No. 1 ~ used in fish pastes, carbonated beverages,
jellies, puddings and many other foods (now decertified).

Orange No. 2 ~ Cheese, margarine, candies, exteriors of
orange fruit (now decertified).

Yellow No. 1 ~ Confectionery, spaghetti and other pastas,
baked goods, beverages.

Yellow No. 3 (Yellow AB) ~ Edible fats, margarine, butter,

Yellow No. 4 (Yellow OB) ~ Margarine, butter, candy.

Green No. 1 ~ Cordials, candy, bakery goods, soft drinks,
jellies, frozen desserts.

Green No. 2 ~ Frozen desserts, candies, cakes, jellies, biscuits,

Green No. 3 ~ Bakery products, candies, jellies, desserts.

Blue No. 1 ~ Frozen desserts, jellies, puddings, ice cream,
candies, cake, icings.

Yellow AB and Yellow OB, which are known cancer hazards,
have been widely used to color margarine and butter. They are made
from a dangerous chemical called beta-napth-ylamine. It is notable
because it has low toxicity, that is, it is not poisonous in its effect,
but it is one of the most carcinogenic substances known. Orange No.
2, O-tylazo-2-naphthol, which had been used heavily in United
States, the food industry using thousands of pounds of Orange No. 2
annually, was finally discontinued in 1956 when it was found to
induce intestinal polyps and cancer in test animals.

White bread, which had long been known to cause brain
seizures in dogs, because of the loss of critical nutritional
ingredients in processing the beautiful white flour, has in recent
years been enriched with a wide variety of vitamins and nutrients.

However, a shot of synthetic vitamins, another shot of emulsifier to
keep it soft, and the addition of other ingredients, suggests that it
might well be produced from a test tube instead of a bakery.

Emanuel Kaplan and Ferdinand A. Dorff, researchers with the
Health Department in Baltimore, presented a report, "Exotic
Chemicals in Food," which was presented at a meeting of FDA
officials. We quote,
"Let us quickly consider the chemical treatment of the various
ingredients used in bakery practice. The flour is derived from seeds
probably treated for plant disease protection with organic mercurials
or similar agents, and the seeds are planted on soil influenced by
fertilizers. Selenium (an extremely poisonous mineral substance)
may be extracted from the soil. In milling, flour is treated with
improvers, oxidizing agents such as persulfate, bromate, iodate and
nitrogen tricholoride, which affect protease activity and gluten

"Bleaching agents such as oxides of nitrogen, chlorine and
benzoyl peroxide convert the yellow carotenoid pigment to colorless
compounds because of alleged consumer desire for white bread.
Vitamins and minerals are added in compulsory 'enrichment.'
Mineral salts may be added to stabilize gas-retaining properties of
flour gluten. Cynanide or chlorinated organic compounds may be
employed in fumigation of the resulting flour in storage.

"The water used may be chemically purified by means of alum,
soda ash, copper sulfate and chlorine . . . Ammonium salts and other
chemicals are employed as yeast nutrients. Chemical leaveners may
contain sodium bicarbonate, alum, tartrates, phosphates, starch, and
cream of tartar. Fluorine is a possible natural contaminant of the
phosphate . . . Oleomargarine, if used, may have added color,
vitamin A, neutralizes, interface modifiers and preservatives; or the
margarine may be packed in a preservative-treated wrapper. Mineral
oil is frequently used as a dough trough or pan lubricant . . . Milk or
milk products may contain neutralizer and antioxidants . . . Artificial
coal tar color may be used . . . Stabilizers and thickeners such as
gums and treated starches may be employed as fillers. Synthetic
flavors used contain glycerine, alcohol or substitute chemicals as
solvents for a variety of alcohols, esters, acids, and ketones, and
may contain saccharine. (Ed. Note: This would probably be replaced
today by aspartame, an artificial sweetener widely used, which is
said to cause brain seizures.) Spices may be natural spices subjected
to fumigants or solvent-extracted spice essences. Mold inhibitors
such as calcium propionate may be employed and the final product
may be contaminated on the store shelf with insecticidal powders
such as sodium fluoride."

Since this report was delivered in the 1950s, many new
chemicals have come onto the market, whose properties may be
either more or less dangerous than those listed by Kaplan and Dorff.

The increasing use of hydrogenated oils, and their linkage to heart
disease, offers an additional area for concern. More than a billion
pounds of hydrogenated oils are now used annually.

It is estimated that almost half of the American population,
more than 100 million citizens, now suffer from some form of
chronic illness, of which 25 million are allergic disorders. These
allergies are increasingly found to be caused by exposure to or
ingestion of some chemical substance. 20 million Americans have
nervous disorders; 10 million have stomach ulcers; 700,000 suffer
from cancer, and lesser numbers suffer from such diseases as lupus
and muscular dystrophy.

In 1917-18, of the draftees for World War I, 21.3% were
rejected and 9.9% placed in "limited service" because of various
handicaps. In the Korean War period, after World War II, from
1947-1955, 52% of the draftees were rejected for physical and
mental defects, a 21% increase since World War I, despite the great
"advances" which the United States had supposedly made in
nutrition, medical care, meals for school children, and other marks
of progress. These figures also do not take into account that
standards for World War I draftees were much higher than in World
War II. In 1955, 25% of all draftees from New York City, aged from
21 to 26, were turned down for heart ailments. Of some 200
Americans killed in Korea, and autopsied, 80% were found to have
advanced stages of heart disease.

Dr. Jolliffe reported to Congress in 1955 that,
“Whereas coronary heart disease was a rarity prior to 1920,
it has now become the No. One cause of death in the 45 to 64
year old age group as well as after 65." How much of this was due
to the increase in the use of chlorinated water supplies after World
War I, Dr. Jolliffe does not say. Although specialists know that the
ingestion of chlorine is a primary factor in the formation of
arteriosclerotic plaques on the walls of arteries, no studies have been
commissioned to determine the use of chlorine as a factor in the
increase of deaths from heart failure. Dr. Mendelsohn has noted,
fluoridation of water is one of the Four Holy Waters of the Church
of Modern Medicine. Scientists dare not tamper with what is
essentially a religious and emotional conviction.

Dr. Mendelsohn also points out the possible contradictions in
the American Medical Association's frequent admonitions to get
your daily supply of the Big Four for adequate nutrition, that is,
vegetables and fruits, grains, meats and dairy products. Dr.
Mendelsohn points out that many groups cannot tolerate cow's milk
because of enzymatic deficiencies. Some studies show that 75% of
the world's peoples are lactose intolerant, and cannot digest cow's

One of the post World War II epidemics was the worldwide
reaction to the extensive use of DDT, even though DDT had come
into being as the supposed guardian against epidemics during the
war. Its use had been advertised as the miracle pesticide which
would prevent outbreaks of various diseases in the war-ravaged
nations of the world. However, DDT was eventually found to be a
cumulative poison in the human system, much like sodium fluoride.

Not only were considerable concentrations of DDT being
accumulated in man's fatty tissues, but he also was consuming
additional amounts in every forkful of food that he ate. Nobel Prize
winner Dr. Otto Warburg heralded the dangers of DDT when he
warned that any poison which interferes with the respiration of the
cells causes irreparable damage and produces degenerative diseases
such as cancer. Despite such warnings, from 1947 to 1956, the
annual production of DDT quadrupled to an annual total of more
than five hundred million pounds. The Public Health Service
analyzed food in a Federal prison for DDT content, finding stewed
fruit with 69 ppm content, bread with 100 ppm DDT content, while
lard used in the preparation of food was estimated to have 2500 ppm

Tests also showed that it took many years to lower the amount
of DDT stored in body fat. DDT is even more persistent in soil;
seven years after DDT was applied to test plots 80% of it remained.

Orchards and farms which used DDT in annual spraying built up
enormous amounts in the soil. DDT has since been banned, but the
residues remain. Even after the ban, Monsanto continued to make
huge profits from the sale of DDT by exporting it to other countries.

Another commonly used pesticide, chloridane, was found to be four
times as toxic as DDT. Another substance which was later banned
was aramite, an acknowledged carcinogen used as a pesticide.

Produced by the chemical conglomerate, U.S. Rubber, in 1951,
aramite came under a barrage of criticism. Despite the widespread
publication of FDA tests proving its dangers, it remained in use until
the spring of 1958, when it was finally withdrawn.

Some substances containing arsenic are still found in foodstuffs
as pesticide residue and as a food additive for poultry and livestock.
Selocide, a pesticide based on selenium, was found to produce
cirrhosis of the liver in persons ingesting food which had been
treated with this chemical. After two hundred children became ill
from eating dyed popcorn at a Christmas party, the FDA announced
decertification of the three dyes involved, Red No. 32, Orange 1 and
Orange 2. A government report stated that:

"When FD&C Red No. 32 was fed to rats at a level of 2.0 per
cent of the diet, all the rats died within a week. At a 1.0 per cent
level, death occurred within 12 days. At 0.5 per cent, most of the
rats died within 26 days. At 0.25 per cent approximately half of the
rats died within 3 months. All of the rats showed marked growth
retardation and anemia. Autopsy revealed moderate to marked liver
damage. Similar but less severe results were obtained with rats on a
diet containing 0.1 per cent of FD&C Red No. 32 ... Dogs taking
100 milligrams per kilogram of body weight per day showed
moderate weight loss ... A single dose gave diarrhea in the majority
of the dogs tested."

Tests of Orange No. 1 gave similar results as FD&C Red No.
32. More that half of the Florida orange crop was run through these
dyes to give them a beautiful orange color, instead of the pale green
which was their normal color at the time of picking. Canned and
frozen orange juice often contained larger amounts of these dyes,
because packers bought "packing house reject," which were deemed
unsuitable for grocery store marketing.

Although the Christmas Party which highlighted the perils of
these dyes took place in December 1955, manufacturers were told
they could legally use up stocks of these colors. The ban went into
effect February 15, 1956, but it had been in the making since
December 19, 1953, two years before the near fatal party.

One of the more common food processes today is the
hydrogenation process which destroys all nutritional value. The
process consists of saturating the fatty acids with hydrogen under
pressure, with temperatures up to 410 F. with a metal catalyst, either
nickel, platinum or copper, for as long as eight hours; after this
treatment, it becomes an inert or dead substance. Hydrogenated oils
in margarine used for cooking break down into dangerous toxins
when heated, although butter can be heated for long periods of time
without forming toxins.

Despite the well publicized dangers of chemical food additives
and other nutritional problems, the principal charitable health
foundations have for years strongly opposed any linkage of diet,
nutrition and health. This program was originally laid down for
them many years ago by the famous quack, Morris Fishbein, and the
American Medical Association. They have religiously followed
these precepts, as coming from the original prophet, in the ensuing

AMA officials testified before a Senate Committee that
there is no proof that diet is related to disease, adding the warning
that changing American eating habits might lead to "economic
dislocation." The Arthritis Foundation assures its place in the sun by
regular reiterations of its claims that arthritis is incurable, although
this has never prevented the foundation from annual fund-raising
drives to collect money for a "cure." This foundation denounces any
food supplements or health detoxification programs to cleanse the
system, leaving this to the province of individualistic health care
practitioners in California. The foundation also opposes the
following of rotary diets which could uncover food allergies in
arthritis patients. In 1985, the Arthritis Foundation collected $36.2
million, as one of a small group of "monopoly-disease" groups
which have established their claim to a particular disease, a feature
which is very attractive to the Medical Monopoly which approves
their positions.
 Its sister foundations, National Multiple Sclerosis, United Cerebra
 Palsy, and the Lupus Foundation are equally protective towards
their stakes in the "Monopoly diseases," which the Super Rich
 have staked out as well-defined and unchallengeable claims.

Reports of cures of arthritis by abstaining from such acid producing
foods as beef, chocolate and milk, while routine, are
totally denied by the Arthritis Foundation. One San Francisco doctor
published his findings after curing the most advanced cases or
rheumatoid arthritis by banning all fruits, meats, wheat and dairy
products, a rigorous regimen which those patients willing to abide
by it found to produce total relief.

The American Cancer Society also routinely branded all
metabolic-nutritional approaches to cancer treatment as "anecdotal
links to cancer prevention'' which constitute "quackery," the famous
designation for non-approved medical treatment which was
publicized for years by America's two most famous quacks,
Simmons and Fishbein. However, in 1887, just after the founding of
the New York Cancer hospital, an Albany, New York physician
published a book, "Diet in Cancer," by Dr. Ephraim Cutter, Kellogg
Books, pp. 19-26, in which he wrote: "Cancer is a disease of

In 1984, faced by a growing tide of publicity about the
efficacy of diet and nutrition in many cancer cases, the American
Cancer Society did a reluctant flip-flop, offering the cautious
assertion that diet and vitamins might offer some slight benefit. ACS
continued to ignore the facts showing that the record of increase in
the use of food additives paralleled the annual increase in the cancer
toll. From 1940 to 1977, the American intake of food colorings and
additives increased tenfold, while the per capita consumption of
fruits and vegetables declined. Later studies have shown an inverse
association between the daily intake of green or yellow vegetables
and the mortality rates from cancer. Studies of victims of prostate
cancer, now epidemic among American men, showed a high intake
of fats, milk, meats and coffee. It was recommended that baked
goods should be avoided, whether because of additives or the danger
of aluminum compounds was not stated.

There has also been a fivefold increase in the intake of fried
food in the United States, most of which has come through the "fast
food" outlets. The use of fats in these outlets, with little supervision
and inadequately trained personnel, means that deep frying fats are
reused over long periods of time. These reused fats have been
proved to be mutagenic in laboratory tests, and are listed as
potentially carcinogenic by researchers.

The Washington Post, January 23, 1988, noted that of 60,000
chemicals now in general use, only two per cent have been tested for
toxicity. Many Americans can testify about the drastic effects of
many chemicals, especially pesticides. Colman McCarthy recently
complained in his Washington Post column that "The environmental
war against bugs escalates as a war against people." The widespread
use of such chemicals as sevin, malathion, and surban on private
lawns, golf courses and public parks has resulted in a number of
deaths, with an unknown number whose cause was never recorded.

One man in a Washington suburb walked across a recently sprayed
golf course; he went home and died. He had absorbed a lethal
amount of pesticide through his lowcut ankle socks. A
cardiovascular surgeon who has treated 17,000 patients in the last
twelve years at his Environmental Health Center in Dallas estimates
that between ten and twenty per cent of the American population is
being seriously harmed by chemicals. Thousands of school children
sit in classrooms for six hours a day breathing in residues of
asbestos, formaldehyde and other chemicals, which the school
officials have no idea are present.

One physician graphically recorded her illness in the New
Yorker, January 4, 1988; she was suffering from a tightness in the
chest, wheezing, gastro-intestinal problems, anorexia, nausea,
vomiting and cramps, as well as weight loss, fatigue and general
twitching. She sought aid from another physician, who was puzzled
by these symptoms; she finally looked in a medical book, and found
all of her symptoms listed together as the result of exposure to
organophosphates pesticide. She had a weekend cottage in which
her exterminator had used organophosphates to kill an invasion of
small ants. On subsequent weekends, she had been sitting in the
fumigation chamber whenever she went into her cottage; the
exterminator had used Durshan, an organophosphate, and Ficam, a
methyl carbonate. After finding out what her problem was, she was
able to counter them with the recommended treatment, oral atropine,
but she found that her system had now become sensitized to these
pesticides. If she went into any area where they had been used, all of
her symptoms returned.

This physician wryly pointed out that it is routine for physicians
to diagnose her symptoms as psychosomatic, or even as
mental illness; because she was a physician herself, the doctor she
had consulted had not turned her away with this standard response,
which is given with a prescription of liberal amounts of Valium or
Librium. The list of poisons encountered in every day life is a long
one. For years, people died suddenly from inhaling the fumes of a
common cleaning agent, carbon tetrachloride, but it took years
before it was finally withdrawn from general sale. Recent reports
found that 35% of all chickens in grocery store meat boxes contain
significant amounts of salmonella, a notorious cause of gastric
illness and death.

Twelve million pounds of cyclamates a year are now used in
foodstuffs; this is mostly produced by Abbott Laboratories. A
University of Wisconsin study in 1966 recommended that
cyclamates be removed from all foodstuffs. It was found that the
ingestion of cyclamates affected the eye's reaction to light.

Cyclamates were also found to cause excess loss of potassium if a
person was using one of the very common thiazide drugs for high
blood pressure, as millions of Americans do. It was also found that
cyclamates interfered with the action of diabetic drugs, although the
purpose of the widespread use was advertised to be a solution to the
problems of diabetics, who would thereby consume less sugar. It
also shows indications of causing bladder cancer.

In Midland, Michigan, DOW Chemical had to shut down its
2,4,5T plant because the workers were suffering from Chloracne, a
skin disease for which there is no known method of treatment. For
years, oranges had been gussied up for public sale by coating them
with biphenyl, the chemical which is used in the embalming process
in mortuaries.

One of the world's most widely consumed foodstuffs
is pasta, the Italian word for paste. In fact, pasta, or spaghetti, is
ground wheat which is mixed with water to form a paste. In
libraries, it is known as library paste. Millions of people eat this
congealed paste every day. Macaroni, another common food, is
dehydrated concentrated starch. Milk is the most mucous-forming
part of the average American diet; drinking milk causes the system
to become clogged, resulting in colds, which often develop into flu,
asthma or pneumonia. Some 75% of the world's population is
unable to digest cow's milk, a fact which has never discouraged a
single dairy company from advertising on television that "Milk Is
Good For You."

Soft drinks contain large amounts of the chemical citric acid,
which acts to increase the acidity level of the entire body. The
results are frequently manifested as mouth cankers and duodenal
ulcers. Caramel, also widely used, is prepared from ammonia; its
ingestion causes mental disorders in children. Cola drinks, from a
derivative of cocaine, increase heart action, cause irritability of the
nerves and resultant insomnia, and can cause paralysis of the heart.

Beer contains gypsum, which is better known as plaster of paris.
Hops in beer cause a hypnotic effect and can cause delirium
tremens. (The only case of delirium tremens ever observed by the
present writer occurred in a soldier who drank nothing stronger than
beer. This puzzled me at the time, because I had always heard that
delirium tremens was found only in those who ingested large
quantities of hard liquor.)

Widely used food additives, colors and seasonings include
cochineal, used to produce a bright red color; it is made from the
bodies of dried lice. Food colors have been the subjects of warnings
for many years; Arthur Kallet in 1933 published findings that the
widely used colors Violet 1 and Citrus Red 2 (used for coloring
oranges) were definitely carcinogenic. A few years ago, a number of
health cure products featuring hexochlorophene, a highly
recommended antiseptic substance, were hastily withdrawn from the

 It was found that phisohex, a product then used daily in
every hospital in the United States, had caused death when rubbed
on the skin of babies. Phisohex was also featured in feminine
hygiene sprays, Dial soap, shampoos, toothpaste, and many
feminine cosmetics; all of these products contained dangerous
concentrations of hexachlorophene. Not only was it manufactured
from the same chemical as DOW's deadly weed killers, 2,4,5T and
2,4D; it is also closely related to the deadly dioxin, which has been
much in the news. It was only after many years of health care use
that products containing hexachlorophene were found to produce
dangerous reactions in babies washed or rubbed with any products
containing it, although the relationship with the deadly dioxin was
only made public much later. Even with this revelation, it required a
ten year struggle to get the highly profitable hexachlorophene
products off the market.

The commonly used food colors amaranth (red); bordeaux
(brown); orange (yellow); procean (scarlet) all are derived from
compounding nitrogen and benzene (a distillate of coal), which is
also a commonly used motor fuel. Manufacturers dye their
beverages with napthol (yellow), guinea green, which is derived
from the reaction of chloroform or benzene and aluminum chloride
to produce a dark green; tartrazene (yellow) is manufactured by
producing a reaction of acetophene on diazomethane to produce a
poisonous chemical which is then used in coloring food.

Dr. Samuel West explains the death from shock, which often
occurs just after an accident or an operation, results from trapped
blood proteins, which attract excess sodium and cause the death of
the body, beginning at the cell level.

Recommendations for better nutrition include eating starches
with fats or green vegetables; eating fruits alone; and seasoning with
herbs. The effect of herbs is that they work electrically on the
system, meaning that they work quickly, and that they cause
"miraculous" changes. The admonitions to drink cow's milk forbear
from explaining that cow's milk is a substance far removed in nature
from human mother's milk. It contains 300% more casein, because it
is designed by nature for a calf which can increase its gross weight
from one to two thousand pounds in six to eight weeks; no human
grows at such a fast rate.

Alfalfa is a highly recommended substance by many
nutritionists because of its structure; its chlorophyll molecule is a
web of carbon and hydrogen, nitrogen and oxygen atoms grouped
around a single atom of magnesium; this is similar to the structure
of hemoglobin, the red corpuscle, except that the atoms are grouped
around a single atom of iron instead of magnesium.

A recommended treatment for kidney stones is lemon juice in a
glass of water, or a combination of carrot and beet juice. The present
writer has obtained quick relief and shrinking of a kidney stone in
the ureter by drinking quantities of cranberry juice. These juices
apparently begin to dissolve the stone, which then passes without
effort. The stone is usually an oxide, an accumulation of minerals or
oxides which forms a hard stone.

Although canning of food became very popular during the
nineteenth century, as an ideal method of preserving large quantities
of food which would otherwise be thrown away, the canning process
heats the food until it destroys the enzymes. Heating food over 130
degrees eliminates the enzymes, which are the keystone to growth in
the system. Enzymes take on minerals and use them for growth.

The surplus of elements left over from the manufacture of
atomic bombs now threatens us with another "magical" process, the
process of preserving food by irradiating it. Cobalt 60, one of these
atomic bomb leftovers, is now being offered to food irradiators for
$100,000 per kilo. Should the food irradiation program fall through,
this byproduct of atomic bombs will have to be disposed of by the
manufacturer at great expense. It is a repetition of the dilemmas
which brought us such public "boons" as chlorination of water after
World War I and nitrate fertilizers after World War II.

The first commercial use of food irradiation took place in
occupied West Germany in 1957, where it was used experimentally
to sterilize spices used in the manufacture of sausages. The results
were so disturbing that the West German government was forced to
ban it in 1958. At the same time, the Soviet Union had begun to use
irradiation to inhibit the sprouting of potatoes in storage; in 1959,
the Soviets used it for the disinfestation of grain. Canada, which is
heavily influenced by pro-Soviet representatives in its government,
began to use irradiation on potatoes in 1960. The U.S. Food and
Drug Cosmetic Act of 1958 took up the use of irradiation, defining
it as an "additive," which brought it under their control. In 1963, the
FDA gave permission for the use of irradiation to sterilize canned
bacon; this permission was rescinded in 1968.

In 1968, the Rockefeller Monopoly moved to back the food
irradiation process on a national level. The Coalition for Food
Irradiation was formed by some of the nation's biggest food
companies; ALPO, Beatrice, Campbell Soup, Del Monte, Gaines
Foods, General Foods, Hormel, Heinz, Hershey, Gerber, MARS,
Stouffer and Welch. Joining them in the coalition were the chemical
companies, W. R. Grace, DuPont and Rockwell International.

The Coalition began the tried and true technique of staging well-planned
and expensive "conferences" at prominent universities, at which
only the advocates for their plan would be heard. One of these
conferences backfired. The planned irradiation conference at Johns
Hopkins University Center for Radiation Education and Research
was scheduled in August 1987. Prospective attendees were disturbed
to find that the list of scheduled speakers was heavily stacked in
favor of food irradiation. Of the twenty listed speakers, nineteen
were known proponents of irradiation. The sole critic of food
irradiation, Rep. Douglas Bosco, of California, pulled out when he
realized that he was being set up. It would be publicized that
although critics of food irradiation had been given a place at the
conference, the conclusions would be totally in favor of irradiation.

The scheduled advocates of food irradiation included Dr. Ari
Brynjolfsson of MIT; Dr. Ronald E. Engel, deputy administrator of
the U.S. Dept. of Agriculture, which had approved the irradiation of
pork; George Giddings, director of Isomedix, the nation's largest
irradiation firm; Dennis Heldman, executive vice-president of
National Food Processors, which planned a cesium irradiator with
the Dept. of Agriculture in California; Dr. James H. Moy, a
professor at the University of Hawaii, who proposed a cesium
irradiator jointly with the Dept. of Agriculture in Hawaii. Johns
Hopkins University was a willing participant in this staged
conference because in 1986, it had received three hundred and
seventeen million dollars in defense funds; Johns Hopkins
University is the second largest defense contractor after MIT. Dr.
Brynjolfsson of MIT was one of the earliest advocates of food

The United States Army has spent some $50 million on food
irradiation since the 1950s; most of the results have been flawed.
Maine has outlawed the sale of irradiated food. Milwaukee forbade
the building of an irradiation plant, and public opposition also
forced Radiation Technology to abandon a plant in Elizabeth, New
Jersey. In 1987, the European Parliament voted against irradiation in
the European Community "on precautionary grounds." The
Canadian parliament then decided against using irradiation for
wheat. Meanwhile, Abbott Laboratories and Baxter Travenol,
leading pharmaceutical manufacturers, have licensed Gamma
Irradiation Facilities to DOW Corning, General Electric, General
Foods, IBM, IRT Corporation, Merck, RCA and Rockwell

After the Canadian Parliament recommended against using
irradiation for wheat, Hon. Jake Epp, Canadian Minister of Health
and Welfare, announced that irradiation of the food supply would be
permitted. This announcement, which Epp made on September 10,
1987, astounded many Canadians. It came after the recommendation
against it of the Canadian Parliament, as well as after the
condemnation of food irradiation by London's Food Commission in

Here again, the desperation of the Chemical Trust leads it
to imperil the health of a nation. There are many available records of
tests indicating the dangers of irradiated foods. Consumption of
irradiated rice has been linked with the development of pituitary,
thyroid, heart and lung disturbances, and with the development of
tumors. Children and test animals fed irradiated wheat developed
increased polyphoidy (an abnormality of the chromosomes). In
East/West magazine, Feb. 1988, a quote from an unclassified
document from the Department of State on food irradiation,
published in a congressional hearing on the pesticide Ethylene
DiBromide, used on fruits and grains, is as follows:

"The Administration and Congress are interested in promoting
the use of U.S. exclusive technology using cesium 137 isotope for
the benefit of man. U.S. nuclear waste processing currently is
producing the cesium isotope which Dept. of Energy would like to
be used for beneficial purposes. Promulgation of cesium technology
would benefit U.S. private sector activities and minimize U.S.
nuclear waste disposal problems."

No comments:

Post a Comment

If your comment is not posted, it was deemed offensive.