MURDER BY INJECTION: CHAPTER 8: CONTAMINATION OF THE FOOD CHAIN

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

results.

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,

candy.

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,

cordials.

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

properties.

"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

milk.

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

DDT.

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

decades.

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

nutrition."

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

market.

 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

irradiation.

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

International.

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

England.

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."