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Most Americans don’t eat real food anymore; they consume cheap, lab-concocted, genetically modified, junk-science food-like “stuff”

S.D. Wells

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Processing American food began after World War II, when we started canning produce and adding preservatives and additives. In 1950, scientists figured out that adding antibiotics to animal feed increased the livestock’s growth rate. Then, in the early 1980s, the U.S. began extensively using hormones for livestock, and genetically engineering crops to contain bug-killer and weed-killer DNA. Artificial sweeteners became popular that decade also, when super-models featured the tall-skinny-no-figure look. Next, add in some industrial-based artificial food coloring, high fructose corn syrup, chemically-conditioned gluten, and glyphosate-ridden wheat, and what have you got? A country full of sickly humans dying young from heart disease, cancer, diabetes, osteoporosis, and Alzheimer’s disease.

Americans don’t eat real food much anymore, they just eat junk-science, processed food-like products chock full of concentrated salts, synthetic sweeteners, artificial hormones, chemical conditioners, and “preservatives” that add shelf life to the products, all while shortening human life.

Looks like food, smells like food, tastes like food – but it’s really just some lab-altered, genetically modified, junk-science food stuff

Did you know that the softening conditioners used in most bread are synthetic? Most flour processed and distributed in America contains a boatload of chemicals (up to 60) that are all approved by the FDA, including bleach (which causes pancreatic and bladder cancer) and azodicarbonamide (the same kind used for shoe rubber and yoga mats)


Instead of simply using the “normal” formula for bread – unadulterated flour, water, salt and yeast, nearly all bread sold in America, including at almost every restaurant and fast food joint, fosters health nightmares no medical doctors can seem to solve.

Plus, most U.S. grain is covered in glyphosate weed killer (a.k.a. Roundup) to help dry it out before it’s cut down and piled into silos. The bleach then destroys the nutrients and the fiber, and the gooey gluten sticks like glue, along with all those chemicals, in your intestinal tract, which is literally more than 20 feet long stretched out. Got plumbing issues? It’s no wonder why. You’re eating bread-like food stuff.

So what’s your poison? Do you prefer toxic bagels, muffins, jumbo pretzels, sub rolls, sweet rolls, cinnamon buns, sandwiches, croissants, pastries, donuts, or donut holes? Got irritable bowels, acid reflux, Crohn’s, diverticulitis, ulcers, polyps?