How dangerous are the food created in the laboratory?

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Dr. Andre Voisin, from France, director of studies at the National Veterinary School of Maison-Alfort, near Paris, published in 1959 a book that caused a sensation, “Soil, Grass and Cancer”.

The idea that emerges from this book is the following: “Man constantly makes immense efforts to obtain higher and higher productions, to meet the food needs of a population prey to the most overwhelming demographic explosion, but in this authentic rush for more, he forgets that he himself is a product of this earth. The ashes will turn back into ashes and the powder will turn to dust.” This is not the case, says Voisin, “by a religious or philosophical dogma, but by a scientific truth of such simplicity and depth that it should be engraved in gold letters on the frontispieces of all medical faculties on earth.”

Some of the most dangerous foods are hydrogen fats , which are likely to promote the appearance of heart disease. This category includes almost the entire range of fats and oils used to reduce the baking time of confectionery, pastry and bakery products, so we will find them without any weight in cakes, pies, biscuits, biscuits and in any bread bought from the store. The most popular types of ice cream are also prepared on the basis of hydrogen oils, which are very expensive. It is true that the long and complicated process of hydrogenation prevents the rancidity
of fats, especially vegetable oils, but in this process the essential fatty acids are destroyed.

Margarine (see article ) – a real food disaster invented by a Frenchman, who thought of obtaining a substitute for butter, which was expensive and therefore inaccessible to many people.
But margarine is devoid of any trace of vitamin A and vitamin D, which are found in abundance in milk and automatically pass into butter in a high concentration.

Unhulled rice is the only really rich source of B vitamins, treated white rice is practically nothing more than pure starch, which also comes to be added, killerly, to the already oversaturated carbohydrate diet of the modern West.

Proteins are effectively the primary element in the human diet, so the most common source of them is, almost everywhere in the world, meat. A look at how this commodity is produced nowadays is very helpful.
Animals stuffed in fertilizers, where their food is hybrid cereals, have a very low protein content, because they are also obtained, in turn, from land poisoned with insecticides, herbicides and chemical fertilizers. All this is found in the fat of the animal and especially in the meat stuffed with fat threads.

The fatty pieces of meat, so tasty, are the first cause of myocardial infarction. In order to achieve rapid fattening of the animal, the breeder also subjected it to an intense feeding regime with chemically treated concentrates, especially diethylstilbestrol, a substance with a carcinogenic incidence especially in women, but also in men.

But the most deadly part of the unfortunate animal thus fattened is the entrails, which often betray the unconscious methods by which rapid weight gain was achieved. It is not at all uncommon for the sanitary-veterinary control to prohibit their sale, especially of livers, found as carriers of tumors and abscesses and soaked with deadly toxins, despite the fact that they come from animals considered to be of the highest quality.
The same is true of chickens from large farms: their meat has an unimaginable arsenic content and the liver, the purifying organ for the entire body, groans with stilbestrol.

Commercial eggs that come from industrial productions and that usually remain unfertilized, have neither the taste of the others nor their nutritional quality, so there is a subtle biological differentiation between the two categories.

The chickens in industrial productions, grow up locked in huge farms, are so crammed together in their metal cages that they have practically no possibility to make any movement and are separated by sex from an early age. The hens from these chickens have never been fertilized, so this is also a reason why the quality of the eggs decreases!

Bibliography : The Secret Life of Plants by Peter Tompkins and Christopher Bird