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How Adaptable Is Our Body to All the Non-Pure Foods? Question: How
adaptable is our body to all the non-pure foods? Answer: I
can’t possibly name all of the things that you should not take into your
body, but it is kind of a standoff between the germs getting to the food
before we do. We have to decide if it is better to waste a great deal of food
due to spoilage in our canning and preserving industry or should we add those
materials that prevent the food from being biologically poisoned. Indeed,
there have been an awful lot of people who have killed themselves with
hand-canned, unadulterated, pure food that did not have any chemicals in
it—so the food industry, by and large, has saved more lives of people than it
has caused premature death by food poisoning. But, at the same time, most of
us are not rich enough to afford perfectly fresh food all of the time,
especially during the winter when most of us would like fruits and
vegetables. So, we acquire them from cans and bottles that have chemicals
added to them to prevent contamination of bacteria or mold growth. Here is the standoff: should you deprive
yourself of certain essential kinds of food for six months out of the year
and possibly live until ninety-six, or eat all the food available and
possibly live only to ninety-two because of slow poisoning by chemicals? You
can eliminate insecticides from the crops, and the very good arguments for so
doing are to improve our environment and prevent our being poisoned. If we
were to cut insecticides immediately, there would be famine in this country.
We are trying to feed a great many people and scientists, who have children
and desire to be healthy, are trying to find ways so that we find an optimum
balance between additives and biological contamination in our food. (01-1974) |
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