The end result of the FDA food sterilization agenda

Why are contaminated eggs being flagged as so dangerous? To answer that, you have to go back to a 2008 story called, “FDA Unleashes Mass Irradiation of Spinach, Lettuce and Other Vegetables” There the FDA demands that spinach and lettuce be irradiated. Irradiation is the process by which an item is exposed to radiation. Some consumer groups complain that widespread irradiation of food after processing would simply cover up the food industry’s hygiene problems. And some advocacy groups question the long-term safety of irradiation.

Food and Water Watch, an advocacy group, has long maintained that irradiation would be too expensive, impractical and sometimes ineffective because it might hide filthy conditions at food processing plants. Patty Lovera, the group’s assistant director, said irradiation not only kills bacteria but can also destroy nutrients in food.

The FDA won’t stop with spinach and lettuce, either. They’re already talking about irradiating tomatoes, peppers and onions. Before long, radiation could become mandatory for ALL fresh produce…”

It’s already happened with almonds, which must now be fumigated or pasteurized in the United States — a punitive rule that has severely damaged the U.S. almond industry. That took place after a mild outbreak of contamination with almonds. Similarly, this recent egg contamination fiasco is giving the FDA precisely the excuse it needs to demand pasteurization or irradiation of all eggs - which will destroy all of its nutritional value like they did with milk.

The FDA is seizing upon each contamination event as a leverage point from which to ratchet up its food sterilization agenda, and the agency won’t stop until every piece of fresh food sold at grocery stores is either pasteurized, fumigated or irradiated.

Only then will the FDA’s true agenda of food control be fully realized. This plan involves outlawing all raw milk, raw almonds, raw spinach, raw eggs and anything else that might be living. Hence the recent ramping up of criminal arrests and prosecutions against raw milk producers and living food coops.

The only safe food is dead food according to the FDA. And they’re going to make sure your food is as dead as possible by exploiting these hyped-up food emergencies as leverage points from which to assert their “dead foods agenda.”

The punch line to all this should be obvious by now: Dead foods lead to dead people. When a population is denied access to health-enhancing living foods (raw foods), its health begins to deteriorate. This of course create a financial windfall for the pharmaceutical industry that thrives on suffering and disease.

In other words, keeping the food sterilized means keeping the people diseased. And keeping the people diseased means keeping the sick-care industry rolling in easy cash. There’s nothing like a little sickness to remind people to keep taking their pills, get vaccinated and see your doctor on a regular bases so that he can misdiagnose your seasonal flu as a deadly swine flu or some other kind of lab created influenza virus, declare you are diabetic when in fact your body is just reacting to all of the hyper amounts of sugar, chemicals and toxins in your diets from eating processed foods, toxic sodas and junk food.

This FDA egg recall has nothing to do with protecting the health of consumers. It has everything to do with making sure more and more people become sick. It is the FDA way of keeping the government’s health care system from flat lining.

Safe foods can be produced without irradiation. The problems of Salmonella in poultry must be handled by monitoring the poultry feed, by hygienic measures of poultry plants and last but not least hygienic measures in the kitchen.

Despite what the FDA claims irradiated products and free radicals which are created by irradiation are harmful and toxic. Free radicals are scientifically proven contributors to many different diseases. These free radical molecules, which irradiation creates, rapidly react with other molecules, setting off a chain reaction of free radical formation, somewhat similar to an atomic explosion. So now we have this molecule which is missing an electron and is dying to get its hands on an electron to help fill its need. This free radical now goes and steals an electron from another molecule that is more willing to give one up and thus it becomes satisfied, but now the victim molecule has become a free radical! This goes on for quite some time. We therefore call this process the chain reaction of free radicals.

Cell membranes are made of unsaturated lipids. The unsaturated lipid molecules of cell membranes are particularly susceptible to this damaging free radicals process and readily contribute to the uncontrolled chain reaction. Oxidative damage, another name for the chemical reaction that free radicals cause, can lead to a breakdown or even hardening of lipids, which makeup all cell walls. If the cell wall is hardened (lipid peroxidation) then it becomes impossible for the cell to properly get its nutrients, get signals from other cells to perform an action (such as firing of a neuron) and many other cellular activities can be affected. In addition to the cell walls, other biological molecules are also susceptible to damage, including RNA, DNA and protein enzymes.

The primary site of free radical damage is the DNA found in the mitochondria. Mitochondria are small membrane-enclosed regions of a cell which produce the chemicals a cell uses for energy. Mitochondria are the “energy factory” of the cell. Every cell contains an enormous set of molecules called DNA which provide chemical instructions for a cell to function.

This DNA is found in the nucleus of the cell, which serves as the “command center” of the cell, as well as in the mitochondria. The cell automatically fixes much of the damage done to nuclear DNA. However, the DNA in the mitochondria cannot be readily fixed.

Therefore, extensive DNA damage accumulates over time and shuts down mitochondria, causing the cells to die and the organism to age.

Hence, this free radical generation process can disrupt all levels of cell function. This is why free radical damage is thought to be such a basic mechanism of tissue injury. It damages us at the cellular level.

Free radicals are increased in activity and quantity by bumping into toxic metals in the body. Thus, toxic metals are a cause of free radicals. Several hundred years ago we did NOT have the burden of toxic metals in our bodies that we now do, and we also did not have such an exposure to free radicals. If you remove the toxic metals from the body, you then greatly reduce the activity and the number of free radicals.

It is also clear that environmental agents initiate free radical problems. The toxicity of lead, pesticides, cadmium, ionizing radiation (irradiation), alcohol and cigarette smoke may all be due to their free radical initiating ability.

Now let’s talk about heart disease and free radicals. Heart disease is NOT caused by eating butter and eggs. The traditional view has been that when you ate butter and eggs and other foods high in cholesterol, you increase the amount of cholesterol in your blood stream. This is false. Dietary cholesterol does not increase blood cholesterol. Then, this excessive cholesterol would build up on the inner lining of the artery. Again, this is false. Next, the traditional view goes that cholesterol attracts particles of calcium floating along in the blood stream, building up a sort of sandwich of cholesterol - calcium - cholesterol - calcium - cholesterol. This is the traditional view.

It is safe to say that fewer and fewer researchers believe that high levels of fat or cholesterol in the diet are the primary cause of heart disease. An exception to this may be researchers who work for companies which offer high-priced cholesterol-lowering medications.

The actual cause of heart disease is damage done by free radicals to individual cells within the arteries. This free radical damage cannot be prevented or cured by any drugs - in fact most drugs are sources of MORE free radicals in the body.

To combat the free radical chain propagation effect, the body uses antioxidants (chemical electron sinks) which quench the biochemical fire. The antioxidants include enzymes such as glutathione peroxidase, catalase and superoxide dismutase. Vitamin C, vitamin E, and A, beta carotene and coenzyme Q10. Where are antioxidants found. Antioxidants are found only in the unprocessed foods we eat such as vegetables, fruits, grain cereals, eggs, meat, legumes and nuts. Yes eggs. The FDA wants to irradiate eggs and every natural antioxidant - natural antioxidants that acts as “free radical scavengers” and prevents and repairs damage done by these free radicals. Do you see the FDA agenda?