I have never thought too much about the safety of the food that our family consumes, except that I like to buy organic whenever possible to avoid pesticides. And I have to say that I’ve enjoyed being “in the dark.” It’s much easier to say “I don’t want to know” the dangers and to continue believing that we have enough regulatory agencies in the U.S. to protect us from any dangers in our food supply.
I vow to stay in the dark no longer. I have two babies whose lives are in my hands to nurture and make sure that I’m giving them the healthiest and safest start in life. And let’s face it, I’d like for my husband and me to be around when they graduate from college some day.
In the video below, author and researcher Robyn O’Brien reveals that “in 1994, in order to drive profitability for the food industry, we began to engineer foreign proteins into our (U.S.) food supply.” Yet, she notes that no studies have been done to study these foreign substances in our food supply and their long-term effects on people!
Robyn further explains that “according to the CDC, there’s been a 265% increase in the rate of (U.S.) ER hospitalizations related to food allergic reactions.” On top of that, the rates of cancer, diabetes, autism and other serious medical conditions have been steadily increasing in the past few years – in the United States.
The video is long (1 hour), but please watch at least the first 25 minutes. I promise you, it’s worth it.
Alex Bogusky (whom Bloomberg BusinessWeek has recently dubbed ‘the Bill Gates of the Advertising world’) interviews Robyn O’Brien, author of The Unhealthy Truth. You can buy her book here.
I would love to hear what you think of the video and your thoughts regarding the genetic mutation of our food – please leave us a comment above!
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