Liberation Wellness

“Power (knowledge) from the People:  the Food,  Diet, and Medical Industries Suppression of Information”

I am certainly not the first, but I’m terribly angered at finding vital, truthful, and straightforward—A+B=C-type information, available in the 1960’s–banned, finally and completely, in the 1980’s because it encouraged people to think for themselves and consider what they could do, within their own power of choice, to eat healthfully and avoid disease.  The specific information in question comes from a biologist and physician who was a member of, no. 1, The National Association for the Advancement of Science; 2, The American Association of Cereal Chemists; 3, The Institute of Food Technologists; 4, A.H.A. Council of Arteriosclerosis; 5, American Oil Chemists Society; 6, P.M.P. Chamber of Commerce; 7, American Aging Association;  8, American Heart Association.  He was President of a major medical library and laboratory.  This man, a doctor, as above stated, dedicates his book, “Stale Food vs. Fresh Food” to “..a better life for all.”  In the dedication he encourages people to bring this information to their family doctor.   Dr. Robert Ford clearly, on p. 62 of his book, states that the food industry is obviously not the sole cause of arteriosclerosis:

The atherosclerotic condition of the people cannot wholly be laid at the feet of the food processing industries because the same disease from flour, bacon, ham, sausage, and so on existed to some extent long before development of the modern food industry…It is not desirable to point a finger at anyone, but only that all concerned should work constructively to improve the condition of our people.  Knowing the cleverness of industrial scientists, I would not be surprised to see arteriosclerosis begin to gradually fade away after they have had a decade or so to improve processed foods based on this new knowledge.

Well, that last wish never happened did it?  That was written in 1968.  “This new knowledge” he was referring to is, that arteriosclerosis and related diseases such as arthritis are greatly caused by the “fatty rubbish”, or rancid waste materials in processed foods that the body is unable to break down.  Obviously the food industry had no immediate monetary advantage in such work as improving processed foods in that way.  And “Fresh Foods” have never had a monetary giant for an advocate. (Wait a minute, how about 300,000,000 people standing together?–oops, I was forgetting for a moment that that would never happen, or if it did it would somehow make me a socialist)  This book was banned through the US. Postal Service and then entirely from publication in 1982.  In the hearing where the judge decided against Ford’s book, the main premise for this was, that some Dr. Murray said that “informed medical opinion” does not maintain that diet can in any way reverse arteriosclerosis, and that to read such material would cause people to avoid getting AMA approved treatment for their condition.  This is of course assuming that the person reading is dying of arteriosclerosis and rejecting all medical help upon reading!  The the main premise of the book is prevention, not treatment.  And, as I stated above, the books dedication includes presenting the material for consideration to one’s doctor. By the way, Dr. Murray was under 30 with obviously loads of clinical experience.  Hmm, I wonder if he was doing any research for the chemical companies.  Bonuses for drugs, anyone?

Today, see what a well-respected physician is saying about the food industry.  These days it’s getting more difficult to silence a doctor actually observing his Hippocratic Oath.  This particular article is from Bottom Line Health, information that is free and available to all.  In his article for November of this year, “Your Taste Buds are being Fooled!”, Dr. David A. Kessler, former head of the Food and Drug Association, asserts that, yes indeed, the food manufacturers do their best to trick your taste buds into wanting more, and more, and more “food”.   He goes on to say that will-power, (as with any addiction-my words), or lack of it, is not to blame.  In fact, he asserts that our brains are being “hi-jacked” by certain combinations of chemicals that encourage dopamine release.  Indeed, “hyperpalatability” of the food-or, rather, stuff-to-be-ingested, is the desired characteristic of much research in creating new food products loaded with fat, sugar, and salt.  When questioned, what do the food manufacturers say?  As usual, they say they’re giving the people what they want.  This line of thinking is reminiscent of the unfortunate raped woman who avoids going to the authorities in dread of being accused of attracting the rape with her clothing choices.  Dr. Kessler’s article can be read here:  http://www.bottomlinesecrets.com/article.html?article_id=50118

In my next 2 posts I will be examining the basic principles covered in Dr. Robert Ford’s book, now unavailable in print.  It can be found, however, at the online Soil and Health Library, and the link is provided below if you’d like to follow along.  His book is engaging reading and you may be amazed at how on-target most of his assertions have proven to be, over time.  Hopefully this will not enrage most of you as it has me…but I digress.  One of the things I found most interesting is the connection between arthritis and arteriosclerosis, which specifically the next post will address.

Until then, think for yourselves and have abundant health!

-Janet Demeter

Dr. Ford’s book, “Stale Food vs. Fresh Food”:

http://soilandhealth.org/02/0203CAT/0203longevitylibcat.html