Most Americans Don’t Eat Real Food Anymore;

They consume cheap, lab-concocted, genetically modified, junk-science food-like “stuff”

Processing American food began after World War II, when we started canning produce and adding preservatives and additives. In 1950, scientists figured out that adding antibiotics to animal feed increased the livestock’s growth rate. Then, in the early 1980s, the U.S. began extensively using hormones for livestock, and genetically engineering crops to contain bug-killer and weed-killer DNA. Artificial sweeteners became popular that decade also, when super-models featured the tall-skinny-no-figure look. Next, add in some industrial-based artificial food coloring, high fructose corn syrup, chemically-conditioned gluten, and glyphosate-ridden wheat, and what have you got? A country full of sickly humans dying young from heart disease, cancer, diabetes, osteoporosis, and Alzheimer’s disease.

Americans don’t eat real food much anymore, they just eat junk-science, processed food-like products chock full of concentrated salts, synthetic sweeteners, artificial hormones, chemical conditioners, and “preservatives” that add shelf life to the products, all while shortening human life.

Looks like food, smells like food, tastes like food – but it’s really just some lab-altered, genetically modified, junk-science food stuff

Did you know that the softening conditioners used in most bread are synthetic? Most flour processed and distributed in America contains a boatload of chemicals (up to 60) that are all approved by the FDA, including bleach (which causes pancreatic and bladder cancer) and azodicarbonamide (the same kind used for shoe rubber and yoga mats). (MORE)

Source: Natural News