View Full Version : Biochemistry and our food
04-19-2005, 11:18 AM
No longer posting here due to raw has made me sick.
04-19-2005, 11:48 AM
It's a very scary food world out there, isn't it? How can they get away with this? Are we the public, just putting on blinders?
04-19-2005, 12:03 PM
While this may or may not be a good thing, what really bothers me is that we are likely to not be told when these additives actually hit the shelves.
04-19-2005, 04:31 PM
It REALLY doesnt suprise me! think about what that powderd ,dehydrated,pre -digested, boxed crud would taste like otherwise.......not as good as a fresh bowl of berries I suspect!
04-19-2005, 04:48 PM
Welll, some here may be interested although, I'm not... reason being I don't eat packaged stuff. Kraft, Campbell, Coca Cola and Nestle? What they produce, to me, is not food.
Although, I thank you for sharing this as it may assist folk who still have the urge to imbibe in it to think twice.
It's a wonder to me how people can take something nature made and make it into something that is unrecognizable AND/OR SO recognizable to folk that they don't recognize where it came from.
Take meat for instance. How old do you think many children are before they make the connection between lamb and the lil furry critter it comes from? Or beef and a steer? I think I was about 10. My uncle "gave" me a bull to help raise. After it reached two years of age, I received it again, on the kitchen table. Becoming vegetarian was not all that difficult.
Being shown whatever it is the links contain is a VERY good thing. Maybe more folk will appreciate the vitality that is contained in real, organic food.
*jumps off the soapbox*
Why am I not surprised? We in this country have decided that businesses have no obligation to operate as part of the commonwealth. Their only obligation is profit. How did we get here? If you read Enlightenment theories of capitalism, they always talk about responsibity to the commonwealth. :confused:
04-19-2005, 06:57 PM
That is scary!
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