Food is bad for you
The World Wide Fund for Nature (WWF) warned in September 2006 that low risk chemicals in a variety of basic foods could combine to create a toxic cocktail that could cause cancers, infertility, immune deficiencies and other genetic defects through long term exposure. The WWF has made its warning Europe-wide, based on supermarket food samples from seven countries including the UK.
I have long had a suspicion that the introduction and reliance on, particularly, E numbers in food creates a chemical cocktail that has an unknown, long-term effect on our bodies. It is also interesting to observe that this cocktail has been introduced over 2 generations of man and is now being removed (in the UK at least) by a return to good, wholesome values in food – using local producers who produce food naturally and advertising that the “bad” stuff that was in food has been taken out.
So, my questions are: “Was the use of chemicals in food purely driven by reasons for commercial gain and we have simply encountered the bad side-effect of basic chemistry? Was this long-term risk identified in preliminary studies? And if so, what possible grounds were there to put people under such a risk of exposure to health problems?”
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