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Rachel Carson wrote a book in the 1960's called Silent Spring', describing how the use of pesticides in our food production was not only destroying wild bird populations but was also a root cause for a whole host of human malaise, including cancer. Today we are told that our diet should contain at least five sorts of fresh fruits and vegetables without any reference to the quality of this food or its authenticity. But really this is not enough to promote health and research shows why.

Consuming poisons in our food is commonplace. Our present food choices contain discreet poisons, toxins and many health-damaging options. These are often the very foods that look the nicest'. Much of our food is subject to mass-production techniques that fill it with dangerous chemicals.
farming techniques where animals are treated like units on a production line and routinely prescribed antibiotics such as Tylosin, Enroflaxin and Nicarbazinproven toxins and carcinogens such as Acrylamide, Iprodione, Aldicarb, organophosphates and organochlorines reaching even into the most common foodstuffs like coffee, chips and crisps, cakes and biscuits, farmed carrots and potatoes biological enhancement of crops, regular fungicide spraying, growth hormones in milk and meat, mercury in our mouths, colorants and carcinogens in food are commonplace - recent study in the US found 66 different carcinogens just in childrens' food, the average' new born baby in the West has two hundred industrial chemicals in its umbilical cord the day it is bornbrain-stopping hydrogenated oils, coronary-inducing fats, nutritionally valueless but pretty' meals encased in toxic plastic
But consuming chemicals unwittingly, very often ones the body cannot process, is just one aspect of how the multinational chemical companies, or big pharma', steal our health to promote their own toxic cures', engendering a whole range of modern diseases based on low immunity thresholds.

Added to this wholescale attack on our immunity through industrial chemicals, there has been a decline of between 25% to 75% in the levels of key mineral nutrients in farmed vegetables over the last 60 years. Much research shows that a lack of key minerals in food leads to human diseases.

Modern industrial farming practices destroy the symbiotic mycorrhizal fungi found surrounding the roots of organic and wild plants. This soil dweller helps to increase the nutrient absorbing area of the organic plant's root system by secreting enzymes that break down organic

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