Have A Pastry, But Read This First

The studies, which are conducted among food and nutritional categories are basically limited to adults, fail to give any indication of possible effects on growing children. Tragically, the degenerative diseases once associated with age are devastating our children and they are becoming the victims.

Consumers are now living on a powdered cellulose diet, incorporated into a wide variety of processed foods and beverages as a substitute for more costly ingredients with nutritive values. Powdered cellulose is being sold to food processors by paper mills as a unique "bulking agent" for flour-based products such as cookies, cakes, breakfast cereals, and pastas, as well as bread. Half our population is getting less than even the low recommended daily allowances of the nutrients such as Vitamins A and C and the minerals calcium and iron.

Breakfast Pastries for our children, what are they made from? The crust is made of white flour, salt, sugar, hydrogenated fats and chemical preservatives. Inside, there are barely two dozen cherries; they have been stretched with fake fruit made of a seaweed derivative artificially colored and flavored, the whole thing swimming in a glutinous dyed red mass made from petroleum synthetics and sugar. The cream filling is not remotely even made from a dairy product! Ice Cream today won't even melt like genuine old-fashioned ice cream. It melts into a substance similar to glue, because it's primarily made with stabilizers, emulsifiers, buffers, artificial coloring, flavoring, sugar and air.

Before the turn of this century most people died of accidents or infectious diseases such as Tuberculosis, smallpox, typhoid fever, pneumonia, and Measles. From 1890 on, when coronary thrombosis began to surface here and there in America, the symptoms were so unusual nobody knew what it was. Doctors came from England to study this strange new disease. Soon after arthritis began to attack people, widespread throughout the nation. All this within a ten to twenty year period after millers began stripping flour of its wheat germ.

We are living lives of degenerative diseases. Today, one person in four is suffering from cancer; and two thirds of these will die. Despite the billions of dollars spent on research and treatment, there has been no improvement in the overall cure for cancer for the past thirty years. Cancer has become the chief killer of our children.

So, how many vitamins in our “Balanced Meal”?

There are so many variances, which affect the outcome of vitamins, and minerals found in our foods. You would need to keep a food chart on the table. A nutritional chart tells that there are 12,500 international units of vitamin A in a three-ounce serving of cooked carrots. Which carrots? Ones you grew yourself and pulled fresh from the garden, frozen or canned from the grocer? How should they be cooked? Does salt affect the values? How long do they keep their values and how were they processed? Charts do not specify these therefore are inaccurate.

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