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Changes in the Food Industry

The following is an excerpt from a passage written regarding healthy living from 1956, and it discusses changes in the food industry that began 30 years earlier.  Indeed, the 1920-30 era was actually the beginning of the biochemical revolution and where our ‘lifestyle’, foods, and healthcare industry took a turn in the wrong direction.

As I often say, while there is complex biochemistry behind what eventually results from the primary problem of increasing toxicity, when broken down in laymen’s terms and New Medicine Foundation’s (NMF) efficient treatment protocols, it is not rocket science.  And as was obvious to both my grandfather, Dr. Edward Gonczy, a renowned general practitioner and Flight Surgeon at about the same time and the writers of this passage below, things were definitely headed in the wrong direction with very little knowledge of the consumer over 50 years ago! And what is also of great interest is that even the processed foods we feed our pets have been tainted as was so sorely noted several years ago when the Chinese added melamine to artificially boost the protein level readings, only to have hundreds of thousands of family pets die horrid, painful deaths because of this deadly additive!

More than half a century later, we are literally a species standing at the precipice.  Fortunately, more and more are choosing to stop following the herd, turn around, and head towards the choice of a more sustainable life filled with health and vitality and organic living.  How many will go over the cliff into the downward spiral of toxicity, excessive medications and surgery is unknown…but we do know that tide is shifting and will soon accelerate.  NMF, through DNA and our expanding network of health coaches, practitioners, and physicians, will help propel humanity forward, past this time of great transition and into a more enjoyable and sustainable future for both ourselves and our very planet.

Enjoy the clarity of this passage which was published in 1956.  Then, please take the time to read our other articles and watch our videos where we delve much deeper into the ‘how we got here’ , ‘what is happening to us’, and ‘how do we fix it’.  We have no greater possession than our health, vitality, and life force of this very planet we call home.

Be Well,
Dr Edward


From The Conference and Symposium on Cancer held in Rome in August, 1956.
Quoted from ‘The Encyclopedia for Healthful Living’ by J. I. Rodale and staff, copyright 1960.

“Do you know what you’re eating?

Once upon a time a glass of orange juice was simply juice from an orange; butter was churned milk, nothing more; a piece of meat had nothing in it but the spices you added in cooking it.  If you wanted to take your chances on a piece of chocolate cake, a look at the recipe would tell you the whole story of how much sugar and white flour your body would have to contend with – there would be no unknown ingredient in the flour or the chocolate.  Even with ice cream or candy you knew what you were up against, and if you wanted to eat such things… well, the risk was yours.  Today, if you want to eat these things the risk is still yours, but with this difference: to understand just what you’re up against, you’d have to be a chemical engineer!

There’s something in everything!

Food additives have become a mighty part of the food industry in the past 30 years.  It is almost impossible to purchase a commercially produced food product that has not been treated in some way to give it a characteristic the producer wants it to have,or one he has educated the consumer to want and expect.  There are hardeners and softeners, foaming agents and anti-foaming agents, acidifiers and alkalizers, bleaches, coloring agents, thickeners and on and on.  These chemicals are dumped into the vat, one on top of the other, to create the perfect product that won’t spoil, harden, change color, stick together nor fall apart.  There are often 5, 10, or even more additives in a single food product.  This food, in turn, is often combined with several other food products, each equally “enriched” with additives, to make a single dish.

The casual consumer usually has neither the training nor the interest that would prompt him to attempt an interpretation of the numerous ingredients listed on the label of the average food package.  He buys a jar of olives and expects olives; he buys a pound of cold cuts and it never occurs to him to ask about the casing in which the meat is wrapped, nor about the stuff that’s used to hold it together or to make it pink.  He’s thinking of a sandwich, not a course in chemical preservatives.”

“The fault lies somewhere between the food manufacturers and governmental agencies.  The manufacturers are often unscrupulous enough to employ ingredients in the processing, to retard spoilage or improve appearance, which are known to be harmful to the human body, disregarding entirely their obligation to the consumer of their product.  The governmental agencies, who’s job it is to protect consumers from harmful goods, are responsible in that considerations of expenditure, personnel, time involved, economic pressure – all these have their effect so that the government permits many dangerous practices to go on, unchecked, because of a policy which considers an ingredient safe so long as it is not positively shown to be the immediate cause of serious illness or death.”

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