FSTDT

Ki Vick #conspiracy foodrenegade.com

Laundry is not such a big deal, because while chlorine is very dangerous, it is also very volatile. Meaning it evaporates at a very low temperature (much lower than water.) The best thing to do with laundry is to simply expose it to the sun, although the high heat of the dryer will take care of most of the chlorine anyway. If you need water for something, and can’t filter it, the easiest way to get rid of chlorine is to just set the open container of water out where the sun can get to it for a few hours, or just boil it.

That won’t get rid of fluoride though. And fluoride WILL get into your skin through clothes, and direct water contact. Filters that take out fluoride are VERY expensive, and really bulky. For most of us living on a tight budget or in rented spaces, fluoride is just a fact of life, unless you can get your city to stop adding it to the water.

Kristen Michaelis #conspiracy foodrenegade.com

I never considered the water I was bathing in a health hazard.

For some reason, my brain refused to put two and two together and get four. Only yesterday, when I was talking with Kathy (co-owner of Radiant Life with her husband Norm) did it all click into place.

1. Our skin absorbs many toxins, including chlorine.
2. When we shower, our body absorbs more chlorine through the skin than it does when ingesting it.
3. Chlorine kills beneficial bacteria in your gut.
4. When we shower in chlorinated water, we are killing off the beneficial bacteria in our gut!

Before talking with her, I commonly asked others “If I wouldn’t eat it, why would I put it on my skin?” Now, I’ve added another question to the list, “If I wouldn’t drink it, why would I bathe in it?”

You see, Kathy shared an anecdote that I had to try out for myself. She said, “Listen, if you don’t believe that your skin not only absorbs the things you come in contact with but that these can also enter your digestive system, just try this little experiment. Place a mashed garlic clove in your shoe and see how long it takes for you to taste it.”

It took less than ten minutes.

Yep. That’s definitely garlic I’m tasting.

Kristen Michaelis #conspiracy foodrenegade.com

HERE ARE SOME INTERESTING FACTS TO CONSIDER:

1. Vaccines were a $23 BILLION INDUSTRY in 2013. According to the World Health Organization, they’re projected to grow to a $100 BILLION INDUSTRY within the next decade.
I say this not to ridicule for-profit industries, but to assure you that these pharmaceutical companies have a massive public relations team. There is no way they don’t.

2. In the last quarter of 2014, there was an under-reported story about how a judge ruled that two whistleblowers within Merck & Co. had adequately proven that Merck & Co. may have lied to the U.S Government about the efficacy of its mumps vaccine. Also under-reported was a story about a whistleblower within the CDC who will testify that the CDC covered up evidence linking the MMR vaccine to autism.

3. And now, in the first quarter of 2015, we get this flurry of news supposedly spurred on by a minor outbreak of measles.

4. We’ve also seen several states simultaneously introduce legislation that would restrict or altogether eliminate a parent’s right to exempt their children from vaccinations (even for religious reasons). You can see if you your own state is one of them by clicking here.

I also suggest that if you think that maybe vaccines should be mandatory, you read this post my friend Heather at Mommypotamus published today: Should Vaccines Be Mandatory? And if you feel really adventurous, go check out the Facebook discussions that post is generating on her page and see if you can spot the astroturfing comments.

NOW, GIVEN WHAT YOU NOW KNOW ABOUT PR AND SEEDING, WHAT ARE YOUR THOUGHTS ON THESE HEADLINES?

Draw your own conclusions.

Kristen Michaelis #conspiracy foodrenegade.com

About 70% of the “food” available for purchase at your local supermarket isn’t food.

Confused?

If it’s refined or processed, it isn’t food. It’s junk, no matter what its label says. It’s manufactured. It’s engineered by food scientists. It’s what I call an “edible foodlike substance.”

Back in the 1920s, a dentist named Weston A. Price grew dismayed by the rapidly declining health of his patients. Suspecting that the introduction and acceptance of newfangled industrial dietary changes were at the root of this turn for the worse, he traveled the world in search of healthy populations.

He found them.

These people didn’t eat refined sugar or white flour, didn’t cook with vegetable oils, and didn’t eat food canned with modern methods. They also didn’t have heart disease, diabetes, or cancer.

They did eat foods high in vitamins and minerals, animal fats (including butter), and organ meats. And, roughly 60-80% of their diet was enzyme-rich — either fermented or raw. Plus, they prepared their foods according to centuries old traditions.

They ate real food.

So can you.

Why would you build your body out of materials which are completely new to the human diet? What are your cells supposed to do with hydrogenated fats and refined vegetable oils? What are they going to make out of the devitalized and denatured substances that are used to manufacture your convenience foods?

We’re not adapted to eating this way. Our bodies respond badly. We get diabetes, heart disease, cancer. We gain weight, get depressed, and have digestive problems. Our brains stop functioning properly. We have trouble concentrating and develop mental disorders. We experience nervous systems on the fritz. Why would you want to be a guinea pig in a vast food experiment that’s going bad?

So, return to your roots. Eat traditional foods. Eat real food. Rebel against the diet dictocrats. Become a food renegade.

Here’s a rule of thumb to get you started: when at the grocery store, ask yourself if your great grandmother would have recognized what you’re putting in your cart as food.