The leading cause of death in the US is FDA-approved food poisoning

Charles G. Shaver is an American and former industrial electrician. In the article below he describes his personal experience and online research-based perspective concerning the FDA. He says:

Advancements in technology are no substitute for accurate diagnosis and appropriate care. Despite being something of a ‘worse’ but not ‘worst’ case scenario of multiple chemical, food and metal sensitivities (‘allergies’ that mainstream medicine has yet to recognize as fundamental to all health and wellness),  I’m also something of a walking, talking, reading, writing limited success story, again free of any prescription drugs at age seventy-seven in early 2021. – Charles G Shaver


Statistically, COVID-19 or not, about 7,900 Americans will die daily
in 2021 from all causes. Contrary to professional ignorance and
misinformation, about half of those will be years to decades (highly
individual, many individual variables) premature. Obvious common
symptoms are obesity, hair loss and eyeglasses.

Causation: there is a kind of individually practically harmless
ambiguous, brief and very, very mild (subclinical) food (minimally)
allergy reaction which mainstream medicine has yet to recognize,
research or include in other medical research as true (e.g. IgE
mediated) allergies.

Unfortunately, they are easily aggravated to become chronic and deadly dangerous, long-term (again, many individual variables) in just a few simple ways. These (my) kind of allergy reactions were first observed in the early 1930s and reported on by 1935,* by then renowned immunologist Arthur F. Coca, MD (The Pulse Test, 1956).**

Aggravating factors: mysteriously, seriously ill in 1981 and first learning I had multiple food and food additive allergies in late 1981, I experimented at-home to find that extended periods of single-offender-overdosing, multi-offender-dosing and too-soon-repeated-offender-dosing caused my still very, very mild
allergy reactions to make me notably ill.

Monosodium glutamate (MSG)

In the summer of 2000 I learned of the toxicity of added monosodium glutamate (MSG)*** from another adult male victim of the early 1980s and about 2012 I learned more of the trouble(s) with modified soy protein. I later learned that even just stress (like comes with costly mysterious illness) can cause additional inflammation. I now prefer to label added MSG and soy,
minimally, as “FDA approved food poisoning” and a “silent American
genocide.”

Etiology/pathology

allergies + foods + time + MSG/soy (less time) >
inflammation + time > xanthine oxidase + time > uric acid + free
radicals + time > acidosis + time > calcium loss + time > epidemic
chronic/degenerative disease (e.g. depression, obesity, etc.) + time >
premature disability and/or mortality.

Diagnosis

In Chapter One of The Pulse Test Dr. Coca listed 32 common disease conditions which could be identified at-home with mere pulse (rises) testing. Much later, after multiple failed medical examinations and finding I’m something of a ‘worse’ but not ‘worst’ case scenario of Dr. Coca’s kind of allergies, I experimented repeatedly at-home with affordable newer technology to find too, compared with experimentally established fasting-at-rest baselines: pH (saliva and/or urine; falls), blood oxygen (finger pulse-oximeter; falls), temperature (digital thermometer; rises) and weight (excess
fluid retention; standard bathroom scale; increases), also work.

Documenting at least diet, nutritional supplementation, test readings
and subjective observations of ‘self,’ daily, can help to identify
even very weak allergic offenders.

Complications

Both soy and MSG are known to harm the thyroid in lab mice and adult rats; soy is known to interfere with the uptake of thyroid hormones (even synthroid).

Excess MSG is known to cause a vitamin B6 deficiency (with all which that implies; some sixty metabolic functions); fructose (unlike glucose and sucrose, minimally) is known to raise serum levels of uric acid, unregulated; taking calcium carbonate as a supplement can cause a phosphorus deficiency
(with all which that implies; e.g. citric acid energy cycle); uric acid may crystallize in smooth muscle tissue (e.g. attached to hair follicles, lining blood vessels, etc.) as well as joints and gout is known to occur anywhere in the body, even ears, eyes and skin.

Standard blood testing is unreliable for calcium and post-menopausal
women are more prone to get gout.

A lay postulation

If a seriously ill patient (e.g. with COVID-19 in an ICU) with an undiagnosed allergy to dairy and/or soy receives enteral feeding formula containing dairy and/or soy frequently and regular, that patient will likely experience additional inflammation, less resistance to infection and a worse outcome.

Links

*https://www.seleneriverpress.com/historical/nonreaginic-allergy-in-theory-and-practice/

**https://soilandhealth.org/wp-content/uploads/02/0201hyglibcat/020108.coca.pdf

***http://www.holisticmed.com/msg/TheErbreportonMSGtotheWHO.pdf

Shift Frequency © 2021 – The leading cause of death in the US
is FDA-approved food poisoning

20 Ingredients To Avoid In Any Food You Consume

Govt Slaves March 4 2013

Artificial flavors, colors, preservatives, emulsifiers, sweeteners have saturated the food supply for more than four decades.

We are on the precipice of discovering what our toxic food industry has done to our bodies and our environment. There is a heightened awareness and a sense of caution on the minds of most grocery shoppers, so let’s make it easier for them. Here are 25 of the most common toxic ingredients you must avoid in foods. The discovery of even one of these ingredients on a food label means “stay away.”

This list is by no means all inclusive as there are dozens of other culprits, but these are the most commonly used by the food industry with little regard to consumer’s health.

1. Artificial Flavors

Artificial flavorings are derived from chemicals made in a laboratory and offer absolutely no nutritional value and are a magnet for processed foods. They show up in almost everything today, including bread, cereals, flavored yogurt, soups mixes, and cocktail mixers, so they can be hard to avoid. Every single artificial flavor in the food industry has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, reproductive toxicity and cancer.

2. Enriched Wheat

Wheat is already one of those grains that should be avoided, but the key word to watch out for is ‘enrichment’. That means niacin, thiamine, riboflavin, folic acid, and iron are added after these and other key nutrients are stripped out in the first place during the refining process. That applies to whether it’s wheat, rye, or other grains. Enriched flour is really just refined flour that has had a few nutrients re-added to it, but not enough to make any food made from this nutritionally worthy.

3. Hydrogentated or Fractionated Oils

Fractionating oil is a process most often used on palm and palm kernel oil that involves heating the oil, then cooling it quickly so that it breaks up into fractions (hence the name). The key thing is that the filtration process separates out most of the liquid part of the oil, leaving a high concentration of solid unhealthy fat behind which is terribly toxic for human consumption.

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