Omega-3 and Omega-6

We’ve been eating Frankenstein foods for 5 decades.  It began as far back as Crisco that was hailed much better for you than lard.  Then in the 60’s, we were assaulted with chemically treated soybean oils, packaged and wrapped foods designed for a very long shelf life with your health secondary–if it was thought of at all.

This is a very common sense question we must all ask.  What is your body to do with chemicals?  When ingredients are added to foods you eat, ingredients you cannot name, pronounce or recognize, how do you think your body will respond?

Foods stripped of nutrition by processing, a dash of chemicals to preserve and vitamin fortified is a recipe for illness.  Oh, it all gets quite confusing.  Flowing headlines on packages that sounds so good, labels with ingredients you can’t read; ingredients that hide thanks to an FDA ruling allowing it; commercials assaulting our senses of the latest new food ready in less than 60 seconds accommodating our non-stop lives. Continue reading The Tragedy of Manufacturing Foods

Twitter This

Usuario: Password:

Bookmark the Facts:

Hide Sites

If you enjoyed this post, make sure you subscribe to my RSS feed!