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Some foods commonly consumed in the US contain ingredients that are banned in other countries. The European Union has banned artificial colors like yellow 5, yellow 6, and red 40 due to potential health risks, especially for children. GMOs are allowed in the US but not in most of Europe. Trans fats found in products like Ritz crackers and Pillsbury biscuits are banned in several European countries. BHT, a chemical found in wheat thins and frosted flakes, is banned in the UK, Japan, and parts of Europe. The FDA has strict guidelines and regularly reviews food additives. It is recommended to choose foods that are closer to their natural state and consider whether they come from a farm or a factory.

Citric acid is not lemon juice, though it is found in fruits like lemons. Manufactured citric acid, first produced by Pfizer in 1919, involves a mutant strain of aspergillus niger, or black mold. The process entails feeding sugars from GMO corn to black mold, which ferments them into manufactured citric acid. This creates a convenient symbiotic relationship. Pharmaceutical companies rely on the unhealthy American population, which is made unhealthy by our food. This creates a problem that people then pay to solve. The food system is broken.

I avoid Chick Fil A due to the 265+ ingredients in my spicy chicken deluxe and mac and cheese. Ingredients like dimethopolysuoxane, used in anti-foaming agents, and trans fats from dough conditioners like Datum and Monoglycerides, are present. These additives are pro-inflammatory and harmful to digestion.

Citric acid isn't just lemon juice. While it's in fruits like lemons and oranges, manufactured citric acid is made differently. Since 1919, companies like Pfizer have been producing it using a mutant strain of aspergillus niger, or black mold. The process involves feeding sugars, often from GMO corn, to this black mold. The mold then ferments the sugars, creating manufactured citric acid. It's a convenient system where pharmaceutical companies profit from an unhealthy population, which is made unhealthy by our food. It's a symbiotic relationship where a problem is created, and then we pay to solve it. Our entire food system is completely broken.

Monsanto found bacteria surviving Roundup in a waste dump, leading to Roundup-ready soybeans. Glyphosate in Roundup depletes nutrients in plants, weakens them, and promotes disease. Livestock eat Roundup-ready crops, leading to nutrient deficiency. FDA memos reveal GMO dangers in animal feed, with toxins bioaccumulating in animals and milk. 95% of genetic modifications aim to withstand more chemicals and drugs, altering genes in plants, animals, and humans permanently. Translation: Monsanto discovered bacteria resistant to Roundup in a waste dump, resulting in Roundup-ready soybeans. Glyphosate in Roundup depletes plant nutrients, weakens them, and promotes disease. Livestock consuming Roundup-ready crops face nutrient deficiencies. FDA memos expose GMO risks in animal feed, with toxins accumulating in animals and milk. 95% of genetic modifications aim to withstand more chemicals and drugs, altering genes in plants, animals, and humans permanently.

Today, we'll discuss why avoiding flavoring is crucial. The problem lies in the uncertainty surrounding the origin of flavoring. It could be labeled as natural, artificial, or organic, but it's actually a proprietary blend containing up to 13,000 chemicals. These additives are designed to manipulate our minds and make us addicted to products like Pepsi, Coca Cola, fast food, and candy bars. One specific flavoring, Hek293, is derived from fetal cells. It's used by various companies including Kraft, Pepsi, Nestle, Cadbury, and others. It's essential to be mindful of this when supporting these companies. Always read the ingredients and avoid products that contain the term "flavor."

90% of US cheese contains genetically modified rennet from Pfizer, speeding up production and increasing profits. This GMO rennet is not labeled as such due to being deemed safe, raising concerns about its effects on health. Research suggests potential toxicity and allergenicity. Look for cheeses made with traditional rennet or vegetable rennet to avoid genetically modified options.

American cheese is mostly made with genetically modified rennet, specifically fermentation produced rennet (FPC). FPC is created by inserting genes from a cow and camel into a genetically modified black mold, then fermenting and purifying it. This process is used by companies like Christian Hansen, which received generally recognized as safe status. FPC rennet is used in around 90% of American cheese, labeled as vegetable rennet. While the final product does not contain GMO microbes, concerns remain about its safety. The decision to consume FPC rennet cheese is personal, as more research is needed. Companies like Tillamook use FPC rennet, leading to debates about its health implications.

Genetically modified food is not labeled in the US due to FDA regulations, as it's considered equivalent to unmodified food. Consumers are kept in the dark about GMO ingredients to prevent confusion. The FDA relies on safety assessments from the patent-holding companies like Monsanto, Pfizer, or Syngenta, without conducting independent studies. FDA scientists have expressed concerns about this practice, urging against allowing GMO foods on the market due to unknown consequences.

Citric acid is a common ingredient in packaged foods like canned tuna, crisps, chocolate bars, drinks, and meat, where it's used to preserve color. While citric acid was once derived from fruits, Pfizer began mass producing it in 1919 using a mutant strain of black mold. Black mold is linked to respiratory, gastrointestinal, neurological, and musculoskeletal issues, including asthma, IBS, Crohn's disease, brain tumors, Alzheimer's, osteoarthritis, arthritis, and fibromyalgia. Today's citric acid is made by feeding sugars from GMO corn to black mold, which then ferments. It's also found in canned drinks, body lotions, makeup, and cleaning products. The speaker suggests that citric acid may be one reason why so many people have inflammatory diseases. They advise viewers to drink water, eat fruit, and avoid consuming anything not made by God.

Most people are unaware that the milk sold in supermarkets is pasteurized, which kills the enzymes that cause spoilage. This allows the milk to last for months. Pasteurization is done for financial reasons. Smart individuals believe that raw foods are superior, but the government opposes this because raw foods don't make you sick like processed foods do. Processed foods are preserved because they are already dead.

Mold on raw dairy is actually blue cheese. So people used to eat a lot of blue cheese. But it wasn't until they were injected with penicillin till they stopped eating as much blue cheese as they once did. Because the mold in the blue cheese pulls heavy metals out of their body. There's a great book called the peanut allergy epidemic, which is a deep dive, and you can kind of figure out where the peanut allergy came from, you know, the latex allergy, the shellfish allergy, you know, all these different allergies, they're coming from the injections. And now we have people with tick allergies. Now we have people with meat allergies. Now we have people with egg allergies, dairy allergies. You kinda see what's going on there? And guess who sells the EpiPen? The same people who created those injections that they were putting into the people.

Having severe eczema is terrible, with weeping, scaly sores causing constant discomfort. Eczema results from mucus exiting the skin, the body's main way of eliminating waste. The rise in eczema cases is linked to increased cheese consumption, as seen in companies shifting focus to cheese production due to high demand. White rice, sugar, pasta, pizza, and cheese are common triggers for eczema flare-ups.

Monsanto scientists discovered bacteria at a chemical waste dump that could survive Roundup herbicide. They took the gene from the bacteria and inserted it into soybeans, creating Roundup Ready soybeans. These soybeans can be sprayed with Roundup without dying, but it kills other plant biodiversity. Roundup's active ingredient, glyphosate, was patented as a chelator that deprives plants of essential minerals and harms beneficial microorganisms in the soil. Livestock in the US consume Roundup Ready crops, leading to nutrient-deficient food. The toxins in genetically modified feed can accumulate in animals and their milk, posing a risk to human health. The majority of Canadian and American crops are genetically modified or contaminated. Genetic modifications are primarily done to make plants resistant to chemicals and animals resistant to drugs, but consuming them can alter our genes permanently.

American cheese is often made with a genetically modified version of animal rennet called FPC, produced by Pfizer. FPC is labeled as GRAS (generally recognized as safe), which allows manufacturers to avoid GMO labeling. FPC may contain biotoxins from the genetically modified hosts (mold or fungus) used in its production. These toxins can end up in the final cheese product, potentially causing allergic reactions or digestive and respiratory issues. The speaker suggests that these issues may be due to microorganism residue rather than the dairy itself. The speaker recommends avoiding cheeses made with genetically modified rennet.

Foods labeled "fortified" or "enriched" are sprayed with folic acid. Unless it's organic, white food should be avoided. Even some organic products are fortified or enriched, so look for organic sources that are not. Some people report feeling unwell after eating sandwiches or pizza in the US, but feel fine eating pasta and bread in Italy. This is because the bread in the US contains persal cedar and high amounts of filling gas.

American cheese is often made with a genetically modified version of animal rennet called FPC, manufactured by Pfizer. FPC rennet is labeled as GRAS (generally recognized as safe), which bypasses GMO labeling requirements. FPCs contain biotoxins from the genetically modified hosts, such as mold or fungus, used in their production. These toxins can end up in the final cheese product, potentially causing allergic reactions, digestive issues, or respiratory problems. The speaker suggests that these issues may not be caused by the dairy itself, but by microorganism residue. The speaker advises avoiding cheeses with genetically modified rennet.

The transcript discusses a bioengineered ingredient used in most U.S. cheese, claimed to have been invented by Pfizer and approved by the FDA in 1990. It states that the enzyme, called chymosin, is a synthetic version of renin, an enzyme found in a calf’s stomach that turns milk into cheese. According to the speaker, this version was created in a lab using petri dishes where bacteria and fungi are used to mass-produce the enzyme, enabling cheesemakers to produce cheese faster, in larger batches. The speaker asserts that this ingredient is not labeled as GMO. They list cheeses that supposedly contain it, including Kirkland sharp cheddar, fresh mozzarella, Philadelphia cream cheese, Tillamook sharp cheddar, Babybel, essentially all Sargento cheese, and most Kraft products. They claim there are many more cheeses with the ingredient, and provide a top 30 list, implying widespread use. The speaker also notes that you cannot avoid this ingredient by buying imported cheeses, explaining that many European cheeses imported and sold in the United States also use it, giving President Brie as an example. They offer alternatives for those wanting cheeses without this ingredient: buy USDA organic or European cheeses that have the PDO stamp. A connection is suggested between the ingredient’s approval and an uptick in dairy allergies, proposing a potential link to a condition that might need treatment. The speaker questions whether the invention prioritized quantity over quality and ends with a reflective prompt, asking the audience what they think and inviting comments. Key points emphasized: - In 1990, the FDA approved a bioengineered enzyme called chymosin, a synthetic version of calf stomach renin, produced in a lab with bacteria and fungi to mass-produce cheese-enabling enzymes. - The claim that 90% of U.S. cheese uses this ingredient, and that it is not labeled as GMO. - Specific cheeses named as containing the ingredient: Kirkland sharp cheddar, fresh mozzarella, Philadelphia cream cheese, Tillamook sharp cheddar, Babybel, essentially all Sargento cheese, Kraft products; a top 30 list is referenced. - Imported European cheeses also use the ingredient, with President Brie given as an example. - Ways to avoid the ingredient: choose USDA organic or European cheeses with the PDO stamp. - Suggested link between the ingredient’s approval and a rise in dairy allergies; a claim that the invention prioritized quantity over quality. - The speaker invites viewer engagement with a question about whether it was worth it.

GMOs, or genetically modified organisms, were once believed to be a solution for world hunger, promising benefits like drought resistance, higher yields, improved nutrition, and reduced pesticide use. However, the reality is quite different. The majority of GMOs on the market today serve two purposes: producing insecticides within the plant itself and being resistant to herbicides. This means that bugs that consume these plants die, and the plants can be sprayed with toxic herbicides without being harmed. Consequently, we are now consuming plants that act as pesticide factories and have been exposed to herbicides.

I switched to almond milk 7 years ago when I discovered I was lactose intolerant. I noticed my symptoms cleared up when we ran out of regular milk at home. So, I started drinking almond milk and didn't think much of it. However, I still felt bloated and unwell even with a small amount of milk. That's when I considered trying raw milk. The first time I had it, I stared at the glass for 10 minutes, thinking I hadn't had milk in ages. Surprisingly, I had no issues with it. The difference between raw and pasteurized milk is significant. It turns out I'm only intolerant to pasteurized milk.

90% of US cheese is allegedly infiltrated with GMOs from Pfizer. Traditionally, cheese contains milk, salt, starter culture, and animal rennet. Now, the most common rennet is a genetically modified version called FPC (fermentation produced chymosin) made by Pfizer, which is cheaper and speeds up aging. FPC rennet is labeled as GRAS (generally recognized as safe), exempting companies from GMO labeling. Researchers are concerned about toxicity, biotoxins from GMOs, and digestive issues, as these rennet alternatives can be allergens. The only safety study was a 90-day trial in rats. Consumers should look for the kind of rennet or enzyme used in the cheese. Animal or traditional rennets are preferable, followed by vegetable rennet, while microbial or genetically modified rennets should be avoided.

Chick Fil A mac and cheese contains banned ingredients like hydrogenated soybean oil, which is illegal in Europe and the US. Fast food companies use a margarine blend to include it. Eating high-quality, unprocessed foods is crucial for good health. Making better dietary choices can help heal and reverse many diseases. Doctors may not emphasize this, but diet plays a significant role in health. It's important to be aware of harmful ingredients in food and make informed choices.

Some of the biggest food companies, including Pepsi, Nestle, and Kraft, have used Synomics to create flavor enhancers originally tested using HEK293, a cell line derived from aborted fetal tissue. These companies are not required to disclose this information. Natural flavors can be chemically engineered in a lab using biotech derived from human cells. Processed food loses its flavor, so biotech companies develop flavor enhancers. Synomics found that HEK293 cells react to flavors like human taste buds. By testing flavors on these cells, they created additives that made processed food better, which were then rebranded as natural flavors. Even natural flavors can contain over 100 synthetic compounds developed using undisclosed biotech processes. The food industry uses loopholes to keep consumers in the dark for profit, not health. Consumers should check labels and demand transparency from food giants.

90% of US cheese is allegedly infiltrated with GMOs from Pfizer. Traditionally, cheese contains milk, salt, starter culture, and animal rennet. Now, the most common rennet is a genetically modified version called FPC (fermentation produced chymosin) made by Pfizer. These alternative rennets are reportedly cheaper and speed up aging, increasing profits. Because FPC rennet is labeled GRAS (generally recognized as safe), companies like Pfizer are exempt from GMO labeling. Researchers are concerned about toxicity, biotoxins, and digestive issues, as these rennet alternatives can allegedly serve as allergens. The only unbiased safety study was a short 90-day trial in rats. To avoid GMOs, consumers should seek out animal or traditional rennets, then vegetable rennets, and avoid cheeses containing any microbial or genetically modified rennets.

Pasteurization is tested by measuring the activity of a certain enzyme; if the enzyme is inactive, the product is considered pasteurized. However, pasteurization may eliminate the benefits of making calcium and phosphorus bioavailable for bone building. Another enzyme, lactase, is destroyed during pasteurization. Lactase helps break down lactose, the milk sugar. Raw milk, especially raw milk cheese, contains lactase, which aids in digestion. Therefore, only raw dairy contains the enzyme lactase to help break down milk sugar.