Exposing food to radiation energy disrupts the organic processes essential to life and the reproduction of organisms. This is the statement that the United States Government uses to explain the benefits of irradiated food. As you can see this raises the term "Dead Food" to a new level. The initial research that was done in this life altering process showed us that it can weaken the immune system. Agriculture and distribution interests superceded the health consequences that this electron/nuclear beam process presents. Below is a partial list of damages this method presents to food.

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Other than the theory of non-violence, other than the guideline thoughts of great philosophers such as Dr. Albert Schweitzer (who stated, "I am conscious that flesh eating is not, in accordance with the finer feelings and I abstain from it."), or Plato, ("Me gods created certain kinds of beings to replenish our bodies, they are the trees, the plants and the seeds."), our reasons for vegetarian lifestyle are more down-to-earth, more urgent in their voice for our destinies.

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Ancient people throughout the world typically enjoyed two or more grains, including barley, buckwheat, millet, oats, rice, sorghum, and wheat. In the Americas- according to popular history-there was only corn (maize).

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It is hard to believe that a country with wealth and technological know-how would choose to poison its food supply. Unfortunately, that is just what is happening in the United States today, according to food-safety activists opposing the use of pesticides in food production. And despite the growing awareness of the connection between pesticides and cancer, the situation is getting worse not better. Pesticide use has more than doubled since Rachel Carson published Silent Spring in 1962. Despite efforts by the government and food industry to alleviate fears, polls show that more than 90% of Americans are worried about agri-chemicals in their food and water supplies.

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As a society, we are taught since birth to be consumers. We’re always on the lookout for the next great product. Electronics have to be smaller and more feature-packed. Automobiles have to be faster and sleeker. This mentality carries over to the arena of health and wellness as well, with a constant barrage of new food products. Often shipped across the planet from remote locations, these “superfoods” are touted for their wondrous health benefits, which are typically hyped up as “30 times greater than this” or “80 times more concentrated than that.”

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“ I am concerned that the good intentions of the Senate will be used to undermine future access to true organic foods…. (with) the use of the term ‘science-based’ in setting a minimum standard…” —Clinton Miller

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Many of us have bought into the hope and belief that organic fruits and vegetables are not only less toxic to our health, due to lower pesticide residues, but they are also higher in nutrients that help to protect us from illness and disease.

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In February, the U.S. Food and Drug Administration assured American consumers that milk contains no drug residues. In April, however, the agency issued a final report admitting that 83 percent of the milk samples it tested were contaminated with veterinary antibiotics....

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Given the proliferation of ultra-processed, prepackaged products that contain hard-to-pronounce preservatives and other seemingly unhealthful substances, it’s no wonder many people feel better about buying foods labeled “natural.” But those who pick and choose groceries with the notion that “natural” automatically means “better for you” are being fooled. That word on a package tells little, if anything, about the quality of the product inside.

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In today's synthetic era this "fun" food is, in reality, a poison.

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Cooked and processed grain products, be they organic whole grain or denatured, contribute to poor health. It was once said that the difference between white flour products and whole grain flour products were the dead brown particles amongst the non-nutritious powder. The health industry has convinced the populace that there is great gain in consuming whole grain products, when, in fact, any cooked food carries with it many dimensions of concern. Over the last decade, studies have exposed the carcinogenic effect of high heat applied to grain products. A chemical reaction is created in which the carbohydrate literally mutates into acrylamide. In addition to this disastrous outcome, all flour products (breads, pretzels,bakery goods, crackers, pasta, couscous, etc.) break down into sugar, saturating the bloodstream with disease-causing chemistry. Our universal addiction to sugar makes it difficult to squelch the desire for and consumption of these familiar and tasty treats. In the encyclopedia, next to comfort foods, there should be a picture of flour products. As a child, it is likely that your first intimacy with powdered grain was in the process of making plaster of Paris. After drying, the rock-hard sculptures that you molded stood in place and probably remained so unless they ended up in the garbage. Your intestines do not welcome such problematic ingestibles. It is your sick sense of need for emotional pacification that leads you to literally "eat glue." Diseases that are multiplying like rabbits, such as Celiac disease and wheat allergies, are yet another good reason to avoid these catastrophic culprits. When wise, one determines that it is best to soak grains, renewing their life and converting them back to the highly nutritive, excessively digestible and energy-filled plants from which they were spawned. Sprouted grains are in direct opposition to cooked and floured grains and should be a part of every serious health-seeker's menu. When germinating these delicacies, allergy concerns and their accompanying symptoms are most often eradicated. From this time on, consider live grains to be a filling friend that favors health and fulfills the comfort zone.

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For several years, Hippocrates Health Institute has been lost in the woods finding a way to take effective action against our increasing vulnerability to the growing Codex movement which threatens to severely impact peoples’ access to high quality food and natural supplements. This includes threats to the Dietary Supplement Health and Education Act of 1994 — enabling millions of American to enjoy access to safe, effective and affordable dietary supplements without needing prescriptions or having nutrients restricted to negligible levels — and to the integrity of organic farming. Codex efforts have been underway to potentially make mandatory the radiation and addition of select pesticides to organic food under the guise of food safety. Additionally, severe regulations are being proposed that could drive the organic and non-organic small farmer out of business.

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