Posts Tagged ‘food’

GMO Sugar Beets:  What the Public Needs to Know

Thursday, March 2nd, 2017

The United States has agencies in place, created by President Teddy Roosevelt, that exist to protect the integrity of the American food supply.  In the early 20th Century, President Roosevelt witnessed a consistent degradation of the food. So, he oversaw the creation the Pure Food and Drug Administration, to ensure that our citizens would always have access to the best quality food available.

Sadly, within one administration, that agency was infiltrated by the very industries that Americans needed to be protected from.  When that happened, the adjective “Pure” became problematic, so it was removed.  Today we have the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) claiming to protect the interests of the American people with regards to the food supply.  Their job is to regulate changes to the growing of our food, before the public is exposed, to insure continued quality and safety.

GMO Sugar Beets are an example of a dismal failure of this regulatory process.  GMO sugar beets were thrust upon an unsuspecting public several years before they officially approved.  Added to that, the approval process initially only considered what the new beets might do to the immediate farm environment.  They did not consider possible danger to the humans that consumed the end product–the white sugar.

You see, the government was being put under pressure to prematurely approve the beets.  This maneuver was done by the chemical company that had created the GMO sugar beets.  Monsanto, the chemical company, did not offer an approved alternative to the new beets, so the farmers had nothing else to grow.  Fearing a sugar shortage, the government allowed the sugar to be released without completing the legal approval process.  Americans have now been eating sugar from this source for over ten years.

So, is the sugar safe or not?

Forgetting for a moment that, in general, sugar is bad for you, should you be consuming the sugar that originated from GMO sugar beets?  The energy signature testing we do at Morphogenic Field Technique says:  No, you should not be eating this sugar if you care about your overall health.  It tests very badly, as you may have observed if you have attended any of our live presentations.  It makes almost everybody’s muscles incredibly weak when tested.  

Why does this happen?  Here are our observations:

  1. GMO Sugar Beets are created using a process that we consider to be dangerous, the insertion of viral and/or bacterial genes into the seeds. Universally, our energy signature testing for anything created using this process has had a negative outcome.
  2. The beets and the soil that they are grown in is sprayed with pesticides and herbicides, with residual chemicals staying with the beets after harvest and processing.
  3. Beets are super-absorbers.  If it is nutritious, the beet will absorb it.  If it is toxic, the beet will also absorb those things as well.
  4. The result:  A toxic, genetically engineered beet, growing in toxic soil and eventually turned into a toxic product called white sugar.

Interestingly, our Morphogenic Field Technique testing procedure often demonstrates aberrant liver energies on people who have tested positive for GMO Sugar Beet energy.  

Solutions?  

  1. Avoid eating sugar, especially if you do not know the source.  If you must have sugar, buy and use only organic cane sugar products.  (Most commercial cane sugar is also sprayed with pesticides and herbicides).
  2. In our Morphogenic Field Technique classes, we like to energy signature match the “problem energies” to the “solution energies”.  In our home-testing classes, we offer 4 possible homeopathic “solution energies” that you may find valuable to expand and balance the M-Field when correctly matched.
  3. If you feel that your personal health concerns warrant a professional evaluation for more specific truly-natural protocol development, you can locate a trained MFT Professional at an event or on the MFT website here

Remember, the only stated goal of Morphogenic Field Technique is the expansion and balancing of the human energy field, the M-Field.  Years of experience have taught us that a large and balanced M-Field will move a person toward greater vitality and health, while a small or distorted M-Field usually means health-related challenges over time.

Why is Everyone Reacting to Gluten?

Thursday, February 23rd, 2017

My local supermarket recently ran a newspaper ad stating that their bakery uses only non-GMO flour in their breads and pastries.  I found their statement to be confusing, since all flour sold in the U.S. is non-GMO.

That said, there is a huge difference between the wheat that most Americans eat now compared to the wheat we consumed 50 years ago.  The amount of confusion surrounding this issue has led me to write this detailed explanation of this important issue.

Around 1970, a new type of wheat was quietly put upon public supermarket shelves.  It was the first crop to be genetically engineered.  From that time forward, food in America would be forever changed. The general public was never told of this change; in fact, a great deal of time and money has gone into keeping these changes secret.

So, what is the difference between a food that has been genetically engineered (GM) and a food that is a genetically modified organism (GMO)?  GMO’s are the result of a process of gene-splicing from virus’ and bacteria to create new seeds. There has been a slow, methodical creep of this kind of technology into American food over the past 5 decades.  

You are no longer eating your grandfather’s wheat, corn or soy.

When I was a child, most people had never heard of of gluten intolerance.  That is because largely, it did not exist.  Today, gluten-free products are readily available and many people complain about negative reactions to wheat.  

Why has the wheat changed and how have those changes effected the digestive health of America?

As with most of the newly created problems with our food and environment, the answer is “follow the money.” Wheat was altered with the goal of increasing the yield per acre.  The plant was genetically engineered to grow shorter with a bigger diameter around the base so it would not blow over in the wind.  During harvesting, more upright plants meant a larger yield.  Therefore, it provided more money to the commercial farmer.  That in itself does not sound bad, but there were other consequences.

Changing the plant also changed the gluten.  Although it was probably an unintended consequence, the fact remained that a new grain was created.  It contained much more gliadin, a type of gluten that causes inflammation in the intestines.  A secondary problem with gliadin is that it binds to opiate receptors in the body and creates cravings for people to eat even more.  This combination of factors has contributed to a snowballing-effect of digestive issues over the past 4 decades.

Unfortunately, it does not end there.  We now have an additional problem with commercial wheat: Roundup. They recently added a new step to the harvest of the wheat: it is sprayed with Roundup/Glyphosate just before the harvest.  This is done to kill the crop so that it can be plowed-under earlier before the onset of winter.  An additional advantage to the commercial farmer is that it dries out the grain.  Good for the farmers, but again, bad for the consumer. Non GMO-wheat is still genetically engineered and unless it is organic, it is still laden with herbicides that are toxic to the human body. The Roundup/Glyphosate increase has been scientifically correlated by researchers at MIT to the increase in many diseases, including Autism and Celiac.

The good news is that organic heritage wheat is still available to the consumer.  You can purchase this from your local farmer’s market or health food store.  If supermarket chain bakeries are interested in attracting an informed health-conscience consumer, it would be more helpful to ensure that organic heritage wheat flour is used in their breads and pastries.

Frank Springob, D.C.

Getting to Know Your Processed Food

Monday, January 30th, 2017

Nutritional expert Dr. Royal Lee once stated, “A food that is counterfeit is no different than money that is counterfeit.”  He was speaking in response to a question about processed food, where naturally occurring nutrients are removed and then synthetic chemical vitamins are added in an attempt to compensate. Wheat flour is a good example of this common practice. The wheat kernel is stripped of the nutrient-rich bran and germ, then bleached for appearance, and then “fortified” with a few vitamins and minerals. While this bleached wheat by-product leads to light fluffy cakes with a long shelf-life, the attempt to make up for the loss of nutrients by adding in synthetic vitamins does not replace the original goodness of the fresh, whole grain.

This process is equivalent to a thief robbing you at gunpoint and taking $100 of your hard-earned money.  A few minutes later, the thief repents, and returns to offer you $6 of Monopoly money.  It’s just not the same, is it?  

When natural nutrients are destroyed and synthetic chemicals are added back in, the food is labeled as fortified.  It may sound healthy, but to the human body, fortified food is not the same as whole food.

The practice of using synthetic vitamins and minerals to replace the essential nutrients removed during food processing is so common that we seldom stop to think about it anymore.  But think about it we must, since it is affecting the health of our families.  Additionally, this practice does not stop with our food. Commercial food and drug manufacturers also use synthetic chemicals in vitamin supplements and refreshments, promoting them as health-enhancing products when, in fact, they are not.

From a scientific perspective, the molecular structures of most synthetic vitamins are markedly different from those found in nature. Even though the chemical formula is the same, the shape is different.  The variations are minute, but significant. Vitamins produced in a lab from chemicals have a left rotation (called “levo“) while the other half rotate to the right.  In nature, all plant and animal-sourced vitamin molecules will rotate in the same direction.  Though some scientists will tell you that the body cannot tell the difference, imagine trying to put a left-handed glove on your right hand.  See the problem?

Additionally, in nature, all vitamins are accompanied by other related nutrients called synergists that must be present for any nutrient to be fully functional in the body.  If the synergists are missing, as with chemical vitamins, the effect on the body is more pharmaceutical than nutritional.  There is an effect, but it is often not the one that is desired. It can give us expensive greenish urine, but does not bring us better health.

Consider many of the so-called “healthy products” that are currently marketed to the American consumer.  Almost all of the vitamin supplements sold in pharmacies and big-box stores are made with synthetic chemical vitamins.  The well-known makers of the popular “energy drinks” use many of the same sources for these pseudo-vitamins in these beverages.  

Since there are only a few suppliers for the base components for these commercial products, the sources are easy to identify.  A quick internet visit to chemicalregister.com will confirm that many of these chemicals come from China.

Supplementing your diet with micro-nutrients can and often does improve health, IF the supplements are in the right form. In my nutrition-based practice, I recommend supplements that are concentrations of organic whole food.  This is a normal, natural delivery system for nutrients.  I use a supplement company that grows most of the food for their line of supplements on their own organically certified farm.  Additionally, they never process over 120 degrees, preserving the original nutrient value.  These are real supplements the way nature intended.

MORPHOGENIC FIELD TECHNIQUE
Port Angeles, Washington