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“We have seen the future, and the future is food.”

                                                ~ Dr. Mitchell Gaynor, Oncologist

                                           Stang Cancer Prevention Center, New York




Most children are blissfully unaware of cancer or prevention.  They depend on adults to provide the family with delicious, nutritious food and a clean, safe lifestyle. The U.S. Environmental Protection Agency reports, “Children receive 50% of their lifetime cancer risks in the first two years of life.”  Blood samples show concentrations of pesticides six times higher in kids who ate conventionally grown fruits and vegetables compared with children who ate organic food.

Good health should be simple. But thousands of unregulated chemicals, heavy metals, and toxins pollute crops, livestock, the water, soil, and air, causing much of our food to be compromised.


Our eating habits and exposures to toxins in the environment greatly influence whether or not we get disease, including cancer.  The good news is that a diet rich in wholesome organic vegetables, fruits, nuts, and herbs combine nutrients that work together to fortify the immune system and help prevent cancer from developing, and fight cancer that is already present.



Researchers tend to blame genes for cancers that occur in families, although only about 5% are responsible.  It is true that families share genes, but they also share the same food habits, snack preferences, and activities that contribute to poor health.  Children of all ages accept the foods, and mimic the lifestyle patterns, they see at home every day.





American food began to change drastically in the 1950s when saving time and convenience became the new trend.  Fast food offers a cheap meal that is processed with dozens of undisclosed chemicals that masquerade as food.


Cancer was rare in adults and unknown in children 100 years ago, but chemicals sprayed on crops since the 1940s have contaminated the food and environment. The incidence of cancer has escalated to alarming proportions since World War II and the most tragic are childhood cancers.


“Numerous studies in the United States and elsewhere have demonstrated clear associations between childhood cancers and exposures to carcinogenic chemicals. As documented by the Food and Drug Administration (FDA), residues of numerous carcinogenic pesticides are commonly found in most fruits and vegetables. Additionally, milk and other dairy products are often laden with carcinogenic pesticides and antibiotics. Factory farm meats are also contaminated. The fetus, infants and young children are often much more susceptible to carcinogens than adults,” say cancer experts Samuel Epstein, M.D. and Ralph Moss, PhD.







ORGANIC FOOD is the gold standard for nutrition, taste, and health. 

“Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of the soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using conventional pesticides; fertilizer made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer has followed all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket must be certified, too.”

~ The USDA National Organic Program


The USDA Organic seal assures you of the quality and integrity of packaged or frozen organic food and products. Fresh organic produce will have a sticker with a PLU code starting with the number 9, as in - 90423. 


Because organic food is grown in well-balanced soils, it naturally tastes better, with more flavour.  Recent studies published in peer-reviewed journals show organic foods have higher levels of phyto-nutrients and vitamin content.  Organic food is fresh, frozen, and packaged.  If your market doesn’t carry organic, demand it!


Although organic food costs a bit more, consider it an investment in health.  Cut back on another expense to be able to afford organic nutrition, and grow a garden with certified organic seeds to save money and know what’s on your plate. For a great selection of 150 certified organic seeds, order at


FOOD GROWN CONVENTIONALLY are crops that are sprayed repeatedly with pesticides and herbicides to poison bugs and weeds. Farmers use synthetic petrochemical fertilizers and sewage sludge contaminated with human and animal waste, pharmaceutical drugs, and heavy metals. Conventional food is often irradiated, dyed, treated with fungicides, waxes, and a whole host of treatments before trucked an average of 1,500 miles to your market. Many foods are imported from countries where regulations are minimal, and toxic DDT is sprayed on fruits and vegetables. Produce grown conventionally has a PLU code sticker starting with a 3 or 4, depending on its size. Don’t be misled by a label saying “natural”, because it isn’t regulated.


There are unlabeled carcinogens and toxins added to 93 conventionally grown foods. To learn more, visit the searchable database at for the startling number of pesticides and chemicals sprayed on conventionally grown fruits, veggies, and grains linked to leukemia, brain cancers, and other health problems that harm kids, and also the adults they love.


For example: an apple grown conventionally carries:


42 pesticide residues including:

  7 known or suspected carcinogens           
19 suspected hormone disruptors

10 neurotoxins

  6 developmental/reproductive toxins


These chemicals do not wash off!

And there is no safe level of toxins.  Even extremely low dose exposures to pesticides during fetal development, infancy, and childhood are linked to cancers, birth defects, developmental delays, and other diseases, say the health experts we listen to. Since they accumulate in the body, these poisons also contribute to slow-growing adult cancers traced back to childhood exposures.


Arsenic is highly toxic to humans and is classified as a carcinogen – meaning it causes cancer. It may contaminate our water (especially well water) and arsenic is commonly fed to chickens raised in crowded “factory farms” to control intestinal parasites. Arsenic has been found in conventionally raised poultry meat and eggs but not in organic food.


Livestock raised at factory farms are crowded into filthy cages or stalls and are injected with growth hormones and antibiotics. Animals and poultry are fed GMO corn and soy, animal body parts, plastic pellets, feathers, and recycled feces and sawdust, approved by the FDA, says John Robbins, internationally respected nutrition expert.


Cancer has a sweet tooth and sugar feeds cancer cells.  The average American consumes more than 100 pounds of sugar annually, compared to only 18 pounds in the 1800s.  The average child drinks soda pop every day, loaded with sugar (as GMO high fructose corn syrup), chemicals, and synthetic coal tar dyes linked to cancer, according to the Center For Science In The Public Interest.




GMO stands for genetically modified organisms, also known as genetic engineered (GE) or biotechnology developed by Monsanto and other biotech companies. GMO and GE are one and the same. Some health experts call GMOs “Frankenfoods” because they are novel foods and seeds created in crude laboratory experiments.  Scientists force genes from one species into the DNA of another species in ways never found in nature.  GMO food safety is highly questionable, and the most frightening food issue in the history of the world.  Many religious groups blame biotechnology for “Playing God in the garden.”


Although Monsanto claims GMO is safe and helps to feed the world, many thousands of adverse health effects have been documented by independent research on animals and people who ate GMO foods: cancers, miscarriages, stunted growth in children, damaged organs, toxic and allergic reactions, sterility, accelerated aging, and death!

More than 90% of non-organic foods are GMO with foreign genes inserted into DNA from bacteria, viruses, toxins, insects, animals or humans. The two main traits are herbicide tolerance and the ability of the plant to produce its own pesticide – including in your gut.


Did you know? The EPA classified the genetically engineered potato as a “pesticide” because it contained a pesticide in every cell!


Some bizarre combinations of DNA splicing:


  * Tomato inserted with fish or
           frog genes    
  * Broccoli mixed with rat DNA            

  * Salmon spiked with human genes

  * Pig genes forced into corn
  * Cabbage infused with Hepatitis B virus


Vegetarians and conscientious religious groups find this perplexing, not knowing what to avoid because GMOs are not labeled.


WHAT FOODS ARE GMO?                         Known %


Soy and soy products                                           94%

Cotton and cotton products                              94%

Corn and corn products                                     92%

Canola oil                                                                 90%

Hawaiian papaya                                                   50%

Rice, Alfalfa, Flax, Tobacco                                                   

Sugar Beets                                                              95%

Rice from China

Zucchini & Yellow Squash

Aspartame, the artificial sweetener, is in 9,000 foods and products


Beware of all non-organic dairy products from cows injected with Bovine Growth Hormones  - rBST. The milk contains pus caused by cows suffering mastitis, an infection of the udder. The estrogen growth hormones in the dairy products cause girls to reach puberty as young as eight years old, and for boys to become effeminate.


For unbiased research and the most comprehensive health risk information on GMOs provided by leading health expert Jeffrey Smith, visit:


Monsanto claims that one trillion meals have been consumed with genetically engineered foods or products. The average grocery store in the U.S. sells 147,000 cheap food items and an astonishing 90% are GMO.  You won’t know you’re eating GMO foods, because they are not labeled in the United States or Canada as they are in other countries. Why not?


“If you put labels on genetically

 engineered foods, you might as

well put a skull and crossbones on it,”       
admits Norman Braksick, the  president of Asgrow Seed Company, a subsidiary of the Monsanto biotech company.  (Kansas City Star, 7 March 1994)


Yet a December 2015 national poll found 90% of Americans want GMOs labeled in clear language, not a confusing bar code. - Just Label It

Incredibly, Monsanto – the leading biotech firm – was humiliated in the U.K. in 1999 when the chef who provided food for Monsanto’s employee cafeteria banned GMO food!  “It was in response to concern raised by our customers,” said Sutcliffe Catering.




You probably assume that food for sale in the grocery store or restaurant is safe. Otherwise, it wouldn’t be allowed to be sold to the unsuspecting public, right?  But the startling truth is different:


“Monsanto should not have to vouchsafe the safety of biotech (GMO) food.  Our interest is in selling as much of it as possible.  Assuring its safety is the FDA’s job.”

    ~ Phil Angell, Monsanto’s Director of Corporate  

  New York Times Magazine, 25 October 1998


“Ultimately, it is the food producer who is responsible for assuring safety.”

        ~  Food and Drug Administration (FDA) Federal Register,

             Statement of Policy: Foods Derived From New Plant 
Vol. 57, No. 104(1992), page 229


Clearly, you are responsible for making intelligent nutritional choices for your family.

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