The food we eat seems to have profoundeffects on our health.
Although science has made enormous steps in making foodmore fit to eat, it has, at the same time, made many foods unfit to eat.
Someresearch has shown that perhaps eighty percent of all human illnesses arerelated to diet and forty percent of cancer is related to the diet as well,especially cancer of the colon.
Different cultures are more likely to causecertain different illnesses because of the food that is characteristic in thesecultures. That food is related to illness is not a new discovery.
In 1945,about 35 years ago, government researchers realized that nitrates, commonlyused to preserve color in meats, and other food additives, caused cancer.
Yet,these carcinogenic additives remain in our food, and it becomes more difficultall the time to know which things on the packaging labels of processed food arehelpful or harmful.
The additives which we eat are not all so direct. Farmersoften give penicillin to beef and living animals, and because of this,penicillin has been found in the milk of treated cow.
Sometimes similar drugs aregiven to animals not for medical purposes, but for financial reasons. Thefarmers are simply trying to fatten the animals in order to obtain a higherprice on the market.
Although the Food and Drug Administration (FDA) has triedrepeatedly to control these procedures, the practices continue.