This article was published in LATEST magazine on May 15, 2000.
A New Theory of Disease?
+Does Bacterial Food-Safety Equal Health-giving Food?
+The Bureaucratic Destruction of Vital Nutrients.
by aajonus vonderplanitz
Have you noticed that almost every "fresh" fruit and vegetable juice
you consume is no longer fresh, does not taste that good, and is
absent of most of its nutrient value? They look fresh! But they have
been pasteurized or irradiated under the mandates created by health-
department officials to eliminate microbes. Health officials are
pushing to mandate that all fresh produce be irradiated in the name
of food-safety. What does that mean to us as consumers?
Let's take a look at a different view on food-safety that will come
as a paradigm-shift for most of you. It is likely to change your
perspective on nature, the environment and life. . Hopefully, you
will develop a new trust and faith that relaxes and eliminates fears
that have been conditioned into most of us since birth, extolled by
theorists to academics, and on to the media and government.
The birth of food-safety.
Around 1890 Louis Pasteur made it popular to blame molds and
bacteria for disease because he proved that heat-processing slowed
food-spoilage and lengthened shelf-life. This concept became an
economic boon for the food-industry. During the following century,
as a direct result, the prevailing medical theory was that bacteria and
viruses were the cause of disease.
Since then, besides pasteurization other methods have been
developed to annihilate microbes in food. These methods include
irradiation, freezing, chemical additives and washes, such as
ascorbic acid, chlorine and hydrogen peroxide. All of these
processes slow food-spoilage for particular foods and give them
false appearances of freshness.
Now, over a century later, we continually wage an immeasurable
war against bacteria and viruses in our kitchens, bedrooms,
bathrooms, restaurants, schools, supermarkets, clinics, hospitals,
pharmacies, and inside and outside of our bodies. Naming only a
few, we use antibacterial mouth-washes, soaps, douches. air-
fresheners, dish cloths, towels, diapers, treated toys, and rugs.
It's time to evaluate the results and cost of this continual, and
continually escalating war.
The estimated cost for antibacterial products per household is
$3,000 per year. In the battle against bacteria, federal, state and
county agencies in the U.S.A. spend an estimated 4 trillion dollars
per year (estimates I gained from Center for Disease Control,
federal and county figures published currently on the internet).
That's approximately an astounding $10,000 for every American
household. This figure, combined with the average expenditure per
household, raises the total household expenditure for social bacterial
warfare to $13,000 yearly. Many families could pay their mortgages
in a few years with that money.
What is food-safety?
In the broadest sense, it is the ideal that food is not only health-
giving but also harmless. To health-officials it means food without
"pathogens" (def: any agent capable of producing disease).
Does food have health-giving properties?
Many scientists, famous and not, have proved that vitamins and
enzymes are paramount to proper bodily functions and good health,
and that deficiencies manifest in diseases.
Does using antibacterial technologies interfere with the health-
giving properties of food?
Research throughout the world shows that heat-treatment of food
alters, damages, or destroys many vitamins at the standard
pasteurization-temperature of 161° F. (65° C.). Also that all
enzymes are destroyed at 122° F. (50° C.). Furthermore, the actual
temperature that cripples some vitamins and enzymes is as low as
104° F. (39° C.) The loss of mineral-utilization due to cauterization
(burn-sealed) by heat-treatment is significant. Many scientists have
proved that heat-processing renders toxins from proteins and fats in
food, such as heterocyclic amines (caustic compound) and lipid
peroxides (oxidizing compound), which have been observed to
cause cancer in laboratory animals. Therefore pasteurization can be
said to actually destroy many of the health-giving properties of
food.
Research demonstrates that exposing food to high intensity gamma
radiation affects the activity of key enzymes and causes the
depletion of radiation-sensitive essential nutrients such as: the amino
acids l-cysteine, l-histidine, and l-tryptophan. Other nutrients such as
vitamins B1, B 2, B3, B6, B12, folic acid, vitamin C, E, K; the
omega-3, 6 and 9 unsaturated essential fatty acids are affected.
Some irradiated minerals in food actually become toxically
radioactive. Radiation destroys the health-giving properties of food
as well as its use being a cause of public hazard.
My laboratory and practical experiments proved that ascorbic acid
can cause irritability and depression. The lab-technician with whom
I worked observed that ascorbic acid causes nerve lesions
throughout the body, including the areas of the brain and spinal
cord. He observed, as well, that hydrogen peroxide burns tissue
along with destroying bacteria and virus. All chemicals have proven
side-effects, immediate or long-term. Chemical destruction of
bacteria and virus in our food results in poisoning.
Freezing food alters, damages, or destroys all enzymes as well as
many vitamins.
All of the methods to eliminate bacteria and viruses in food rob us
of nutrients and create more toxins. Consequently, we must measure
which is the greater risk: the low-risk of developing bacterial food-
contamination, or from developing diseases from processed-food
deficiencies and toxicity.
Is there an imagined or real risk of bacterial food-poisoning?
There are several astute scientists challenging the postulate that
bacteria is a threat. Before the Los Angeles County Medical Milk
Commission, Dr. Marc Harmon, a dentist, stated that in his medical
education and career he was trained to blame disease and decay on
bacteria and virus. He stated that the genocide of microbes has not
reduced dental decay any more than it has disease in general.
Disease continues to increase at an astounding rate. Science,
medicine and technology have waged a fantastic war against
microbes while tooth decay and other diseases continue to
overwhelm and devastate our lives. Dr. Harmon concluded that the
war against microbes is futile toward eradicating disease.
Jon Monroe, Director, New Science, tried in a project "to avoid
diseases caused by viruses. The assumption was that viruses were
pathogens and should be avoided." But each of the subjects became
depressed. With the reintroduction of virus, the depression-
symptoms disappeared along with the return of colds and flu.
Monroe learned that "viruses can carry information from one
individual to another and from one species to another. They are in
reality, pathways within the environment for all living things to share
critical information. They probably play a crucial role in...cross
species symbiosis" (def: unlike organisms living harmoniously
together).
Joel Weinstock, a gastroenterologist who heads a research team at
University of Iowa, said, "We're the first population never to
experience [gut] worms. He asked six patients with intractable
inflammatory bowel disease to quaff worm-eggs in a liquid solution,
specifically the eggs of Trichurissuis, a whipworm (parasite that
looks like a whip) normally found in pigs. Within about two weeks,
five of the six patients went into remission - for up to five months.
The patients were begging for more parasites. Interestingly,
Weinstock noted that intestinal problems are increasing in animals as
well. Pigs, which are now raised in clean pens, are getting sick. So
are some species of captive monkeys that are kept too clean.
The micro-science that studies "pathogens" is relatively new (50 years)
and obviously flawed. New research (20 years) has been and is being
performed proving that "pathogens" are responsible for reversal of
cancer, and possibly for cancer prevention. Dr. K Brooks Low of Yale
University reported that he has used salmonella (a genus of bacteria
believed to cause food-poisoning) to shrink tumors and reverse cancer.
As part of her doctoral studies in Toronto, Canada, Dr. Sara Arab
(now a clinical fellow in Medical Genetics) injected verotoxin
(bacterial byproduct) from E.coli (a genus of bacteria found in
bowels and feces also believed to cause food-poisoning) directly
into human astrocytoma (malignant tumors of the brain) that had
been grown in mice. After a single injection, within 7-15 days both
the tumors and their blood vessels completely dissolved.
Bacteria and virus are naturally present in the company of
degenerative tissue but not the cause of degenerative tissue. They
are the cleanup-crew for degenerative tissue. Do you blame
vultures, crows and worms for the death of the dying carcasses they
find and feed on?
Louis Pasteur, on his deathbed, rejected his work against microbes by
stating that the environment that hosts microbes is the problem, not the
microbes.
What about all of those reports of people dying from food-
poisoning?!
I have seen many medical reports that stated microbial food-
poisoning as cause of death. In every case, the reports described
symptoms of anaphylaxis (severe allergic reaction) rather than food-
poisoning. In a very rare case does a sufferer actually die of what
might be termed food-poisoning. She or he dies from dehydration
and/or excessive bleeding, in an infinitesimal number of cases, a
ruptured stomach or bowel from violent vomiting or diarrhea.
Anaphylaxis is caused by any foreign substance that causes
traumatic allergic reactions. Anaphylaxis is very common with
injected antibiotics and vaccines. Basically, those people reported as
having died of bacterial food-poisoning actually died of the medical
treatment with antibiotics and/or other medication. The moral is, if I
contracted a detoxification in the form of vomiting or diarrhea my
chances of living are great if I let it run its course, as with a cold,
and stay completely away from medical treatment and advice.
Is microbe genocide a rational pursuit?
The idea of eradicating microbes like salmonella is ludicrous because
they are ubiquitous. At University of Utah John R. Roth, Professor of
biology, has studied salmonella for 40 years. "[Salmonella] is mostly
reported as a pathogen but...[lives beneficially] as part of the gut flora."
He believes that the idea of banishing it is absurd. "Salmonella is
distributed pretty widely," he says. "Sometimes it makes a mistake
and gets across the gut wall...This is an irritation at the gut
wall...Symptoms can range from a loose stool to more flu-like
symptoms."
The University of Arkansas for Medical Sciences and the Arkansas
Children's Hospital did a recent study of 50 Arkansas homes where
infected children lived. They found salmonella-concentrations in
38% of the homes; on doorsteps, vacuum cleaners, the refrigerator,
and a pet lizard. (Richmond Times Dispatch, July 19, 1999;
Salmonella Bacteria Often Lurks Close By.)
There are simply no hard figures about how many cases of food-
poisoning occur each year. For example, among 270 million
Americans, confirmed cases of Salmonella enteritis ("S. enteritis") in
humans is estimated at about 40,000 cases a year. Yet the media
regularly carries estimates dispatched by health departments, such as
the Centers for Disease Control ("CDC"), of total cases ranging
from 800,000 to 4 million. Recently these were revised downward
to around 300,000, prompting farmers to joke that two more
reports might eradicate it completely. (L.A.Times, Jan. 5, 2000, The
Great Egg Panic.)
Peter Barton Hutt, a former chief counsel for the Food and Drug
Administration ("FDA"), now a lecturer on food-safety at Harvard
University, is a long-standing critic of the numbers. "The statistics
are all over the place," he says, "because none of them are any good.
They are all wild guesses. What people do is gather statistics of
reported cases and extrapolate from there. It then all depends on
what multiple you choose."
The CDC in Atlanta insists, however, that it has gone to a lot of
effort refining the multiplier of 38 that it uses in extrapolating its
estimates. However, British food-safety advisor Richard North who
wrote his doctoral thesis on the British S. enteritis crisis and now
works as a food-safety advisor, dwells less on the numbers of cases
than on the severity of cases. "If cases are unreported, then the
people who suffered cannot have been that terribly bothered, can
they?" he asks. So, to inflate the figures 38 times seems like an act
of alarmism to fuel some prejudicial agenda or view.
Rick Berman, Executive Director, Guest Choice Network,
Washington D.C. said, "For nearly three decades, [CDC] has been
whipping up fear over food while remaining virtually unchallenged
by the press or the scientific community. By generating more heat
than light, [CDC] helps create fear...over...food products."
Los Angeles Times researcher Emily Green says, "My foray
through salmonella literature going back to World War II did reveal
a remarkable phenomenon. In the last 12 years, what was
perfectly legitimate speculation by CDC doctors concerning the
possible origin of S. enteritis somehow transmogrified into fact once
it reached the pages of political reports. It should be stressed that
CDC speculation concerning S. enteritis remains unproved. This is
not surprising. Scientific and medical journals are not tablets of
stone. Much of what appears in them is guesswork. A process of
tossing up and shooting down guesses is how science works. This
also explains the recent turnaround over cholesterol in eggs [now
viewed by the scientific community as benign]."
Why do Health Departments Condemn and Rob Us Of Natural
Foods?
The common assumption and false premise is that microbes labeled
"pathogens" are only harmful and must be eradicated. Compound
that with the common assumption and false premise that if a
substance is toxic at any level, it is toxic at all levels. Consider
insulin, for instance. At one level insulin allows excess
carbohydrates to be converted to stored sugar (glycogen) for proper
utilization at another time. Too much insulin causes all
carbohydrates and blood sugar to be converted into glycogen,
causing the body to suffer shock that resembles seizures, which may
result in respiratory and/or heart failure and/or brain damage.
Consequently, we are faced with a perspective of Nature, including
our bodies, that is inherently endangered no matter what we do.
And we must make war to survive and thrive.
Zero exposure to "pathogens" cannot be proved, yet people
believe in it. And, basically, zero exposure to "pathogens" is not
possible because they are ubiquitous. Threshold extrapolations to
generate quantitative risk estimates are pseudo science. Using the
impossible criteria of zero exposure to estimate risk is pseudo
science.
Existing regulatory policy is based on a "better safe than sorry"
premise. But in the real world of everyday practicalities where
commonsense decisions are needed, it is a morally bankrupt
philosophy. There is nothing "better" about the illusion of "food-
safety" when it results in people using scapegoats - "pathogens" -
instead of scientifically verifiable causes of actual harm.
Add to this the false premise that the elderly, infants and the infirm
are more susceptible to harm from "pathogens." Considering one
individual's rights to absolute protection over the well-being of
others is poor social planning. Especially if the protection for the
minority harms the majority.
But, again, the risk to these groups is scientific speculation. I have
witnessed approximately 34 cases from these so-called risk-groups
in which an amount of bacterial rich, aged (rotten) raw food was
consumed and successfully utilized to regain health of bowels,
digestion, liver and glands, and in many cases to reverse disease. It
worked favorably in all situations with only 6 experiencing minor
loose bowels, or nausea and/or vomiting. Those people considered
their discomfort well worth the eventual beneficial results.
The Chinese, using rotten eggs, and the Eskimo, using rotten raw
fish were cultures that successfully used high-bacteria food as
remedies and disease-prevention.
If bacteria and virus are not the problem, why are we trying to
eradicate them?
Government regulators are not responding to what is actually
harming people. They pander to what is merely frightening people
and themselves? Health departments are overcrowded with individuals
prejudiced against microorganisms labeled "pathogen," and have based
their raw food-restrictions on speculative scientific data. They are one-
sided on the "pathogen"- or bacterial food-poisoning controversies.
With new existing contradictory data that tends to indicate that even
pasteurization does not provide food-safety nor prevent diseases, but
cause disease, their adherence to such a mind-set does not make rational
sense, nor good judgment.
People and their fears have always been at the heart of the risk
problem -- fears of loss, fears of injury, above all, fears of the
unknown.
Special interests
There is one more equation in this problem, and that is the food-
industry wants pasteurization and irradiation because their products
will have longer shelf-life, reducing costs by slowing spoilage. They
care much more about their costs and profits than our health. So
they encourage government officials to pass laws mandating
compulsive pasteurization and irradiation. They can always blame
the government for producing and supplying a less healthy and toxic
product.
Conclusion
To have passed laws against "pathogenic" existence in food is not
only impractical but harmful. Over a period of decades this nutrient-
destruction can actually cause more disease than the possible rare
incident of fatal bacterial food-contamination. By depriving people
of fresh raw unpasteurized and non-irradiated food, hasn't
government condemned people to a higher risk of disease?
The public has a right to choose what is best for them.
Government, fueled by science with its vacillating conclusions with
every new change in theoretical and technological approaches, does
not have the right to deprive people of choices. The public has a
right to easily obtain any God-given natural food with all of its
bacteria.
As a nutritionist for over 30 years, I have observed that 90% of all
diseases, including cancer, have been reversed by eating raw foods
and refusing medical therapies. The father of the Hippocratic Oath
said it best when he taught, "Let food be your medicine and
medicine be your food."
Our food's future
If we don't do something about it now, we will not be able to buy
any health-giving fresh produce, meat, seafood, or poultry in the
markets.
Write a letter every month to the U.S. President, FDA, your
governor, state and local county health-department officials,
demanding that they return and preserve your right to have fresh
food with all of Nature's bacteria and nutrients, non-chemically
treated, non-irradiated and unpasteurized. Form groups that will
meet each month to accomplish this task together while enjoying
and celebrating a banquet of fresh foods.
___________
Aajonus Vonderplanitz, scientist/nutritionist, is the Founder and
Executive Director of the consumer organization Right To Choose
Healthy Food which is trying to preserve fresh food. To help send
donations to: P.O.Box 176, Santa Monica, CA 90406-0176. Aajonus
authored the book We Want To Live; Vol.1, Out of The Grips of
Disease and Death (the story); and Vol.2, Healthfully (the facts). To
order the book call 800-247-6553.
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