Ha folks,
Wow!
The information flow here is astounding.  Here is a humble 2 cents worth in
addition:
Our Manufacturer actually built in some wonderful check systems, the most
critical of course being eyes, then nose, taste and digestive tract.
Food manufacturers spend untold sums trying to defeat our built-in defenses:
They colour raw meat with cancerous red dyes. You wouldn't really want to
eat a piece of meat after a couple of hours post mortem if you saw it in its
natural state!
They add things to disguise the smells in rotting foods. A whole fascinating
subject in itself.
They add things to alter/disguise the taste of rotting foods. ( Ever
actually tasted raw meat?)
Then they sell us toxic bombs to "fix" our "stomach upsets" as our bodies
try to cope with the influx of toxicity. ( Aluminium compounds are good for
this - they put the whole digestive system into shock and it stops
complaining about what you just did to it) Odd Note: Alka-Seltzer(r) type
things get rid of an enormous amount of  Aluminium toxic waste every year in
the USA. The consumption equals enough pills for every man woman child and
dog in the USA to have two per day each)

 What is an interesting exercise, is to watch young babies as they are
weaned, trying to avoid eating the stuff that their parents think is "good
food" for them.  Two highest things on their hate list initially seem to be
"improved" white sugar and "improved" white salt.

Back on TRUE topic:  Natural chelation has a terrifically long history and
since recently discovering CS am about to embark on a personal trial run.
However as I am in OZ (Australia) need to obtain supplies etc. - any local
help known on the list?

Cheers,

John


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UNHAPPY? Go here www.fablor.com/aurora
DON'T go here! www.fablor.com/meteora



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