Global Research

Is your food making you sick?

Suddenly, the fact that food is making us sick, really sick, has gained a lot of attention.

When Robert F. Kennedy, Jr. announced he would suspend his presidential campaign and campaign for President Trump on August 23, both he and Donald Trump spoke about the need to improve the food supply to regain America’s health.

The same week, Tucker Carlson interviewed the sister-brother team of Casey and Calley Means, coauthors of the #1 New York Times bestseller Good Energy:  The Surprising Connection Between Metabolism and Limitless Health.  Their thesis, borne out by thousands of medical research studies, is that food can make us very healthy or very sick.  The grocery store choices many Americans have made have led us to unprecedented levels of diabetes, obesity and other metabolic and neurologic diseases that prematurely weaken and age us, our organs and our arteries. 

There is a whole lot wrong with our available food.  

• Chemical fertilizers have led to abusing the soil, and consequently soils became depleted of micronutrients.  Unsurprisingly, foods grown in them are now lacking those nutrients.
• Pesticides and herbicides harm humans, as well as bugs and weeds.  
• Some experts say we need to take supplements now because we can’t get what we need from our foods anymore.
• We are practically living on overprocessed junk made of sugar, salt, wheat and seed oils.

And that is just the start.  The problem could have been predicted.  Food companies grew bigger and bigger, until they achieved virtual monopolies.  In order to compete, they had to use the cheapest ingredients.  When the few companies left standing banded together, we got industry capture of the agencies that regulated their businesses, turning regulation on its head.

Consolidation in the Meat Industry

Then the regulators issued rules that advantaged the big guys, and disadvantaged the small guys.  But it was the small guys who were producing the highest quality food, in most cases.  Most of them had to sell out and find something else to do.  It simply became uneconomic to be a farmer.

The farmers and ranchers that were left often became the equivalent of serfs on their own land.

Did you know:

• “Ninety-seven percent of the chicken Americans eat is produced by a farmer under contract with a big chicken company. These chicken farmers are the last independent link in an otherwise completely vertically integrated, company-owned supply chain.”
• ” Corporate consolidation is at the root of many of the structural ills of our food system. When corporations have the ability to dictate terms to farmers, farmers lose. Corporations place the burden of financial liability on farmers, dictate details of far.”
• ” Corporations also consolidate ownership of the other steps of the supply chain that farmers depend on — inputs, processing, distribution, and marketing — leaving farmers few options but to deal with an entity against which they have effectively no voice or bargaining power.”

When profitability determines which companies succeed and which fail, cutting corners is a necessity for American businesses–unless you have a niche food business, or are able to sell direct to consumers.  This simple fact inevitably led to a race to the bottom for quality.

Look at the world’s 5 largest food companies.  Their sales are enormous, but should we really be consuming their products?

Perhaps the regulators could have avoided the debasement of the food supply.  But they didn’t.

And now it has become a truism that Americans have the worst diet in the world.

Could food shortages be looming?

If it seems like the US, blessed with abundant natural resources, could never suffer a food shortage, think again.  Did you know that while the US is the world’s largest food exporter, in 2023 the US imported more food than we exported?

Cows are under attack, allegedly because their belching methane contributes to climate change.  Holland has said it must get rid of 30-50% of its cows.  Ireland and Canada are also preparing to reduce the number of their cows, using the same justification.

In the US, the number of cows being raised has gradually lessened, so that now we have the same number of cows that were being raised in 1951–but the population has increased by 125% since then.  We have more than double the people, but the same number of cows.  What!?  Much of our beef comes from Brazil.

Pigs and chickens are now mostly raised indoors.  Their industries are already consolidated to the max.  But cows and other ungulates graze for most of their life, and so the beef industry has been unable to be consolidated in the same way.

But consolidation is happening instead in the slaughterhouses, because you cannot process beef without a USDA inspector in a USDA-approved facility–and the number of these facilities has been dropping, as have the number of cows they can handle.  Four companies now process over 80% of US beef.  And that is how the ranchers are being squeezed.  

Meanwhile, efforts are afoot to reduce available farmland for both planting crops and grazing animals.  Bill Gates is now the #1 owner of US farmland, much of which lies fallow.  Solar farms are covering land that used to grow crops–a practice recently outlawed in Italy.  Plans are afoot to impose new restrictions on how land that is under conservation easements can be used.

Brave New Food

That isn’t all.  The World Economic Forum, along with many governments and multinational agencies, wants to redesign our food supply.  So-called plant-based meats, lab-grown meats, “synbio” products, insect protein and other totally new foods are to replace much of the real meat people enjoy–potentially leading to even greater consolidation of food production.  This would allow “rewilding” of grazing areas, allowing them to return to their natural state and, it is claimed, this would be kinder to the planet.  But would it?

Much of the land used for grazing is unsuitable for growing crops or for other purposes.  The manure of the animals grazing on it replenishes soil nutrients and contributes to the soil microbiome and plant growth.  “Rewilding” may in fact lead to loss of what topsoil is there and desertification of many grazing areas.

Of course, transitioning the food supply to mostly foods coming from factories is a crazy idea, because how can you make a major change in what people eat and expect it to be good for them?  What micronutrients are you missing?  What will the new chemicals, or newly designed proteins, or even computer-designed DNA (that will inevitably be present in these novel foods) do to us over time?  What will companies be feeding the insects they farm, when food production is governed by ever cheaper inputs?

It gets worse.  Real food production, by gardeners and small farmers or homesteaders, is decentralized.  It cannot be controlled.  Until the last 150 years, almost everyone fed themselves from food they caught, gathered or grew.  

But if food comes mainly from factories, access can be cut off.  Supply chains can break down.  You can be priced out of buying it.  Or it could make you sick, and it might take years or generations before the source of the problem is identified.  How long has it taken us to figure out that overprocessed foods are a slow poison? 

There are some very big problems brewing in the food realm. Whether we like it or not, powerful forces are moving us into the Great Reset, threatening our diet in new ways, ways that most of us never dreamed of.

Identifying the Problems and Solutions

But we can get on top of what is happening, learn what we need to, and we can resist.  That’s why Door to Freedom and Children’s Health Defense have unpacked all of these problems, and identified possible solutions.  

During a jam-packed two-day online symposium, you will learn about all facets of the attack on food, and how to resist.  This is an entirely free event, with a fantastic lineup of speakers and topics.  Grab a pad and pencil, because you will definitely want to take notes!

The Attack on Food and Farmers, and How to Fight Back premieres on September 6 and 7.  It will remain on our channels for later viewing and sharing as well.  By the end of Day 2, you will know what actions to take, both in your own backyard, and in the halls of your legislatures to create a healthier, tastier, safer and more secure food supply.

See below for a summary and for the complete program.

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Dr. Meryl Nass is a National Merit Scholar. She has entered MIT before completing high school; BS Biology 1974, MD 1980, Board Certified in Internal Medicine 1986. She has practiced medicine for 41 years. Traveled to over 50 countries, has 2 children, single parent. She was the first person in the world to study an epidemic and show it was due to biological warfare.