Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Keep Your Family's Food Safe

Thursday, 21 Feb 2013 11:03 AM

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Most people give more thought to what they’re going to wear than what they’re going to put in their mouths. When it comes time to get groceries, they simply make a run to the local store and stock up, thinking the FDA is watching over us and keeping food supplies safe.

Recent scares with salmonella poisoning in tomatoes show our food supply may not be as safe as we think. Centers for Disease Control and Prevention estimates that every year 76 million Americans get sick from the foods they eat, and 300,000 end up in the hospital. Another 5,000 end up in the cemetery.

There is also the rising danger of imported foods and beverages. Increasingly, we get our foods and food additives from dubious sources such as communist China and other countries where there are little or no personal or government standards for processing. Remember the pets that died from contaminated wheat gluten imported from China?

As bad as the problems are from imported foods, domestic food processing also offers significant health worries for you and your family. Commercially produced foods contain many additives, such as MSG, as well as herbicides and pesticides. All have been linked to an increased risk of neurological diseases and other health woes including cancer.  

Here are some steps you can take to reduce your risk of being poisoned by your food (For tips on buying safer food, read my special report "How to Avoid Poisonous Foods.") 

Consider growing your own vegetables and fruits. They can be grown in your yard or in hydroponic gardens indoors.

Buy locally grown foods. Talk to local farmers and ask about pesticide and herbicide use. Organic farms are popping up all over the place, and have been growing at a rate of 15 percent a year.

Choose organically fed and free-range meats. But don’t expect even organic meats to automatically free you from the fear of mad cow disease. Unfortunately, the government prevents cattle ranches from testing their cattle for mad cow disease.

Wash vegetables and fruits. To properly wash your vegetables, fill a two-gallon pot with purified water (filtered) and add two caps of vegetable wash, such as Fit Fruit & Vegetable Wash.

When buying organic produce, make sure that it looks healthy. Plants with spots and bruises are not safe to eat.

Avoid injected meats and poultry. Most whole birds and many hams have a carefully worded label that says that they were injected with either gluten, natural flavors, or hydrolyzed protein extracts. In essence, this is a glutamate mixture much like MSG. And like MSG, it is toxic to your body, especially the brain.

Wash your poultry well. It is also important to wash whole birds before you cook them. Many are covered in chemicals and bacteria contamination.

Cook all meats completely through, even steaks. Most animals, especially cattle and chickens, are infected with carcinogenic viruses and there is compelling evidence that humans can develop cancer from these viruses.


For more of Dr. Blaylock’s weekly tips, go here to view the archive.

 

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