I have been following the research of Dr. Huber for several years now. I was particularly interested in his observations with regard to the effect genetically modified grain has had on pigs. You see, for a few years I raised pigs. I was really blown away by the amount of food that one pig consumes in a day.
I wanted to do a video to show this. The screenplay would have gone something like this:
A chef prepares a “logger’s breakfast” of a dozen eggs, a mound of hash brown potatoes, and a baking sheet of buttermilk biscuits. These are arranged artistically on a platter, which one would assume would go to a half-dozen people.
But it does not. It goes out with the waiter—dressed in black and white—who feeds this gourmet feast to… a pig. The pig consumes the food within a minute or two.
A farmer is seen in the background harvesting a bushel of fresh produce from the garden. Just as the pig finishes its logger breakfast, the farmer wheels his wagon of fresh produce and dumps 20 pounds worth into the pig’s trough.
It takes the pig three or four minutes to clean up the produce—which would have fed those six people we mentioned earlier for at least a week.
Once the pig has cleaned up his produce, the farmer measures out enough organic grain to bake a nice loaf of bread. He pours that into the pig’s trough.
The pig devours it in less than a minute.
The farmer pours out another loaf’s worth of grain.
The farmer pours a third loaf’s worth of grain.
The pig is slowing down. But he’s not done yet. It takes another two or three “loaves of bread” worth of grain before the pig turns and waddles off.
Why am I telling you this?
Volume. Concentrated volume.
Pigs eat more than just about any creature I’ve ever seen. And when they are raised on garbage-for-food, they are about as toxic as a superfund site.
Consider this article:
But you know that if you were to drink a teaspoon of Clorox every morning for a week or two you would probably not get sick right away. But after a few months—maybe a little longer, your endocrine system would begin to falter. Your liver would not be too happy.
Over time you would become chronically sick.
How often do we examine the toxicity of our food? Are you eating “conventionally-raised” pork?
Was the beef you eat raised on grass and hay that was hosed down with glyphosate before the field was replanted?
Are the eggs from chickens raised on GMO corn and soy?
Was the chicken processed with chorine and other USDA acceptable toxins?
When I was a kid my mom insisted we wash our apples and other fresh food before we ate it. She knew then—in the 1960’s—that DDT was not-so-good-for-me.
But today, the pesticides can be IN the food. Corn, for example, has been modified to contain Bt Toxins—It’s in EVERY CELL. It does not magically disappear because you ate it instead of a bug eating it.
Think before you eat.
If you buy meat, ask the farmer (not the grocer):
1) Do you feed GMO grains to your animals?
2) Do you use an herbicide to kill vegetation prior to replanting your fields?
3) Do you use Round Up on your fields?
4) Do you feed hay or grain to your animals grown on ground that was treated with herbicides?
If the answer to any of these questions is "yes," go find a different farmer.
Lest you wonder: We would answer "NO" to every one of these questions.