Cancer in Cans: Acrylamide Chips
More Slaughter via GMOs
Fluoride in Water? Mercury Vaccines? What next?
Here is a review of a studies showing toxins produced when processed carbohydrate-rich foods, such as potatoes, are cooked at very high temperatures. In 2011, the world found out the truth behind that friendly face on the Pringles can. French fries, potato chips — all can prove instruments of internal rot. Acrylamide, say physicians and scientists, is the culprit — a compound resulting from carbohydrates processed at high heat.
Click here to support: The Real Food Channel
The Brasscheck/Real Food Reading List
We recommend these books as a foundation for educating yourself about health in the 21st Century.