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.

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The Brasscheck/Real Food Reading List

We recommend these books as a foundation for educating yourself about health in the 21st Century.

www.brasscheck.com/video/the-brasscheck-real-food-reading-list/

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