The Invention of Hybrid Foods
Vegucation Over Medication
Dr. Bobby Price
Plant-Based Pharmacist; Fitness & Nutrition Expert
The Invention of Hybrid Foods
Hybrid Foods. There are seeds of deception carefully woven into the very same scientific community that has been deemed responsible for providing the public with information critical to health and well-being. For every study, peer-reviewed journal, expert opinion, or agency dismissing buying organic, going vegan, or boycotting genetically modified organisms (GMOs), there seems to be an equal number in opposition. It leaves us all confused and not knowing who to trust, so the majority of people end up aligning with what is comfortable and most palatable instead of doing the research for themselves and tapping into their own common sense. The medical community, in particular, spends too much time philosophizing and defining diseases instead of determining the root cause of the affliction. So, despite being the pink elephant in the room, the cause progressively enlarges itself in the shadows. Riddle me this: What is the use of defining why water is wet if you never take a sip and then die from dehydration? Hybrid Foods.
Hybrid Foods. Or better yet, what purpose does it serve to observe the progressive degeneration of a patient with diabetes as they lose a limb, go blind, have an ischemic stroke, compromise their kidney function to the point of dialysis, and then die of heart attack without ever recommending they remove the foods that caused the condition to begin with? Our arrogance and willingness to maintain our blissful addiction to poor food choices makes us underestimate the true value of health and our magnificent ability to self-heal. Most of us maintain our bodies in the same way we maintain our cars, with the least amount of maintenance necessary. We would quickly change our entire perspective if we only knew half of the capabilities of the majestic machinery we call our body. Our skin is intelligent enough to determine the sensation of hot and cold without the necessity to actually touch anything; our middle ear can detect the body losing equilibrium; objects can be picked up out of our peripheral vision while maintaining our direct line of sight in order to perceive that which we are not consciously aware of; our immune system can immediately detect anything that is foreign to our body and quickly mount a response. Hybrid Foods.
Hybrid Foods. And yet somehow we’ve lost the common sense to determine what foods are poisons and which foods are nurturing. No animal in nature is told what to eat. Not even a newborn is confused about what its natural food is, as it begins suckling at the onset of hunger when the mother is lactating, and her breast is near. Maybe there is an innate instinct in infants that we lose as adults. Infants and animals seem to understand that the food from nature will provide nourishment, immune maturation, development of vital organs, and aid in colonizing the intestinal tract with healthy bacteria. It’s time we redefine food by removing bias opinion and man-made contortions from the ingredient labels. True food comes from and is grown alone in nature without the need for human intervention. Once created, it never again needed God’s divine hand because of its eternal growing cycle: a seed is fertilized by the earth, a sprout is formed, a tree grows toward the sun, the tree blossoms with fruit, the fruit ripens to be dispersed around the earth and eaten by living things, or falls to the ground to nourish the earth or animals who cannot climb. Hybrid Foods.
Hybrid Foods. The Industrial Revolution caused people to evolve away from what seemed to be a perfect sustainer of both man and animal. In the mid-1930s, people began mass producing hybrid fruits and plants. Today, more than 90% of the food available in supermarkets is hybrid in nature. These modern hybrid foods are higher in starch and fructose, which as I mentioned is several times sweeter than glucose and causes damage to both the liver and pancreas. This is why many of today’s fruits are much sweeter than those grown in nature and have no seeds. The second generation of hybrid offspring are sterile and will not germinate. These hybrid foods are not consistent with nature’s perpetual seed. Here is a direct quote from Genesis 1:29: “Behold I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of the tree yielding seed; to you it shall be for meat.” Hybrid Foods.
Hybrid Foods. In plain language, this means that all of our food has been provided in the form of herbs (plant-based foods) that come from a seed and bear a seed; and every tree will produce fruit, and in that fruit shall be a seed, and that fruit can be used for food. The word ‘fruit’ not only includes what we traditionally view as fruits but ancient grains like quinoa, cucumbers, tomatoes, avocados, kale, Swiss chard, and basil. The vast majority of food sold by the food industry isn’t food at all but an experiment with nature’s handiwork. The purpose of this experiment was to aid farmers in producing crops on farmlands on which natural foods would not grow. The inability to grow naturally should have been a cautionary sign that this was not the breakthrough idea it appeared to be. Hybrid foods are created by cross-pollinating two different species of plants. What is of importance to note is that 90% of these hybrid foods do not naturally occur and will not grow without human intervention and protection. Most are seedless and will not reproduce in the second generation, have lower nutritional values, are extremely imbalanced in vitamin and mineral ratios, and their resultant sugars are not recognized by the digestive system, liver, or pancreas. Hybrid Foods.
Hybrid Foods. The wheat grain we eat today, for instance, was created by the same hybridization method in an attempt to produce larger crops so it could be farmed irrespective of its geographic region. The original grain was not starch based, but cross-breeding has changed the genetics of the plant. In addition to the modification in genetics, hybrid plants become unnaturally high in starch and sugar. Starch of any kind is metabolized into carbonic acid in the body, which in excess can lead to an acidic biology that creates the perfect environment for disease to flourish. The combination of starch with modified sugars produces a high glycemic spike that triggers the release of harmful blood concentrations of insulin. This deadly combo is a major risk factor for the development of heart disease and diabetes, which is why for diabetics, one of my first recommendations is to avoid certain starches and all hybrid fruits. The sugars from starches are released by the liver much more rapidly than the sugars in green leafy vegetable and natural fruits. When these starches are cooked, the sugars become concentrated and become a major contributor towards obesity. Hybrid Foods.
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