New York to Track Residents’ Food Purchases and Place ‘Caps on Meat’ Served by Public Institutions
(childrenshealthdefense.org)
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Everything we have been told about diet is the polar opposite of the truth, a deliberate, calculated lie to keep us sick and needing the products of Big Pharma. Wonder if they're in league with Big Sugar?
Red meat is fine. Eggs are fantastic. Dietary cholesterol is unrelated to serum cholesterol and likelihood of heart disease. Suppressing cholesterol with dangerous statin drugs is a fool's errand; the body simply makes more. Saturated fat is good for you; it's essential. Corn, grains, potatoes, bread...all unnecessary and detrimental. Vegetables are OK, but ask Eskimos if they're essential for life and health.
The medical profession as we know it would virtually cease to exist if the entire population knew the facts about vaccines; cannabis as an effective remedy in place of many of pharma's phake drugs for pain, anxiety and depression; and fat and protein being all you need in the diet.
They need to keep you on the diabetes medicines; so they never tell you it's often reversible in months via food choices.
Until mid-1950s (when Western diet <vegetables> became more accessible) they had a staggering incidence of colo-rectal cancer. Something nuts like 1 in 3 got it. It's steadily dropped since then.
Interesting enough to make me do a quick cursory check, and I found substantiation for the Inuit having high cancer rates as well as this:
Source: NIH (sorry :)
It's all diet related and what part of the digestive tract most sensitive to the intake. Weird one in China, from memory so likely partially in error. High rate of colon cancer in an rural area. First thought was long forgotten chemical spill but no industry ever there. Found that main diet was grilled pork with cabbage unique to that area. Not grown elsewhere in China. Fat from the pork hit the coals and vaporized back onto pork. This new compound reacted in stomach with something in the cabbage to form a <cancerous> compound. As I recall rates dropped over time when new cooking methods used.