We are being poisoned slowly. Check out this short video created by Farmer Brad of Home Sweet Farm in Texas. It mentions some of the dangers of conventional (GMO) foods available to the general public that are not organic, healthy or safe for human consumption. Most of these foods are sold to the general public and they have no knowledge of whats really in their food.
Products grown on these small sustainable farms are healthier and better for the environment. Farming factory style is just not healthy for the animals or the plants grown that way. Since we are a product of what we eat, it makes sense that we also will not sustain long term health eating products from mass production. Find a farmer locally that raises chemical free animals on pasture and vegetables in well tended soil free of herbicides and pesticides and join the growing movement towards food sovereignty and food as medicine.
“I don’t eat chicken anymore. I won’t eat it. I won’t allow it in my house.”
–Rodney Leonard, U.S. Poultry inspection
“Based on my experience in Los Angeles, my advice to the public is not to eat meat. “
–Gregorio Natavidad, meat inspector
“Would you like to go to pasture with a chicken,cut him up, then drop him into a fresh manure pile, and eat him? That’s what the product is like coming from chicken plants today.”
“It used to be if a bird had a severe contamination, you condemned the sucker. But nowadays my own supervising inspector says, ‘There can be no more bad birds on your tally. You’ve had too many.'”
–A seven-year poultry inspector
“The oath I took as an inspector said if I ever saw anything wrong I was supposted to report it. But today I can’t report anything. Today, if you blow your whistle, you’re in trouble with the inspection service. I feel the oath I took is violated every day I work.”
“I would expect an extremely high percentage of the chickens would test positive. Our poultry industry clients wouldn’t like that.”
–Brian Shelton, Pathogen Control
“I’m ashamed to even let people know I am a USDA inspector. There are thousands of diseased and unwholesome birds going right on down the line.”
“We always had about a week’s notice of [OSHA] inspections, even though such inspections are supposed to be a surprise.”
— Virgil Butler, former chicken slaughterhouse worker