In just seconds, the average person can determine if the food they’re buying contains dangerous substances.
You see, as of 2004, the latest statistics available, heart disease is the number one cause of death in the U.S., responsible for over 654,000 deaths a year. Cancer is second, causing more than 550,000 deaths a year. According to the statistics, stroke is third, causing over 150,000 deaths a year. Diabetes causes nearly 73,000 deaths a year.
In a 2005 article published in the Journal of the American Medical Association (JAMA), the Center for Disease Control estimates that 112,000 deaths a year are caused by obesity. Think about this: being just 20% over your ideal weight, you increase your risk of an early death. Let’s look at some real numbers here. If your ideal weight is 130 pounds, being just 26 pounds overweight can shorten your life! If your ideal weight is 180 pounds, 36 extra pounds can put you in an early grave.
If this scares you, it should! But the good news is that . . .
All these causes of death and many others are preventable . . .
Yes, preventable. They are man-made diseases and can be eliminated with the proper nutrition and a healthy lifestyle.
In your great-grandparents’ days, healthy eating was easy. Food was grown in nutrient rich soil without herbicides and pesticides. It was whole, natural, and unprocessed. Meals, breads, and desserts were cooked or baked in the home from scratch, not produced in a laboratory from chemicals not intended for human consumption.
Times have changed!
Today, most food comes in a box, bottle, bag or can. It’s had most of the nutrients processed out. A few synthetic chemical vitamins are added to make you think you’re getting some nutrition. Then it’s bleached, deodorized and preserved so it can sit on a grocery store shelf for three years and still taste fresh when you buy it. Frequently it contains a long list of chemical ingredients that you’d never find in your kitchen.
How are you supposed to know whether it’s healthy or not?
This is where knowing about food additive safety comes in. Food manufacturers are not going to tell you the truth about the additives they put in your food. Neither is the FDA. You have to get it from another reliable source you can trust.
FOOD ADDITIVES: A Shopper’s Guide To What’s Safe & What’s Not, by Christine Hoza Farlow, D.C., gives you the facts . . . the real truth. It is THE reliable source you can trust.
This book reveals what food manufacturers don’t want you to know about their products. It shows you how to find the truth behind deceptive food packaging. You will learn how to confidently read labels so that you will know how healthy a food really is and if it contains dangerous ingredients.
This book classifies over 1,000 commonly used food additives according to safety, whether they may cause allergic reactions, and if they are Generally Recognized as Safe (GRAS) by the FDA. In just seconds, the average person can determine if the food they’re buying contains dangerous substances. The book is clear, concise and easy to use and has chapters entitled:
- How the GRAS Status is Determined and Why You Should Be Concerned
- More Up-To-Date Information on Genetically Modified (GM) Foods
- What the 4- and 5-Digit Codes on Produce Stickers Really Mean
- Additives You Won’t Find on the Label
Pocket-sized paperback, 128 pages
About the Author
The study of nutrition has been a passion for Dr. Christine Farlow since 1975. Before she ever earned the title of doctor, people were coming to her unsolicited and asking for nutritional advice. It just seemed natural that the next step would be to become a doctor and make it her business to counsel patients in nutrition.
Dr. Farlow is a Doctor of Chiropractic with a specialty in Nutrition. She has been counseling patients in nutrition and teaching nutrition classes since 1984. Her books evolved out of her teaching and her nutritional counseling. These were the tools she found that people needed most to get started toward eating healthfully and to make healthy eating a lifetime habit.