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WE’RE POISONING OURSELVES WITH PESTICIDES, PRESERVATIVES AND “IMPROVERS” We add only tiny quantities of poison to our food, but no one knows what quantity is “safe”—and meanwhile, degenerative diseases are on the rise September 10 1960 FOOD WE’RE POISONING OURSELVES WITH PESTICIDES, PRESERVATIVES AND “IMPROVERS” We add only tiny quantities of poison to our food, but no one knows what quantity is “safe”—and meanwhile, degenerative diseases are on the rise OUR FOOD TODAY contains, at best guess, more than three thousand chemicals. Among them, in minute quantities, are some of the most powerful poisons known to man. At every meal we swallow dozens of substances that serve as thickeners, thinners, curers, maturcrs, moisteners, dryers, bleaches, deodorants, antioxidants, anti-foaming and anti-caking agents, alkalizers, neutralizers, disinfectants, fungicides, herbicides and insecticides.

United statesUnited kingdomAntonj carlsonDouglas chapmanFrancis rayEdward mellanbyRobert willheimGeorge larrickMorton biskindFrancis pottengerJamesj delaneyMorison smithCarlg hartmanHermann druckreyMalcolmm hargravesStanley davidson