Live Breaking News & Updates on Antonj Carlson

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, herbicide ....

United States , United Kingdom , Antonj Carlson , Douglas Chapman , Francis Ray , Edward Mellanby , Robert Willheim , George Larrick , Morton Biskind , Francis Pottenger , Jamesj Delaney , Morison Smith , Carlg Hartman , Hermann Druckrey , Malcolmm Hargraves , Stanley Davidson , Robert Enders , Frederick Knelman , Wilhelm Hueper , American Medical Association Council On Pharmacy , National Institute Of Health , University Of Illinois , Ortho Research Foundation , University Of Chicago , Swarthmore College , International Union Against Cancer ,