Modern “food” science, processed food and the chemical medicine industry all thrive on one theory: If something doesn’t make you sick or kill you within 24 hours, then it’s “safe.”

This is simply not true. If you eat some fast food and get deathly sick 48 hours later, from food poisoning, E. coli, Salmonella or artificial hormone overload, it is becoming increasingly difficult to sue a company, corporation or even government entity that is responsible for controlling, manufacturing or regulating the safety of its production. The direct correlation between food-borne and chemical-medicine-borne disease and disorder seems to only boil down to whether or not your insurance covers the catastrophe.

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