“Casein, and very likely all animal proteins, may be the most relevant cancer-causing substances that we consume.” ― T. Colin Campbell.


Cows produce milk to nourish their young. To force the cows to continue producing milk, factory farm operators impregnate them using artificial insemination every year.

After their calves are taken away from them, mother cows are hooked up, several times a day, to milking machines. These cows are genetically manipulated and often drugged to force them to produce about four and a half times as much milk as they naturally would to feed their calves.

Cows are often dosed with bovine growth hormone (BGH), which contributes to a painful inflammation of the udder known as "mastitis." According to the industry's own figures, between thirty and fifty percent of dairy cows suffer from mastitis, an extremely painful condition.

Cows naturally lives about twenty-five years, but cows used by the dairy industry are killed after only four or five years. By the time they are killed, nearly forty percent are lame because of the intensive confinement, the filth, and the strain of being almost constantly pregnant and giving milk. Dairy cows' bodies are turned into soup, companion animal food, or low-grade hamburger meat.

Milk is an unhealthy fluid from often-diseased animals that contains a wide range of dangerous and disease-causing substances. Milk contains fifty-nine active hormones, allergens, fat, cholesterol, blood, pus, feces, bacteria and viruses.

Milk can have traces of anything the cow ate, which includes herbicides, pesticides, and dioxins. Milk is created to feed a baby calves, not humans. School lunch programs have also promoted the serving of milk to children, even though they are not weaning and are not calves.

Processed cheese, prepared cheese, cheese singles or cheese food is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. Processed cheese has several technical advantages over unprocessed cheese, including extended shelf-life, resistance to separation when cooked, and uniformity of product. Its production also enjoys significant economic advantages over traditional cheese-making processes, most often through the ability to incorporate any of a wide variety of less expensive ingredients.

In the cheese-making process, milk is coagulated to form curds. Traditionally, this was done by using animal rennet, an enzyme from unweaned calves’ stomachs. In the late 1980s, scientists figured out how to transfer a single gene from bovine cells that codes for chymosin into microbes, giving genetically modified microbes the ability to make Fermentation-Produced Chymosin, or FPC.

Today ninety percent of the cheese in the United States is made using FPC. The only way to avoid genetically modified cheese is to buy organic cheese. FPC is not allowed in organic cheese based on the certification rules in the United States, Europe and Canada.

The American Medical Association and the World Health Organization have declared that irradiated foods are safe to eat but there is a reluctance among consumers to eat things that have been exposed to radiation. So the Beef Industry Food Safety Council has asked the USDA to change its rules to make the labeling of irradiated meat completely voluntary. The meatpacking industry is also working hard to get rid of the word 'irradiation,' much preferring the phrase 'cold pasteurization.'

The average cow produces 75 pounds of urine and feces per day for a total of 690 million pounds of pollution. Per year that amounts to around 250 billion pounds of UNTREATED pollution entering our streams, rivers, lakes... and drinking water systems.



 More people die because of the way they eat than by tobacco use, accidents or any other lifestyle or environmental factor.” ― T. Colin Campbell


Broiler-chicken facilities are extremely overcrowded, with tens of thousands of birds crammed into a single closed house, each chicken is given less than 1 square foot of space. The birds are unable to roam, to scratch, or, indeed, to avoid each other at all. Their instinct to live in a hierarchical community is thwarted, and social tension results.

Chickens peck and fight with each other, which has led to the “solution” of debeaking chicks shortly after they hatch in order to minimize damage. This debeaking process is run without anesthesia; the chicks are placed beak-first into an apparatus that quickly cuts the tips off the beaks with a hot blade.

Impossible to maintain health and cleanliness, chickens’ excretions pile up. Resulting ammonia fumes burn the birds’ eyes, and blindness results, birds cry.

Fifty percent of males of the egg-type breeds are soon ground alive. The American Veterinary Medical Association recommends this method. Ground chicken is used for frozen meals and in fast foods.
As bad as conditions are for chickens raised for meat, they are even worse for birds in the egg industry. There are about three hundred million laying hens in the US, and ninety-five percent are kept in wire battery cages, nine hens to a cage.

Each hen has an average of sixty-seven square inches of space—less than the size of a standard sheet of paper. Hens need seventy-two square inches of space to be able to stand up straight and three hundred and three square inches to be able to spread and flap her wings. Excrement falls from the top cages to the lower ones, eggs drop through the wires for collection.

"For people making a gradual switch to veganism out of concern for animals, I therefore believe that the first food to give up should be, not meat, but eggs." (Source: Erik Marcus, Meat Market: Animals, Ethics, and Money.)

A free-range chicken facility need only be cage-free and provide “access” to the outdoors through a door. In practice, the facilities may be windowless and as overcrowded as any other, and only a few chickens may ever be able to reach the door at all. No regulations describe the size of the outdoor area or the number of birds allowed in a single shed.

Do not cook chicken with skin-on in soups or sauces. The fatty skin oils will penetrate the liquids and cannot be removed easily or completely.
When preparing chicken, do NOT wash it to clean it. The only way to kill the germs is to cook it thoroughly. Washing it will only spread germs around the kitchen. Be sure to wash your hands with soapy water after handling chicken and before touching anything else.



 “If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.”

- Mark Mobius


In the past, fish was a healthier choice compared to meat. The pollution of our waters and creation of "fish farms" have contaminated the fish we buy. 

Radiation from Fukushima is impacting all marine life in the Pacific Ocean and eventually worldwide. Nothing is safe today.

Mercury is another major problem. Industrial air pollution enters the water supply and food chain. The primary health effect is neurological damage.  It may also cause cancer.

Most fish and seafood are subject to “cold pasteurization” (irradiation) that is used to kill bacteria and parasites. The efficiency of this practice is questionable. Studies show that it is linked to cancer and DNA damage.  More and more people are having a severe allergic reaction to fish and shellfish.

Connecting the dots: shrimp has become number one in consumption, and more than half of the shrimp sold are farm-raised, which produces a bad quality product. Shrimp also contain a protein that is particularly capable of triggering an immune attack even in adults.

Fish on aqua-farms spend their entire lives in crowded, filthy enclosures, and many suffer from parasitic infections, diseases, and debilitating injuries. Forty percent of the fish die before farmers can kill and package them for food. Fish who survive are starved before they are killed to reduce waste contamination of the water during transport.

Farmed fish are fed shocking “diets” of waste products. Chicken feces is one of the main ingredients that go into farm fish feed. The use of pig and duck waste in fish farms is also a very common practice. Farm-raised fish create more and more allergies and adverse reaction in people, like skin rash and eczema.

Many Chinese fish farms have been fed with melamine and other industrial chemicals like PCB, Dioxins and Mercury. PCB is found in the contaminated waters and is absorbed by the fish. PCB is known as an endocrine disruptor in human and harmful to the immune system.

They are also fed waste of bones and skins of meat and other fishes from meat, fertilizer and pesticide wastes. Veterinary drugs are used to fight infections.

Normally, tuna contain a large amount of mercury because they become very large and eat everything they can. But it is possible to find healthy canned tuna if you look for "line and pole caught" Albacore tuna. These tuna must be small to be caught by line and pole.

It is also possible to find canned tuna that is NOT packed in water or oils. Some canned tuna have a white interior surface. This is a PCB-laced product. Do not eat products that are packed in that material because it is carcinogenic.

Farm-raised salmon are fed with chemicals and could be injected with harmful color enhancers to give the fish a brighter color. The first genetically modified salmon species have been produced and sold without labeling (2014). The altered DNA causes the fish to grow twice as fast.

Tilapia is the common name for nearly one hundred species of fish from Cichlid tribe originating from ancient Egypt. They are listed at the top of the World's Worst Alien Invasive Species because they spread beyond where they are introduced and significantly disrupt native fish populations by fighting with other fish. 

The largest producer of Tilapia in the world is China.  They can tolerate poor water quality and high stocking ratios.

Farm-raised Tilapia--the most popular and least expensive product--are relatively low in Omega-3 fatty acids and high in Omega-6 fats and have been compared to eating bacon or a hamburger.  Recent studies have concluded that eating Tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems.

Cod and related species are plagued by parasites. The "cod worm" is commonly found in cod fillets.  These worms can ruin a meal if found while eating. If cod is cooked to an internal temperature of 140 degrees F, the worms will die. 

Cod livers are processed to make cod liver oil. If the cod are contaminated with heavy metals, it is stored in the fish liver, so you will ingest the heavy metal.

Eating raw sushi can expose you to a wide range of viruses, bacteria and parasites (tapeworm). Parasites are common in sushi and can cause a wide range of health concerns. Besides making those affected feel miserable, sometimes for years, with nausea/vomiting, diarrhea/constipation etc.  Parasites can damage the lining of the stomach, intestines and other elements of the digestive tract.

Usually, Sushi is served with ginger slices and wasabi. Pickled ginger often contains food coloring and preservatives that can cause allergies, hyperactivity, congestion and much worse health problems. Wasabi often contains highly dangerous chemical additives.

Fish factories at sea begin processing haddock and cod by filleting the fish and freezing them in blocks with a 'protective glaze.'  The blocks are delivered to factories for further processing. After washing off the glaze, the blocks are cut into fillets and sticks.

They are covered with a wheat batter and flash-cooked in a GMO oil, keeping the inside frozen. The fish pieces are then packed in plastic or placed in a box with chemical coating.


 “To be interested in food but not in food production is clearly absurd.” 

- Wendell Berry


There is a long lasting controversy about what humans are designed to eat. Gorillas, the largest living primates, stick to a mainly vegetarian diet, feeding on stems, bamboo shoots and fruits. They do not have a problem developing muscle mass on a vegetarian diet. 

A carnivore, or meat-eater, derives its energy and nutrient requirements from a diet consisting exclusively, or mainly, of animal tissue. Characteristics commonly associated with carnivores include organs for capturing and disarticulating prey, sharp teeth and claws serve these functions in many vertebrates. Carnivores have comparatively short digestive systems, as they are not required to break down tough cellulose found in plants. The human body is not designed to be carnivore.

Fruits digest faster than vegetables. If they are combined, the sugars in fruits ferment in the stomach before the vegetables are digested, causing bloating.
In the past century, radical changes were made in agriculture without knowing the long-term consequences. Science and technology, such as plant breeding, genetic modification, pesticides and fertilizers, were applied to sharply increase crop yields from cultivation.  However, the change in these practices has caused widespread ecological damage and has had massive, adverse human health effects.

Most of the cereal crops are provided to feed livestock   It is interesting to consider that if humans reduced meat consumption, the demand and supply of the grains need to feed livestock would drop substantially.

Livestock do not naturally eat these products otherwise. Cattle and cows naturally feed on grass. They cannot properly digest these grains, and so they get bloated and are in pain. To address the issue, they are given pharmaceutical drugs to cover over the problem.

Maize is thought to have been first domesticated in Mexico and has become the most widely grown grain crop throughout the Americas. More than ninety percent of corn grown in the US has been genetically modified to tolerate glyphosate to provide protection against natural pests. The herbicides kill all life except those with genetic tolerance which is very rarely found in nature. 

Less than three percent of US corn production is used directly for human consumption. The largest portion (forty-three percent) is used to feed livestock, followed by ethanol production (thirty percent) for gasoline, exports (fifteen percent) and production of starch, corn oil and sweeteners, such as High Fructose Corn Syrup (HFCS) found in about ninety-five percent of prepared food products.

Maize contains an indigestible protein that survives cooking. This protein has been linked to a rare allergy to maize in humans. The allergic reaction can cause skin rash, diarrhea, vomiting, asthma and, in severe cases, a reaction that can cause death.  Combining microwaved popcorn with artificial butter flavoring can result in ‘popcorn lung.’
Today's wheat isn't the same as it was due to crossbreeding wheat with non-wheat grasses. This process introduced new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose x-rays to induce mutations.

Modern wheat, the type grown on ninety-nine percent of the fields around the world, is now a stocky two-foot version, rather than being more than four feet tall, with an unusually large seed head. A wheat variety, grown on nearly one million acres in the Pacific Northwest, was created in a lab by exposing wheat seeds and embryos to a mutation-inducing industrial toxin, the gas-forming component in many car airbag systems, acutely poisonous to humans. 

Soybeans became one of the biotech crops. By 2010, approximately ninety-three percent of all soybeans cultivated for the commercial market in the United States have been genetically modified.

In the United States, the bulk of the harvest is solvent-extracted with hexane, a chemical product, and the "toasted" soymeal makes possible the raising of farm animals (e.g. chickens, hogs, turkeys) on an industrial scale never before seen in human history. Ninety-eight percent of the U.S. soybean crop is used for livestock feed. Soybean meal is also used in lower-end pet foods.
Soy oil is also used in industrial paint, varnishes, caulking compounds, linoleum, printing inks, and other products. Development efforts in recent years have resulted in several soy oil-based lubricant and fuel products that replace non-renewable petroleum products.
Raw soybeans, including the immature green form, are toxic to all monogastric animals. For human consumption, soybeans must be cooked with "wet" heat to destroy the serine protease inhibitors.

Use of vegetable proteins for human consumption continues to expand in the United States. Soybeans account for eighty percent or more of the edible fats and oils consumed in the United States.

Soybean products increasingly appear in a large variety of processed foods. About sixty percent of the food on America's supermarket shelves contains soy. Oil extracted from soybeans is made into shortening, margarine, cooking oil, and salad dressings. They can be used as meat and dairy substitutes in various items, such as in baby formula, weight-loss drinks, sport drinks, and as a low-fat substitute for hamburger.

Apart from the US Department of Agriculture's approvals as a meat substitute, soy protein is not a legally approved food anywhere in the world. Do not consume soy products. Use alternatives like organic almond milk and organic rice milk.

Kids watch an average of over ten food-related ads every day, about 4,000 per year. The food and beverage industry spends about  two billion dollars a year target marketing to children and almost all (ninety-eight percent) of its food advertisements viewed by children are for products that are high in fat, sugar, or sodium. The fast food industry spends five million dollars a day marketing unhealthy food to children. 


“Inescapable fact is that certain people are making an awful lot of money today selling foods that are unhealthy. They want you to keep eating the foods they sell, even though doing so makes you fat, depletes your vitality and shortens and degrades your life. They want you docile, compliant and ignorant.”

― T. Colin Campbell











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Disclaimer: This webpage does not provide medical advice, diagnosis or treatment. The contents of this web page such as text, graphics, images, videos, audios and other material contained on this web page ("content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have watched on this web page. If you think you may have a medical emergency, call your doctor immediately. I am not a medical doctor nor a scientist. This webpage is for information only and the opinions expressed may or may not be true. The information is simply the opinion of the presenter.  


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