I had come across an article in the Dairy Reporter last year, about the coming plans to insert nano-technology into food. In the article from DR: Nanotechnology in food: What’s the big idea? By Caroline Scott-Thomas, 26-Jul-2010 this observation was made:
“At IFT’s nanoscience conference last week, major industry players discussed how to avoid a rerun of the GMO debacle with consumers – with some saying that one solution could be to say nothing about introducing nanotechnology in foods and to do it anyway.”
We all have enough experience with today’s bio-pirates who are openly colluding with the USDA, FDA and anyone else in government, like “Dirty Harry” Reid NV (D), who single-handedly and unanimously cast the one vote needed to pass the fake food safety bill, to know that food safety and longer shelf life is most likely not what this technology is actually intended to do. As it is, most products on the shelves of stores now are so chemically laden and contain so much GMO that I doubt spoilage is an option. After all…can chemicals, pesticides and herbicides actually rot?
Most of what sits in our stores is not really food as we have known it. It is a stew of sorts; chemicals, additives, flavorings, colorings, enhancers, preservatives, aspartame, neotame, and stuff we can’t even identify along with residual hormones, vaccines, antibiotics, herbicides and pesticides. It has been irradiated, sprayed with viruses and now covered in ammonia. Reading any label for content makes one think you would be just as well off if you drank floor cleaner and it most likely might be a lot tastier although just as empty of nutrition.