Stop eating processed, fast, fake food. This includes frozen entrees and most restaurant food. Eat from the farmacy. Join me and learn how.


If you are eating out of a box, or drive through window, or if you are eating frozen entrees, and even it you are eating out a lot in restaurants, you are eating chemicals that are giving your body very little nutrition to function on.

Your taste buds and body have been hijacked by science, but its science that Big Food has devised to make big $$$$$ off of you.

And marketing has deceived you into believing its ok and its good for your body.

Your body tries really hard to pull whatever nutrition from that food it can find, and it does a really great job until it can’t. Your reach a point where symptoms begin to appear, so, you go looking for the “magic” pill to mitigate the symptoms.

The pill, most likely, can’t cure you. You keep eating the grey empty calories from processed and fast foods and exasperate the problem and the pill covers the symptoms up.
Your MD doesn’t know anything about food. Its not his fault. He didn’t learn anything about food in medical school. They are run by Big Pharma, so that’s whats in their tool box to help you.
Most will even tell you that organic is hype.

At what point was popping pills and eating poison accepted by the medical community?
(There are numerous studies by the way that prove that organic has more vitamins, minerals and phytonutrients that the fake foods we are eating and even more than the conventional crops we are eating. But they don’t show up in medical journals, and so most doctors don’t know about them.)
I want to show you how to eat from the farmacy and not get pills from the pharmacy. How not only to afford it, by why you can’t afford to NOT eat real organic foods of all of the colors of the rainbow, and how to get your biggest bang for your buck.
Your body will thank me. Come join us, and discover the wonder of eating REAL FOOD.

Read this article. Its an eye opener

Food cravings engineered by industry
CBC News
The New York Times investigative reporter spent four years prying open the secrets of the food industry’s scientists.
“I was totally surprised,” he said. “I spent time with the top scientists at the largest companies in this country and it’s amazing how much math and science and regression analysis and energy they put into finding the very perfect amount of salt, sugar and fat in their products that will send us over the moon, and will send their products flying off the shelves and have us buy more, eat more and …make more money for them.”
“What we eat and drink from a lot of these big food and beverages companies isn’t that good for us and we should reconsider it,” he said. “These products are designed to keep you coming back to eat more and more and more. They’re trying to increase their share of your stomach.”
And to understand the research, you need to speak the language. There’s ‘mouth feel,’ ‘maximum bite force,’ and the important concept of ‘sensory specific satiety,’ the rate at which a food product loses its appeal as it is being eaten.
“That’s an expression that says when food has one overriding flavour, if it’s attractive, it will be really attractive to us initially, but then we’ll get tired of it really fast,” Moss said. “And so these companies make a concerted effort to make their foods not bland, but really well blended.”
That’s so people don’t get too full too fast, and stop eating too soon. “If the taste builds too much, consumption will stop … and snacks need to be eaten non-stop until the packet is finished,” Thornton Mustard wrote, back in 2002. He was a food industry consultant who revealed, early on, some of the secrets of the food industry, in a book called The Taste Signature Revealed. He wrote that fullness or satiety, is “quite a serious enemy for a product.”
having an intense taste at the front of the mouth, and that dies off quickly, and so by the time you’ve finished each mouthful, you’re looking to re-taste what you’ve lost.”
The crunch is also crucial
The importance of “crunch” was confirmed in a study funded by Unilever where the scientists tested whether people’s perception of a chip was altered by the sound it made when they bit into it. The researchers concluded that “the potato chips were perceived as being both crisper and fresher when … the overall sound level was increased,” indicating another possible way to control the perception of the product, although, the authors wrote, “consumers are often unaware of the influence of such auditory cues.”
The ultimate goal is the bliss point. “The company’s researchers have learned to study their products, fiddle with the formulas until they hit that very perfect spot of just enough and not too much sugar to create what they call the bliss point,” he said.
Salt, sugar and fat are the three pillars of the processed food industry,”
the food industry uses flavour enhancers, invisible ingredients that trick the brain into tasting something that isn’t there, and not tasting something that is there.
“Ingredients like that are kind of bundled under what may seem like relatively innocuous labels like ‘natural flavours’ or even ‘artificial flavours,’ when truly they are much more surprising when consumers really understand what it is,” Bruce Bradley, the former food industry executive, said. “There’s tremendous amounts of money spent behind creating tastes and smells that feel real but in reality are completely artificial.”
“We’re not talking about food actually being real anymore. It’s synthetic, completely contrived and created, and there’s so many problems about that because our bodies are tricked and when our bodies are tricked repeatedly dramatic things can happen, like weight gain” or endocrine disruption, diabetes and hypertension, he said.

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