The governor’s office said that such foods are known to carry health risks and that Newsom’s actions are “designed to support affordable, healthy living and reduce the growing impact of chronic illnesses on Californians.”

“The food we eat shouldn’t make us sick with disease or lead to lifelong consequences,” Newsom said in a statement. “We’re going to work with the industry, consumers and experts to crack down on ultra-processed foods, and create a healthier future for every Californian.”

The executive order asks the California Department of Public Health to provide recommendations to the governor’s office “regarding potential action to limit the harms associated with ‘ultra-processed foods’ and food ingredients that pose a health risk to individuals” by April 1, 2025.

It suggested that one of the potential actions could include warning labels for certain foods.

The executive order also asks the California Department of Social Services to provide recommendations regarding “actions that the State can take to reduce the purchase of soda, candy, other ultra-processed foods and/or foods with synthetic food dye or other additives.”

The governor also asked the California Department of Health Care Services to report by April 1 on the feasibility of requiring or encouraging Medi-Cal managed care plans and California hospitals to use their certain funds to “enhance access to fresh, healthy foods,” and “otherwise promote public health at the local level.”

The executive order cited the U.S. Department of Agriculture’s latest updates to school nutrition standards and also asked the State Board of Education and the California Department of Education to identify by Oct. 1, “areas where California may adopt higher standards for healthy school meals.”

President-elect Donald Trump’s pick for his upcoming administration’s secretary of Health and Human Services is Robert F. Kennedy Jr., who has long criticized ultra-processed foods.

A Nov. 22, 2024 report by the Congressional Research Service noted that there has been “increased attention by researchers and policymakers on the production, labeling, and marketing of ultra-processed foods.” However, there is no definition of what constitutes ultra-processed foods in U.S. laws or regulations.

According to a recent report by the U.S. Department of Health and Human Services, 73 percent of adults 20 years old and older are overweight or obese, and 38 percent of children and youth between 12 and 19 years old are pre-diabetic.

“The widespread prevalence of nutrition-related chronic health conditions continues to be a major public health issue in the United States,” states the department in the report.

Last September, Newsom signed legislation, Assembly Bill 2316, that bans public schools from serving foods containing six synthetic food dyes: Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3. The law will go into effect at the end of December 2027.

(Natural News)—There’s never been a more tell-tale sign that the medical industry in America wants to kill Americans than the injection of mRNA “technology” into farm animals we consume. These animals were never in danger of contracting or dying from Covid-19, so why inject them with “vaccines” that create millions of spike prions in the blood and body? The globalists, like Bill Gates, want everyone, not just the naïve vaccinated, to have bodies polluted with nanoparticles that create horrific health conditions for Big Pharma to “treat” with more poison.

It has come to light that pork producers in America have been quietly administering customizable mRNA-based gene therapy to animals, particularly pigs, for several years now. This practice, shrouded in secrecy, involves injecting mRNA clot shots into pigs without any disclosure on food labels. The implications of this clandestine operation are alarming, as consumers unknowingly ingest pork contaminated with millions of self-assembling nanoparticles that pose serious health risks, including heart problems, immune dysfunction, and dementia.

The pioneering company behind this controversial method, Harrisvaccines, introduced the first RNA-based livestock vaccine in 2012, followed by an avian influenza mRNA shot in 2015. Subsequently, Merck Animal Health acquired Harrisvaccines in 2016, signaling a significant development in the mRNA-based gene therapy industry. CureVac also joined the fray by developing an mRNA-based rabies shot for pigs, further solidifying the prevalence of this unregulated practice in the livestock sector.

Shocking Revelation: mRNA Clot Shots Injected into Pigs Across America Unbeknownst to Consumers

The introduction of Sequivity, a swine vaccine platform in 2018 by Merck in collaboration with Moderna, marked a significant milestone in the integration of mRNA technology in livestock production. Shockingly, these mRNA “vaccines” undergo no safety testing, raising serious concerns about the long-term effects on consumers who have been unknowingly consuming gene therapy-treated pork for almost five years.

Moreover, the expansion of this controversial practice looms large as companies set their sights on implementing mRNA-lipid nanoparticle vaccines for avian influenza and cows. Lobbyists for the Cattlemen’s Association have confirmed plans to introduce mRNA “vaccines” in cattle, potentially impacting both dairy and beef products. The lack of transparency surrounding the use of Sequivity in pork production raises red flags about the integrity of the food supply chain and consumer safety.

The urgency of addressing this issue cannot be overstated, especially with the impending Trump administration. Missouri House Bill 1169 emerges as a beacon of hope in protecting consumers from gene-therapied pork and other meats by mandating transparent labeling of products that can alter genetic composition. The resistance from industry players against this bill raises questions about their motives and underscores the need for stringent regulations to safeguard public health.

As the debate rages on, consumers are advised to exercise caution and avoid pork products, including organic options, that may have been tainted with mRNA vaccines. The ramifications of consuming gene-altering foods extend beyond individual health concerns to broader ethical and regulatory implications that demand immediate attention and action.

In a landscape fraught with hidden dangers and corporate interests, the call for transparency and accountability in the food industry has never been more critical. The veil of secrecy shrouding mRNA injecting of livestock must be lifted, and stringent measures must be implemented to protect consumers from the insidious effects of unregulated gene therapy in our food supply. #mRNAPollutedPigs

Tune your food news frequency to FoodSupply.news and get updates on animal meat and byproducts that are highly contaminated with self-assembling nanoparticles that are reducing the world’s population quickly.

Sources for this article include:

• NaturalNews.com
• X.com
• Planet-Today.com

The study, published in Gut on Tuesday, found that chronic inflammation in colorectal cancer (CRC) stems from an abundance of pro-inflammatory omega-6 fats in tumors and insufficient omega-3 fats to neutralize the inflammation. This imbalance hinders the body’s ability to heal and promotes cancer growth.

Both the pro-inflammatory omega-6 and anti-inflammatory omega-3 fats must be obtained through diet, with omega-6 fats being highly prevalent in ultra-processed foods.

“Our presumption—an association, not a cause at this point in time—is that omega-6-rich diets create more pro-inflammatory building blocks, which enzymes in tumors and the body turn into pro-inflammatory fats,” Dr. Timothy Yeatman, professor of surgery at the University of South Florida (USF) Health Morsani College of Medicine, associate center director for Translational Research and Innovation at the Tampa General Hospital (TGH) Cancer Institute, and a corresponding author of the study, told The Epoch Times.

Diet Shapes Cancer Risk

For the study, scientists from the USF and TGH Cancer Institute examined the role of fats and the genes involved in fat metabolism in CRC. They studied 81 pairs of CRC tumor tissue and healthy tissue, focusing on how the body creates and breaks down fats, which can influence inflammation and cancer growth.

The researchers found that high levels of pro-inflammatory omega-6 fats like linolenic acids (LA) and arachidonic acids (AA) drove the cancer.

The findings indicate that diets high in omega-6 fatty acids may contribute to inflammation that facilitates cancer growth.

The Role of Omega-6 Fatty Acids

Excessive intake of omega-6 fatty acids like LAs found in ultra-processed foods and seed oils results in an overproduction of AA in the body. AA is a precursor that gives rise to more pro-inflammatory molecules that can exacerbate inflammation and promote tumor growth.

The body breaks down these omega-6 fatty acids into inflammatory molecules called leukotrienes, Yeatman said, “and that’s what we found in the tumors.”

Leukotrienes activate immune cells, amplify inflammation, and damage tissues, creating an environment conducive to tumor growth in CRC patients.

Ultra-processed foods include meat products such as sausages, hotdogs, chips, sweetened and alcoholic drinks, mass-produced bread, condiments, and ice cream.

Inflammation: A Strong Link to Diet

In healthy tissues, the body transitions from inflammation to healing through a process called lipid class switching, where pro-inflammatory molecules shift to anti-inflammatory fats like prostaglandins, which signal tissue repair.

Inadequate or ineffective levels of prostaglandin leads to defective class switching, resulting in unresolved inflammation. Prostaglandin also prevents the body from turning omega-6 fatty acids into inflammatory leukotrienes.

The research team observed that CRC tumors produce excessive pro-inflammatory molecules while exhibiting 70 percent lower levels of prostaglandins, essential for resolving inflammation. This deficiency disrupts the lipid class-switching process, perpetuating an environment that promotes tumor growth and survival.

Chronic inflammation fosters a microenvironment conducive to immunosuppression, allowing genetic mutations to persist and ultimately manifest as cancer, Yeatman said.

“We found that over the decades, starting around the 50s, the levels of omega-6 in our body fat have increased dramatically,” he added. “So what’s changed in our diet since then? It’s largely the rise of ultra-processed foods and big agriculture, driven by making food production much cheaper. As a result, less expensive seed oils are used as opposed to more pro-resolving oils, like olive and avocado oils.”

Problematic Immune Cells

Specialized white blood cells, which promoted inflammation in the tumors studied, were also key contributors to CRC. These immune cells initially get drawn to the tumor site to kill the cancer but instead become transformed to facilitate tumor growth.

Yeatman said that this behavior has been observed in other cancers.

“The same processes are likely involved in heart disease, in diabetes, in Alzheimer’s disease,” he added.

What Can Be Done?

Yeatman said we should be mindful of our diets and look at ingredient labels.

“These results (study findings) underscore the need for additional studies that explore what specifically in our diet drives a person’s risk of tumor formation,” Dr. Raaj Mehta, instructor in medicine at Harvard Medical School, attending physician at Massachusetts General Hospital, and not part of the study, told The Epoch Times. “Prevention is essential. We need better ways to counsel our patients about what not to eat and why.

“Hundreds of studies have shown a connection between what we eat and our risk for colorectal cancer. We think this may be mediated by the trillions of bacteria in our digestive tract.”

While little is known about how preservatives and artificial sweeteners affect the microbiome, Yeatman said the microbiome is a critical component in cancer development because it’s the microbiome that processes fats and turns them into different compounds.

“We are supersaturated with arachidonic acid, which is omega-6,” he said. As omega-6 is an essential fatty acid, Yeatman emphasized that he is not saying it’s a bad oil but that too much of anything is bad. “So you should be eating a balanced one-to-one ratio.”

The findings of this study also introduce the concept of resolution medicine, a natural approach to treating inflammation. “It’s based on a concept that natural agents may induce lipid class switching,” Yeatman said.

The study opens the door for new avenues for treatment alongside traditional methods, including resolvin therapies, which use natural agents such as frankincense, cannabidiol (CBD) oil, and celastrol to support this metabolic shift, gene targeting to alter pro-inflammatory pathways, and reprogramming the tumor microenvironment to enhance anti-inflammatory responses.

Unfortunately, it isn’t just egg prices that are spiking.

According to CNN, we just witnessed the largest monthly jump in grocery prices in almost two years…

In November, egg prices shot up by 8.2% nationwide, logging one of the highest monthly spikes in the past two decades, according to Consumer Price Index data released last week. And it’s not just eggs — shoppers have seen jumps in beef, coffee and non-alcoholic beverages, driving up overall grocery prices to their largest monthly gain since January 2023.

And more increases appear to be coming down the pike for the pulped-paper-packed protein: Wholesale prices for chicken eggs soared by nearly 55% last month, and wholesale food prices rose by 3.1% (their highest monthly increase in two years).

Our leaders in Washington promised us that food inflation was under control.

They lied.

I realize that this is very bad news.  I have heard from so many of you that are deeply struggling at this moment.  Now it appears that food prices are going to go substantially higher in 2025.  All of us are just going to have to adapt to this new environment somehow.

If you are barely scraping by from month to month, I want you to understand that you are definitely not alone.

In fact, the U.S. Census Bureau is telling us that 37 percent of Americans are having trouble even paying their most basic bills…

The Census Bureau reports that 37% of Americans are struggling to pay routine bills. Add in the cost of Christmas gifts and other holiday expenses and it can feel overwhelming to keep up with the Clauses.

The National Retail Federation predicts an increase in holiday spending this year, but the rise is more indicative of the higher cost of goods than anything else. We aren’t buying more; it’s just what we are buying costs more than before.

That is more than a third of the country.

It is difficult for people to hear that they aren’t going to be able to live the way that they previously did.

In an attempt to keep their lifestyles the same, many Americans are racking up credit card debt like never before…

A new study of Americans credit card debt finds the average household credit card balance as of the third quarter of 2024, was around $10,757 after adjusting for inflation.

That according to the personal-finance website WalletHub which Friday released its new Credit Card Debt Study, which found that consumers added $21 billion in debt during the third quarter of 2024.

Early results for the fourth quarter of the year show preliminary data for October at a new record high for credit card debt in the month, in absolute terms.

Sadly, we have now reached a point where debt saturation is becoming a major problem and delinquencies are rising.

Consumers simply cannot spend money like they once did, and the retail industry is really struggling as a result. So far this year, retailers have announced the closing of more than 7,000 stores.  That represents an increase of 69 percent from last year…

Retail store closures in the United States rose sharply in 2024, with over 7,100 closures announced through the end of November, according to data from the research firm CoreSight. This number marks a 69 percent increase from the previous year under the Biden-Harris administration, which has been plagued by inflation.

The spike in closures is tied to a wave of retail bankruptcies, with 45 retailers filing this year compared to 25 in 2023. Economic challenges, including persistent inflation, have led consumers to cut back on discretionary spending.

As I discussed last week, evidence that the economy is really slowing down is all around us.

I am sure that you can see this where you live, and with each passing day we get even more troubling news.

For example, it is being reported that Macy’s is planning to close dozens of stores by the end of this calendar year…

Macy’s is ramping up store closures this year as it struggles to revive its faltering business.

In February, the embattled retailer announced plans to shut 150 underperforming stores within three years – including 55 closures by the end of 2024.

But the company now expects to close 65 locations by the end of the year. Bosses said they will remain open through the holidays to let regular customers shop but then shutter for good before the end of December.

And in a year when so many restaurant chains have already bit the dust, we now have another one to add to the list…

Arizona’s iconic frozen drink and sub chain Eegee’s has filed for Chapter 11 bankruptcy, making it the latest casualty in a brutal year for fast-food restaurants.

The announcement came with the closure of five locations across Tucson and Phoenix, leaving die-hard fans heartbroken.

The December 6 filing in Phoenix federal court gives the embattled chain – owned by private equity firm 39 North Capital – a chance to reorganize its finances.

Four years of “Bidenomics” has taken an enormous toll on our nation.

We have built up a tremendous amount of economic momentum in the wrong direction, and the very foolish policies of our leaders are taking us exactly where I warned they would take us.

Many are hoping that things can be turned around when the new administration takes over.

But considering how rapidly conditions are deteriorating both here and around the world, it would literally be a major miracle to pull us out of this mess before a horrifying global crisis erupts.

So let us hope for the best, but let us also continue to prepare for the worst.

Michael’s new book entitled “Why” is available in paperback and for the Kindle on Amazon.com, and you can subscribe to his Substack newsletter at michaeltsnyder.substack.com.

This bar chart, via Visual Capitalist’s Selin Oğuz, sponsored by Brazil Potash, uses the latest data from Trading Economics to show which countries have the highest food inflation.

Leading all countries, Argentina is grappling with a 183% year-over-year increase in food prices. The country also has the highest forecasted food inflation in the world, at 120%, for next year’s second quarter.

Argentina’s high food inflation stems from a mix of its currency devaluation, severe droughts, reliance on exports, economic instability, and political unrest.

Palestine is the runner-up for the highest food inflation with 115%. However, it is forecasted to lower dramatically to 12% halfway through 2025.

Meanwhile, six of the next eight countries are all in Africa. The African countries with the highest food inflation are Zimbabwe at 105% and South Sudan at 96%.

At the same time, other African nations, like Malawi, Nigeria, and Angola, face rates between 34% and 44%, highlighting the broader food inflation trend across the continent.

Here in the United States, the cost of living is absolutely eviscerating the middle class.  If a way cannot be found to stabilize food prices, we will be seeing a tremendous amount of anger and frustration in 2025 and beyond.

Last week, it was being reported that global food prices had risen to “the highest level in 19 months”…

The world food price index, compiled by the U.N. Food and Agriculture Organization (FAO) to track the most globally traded food commodities, increased to 127.5 points last month from a revised 126.9 points in October, the highest level in 19 months and up 5.7% from a year ago.

The vegetable oil index jumped 7.5% above levels seen a month ago and 32% above those seen a year earlier, driven by concerns over lower-than-expected palm oil output due to excessive rainfall in Southeast Asia.

Clearly, things are not heading in the right direction. But what could be coming next is potentially even more alarming.

Insane global weather patterns are having a dramatic impact on the production of some of our most important staples, and as a result prices are rapidly trending higher.  For example, the price of Arabica beans has risen over 80 percent so far in 2024…

Coffee drinkers may soon see their morning treat get more expensive, as the price of coffee on international commodity markets has hit its highest level on record.

On Tuesday, the price for Arabica beans, which account for most global production, topped $3.44 a pound (0.45kg), having jumped more than 80% this year. The cost of Robusta beans, meanwhile, hit a fresh high in September.

It comes as coffee traders expect crops to shrink after the world’s two largest producers, Brazil and Vietnam, were hit by bad weather and the drink’s popularity continues to grow.

If you love coffee, you are already feeling quite bit of pain.

Unfortunately, it appears that coffee prices could become even more painful in 2025.

A similar thing is happening to another very popular morning beverage.

The price of orange juice is up 327 percent over the last 3 years, and thanks to Hurricane Helene and Hurricane Milton it is expected to go even higher in 2025…

As consumers struggle with higher prices for groceries, one staple of the American breakfast is about to get a lot more expensive. Plagued by diseased groves, uprooted trees to make room for housing developments, and severe weather that has decimated crops, the price of orange juice has skyrocketed in the past 3 years by 327% and is expected to climb even higher in the wake of Hurricanes Helene and Milton which swept through Florida less than three weeks apart.

According to industry data, Hurricane Milton destroyed over 3 million boxes of oranges in Florida, setting the state up for the smallest orange harvest in close to 100 years. Coupled with a protracted drought in Brazil, the world’s largest orange exporter, the price for frozen concentrated orange juice trading on the Intercontinental Commodity Exchange (“ICE”) has soared 80% to a record high of $5.25 per pound.

Many Americans like to have eggs with their orange juice in the morning, but the bird flu is sending egg prices into the stratosphere.

In some areas of California, a dozen eggs will now cost you more than 4 dollars…

Economists said the bird flu is continuing to impact the supply chain, with California becoming the epicenter of the virus and the fallout.

Gillian Thorp went to her local Trader Joe’s in Santa Clara in search for a dozen eggs that now costs her $4, assuming she could find some in the first place.

“I stopped by the egg section and there were only two choices,” Thorp said. “It was pretty empty. I usually only purchase organic eggs and there was only one choice for that.”

The bird flu isn’t going anywhere.

In fact, a fresh wave is sweeping across the United States right now.

So if you love eggs, that is really bad news.

Meanwhile, the size of the U.S. cattle herd has fallen to the lowest level since 1961…

America’s beef cow inventory has steadily declined over the last half-decade, reaching 64-year lows and signaling a deepening crisis across the cattle industry. As the cattle crisis worsens, consumers should brace for higher ground beef prices.

The shrinking beef supply has pushed the nation’s herd size to its smallest level since 1961. With severe droughts, high interest rates, costly feed prices, sliding farm income, surging farm debt, and a shifting consumer preference toward cheaper chicken, struggling ranchers have been culling heifers, preventing any meaningful recovery in the number of calves necessary to expand the nation’s herds.

There were 183 million people living in the United States in 1961.

Today, our population is nearly double that figure.

So we have the same amount of beef that we did in 1961 to feed almost twice as many people.

If you were wondering why beef prices had gotten so high, now you know.

Instead of eating a steady diet of high quality food, we are being fed an endless stream of heavily-processed packaged foods that are loaded with extremely unhealthy filler ingredients such as high fructose corn syrup.

Sadly, many Americans are in such financial distress that the heavily-processed packaged foods are all that they can afford.

Of course even the heavily-processed packaged foods are quite a bit more expensive than they once were.

We have definitely entered very dangerous territory, and I fully expect the trends that have been pushing up food prices to accelerate even more in 2025.

Michael’s new book entitled “Why” is available in paperback and for the Kindle on Amazon.com, and you can subscribe to his Substack newsletter at michaeltsnyder.substack.com.

What are ultra-processed foods?

Ultra-processed foods include ready-to-eat meals, packaged baked goods, snacks, sugary cereals and sodas. According to a BMJ Group press release, these foods go through many industrial processing steps and often have added colorings, emulsifiers, flavorings and other additives. They are also high in added sugars, fat and salt and low in fiber and vitamins.

But not all processed foods are bad. For instance, foods that are simply heated and sealed in a factory are minimally processed and can be considered healthy. However, many snacks, drinks and factory-made cookies and bread are ultra-processed because they go through more complicated manufacturing processes and contain many chemical additives, which make them more dangerous and less nutritious.

A study published in The BMJ estimated that about 14 percent of adults and 12 percent of children might struggle with addiction to ultra-processed foods. The refined carbohydrates and fats in these foods can trigger the brain to release large amounts of dopamine, which can lead to addiction.

According to research, the components of ultra-processed foods, such as refined carbohydrates and added fats, can also disrupt the body’s appetite regulation, causing people to consume more calories without realizing it. This ultimately leads to long-term health problems. (Related: Replace ultra-processed foods with these HEALTHY alternatives.)

Health risks linked to ultra-processed foods

The BMJ study highlighted several health risks linked to ultra-processed foods. They can be categorized into the following:

Mortality

The study analyzed data from two long-term surveys: the Nurses’ Health Study (1984-2018) with 74,563 female nurses from 11 U.S. states and the Health Professionals Follow-up Study (1986-2018) with 39,501 male health professionals from every state.

Participants, who had no history of cancer, cardiovascular disease or diabetes at the start, provided health and lifestyle updates every two years and diet information every four years. Over the follow-up period, researchers recorded 48,193 deaths, including 13,557 from cancer, 11,416 from cardiovascular diseases, 3,926 from respiratory diseases and 6,343 from neurodegenerative diseases.

Cancer

A study published in Nutrients found that people who consume more ultra-processed foods had a 23 percent higher risk of developing head and neck cancer and a 24 percent higher risk of esophageal adenocarcinoma. Higher intake of ultra-processed foods was also linked to increased risks of overall cancer, breast cancer, colorectal cancer, central nervous system tumors, chronic lymphocytic leukemia, pancreatic cancer and prostate cancer.

Mental health

According to a 2023 study published in JAMA Network Open, consuming high amounts of ultra-processed foods, especially those with artificial sweeteners, is linked to a higher risk of depression. Although the exact mechanism is unclear, recent data suggest that artificial sweeteners may affect brain function related to depression. The study, which included a large sample and high follow-up rate, adjusted for various factors and used validated dietary assessment tools.

Cardiovascular health

A study published in eClinical Medicine found that ultra-processed food consumption is directly linked to a higher risk of cardiovascular events. A 10 percent increase in the weight proportion of daily ultra-processed food intake can raise your cardiovascular event risk by 1.9 percent, while an extra serving can increase your risk by 2.2 percent. Additionally, a 10 percent increase in daily energy intake from ultra-processed foods correspond to a 1.6 percent higher risk of cardiovascular events.

Respiratory health

Research from the South Australian Health and Medical Research Institute and the University of Adelaide showed that a diet high in ultra-processed foods significantly increases one’s risk of death from chronic respiratory diseases. Data from over 96,000 U.S. participants (1999-2018) revealed that diets consisting of more than 40 percent ultra-processed foods raised the risk of death from chronic obstructive pulmonary disease (COPD) by 26 percent and the overall risk of death from chronic respiratory diseases, including lung cancer, chronic bronchitis, emphysema and asthma, by 10 percent.

Gastrointestinal health

There is growing evidence linking diets high in ultra-processed foods to gut diseases, such as inflammatory bowel disease, colorectal cancer and irritable bowel syndrome.

Metabolic health

Ultra-processed foods, often high in sugar and unhealthy fats, contribute to insulin resistance and poor blood sugar regulation. These foods typically have a high glycemic index and can cause rapid blood sugar spikes, leading to insulin resistance and Type 2 diabetes. Increased consumption of ultra-processed foods is associated with higher risks of abdominal obesity, high blood sugar, metabolic syndrome, non-alcoholic fatty liver disease, overweight, obesity and Type 2 diabetes.

Studies have found strong evidence connecting the consumption of ultra-processed foods with increased risks for heart disease-related deaths and anxiety, with up to a 50 percent higher risk of cardiovascular-related mortality and a 48-53 percent higher risk of developing anxiety and mental disorders. There is also a 12 percent higher risk of Type 2 diabetes, a 21 percent increased risk of all-cause mortality, a 22 percent higher risk of depression, and a 40-66 percent higher risk of heart disease-related deaths, Type 2 diabetes, obesity and sleep problems.

Check out FoodScience.news to learn more about the dangers of ultra-processed foods and watch the video below.

This video is from the Daily Videos channel on Brighteon.com.

More related stories:

• Overconsumption of high fructose corn syrup-rich foods causes health problems, addiction.
• Studies show ULTRA-PROCESSED FOODS put millions of people in the U.K. at risk of cardiovascular disease.
• “Ultra-processed” foods and beverages increase risk of disease and early death; eating more whole foods is key to improving overall health.

Sources include:

• BMJ.com
• Healthline.com
• MDPI.com
• JAMANetwork.com
• TheLancet.com
• Springer.com
• Nature.com
• AlliedAcademies.org
• Brighteon.com

Here are some foods that not only stay good for a long time but also bring a sense of normalcy and comfort, even in difficult situations.

Beans and legumes

Beans and legumes are a great choice for long-term food storage. Chickpeas (also known as garbanzo beans) are full of nutrients and can last over 30 years if kept in airtight containers or Mylar bags with oxygen absorbers. You can also store different types of beans, like pinto or red beans, in one-pound bags. Beans are cheap and a fantastic source of protein, making them a perfect budget-friendly option for long-term storage.

Whole, dried lentils are another excellent option. When stored in airtight containers, they can stay fresh and edible for up to seven years. Lentils are highly nutritious and versatile. They can add both substance and protein to salads, soups, stews and side dishes. Unlike other beans, dried lentils don’t need to be pre-soaked, which means you’ll need less water to prepare them — an important consideration when resources are scarce. (Related: Unlocking the mastery of bucket food storage: Essential for complete preparedness.)

Canned goods

The shelf life of store-bought canned goods varies based on their acidity. High-acid foods, such as those with citric acid, vinegar or tomato-based ingredients, usually last 12 to 18 months. But some high-acid canned fruits, like peaches, pears and pineapples, can last longer. For a healthier choice, select fruits canned in juice or water rather than syrup.

Low-acid foods, including meats (especially lean meat and turkey), poultry, soups and vegetables like corn, green beans, okra, peas and squash, have a shelf life of up to five years. These are great for long-term storage, especially when you use a system to plan, rotate and track expiration dates. Choose canned foods with minimal additives or preservatives for the best quality.

When home canning, pressure canning is the only safe method for low-acid foods like meat, poultry, seafood and vegetables, including tomatoes and tomato products. Follow the U.S. Department of Agriculture‘s (USDA) Complete Guide to Home Canning.

Cocoa, coffee and tea

Stocking up on cocoa, instant coffee and tea can add variety to your drinks and boost morale. These beverages are rich in antioxidants, which can help protect your body from oxidative stress and prevent chronic diseases. (Related Enjoy that cup of Joe: Here are some science-backed health benefits of CAFFEINE.)

Stock up on freeze-dried instant coffee which lasts a long time as long as it stays dry. You can extend the shelf life of tea and cocoa by using desiccant packets or oxygen absorbers and vacuum sealing them. This helps keep them fresh and ready to enjoy whenever you need a comforting drink. (Related: Why people love tea: A look at some herbal tea recipes for mild depression.)

Coconut oil

When properly stored, unrefined coconut oil can last three years or more, as long as it doesn’t show signs of spoilage like a bad smell, discoloration or foul taste. Coconut oil is solid at room temperature and can handle high cooking temperatures, making it perfect for cooking over a fire in survival situations. It’s also a great substitute for butter in baking and cooking, adding a healthy twist to your emergency meals.

Coconut oil isn’t just for cooking. It is a multi-purpose survival tool. It can also be used as a moisturizer for your skin and hair, making it a versatile addition to your emergency stockpile.

Hardtack

When made and stored correctly, hardtack can last for many years. Its long shelf life is due to its very low moisture content and the absence of ingredients that spoil easily. An excellent food for long-term storage, hardtack is easy to make and can be a reliable source of carbohydrates during emergencies. (Related: Prepper recipes: How to make hardtack, a long-lasting survival food.)

Honey

Pure raw honey without additives never expires and can last forever. Honey is rich in antioxidants and essential vitamins and minerals. Besides being a natural sweetener, honey can be used medicinally and as a skincare product. When buying honey, choose products that are labeled “raw” and “unfiltered.”

Honey has many survival uses. It has been a trusted natural remedy for centuries due to its many beneficial properties. (Related: Honey: The ultimate survival food that doesn’t expire.)

Non-fat dry/powdered milk

Powdered milk can last up to 25 years and is a great source of nutrition. Choose non-fat varieties for a longer shelf life. Even if your family doesn’t drink milk, it’s handy for cooking and can be used as a barter item.

Another great item to stock up on is non-dairy organic coconut milk powder. It is rich in electrolytes like calcium, copper, magnesium, manganese and potassium, and essential nutrients like iron, protein and healthy fats. Medium-chain triglycerides (MCTs), the healthy fats in coconut milk, can help boost exercise endurance, maintain healthy fluid balance and support overall health.

Oats

When stored in airtight containers in a cool, dry place, rolled oats can remain fresh for up to 30 years. They are rich in dietary fiber, iron and thiamine, and are also affordable, making them a great option for long-term storage. Oats can be used in various recipes, from breakfast porridge to baking, and can add versatility to your emergency food supply.

Rice

Uncooked arborio and white rice are essential non-perishable foods. Arborio rice, which is used for risotto, is packed with carbohydrates and vitamins A and C. When stored in optimal conditions with oxygen absorbers and cooler temperatures, arborio rice can stay safe to eat for up to 10 years. Rice is versatile and can be a comforting addition to your emergency food supply, providing essential nutrients and lasting for years without spoiling.

Salt

Salt never expires, although it can absorb moisture over time. It’s essential for cooking, seasoning and preserving raw foods. In a long-term emergency situation, salt becomes a valuable commodity and a crucial item for bartering. It’s also necessary for animals and livestock, making it a versatile and indispensable mineral to stock up on.

Vinegar

Apple cider vinegar and white vinegar may have “best by” dates printed on their bottles, but they don’t really expire. The dates simply suggest when these products might taste best. You can still use vinegar for cooking and cleaning past its “best by” date. Over time, its flavor and appearance may change slightly, but vinegar remains safe to use for a long time. (Related: Preparedness solutions: The many uses of VINEGAR beyond cooking.)

Effective food storage and preparation are vital aspects of emergency preparedness. Understanding proper storage techniques and heeding safety guidelines is essential. From rotating your food supply to selecting shelf-stable items that you and your family like to eat, every step plays a crucial role in ensuring you’re well-prepared for unforeseen circumstances.

Visit Preparedness.news for more stories like this. Watch the following video about 20 long-term survival foods you NEED to stockpile.

This video is from the Daily Videos channel on Brighteon.com.

More related stories:

• Survival foods: 5 Simple, easy-to-make recipes for foods that can sustain you in emergencies.
• Emergency food prep: Stock up on manuka honey, a must-have survival food and barter item.
• Prepper essentials: The many survival uses of vinegar.

Sources include:

• PreppersWill.com 1
• PreppersWill.com 2
• NCHFP.UGA.edu
• UrbanSurvivalSite.com
• PreppersWill.com 3
• AskAPrepper.com 1
• TheHealthSite.com
• AskAPrepper.com 2
• Brighteon.com

(Mercola)—Every day, about 28.6 million students in the United States are served school lunches, according to the School Nutrition Association.¹ For many children, these meals are a key source of nutrition. The U.S. Department of Agriculture (USDA) even claims that school-provided lunches are among the healthiest meals children eat.²

However, the quality of school lunches has actually been deteriorating for decades. While standards for calories, sodium and added sugars are in place, little is known about the other substances in school lunches beyond these guidelines. A recent investigation³ by Spotlight on America uncovered hidden dangers in these lunches that are putting children’s health at risk — namely, heavy metals and pesticides.

Shocking Cocktail of Pesticides and Heavy Metals Found in America’s School Lunches

Spotlight on America⁴ tested school lunches from Washington, D.C., Virginia and Maryland to identify substances and ingredients that are not listed on the label. They sent the samples to Health Research Institute (HRI), an accredited laboratory in Iowa, wherein the researchers analyzed common cafeteria fare including breadsticks, pizza, potatoes and fruit under the supervision of Dr. John Fagan, the lab’s CEO and Chief Scientific Officer.

“To make the invisible, visible,” said Dr. Fagan, explaining the mission behind testing school lunches. “To me it’s counterintuitive that anybody would say, ‘Let’s put poisons on our food,’ but that’s the way our food system is today.”

The laboratory findings⁵ revealed a disturbing reality about what children consume daily in school cafeterias. Nearly 50 different pesticides were identified across the samples, with dozens of chemicals often present in single meals. Notably, one elementary school lunch contained 38 distinct pesticides, while a single cup of strawberries contained 23 different pesticides.

Among the identified pesticides was carbendazim, a fungicide banned in the U.S., most European countries, Brazil and Australia due to its associations with cancer, infertility and birth defects, present in nearly half of the tested samples. Additionally, glyphosate, the active ingredient Round-Up that’s linked to cancer, diabetes and heart problems, was found in multiple samples, especially in wheat-based products like bread.

Their test also revealed the presence of dicamba and 2,4D in several lunch samples; these are weed killers associated with increased risk of certain types of cancer. The full list of detected pesticides is available in Spotlight on America’s report.⁶

Beyond pesticides, their findings showed concerning levels of heavy metals in these school meals. These include cadmium, a known carcinogen, at levels 12 times higher than the U.S. Food and Drug Administration’s (FDA) limit for bottled water. Arsenic in rice samples also measured six times above the allowable limit for apple juice. Most alarming was the detection of lead, a neurotoxin with no safe exposure level, in every single sample tested.

Epidemiologist Dr. Melissa Perry, Dean of the George Mason University School of Public Health, reviewed the results and expressed concerns about the implications. “50 pesticides in school lunches, it’s not okay,” she said in Spotlight on America’s report. “It demonstrates that our regulatory system is not succeeding in ensuring that the food that children eat are free from chemical burden.”

Low-Level Exposure to Pesticides Is Still Harmful to Children

Spotlight on America noted⁷ that most of their test results were within the limits set by the U.S. Environmental Protection Agency (EPA). However, this does not imply the levels are harmless, especially for children, whose developing brains and bodies are far more sensitive to even minimal chemical exposure. According to Dr. Perry:⁸

“The variety and the volume of chemicals that are being introduced in the market every year makes it practically impossible to evaluate the health effects of each and every chemical. We don’t know what it means to be exposed over time at low levels continuously, especially for developing children.”

According to the Developmental Origin of Health and Disease (DOHaD) concept, exposure to pesticides during key stages of brain development causes lasting damage to brain structure and function, increasing the risk of various chronic diseases later in life.⁹

Of particular concern are the neurotoxic insecticides known as “neonics,” which were introduced in the 1990s and are now the most widely used insecticides in the United States. These compounds were found in six of the school lunch samples tested. As Dr. Perry explains, these insecticides are specifically designed to be neurologically active, targeting processes crucial to brain development.¹⁰

The emergence of unexplained neurological conditions in younger populations may serve as an early warning of these effects. In New Brunswick, Canada, neurologist Dr. Alier Marrero has documented 430 patients with unexplained neurological conditions, including 111 patients under age 45. When tested, 90% of these patients showed elevated blood levels of glyphosate, with one sample reaching 15,000 times above the detection limit.¹¹

According to a comprehensive 2020 review,¹² glyphosate is known to cross the blood-brain barrier and trigger inflammation implicated in Alzheimer’s disease. The herbicide has also been linked to various neurological effects, including elevated risk of autism from childhood exposures. Animal studies have demonstrated additional concerns, showing that exposure leads to anxiety, impaired working memory, decreased curiosity and reduced movement.¹³

Exposure to Heavy Metals Causes Irreversible Damage to the Body

The heavy metals detected in school lunches are equally concerning. Lead exposure poses one of the most serious threats to human health, particularly in children. Even low levels cause permanent damage to the nervous system and impair cognitive development. It also accumulates in bones and teeth over time, causing skeletal problems and making its toxic effects long-lasting and difficult to reverse.¹⁴

Children exposed to lead often experience learning disabilities, behavioral problems, reduced IQ and delayed growth and development.¹⁵ Cadmium contamination is similarly hazardous, with severe effects on multiple organ systems.

The kidneys are especially vulnerable to cadmium toxicity, leading to proteinuria (elevated protein levels in the urine) and reduced filtration capacity.¹⁶ Long-term exposure results in brittle bones, as cadmium interferes with calcium metabolism and bone structure.¹⁷

Arsenic, a known carcinogen, has been linked to various types of cancer, including skin, bladder, lung and liver cancers.¹⁸ It also disrupts cellular function by interfering with enzyme systems and DNA repair mechanisms.¹⁹ Arsenic exposure during pregnancy increases the risk of miscarriage, low birth weight and developmental delays in children.²⁰

These heavy metals also bioaccumulate, meaning they build up in the body faster than they are eliminated. The liver and kidneys work continuously to filter these toxins but eventually become overwhelmed and damaged by prolonged exposure.²¹ Once these metals cross the blood-brain barrier, they cause permanent neurological damage and cognitive decline.²²

Given the irreversible nature of the damage caused by heavy metals, prevention and early intervention are important. Reducing exposure to these toxins in school lunches — and in food more broadly — needs to be a priority to protect children’s long-term health.

This Is Not the First Time Children’s Nutrition Has Been Compromised

The recent findings of pesticides and heavy metals in school lunches echo a disturbing pattern of contamination in children’s food that spans decades. In 2017, the Environmental Defense Fund (EDF)²³ found that 20% of baby food samples contained detectable levels of lead. The contamination was especially high in fruit juices, sweet potatoes and teething biscuits.

In another case, a 2021 congressional report²⁴ revealed dangerous levels of heavy metals like arsenic, lead, cadmium and mercury in popular baby foods sold by major companies, including Gerber and Beech-Nut.

The report noted that some products had arsenic levels up to 91 times higher than the FDA’s limit for bottled water. Similarly, a testing by Environmental Working Group (EWG)²⁵ in 2018 found traces of glyphosate, the active ingredient in Roundup, in popular cereals like Cheerios and Quaker Oats.

In 2022, Moms Across America conducted an analysis²⁶ of 43 school lunches from public schools across 15 U.S. states and found that 95.3% of them had detectable levels of glyphosate. Four veterinary drugs and hormones were also identified in nine of the samples, and every single lunch tested contained heavy metals, with levels up to 6,293 times higher than the EPA’s allowable limits for drinking water.

More recently, a September 2024 investigation led by Friends of the Earth²⁷ found alarming levels of pesticide residues in baby food produced by Target under its Good & Gather brand.

Lab tests on nonorganic apple and pear purees revealed 21 pesticides, including 12 classified as highly hazardous to human health or the environment. Neonicotinoid pesticides were detected in 100% of the samples, linked to birth defects, learning disorders, autism spectrum disorder and hormone disruption.

Organophosphate metabolites, equally toxic to children’s developing brains, were also found in every sample.²⁸ Additionally, 10 of the pesticides detected are known endocrine-disrupting chemicals (EDCs), which harm brain development, hormones and the immune system even in minuscule amounts.²⁹

On the topic of EDCs, a September 2024 peer-reviewed study³⁰ identified nearly 200 EDCs linked to breast cancer in common food packaging and plastic tableware, with about two-thirds of these chemicals shown to migrate into food. While breast cancer may not be an immediate concern for young children, exposure to EDCs during their developmental stages disrupts metabolism, impairs growth and affects overall development.³¹

As if these hidden threats weren’t enough, the FDA approved the inclusion of Kraft Heinz ready-to-eat prepackaged Lunchables to the K-12 school meal programs, supposedly reformulated to meet the National School Lunch Program’s (NSLP) nutritional requirements.³² But if you have even the slightest knowledge about diet and nutrition, you’ll realize that NSLP nutritional requirements really don’t amount to much. They certainly do not guarantee that your children are being well-fed.

Safe School Meals Act — A Step Toward Protecting Children from Toxic Exposure

Just days before Spotlight on America released its school lunch testing results, Senator Cory Booker introduced the Safe School Meals Act.³³ This bill, if enacted, would establish rigorous standards aimed at eliminating dangerous toxins from school meals.

One of its primary goals is to ensure that the FDA sets strict limits on heavy metals like lead, cadmium and arsenic. If the FDA does not act within two years, the bill requires that the allowable levels of these toxins be set to non-detectable, offering immediate protection for school-aged children. It also addresses pesticide residues commonly found in school meals. It would ban harmful chemicals such as glyphosate, paraquat and organophosphates.

Another key focus of the bill is eliminating toxic chemicals from food packaging. Materials containing PFAS, phthalates, bisphenols and lead, which leach into food and threaten children’s health, would be banned from use in school meal packaging under the new legislation. This ensures that children are not exposed to harmful substances from their food containers.

In addition to setting safety standards, the Safe School Meals Act promotes the sourcing of food from organic and regenerative farms. The bill offers schools financial incentives to purchase clean, nutrient-dense foods from certified organic producers.

It also supports small farms by covering the costs of organic certification and providing grants to help them transition to safer, toxin-free farming practices. By connecting these responsible growers with the $17 billion National School Lunch Program, the bill aims to improve both the safety and nutritional quality of school meals, ensuring that they are a source of nourishment, not a source of toxic exposure.

Empowering Healthy Food Choices in School and at Home

As parents, taking an active role in your child’s diet is more important than ever. If resources allow, sending your child to school with a homemade lunch made from real, whole foods is one of the best ways to ensure they’re getting the nutrition they need. For parents who can’t pack lunch every day, there are still ways to make sure your children eat healthier even when relying on school-provided meals.

Start by staying informed about the school’s lunch offerings. Many schools provide menus in advance, giving you the opportunity to help your child select healthier options from what’s available. Having open conversations with your child about the importance of choosing real, whole foods over ultraprocessed ones encourages them to make better choices when you’re not there.

Advocating for improved school meals is another important step. By participating in parent-teacher organizations or attending school board meetings, you have the opportunity to push for healthier cafeteria offerings. Exploring simple interventions like introducing school gardens also make a big difference. The Garden to Cafeteria program is one such option, which teaches students how to grow food, which is then used in salad bars in school cafeterias.

In Denver, this program has been in place for years, resulting in more than 5,000 pounds of produce that have been enjoyed by students in about 250 schools.³⁴ Such programs are even self-sustaining, with proceeds going back to support the program, and are implemented throughout the U.S.

At home, complementing school lunches with balanced, nutrient-dense breakfasts and dinners ensures your child gets the nourishment they need throughout the day, even if school meals fall short. Ultimately, while you may not always control what’s served at school, you still have the power to influence your child’s overall diet and long-term health.

• ¹ School Nutrition Association, School Meal Statistics
• ² USDA, Lunches Consumed from School Are the Most Nutritious
• ^{3, 4, 5, 6, 7, 8, 10} ABC7, September 27, 2024
• ⁹ Antioxidants 2023, 12(10), 1825
• ¹¹ Children’s Health Defense, September 5, 2024
• ¹² J Immunotoxicol. 2020 Dec;17(1):163-174
• ¹³ Int J Mol Sci. 2022 Apr 21;23(9):4605
• ¹⁴ WHO, September 27, 2024
• ¹⁵ NIH, Low Levels of Lead Linked to Problems in Children
• ¹⁶ Biomolecules. 2021 Oct 23;11(11):1575
• ¹⁷ Front Endocrinol (Lausanne). 2024 Mar 21:15:1354577
• ¹⁸ American Cancer Society, Arsenic and Cancer Risk
• ¹⁹ Chem Res Toxicol. 2020 Feb 7;33(3):709–726
• ²⁰ Cureus. 2023 Nov 21;15(11):e49177
• ²¹ Toxics. 2023 Jun 9;11(6):519
• ²² Environmental Sciences Europe Volume 36, article number 18, (2024)
• ²³ EDF, June 15, 2017
• ²⁴ U.S. House of Representatives, February 4, 2021
• ²⁵ EWG, October 24, 2018
• ²⁶ Moms Across America, September 28, 2022
• ^27, 28 Friends of the Earth, September 18, 2024
• ^29, 31 Pediatr Rev (2024) 45 (2): 111–115
• ³⁰ Front Toxicol. 2024 Sep 24:6:1440331
• ³² CNN, March 14, 2023
• ³³ Cory Booker, September 18, 2024
• ³⁴ Slow Food USA, Garden to Cafeteria

In the days before the presidential election, RFK Jr. published a short video on X indicating that when Trump “gets me inside” the United States Department of Agriculture, “we’re going to give farmers an off-ramp from the current system that destroys soil, makes people sick, and harms family farms.”

When @realDonaldTrump gets me inside the USDA, we're going to give farmers an off-ramp from the current system that destroys soil, makes people sick, and harms family farms.

If you want this to happen as much as I do, ​PLEASE DONATE TODAY https://t.co/YxxGkb2Ulq pic.twitter.com/npo6ZEiIo6

— Robert F. Kennedy Jr (@RobertKennedyJr) October 30, 2024

In other words, RFK Jr. and the MAHA team will ensure that small farms are made great again by directing policies to focus on traditional agriculture.

The Trump victory signals that Americans want to drain the DC swamp and improve their health—if that’s through busting up the corruption in the USDA and FDA. The MAHA movement ensures that small farms will be prioritized over mega-corporate farms.

RFK Jr.’s former running mate, Nicole Shanahan, provided more color in a recent interview about some of the MAHA plans:

“We’re definitely up against a lot, between what I call the real food movement and the fake food movement, and really what belies these two movements is a population of people who don’t need to spend an enormous amount of money on healthcare services, that are healthy, that are vibrant … and then belying the fake food movement is very, very wealthy corporations that are going to have an endless patient pool, and are going to have a consumer base that actually is physically addicted to some of these products.

And then also, an entire psychology around it that has people believing that they’re sacrificing themselves for the greater good … we saw it play out in the delivery of the Covid vaccines.”

Shanahan continued:

“This is where I want to make the investments in our country. I want to create an entire – I want to bring back the infrastructure that allowed small and mid-size growers to be able to produce, and process, and package, and distribute locally, because that has all been taken away for the most part – it’s why it’s impossible economically for small growers to make a profit today.”  

Earlier in the interview, she noted:

“I’ve been a producer on a few of these regenerative agriculture films, and the biggest pushback we’ve ever gotten [was] from the artificial meat investors.

Nice Shanahan: The movement for real food is “up against A LOT”

“I want to bring BACK the infrastructure that allowed small and mid-size growers to be able to produce, and process, and package, and distribute locally, because that has all been taken away.”

“I’ve been a producer… pic.twitter.com/iDxGKduFhc

— American Values (@AV24org) November 14, 2024

Bold vision: Go long small farms? Go short, fake meat?