Well, at least you realize that we are living longer. Not everyone will even admit to that.
As to the other information, while I disagree with you, my disagreement is only my assessment, and I probably would not have scientific facts to back up my claims.
How about having a back and forth conversation with RetiredNavy, post 182? I would be most interested in seeing what you both bring to the table. (seems to be a fitting analogy for a discussion about food!)
Thanks
If you want my humble opinion, I believe that the increase in chronic disease as well as increased rates of Autism and such things as ADHD are all quite related.
If you look at the cultures that live the healthiest, longest lives, you will find they have much in common. They all exist where there is a plentiful supply of structured mineral water coming down from the mountains (with the exception of Japan which gets mineral rich foods from the sea).
We are dependent on the consumption of minerals as our bodies cannot manufacture these nutrients. Vitamins are useless unless minerals are available. Minerals are necessary for many things, not the least of which is the detoxification of harmful substances. One of the most important of these minerals is magnesium which has decreased by 50% in our food supply since the 1950’s. All the while, the amount of toxins we are exposed to daily has increased exponentially. We simply cannot process the load.
Because magnesium is a cofactor responsible for the proper functioning of everything from the heartbeat to neurotransmitter formation, you can see how this may be devastating to the body when in short supply.
Magnesium is the central mineral in chlorophyll which makes the plants green. Throw a week solution of dead sea salts or even epsom salts on your indoor houseplants and see how bright green they become.
People think if they take a multivitamin they are safe. Most multis have very little magnesium in them because it makes the pill bulky. if it is present at all it is usually a cheap form of magnesium called mag oxide (which is a rock...not well absorbed). Plants do the job of chelating (connecting) minerals to plant proteins which we then can absorb quite well.
Now, here is the question for the farmer....how can we get the magnesium and mineral content increased in our foods?
The best information I have found to date is here:
this gives you a database of cancer rates per 100,000 person years, from 1950 - 1994. This data does NOT support the contention that cancer rates have moved from 1 in 5 to 1 in 2 since 1950. Indeed, it indicates a gradually increasing rate over time, probably tracking the increase in longevity (haven’t confirmed that suspicion yet).
I am yet more convinced that attributing an increase in cancer risk to GE crops is malicious at worst, and deliberate ignorance of facts at best.