Rachael's Quotes

Food manufacturers jump on the lucrative 'healthy' bandwagon, making foods that are lacking in important nutrients such as the many 'low-fat' dairy products. These have been shown to raise the risk of some cancers. 'Improving' foods has not only made them more hazardous for us to eat, but has also compromised the health of food animals'.

The thyroid gland controls many functions within the body, including the rate at which we use energy. When its action is suppressed, weight gain is an inevitable result. Soya and fluoride, widely promoted as 'healthy', both have such an effect.

Salt was so valuable that Roman soldiers were paid with it. Today, salt is the subject of the latest health scare. However, if the evidence against the 'diet/heart' hypothesis is flimsy, the evidence against salt is practically non-existent.

There are three ways in which a substance can increase the risk of cancer: it can cause body cells to become cancerous; it can promote a cancer's growth; it can suppress the immune system. Polyunsaturated vegetable oils have been shown to do all three.

"A considerable percentage of heart attacks and strokes happen due to the spasm of the artery - the result of severe magnesium deficiency, again caused by the consumption of processed carbohydrates."

Can it be right that modern dairies disintegrate nature's perfect food and then rebuild it, but in doing so set their own parameters as to how much fat and protein should be contained within it?

It seems this everlasting mantra to avoid salt has been taken too far! If salt was so bad for us then why do hospitals feed the sick and infirm on intravenous drips that contain saline solutions? This is because salt is highly beneficial for healing and aids the repairing of human tissues.

Diet Dictocrats don't want you to know that...

Independent retailing in the UK is reaching a crisis point. Seven out of ten English villages are without a shop. The decline seen in the 1980's has accelerated through the 1990's.... a tipping point could be reached in the next few years.

Advances in enzyme technology allow supermarket bread to stay fresher for longer...In the UK this has resulted in doubling the shelf life of sliced and wrapped bread. These enzymes do not need to be declared on the label because they are conveniently classed as processing aids, not ingredients, so the consumer is none the wiser.