Is the Australian Government eradicating one disease and potentially causing another?

 

It seems so, when it comes to Clostridium Botulinum, also known as botulism.

 

Botulism is a rare but potentially life-threatening bacterial illness. Clostridium Botulinum bacteria grows on food and produces toxins that, when ingested, cause paralysis. Botulism poisoning is extremely rare, but so dangerous that each case is considered a public health emergency. Studies have shown that there is a 35 to 65 percent chance of death for patients who are not treated immediately and effectively with botulism antitoxin.

 

Now clearly, botulism is a very serious problem. It seems Government has made the right call and successfully eradicated this deadly disease, as the last known case in Australia was in the 1920’s.

 

In protecting the population, the Australian Government tightly regulates the food industry to ensure they acidify their food products to stop the spread of botulism. All products leaving a food manufacturing business must have a pH of 3 or below. To achieve this highly-acidic state these food companies often have to add a highly-acidic preservative like vinegar to the food product to meet the regulations. Often we are adding more acid to an already acidic product.

 

What is interesting though, is these practices could potentially be killing us in a completely different way. The obesity epidemic sweeping Australia, and indeed the world, can in-part be linked back to the over-acidification of our food, as this is the preferred method of controlling chronic diseases like botulism.

 

Food companies are actually in favour of this practice, as the acidification of food extends a products shelf life and will improve the food’s colour, meaning the product looks more attractive to consumers and lasts considerably longer before spoil.

 

To better explain the acidification of our food supply and the harmful processes involved, lets use the example of an olive. An olive, has a pH value of around 6.5 (slightly acidic)*.  The production process is as follows: the olive gets picked from the tree, placed into a jar and then flooded in an acidic preservative like vinegar, then transported to the super market for sale. By the time we consume the olive, is has taken on the acidic nature of the preservative in which it has been swimming and its pH has plummeted from a reading of around 6.5 to one that we consume at approximately 3 or less.

 

Herein lies the problem and is creating major health issues. This over-acidification of our  food supply, compromises our body chemistry, which has been proven to have a direct link to obesity and weight gain, not to mention many other potentially deadly diseases like cancer.

 

If we remove the acid from our diet we remove the risk of chronic disease and excessive weight.

 

Stopping the re-surfacing of botulism is of greater concern to Government officials, and rightly so.

 

We simply need to educate the community on this unfortunate side effect of maintaining a bacterial-free food supply, so we can better self-manage the obesity epidemic.

 

Education is clearly the key.

 

So too is regularly including an Alkaline Detox into your nutritional habits. A product like the Living Lean Alkaline Detox and Weight Loss program will assist in eradicating the harmful effects of the over-acidification of our food and assist in fighting the obesity epidemic currently sweeping the world.

 

Why not start today. The Living Lean product is available by clicking here.

 

• – Source: U.S. Department of Health and Human Services