You Are What You Eat
Liminal Landscapes
A portal for dimensional living

"Ninety percent of the diseases known to man are caused by cheap foodstuffs. You are what you eat."
Nutritionist Dr. Victor Hugo Lindlahr, 1942

You are what you eat. I'm sure you have heard this old adage directed toward our food choices. Our
grandparents knew this to be true yet some how this little gem of knowledge has been forgotten as
the majority of today's populous settle for convenience over nutrition, choosing a diet filled with fast-
food meals and highly processed supermarket fares unaware of the dangers lurking in these choices.

Indeed there is a proliferation of processed foods filling our markets, feeding the masses. Our food
has changed. The bread grandma made consisted of four ingredients: flour, water, yeast and salt. A
modern loaf might have over 23 ingredients, some unpronounceable. It's not enough to read labels.
Today's consumer must read ingredient lists because food items are often misrepresented. For
example a bottle calling itself honey might actually hold a larger percentage of corn syrup than actual
honey, a bottle labeled fruit juice only contain 5 percent real fruit juice, a container labeled
mozzarella in olive oil, on closer inspection, found to be cheese soaking in genetically modified canola
oil. Trusted companies are opting for profit over nutrition forcing the consumer to take time to
carefully read each and every ingredient list to avoid dangerous partially hydrogenated oils, artificial
sweeteners, preservatives, artificial colors and flavor enhancers known to be unhealthy. Chemicals like
Sodium Nitrate, Monosodium Glutamate, Sucralose, Saccharin, Aspartame, Acesulfame have become
common additives and are sabotaging our diets as they show up in everything from the beverage we
choose down to the bread we eat.

Perhaps worst of all, the staples making up the bulk of our food supply are becoming increasingly  
dangerous. Take our modern wheat, for example, the wheat in almost every pre-boxed grocery item, is
an 18-inch tall cultivar that was genetically engineered the '60s. This modern wheat is a genetically
modified dwarf cultivated to increase yield, hence higher profits, as it produces more grains on less
acreage than its predecessor. This wheat is a toxic junk food and its prevalence in our diets has
doctors across the country issuing warnings against it consumption.

"The wheat of today is not the same grain our forebears ground into their daily bread... this thing
being sold to us called wheat—it ain’t wheat. It’s this stocky little high-yield plant, a distant relative
of the wheat our mothers used to bake muffins, genetically and biochemically light years removed
from the wheat of just 40 years ago.” writes Cardiologist Dr. William Davis in his book Wheat Belly.
"This modern wheat is a perfect, chronic poison and is the culprit behind many of today's illnesses."  
Davis cites this 'Frankengrain' as being the number one contributor to the nationwide obesity epidemic.

Dr. William Davis is not the only doctor warning of the dangers of wheat. Dr. Mark Hyman writes,
"Wheat is not only making you fat, but increasing your risk of diabetes, heart disease, cancer,
dementia, depression and more. This is not the wheat our grandparents used, the wheat in today’s
foods is actually a FrankenWheat, a scientifically engineered food product developed in the last 50
years."

Indeed the state of the American diet has medical experts alarmed. The American Academy of
Environmental Medicine (AAEM) issued a warning on May 19th 2009, calling for all "Physicians to
educate their patients, the medical community, and the public to avoid GM (genetically modified)
foods when possible and provide educational materials concerning GM foods and health risks." Citing
that GM foods 'pose a serious health risk in the areas of toxicology, allergy and immune function,
reproductive health, metabolic, physiologic and genetic health and are without benefit.' You see
wheat is not the only genetically modified food to taint our food supply. Corn, soybeans, Canola and
cottonseed oil are other big offenders contaminating our foods. In fact 'between 1997 and 1999, gene-
modified (GM) ingredients suddenly appeared in 2/3rds of all US processed foods.' -Disabled World
News (2009-09-22). But with no need for labeling and a largely uninformed populace this infiltration
has gone unnoticed by the masses and now poses a serious threat to our nation's health. Why?
Because these food were not modified to provide a healthy alternative, but to resist weather changes,
pests, insects and poor soil conditions, and perhaps even more frightening, the risks of consuming
these foods are still unknown. "The experiments simply haven't been done and we now have become
the guinea pigs," said Canadian geneticist David Suzuki. "Anyone that says, 'Oh, we know that this is
perfectly safe,' I say is either unbelievably stupid or deliberately lying."