Be Cautious of Non Organic Food

Lyle Hurd: Before we get into our conversation, I would just really like to say that Gloria Gilbère has been an associate editor of Total Health Magazine for probably the last 8 years. She’s been very helpful. She has helped educate us a tremendous amount. Many of the things that she talks about are very scary and make me apprehensive about what I’m putting in my mouth and how I’m doing all sorts of things, including things that have to do with mental attitude and just the whole scope. But we’ve been talking about some things that people really need to know about. Recently, she brought to my attention that we really need to look very closely at organic foods for a number of reasons. One of them happens to be what is fed to the produce through supplementation of, whatever you want to call it— fertilization—which surprised me very much. Would you go into that please? Dr. Gloria Gilbère: You’re right. It is frightening. And we don’t do these segments to frighten people. We do it to educate them so that they are aware. And an educated consumer is a healthy consumer. One of the things that I am most concerned about—as you know I am adjacent to Washington state where I live in North Idaho and there was a huge lawsuit and a lot of publicity in a small town in Washington state where the mayor of the town found out that toxic waste was legally being used—legally, I will emphasize—and spread on fields to grow the produce that we eat. Lyle Hurd: I’m sorry, what you said was toxic waste? Dr. Gloria Gilbère: Toxic waste from some of the manufacturing facilities there locally. Toxic. The EPA considers it toxic. And the reason that they felt that it was legal and that it was safe was—their justification for it—was that it was being spread on the crops and it wasn’t’ being ingested directly, can you believe it? And yet, people were developing cancer at a tremendously high rate and this mayor put her entire career on the line, was chastised, was practically run out of town. One of the reporters from the Seattle Times did a phenomenal story on her and wrote a book called Fateful Harvest. So if anybody wants any background on it, I suggest that they read that book. It’s phenomenal. It’s well, well referenced. And what happened was they all traced it back to that and not only was it being spread like they spread the pesticides, you know, with the crop dusters or with the large tractors that have the sprayers on them, but they were spreading this toxic waste over the fields. So that’s why I call it fear in the fields. Do you know what you’re eating? Lyle Hurd: So, you’re saying that you and I and you, whoever is watching this video, we are what we eat, right? And you’re saying that the pumpkin, the corn and the tomatoes are what they eat, too. Dr. Gloria Gilbère: Absolutely. And you’re right. They are because the absorb it. So we’re what we eat and what we absorb. So the food is doing the same thing. So what—so people will constantly say to me when I’m consulting with them, “Isn’t this organic food thing gone just a little bit too far? Isn’t it just a fad? Isn’t it just the tree-huggers that are purporting this?” No, it’s not. If you don’t know what’s in your food, you are susceptible to all of the things that we discuss on these segments. The neurotoxins, the excitotoxins, the toxic liver, the cancers, the autoimmune disorders, the fibromyalgia and chronic fatigues—because you’re overloading your body with chemicals and your toxic cup is being added to. So you think you’re doing the right thing by buying carrots for your family—getting them to eat carrots and celery and greens, right? But every time they do, they’re adding to their toxic load in their body because now it’s been sprayed with pesticides; now it’s been sprayed with toxic waste as a fertilizer. So the soil’s depleted. The food is toxic. And you’re wondering why we’re developing the type of chronic disorders that we call invisible illnesses. So that’s the best, in my opinion, justification for buying certified organic food. I owned an organic ranch, at one point, in North Idaho. And it takes—I believe it’s seven years—that the soil has to be free of anything that’s natural before they’ll give you that certification. It’s well worth the difference in price. Lyle Hurd: And if you’re concerned about what you just heard, keep in mind that probably 40% of the produce we eat is made, or grown, in the United States. The rest of it is coming from somewhere that may have absolutely no restrictions on what they use. Dr. Gloria Gilbère: And most of them don’t and they even have human waste in some of the things, like strawberries—which I refuse to eat strawberries unless they’re organic from the U.S. Lyle Hurd: Think organic. Buy organic. Live organic. Dr. Gloria Gilbère: Absolutely. Lyle Hurd: Thank you. Dr. Gloria Gilbère: You’re welcome.