Recently, I went to at least ten different groceries and farmers markets trying to find a carrot that tasted like a carrot instead of a piece of crisp cardboard. This should not have been so hard to come by in a civilization considered so advanced, in a city admired the world over for affording its residents access to anything at any hour.
In the end, I was only mildly successful, having found a farmer in the Union Square market who offered something that vaguely reminded me of why I liked carrots in the first place. Carrots may not be going out of style, but it seems they are going out of print. That's because their biological material, or biomass, is deteriorating.
Let's do a little Biomass 101. Here's how the cycle works:
This is why my beloved carrot, along with all our favorite edible pants, is going the way of the passenger pigeon. No more is the carrot developing its biomass from nutritionally sound, balanced seed and soil. Quite the opposite: due to enormous shifts in the environment, the carrot (even if organically grown) is losing its vitality. Sure, it may be orange, carrot-shaped, and comprised of carrot-like biochemical components, but the generations of carrots to come will be sadly compromised versions of their former, proud carrot lineage.
The biochemical composition of a plant species depends on:
• The integrity and purity of its seed;
• The composition of its soil (earth and water);
• Its time to ripen in the soil through its roots, vines, and branches;
• The quantity and quality of direct sunlight it receives; and
• The quality of the air in which it grows.
All of these items are actually one factor: the plant's agricultural sphere, or its incubator. Modern soil is tragically nutritionally deficient and the water that flows through it is contaminated with chemicals (only less so if organically grown, because air, soil, and water mix no matter how much we try to isolate a plot of land and its production). Moreover, the air quality is vastly more acidic than ever before.
Our produce is in crisis.
How do the FDA and USDA respond to this? They support genetically modified (GMO) farming, working hand-in-glove with the food industry Goliaths. In 2007 the USDA mandated the irradiation of green leafy vegetables (except organic leafy greens). Raw dairy products are also largely outlawed in most states. Slowly but surely, our freedom to consume whole, life-generating foods is being taken away.
If you want to be able to eat real produce, not cardboard produce, you'll need a good source. Better yet, I suggest taking up a new hobby: start collecting unadulterated seeds--if you can find them! If you search hard enough, you can still get your hands on fairly tasty produce, but with every passing harvest the fruits of the earth are losing more and more of their vitality and alkalinity, which is all too evident in their smell and taste.
Think about that for a moment: the biochemistry of the plant is not just in its material component, but also in how it tastes. We can detect the biochemical deterioration with our noses and palates. And if we could see the plants' energetic fields, we would see that they, too, are gradually dimming.
Fung-eggs and Corn-fish
Meanwhile, the sloppy, filthy way of raising animals for the mass production of meat, poultry, and dairy products continues, but no one is getting immediately sick from it because they are pumped with antibiotics. Which brings us to eggs, once a reliable staple of a healthful diet.
Today, the average store-bought eggs come from factories filled with hens that are injected heavily with hormones and antibiotics so they can grow big quickly, produce copiously, and not carry disease despite the deplorable filth in which they are raised.
When you eat the offspring of these unfortunate hens, you are not eating an egg: you are eating what I call a fung-egg, an egg combined with the fungus and synthetic hormones and antibiotics that comprise it. This product may come in an egg-shaped shell in a cute retro carton, but believe me, it's a biochemical aberration!
Eggs once seemed so gosh-darned normal, and made the transition to the cleansing lifestyle seem so easy. "Have a four-egg omelet with goat's cheese and sundried tomatoes--just have it with a salad instead of bread or potatoes," I would enthusiastically recommend to clients. Now, we must search hard for truly "free-range" eggs, derived from chickens raised on their natural diet of bugs, greens, and whatever else they scrounge up from pastureland.
The same degeneration is occurring in all animal products, including fish, another previously ideal go-to food. Fish is light and easy to digest, and just so delicious and satisfying. However, today, the average store-bought fish is raised on corn--and not just any corn, GMO corn, the stuff that (along with GMO soy) is taking over most of the farmland in our country. When you feed corn to a fish, its biomass becomes starchy. You are no longer eating fish but a biochemical composite of corn-fish!
All the animals that are raised on corn, soy, and other starches and injected with antibiotics and hormones are replacing their old cells with these substances. This creates copious amounts of fungus and gas pressure as bi-products in the flesh. You may as well be mainlining antibiotics and hormones directly, and eating the GMO starches in cookie form. So much for the Atkins diet!
Once upon a time, a carrot was a carrot, an egg was an egg, and fish was fish. But today, you are much more likely to find cardboard carrots, fung-eggs, and corn-fish.
So look before you bite. And don't shoot the passenger pigeon!