This is an extremely interesting but rather lengthy presentation to watch. If you start watch it right to the end 34 minutes. Grab a coffee ,tea, or whatever turn up the volume and watch this .
https://www.youtube.com/watch?v=KJSap2Jep2E
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This is an extremely interesting but rather lengthy presentation to watch. If you start watch it right to the end 34 minutes. Grab a coffee ,tea, or whatever turn up the volume and watch this .
https://www.youtube.com/watch?v=KJSap2Jep2E
Since 2009 we don't use any GMO foods/food products unless they accidently get by the wife and I. Plus we eat organic.
You do what you can to reduce the exposure.......
That is scary shyte. All I really needed to hear was Stauffer Chemical and Monsanto. Google "The Love Canal" and you'll quickly see how these companies fall into the equation. Does anyone younger than 55 remember Agent Orange? We are what we eat.
Do you drink soya milk? Because there is no soya that isn't GMO anymore. Only a few countries in Europe banned them, it most be a lot of work to do what your guys do.Quote:
Originally Posted by skypilot
I guess if you totally wanted to remove it from your diet, you would have to give up eating out ,and cook all your own food.
And grow it too... Lots of work involved to eat healthy these days.Quote:
Originally Posted by fishermccann
Sounds like our house, not because of gmo's but because of taste and cost..Quote:
Originally Posted by fishermccann
That's exactly what we do and we both feel a lot better for it. We may go out to eat once a year (not including Timmies medium double-double and 2 honey dips). After I stopped eating breakfast in the cafeteria at work about 15 years ago,my blood pressure returned to normal and my LDL dropped 70% after 6 months,too.Quote:
Originally Posted by fishermccann
So what do you eat if you don't it GMO anymore? I mean there everywhere, pop corn, bag of chips, chocolate bar and all....Quote:
Originally Posted by trimmer21
I don't drink soya milk and I use an organic soy sauce. It is unlikely that we would be totally free from GMO/roundup ready products due to extreme pricing and any false labeling. We do eat out occasionally and that potentially exposes us.Quote:
Originally Posted by seabast
I also know the farmers around me and their tillage practices, what feed they feed their beef cattle and their chickens. I buy beef, whole chickens and eggs from them and at times have to supplement with wild game and commercial grocery store items.
I agree, it is somewhat difficult to accomplish. We try to use non hormone meats, non antibiotic and organic fed meats and it is actually becoming less of a task as more people shun the hormone/antibiotic/GMO/roundup ready products.
The benefits however are worth it I believe. It is a personal choice and should be, however I don't believe we should have to choose between Gov. subsidized farming and our health.
We still buy meat from our local butcher (never from the food chains) and vegetables from local growers that we know don't use chemical fertilizers. There's a huge number of farms around our area that don't. Admittedly,it's difficult to do through a long winter,but,you just have to do the best you can to mitigate the risk to your health. Unless there's a complete governmental ban on all GMO's,it's almost impossible to avoid completely.Quote:
Originally Posted by seabast
True. The difficult part is knowing how they free range or how the oat feed is grown/harvested for the chicken feed. How they grow the cow feed and harvest it and do they supplement manure with commercial fert.Quote:
Originally Posted by trimmer21
Other than that it's whether they use antibiotics(for cattle, it's incorporated into commercial chicken feed) or growth hormones.
When I raised cattle, the only medicinal type product that I used was to ensure calving would all be at the same time.
In case anyone is/was wondering who the commentator is in that presentation;
GMO spokesman turned GMO whistleblower
followed the science
interview by Tsiporah Grignon
http://commonground.ca/wp-content/up...09/TVrain-.jpg
• Dr. Thierry Vrain, a former soil biologist and genetic scientist, worked for Agriculture Canada for 30 years. He was the designated spokesperson to assure the public of the safety of GMO crops. Since retiring 10 years ago, after taking into account scientific evidence ignored by most of the bio-tech industry promoters and government regulators, Dr. Vrain has reversed that position and now warns of the dangers from GMOs.
http://gmosummit.org/former-pro-gmo-scientist/
Sure there is,their called IP...identity Preserved. Grown all over North America. Including mine. No glysophate used at all. Simple to grow lots of varieties to suit climates and most importantly heat units.Quote:
Originally Posted by seabast
I truly wish I lived on a property big enough to grow my own food. I totally know we are being poisoned by capitalism.
I knew a guy that grew his own food, and his kids who were probably 11 and 12 at the time had NEVER been on antibiotics, because
they never got sick!
If you have to buy "organic" food, then it costs an arm and a leg. You also don't know if it's truly organic. I don't trust lables anymore, too many liars out there (companies caught putting plastic into rice bags to bulk them up, companies caught using engine fluids in edible oils to make them look green and call it olive oil to make a premium). People will tell you it's organic, and some will lie just to make a quick buck.
The only way to truly know you aren't poisining your system is to 100% grow your own food, and 100% know what you are feeding your food (and that it is natural).
Don't worry, there is not a deer in SW Ontario that is GMO free and organic, no way to control what they eat.
I do find it interesting that we still live longer even though farmers have been trying to kill us since the 60s, I guess they are not very good at what they do.
Sure there is, but less of 10% of the global production isn't a lot... And I'm very skeptical about "Organic" product from the grocery store. Like, how long does a farmer has to wait to grow "Organic" product in a field that grown "Non-Organic" for decates? How long that it takes to rain to wash off a field of all the crap?Quote:
Originally Posted by Jow
I wish I could have some land to grow food too...
Quote:
Originally Posted by seabast
Jump to: navigation, search https://upload.wikimedia.org/wikiped...ic_Program.jpg
The National Organic Program (run by the USDA) is in charge of the legal definition of organic in the United States and also performs organic certification.
https://upload.wikimedia.org/wikiped...seggplants.jpg
Organic vegetables at a farmers' market
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants.
Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
- avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives), irradiation, and the use of sewage sludge;[1]
- avoidance of genetically modified seed;
- use of farmland that has been free from prohibited chemical inputs for a number of years (often, three or more);
- for livestock, adhering to specific requirements for feed, housing, and breeding;
- keeping detailed written production and sales records (audit trail);
- maintaining strict physical separation of organic products from non-certified products;
- undergoing periodic on-site inspections.
In some countries, certification is overseen by the government, and commercial use of the term organic is legally restricted. Certified organic producers are also subject to the same agricultural, food safety and other government regulations that apply to non-certified producers.
Certified organic foods are not necessarily pesticide-free, certain pesticides are allowed
I'm willing to bet we live longer due to medical advances, not necessarily better food we are eating. I can reassure you the quality of food is no where near as good as it used to. Have you tried real organic free range chicken, as in you know the farmer and what he feeds the chicken. If you do, you will know that it's almost impossible to cut their bones with a knife or scissors. Whereas the chicken you get in the grocery store you can break the bones with your pinky finger. Why? Due to growth hormones. Which we eat, which enlarges our hearts, which leads to excess fat ... the solution ... medicine ... to prevent heart attacks. Are we healthier, nope.Quote:
Originally Posted by Fox
It is illegal in Canada to use growth hormones in chicken, the chickens are a cross bird that grows quickly which increases the yield while reducing the age and therefore reduces the cost to the consumer.Quote:
Originally Posted by MarkB
Yes I eat clean chicken, I raise my own.
Food now is more plentiful then it ever has been in the past and the availability to have healthy food is at a very high level. "Organic" food is no better and no worse than non-organic, is just costs you a lot more. Look into organic feed costs, it is the same barley, oats, corn, soy and everything else as the non-organic and guess what, there has not been any corn that has not been manipulated to increase yields and develop it into something better, there is no difference.
Side by side people cannot tell the taste difference between organic or non, I can cut 1 apple in 2 and tell people one half is organic and they will claim it taste better, it is the 6in between your ears.
If you want to eat certified organic than have at it but don't claim that you eat organic because you eat white tailed deer, they have just as much or more round up ready soy and corn in their systems then farmed cattle or chickens.
https://www.youtube.com/watch?v=c_IoNQHMFLk
I too am skeptical about organic produce. I'm not sure on the grace period or wait time on ground that can be certified glysophate free. I should look into it. We grow a lot of them. About 400 ac. One step in the right direction is I read that one of the major soy bean processors are going to start and only accept non gmo beans. Ours should qualify.Quote:
Originally Posted by seabast
im sure your aware, Mark as much as producers would love to be able to supply chicken in Canada that would be raised just like the olden days running around the farm yard eating feed that is spread out or bugs etc .....you prob get the point I'm trying to make there....but it's the sheer volume amount that this country needs just can't be raised in that sort of a way. Cold winters,predators,freezing rain,rain exposure to wildlife that may carry avian influenza. The scenarios go on.....there is absolutely no added hormones nor steroids given to poultry in this country. Antibiotics are only used if poultry flock is sick. There are very strict rules and guidelines to withdrawing medicated feed. I will be absolutely right out front with this,there are no category 1 anti microbials fed to chickens either. I'm trying to say this as if we are carrying on a convo over a beer hear. I'm not a veterinarian nor do I carry a phd but I do know a lot about the current ways we grow poultry. I grow over 1.5 million kg of chicken a year. On more than one farm of coarse. Am I happy with the way it's done? I guess the answer to that is I dont know of any other way....cheersQuote:
Originally Posted by MarkB
...to add to that all our chickens are raised in barns on floor free to roam around but not go outside. Barn environments are climate controlled. Monitored by computer controls but more monitoring is done by me.
Good to know. Didn't know that about chickens, but it's hard to believe their bones are so weak (grocery chicken) just due to cross-breeding. I can literally crush the bones with my teeth. You grow your own "original" chickens ... what are their bones like?Quote:
Originally Posted by Fox
Let's talk about farmed animals ... do they get antibiotics on a regular basis? You're saying there's no growth supplements (nothing in their feed)? What is the impact of phosphate added to their feed? How do pesticides impact the quality of animal meat? What about their environment (cages, animal waste, etc), how does that impact animal health and meat quality?
Remember, my comparison is what we get today vs. food that was grown say 60 years ago. I'm willing to bet meat from animals 60 years ago was WAY more healthy than you get today. Not to confuse this with storage and preservation ... I know today that we have better storage methods and preservatives (but that's a whole lot more discussion ... use of nitrates ... carcinogenic reagent).
Regards.
I will come back to this guys. Hope I can shed some light on what is in poultry feed. Gotta get planting...its drying up again I don't have good signal when out on tractor lol
Accelerated growth of farm animals is accepted practice in most areas. 60 years ago,we weren't in competition with KFC,Swiss Chalet,Mary Brown's and Popeye's. Now,we also have the "parts" market going to MacDonalds,Burger King,Wendy's (you know,the ground up chicken feet,foreskins,vulvas and anuses) that they use for chicken burgers. Yum! That's an appetizing thought,now,isn't it?:p
hehe kinda like hot dogs...lips and a holes lol. Actually the entrails and what not of poultry are sent to Rowsay not sure the proper spelling...renduring plant any how. There's a few of them across Ontario. Rendering plants further process it for a number of things...its normally super heated and the oils are pressed out and used for a number of things like binders in pet food. China purchase a lot of chicken feet.Quote:
Originally Posted by trimmer21
One of the strategies I see being used these days is one by A&W. That guy that is handing out chicken or beef burgers and stating did you know our chicken is raised without the use of antibiotics. That's is absolutely true,they aren't They source their chicken from maple leaf who have farmers that raise chickens that are fed feed without it. What these feeding programs are is the chick is vaccinated with a vaccine that allow it not to get that disease that a chicken would normally get. Same as the flu shot sort of thing. Vaccination takes place at the hatchery usually thru a spray mist that the chick inhales. The vacc is good for 21 days. After that the chicken grows and a lot of the time the flock grows very well. If they do get sick that's when they are treated. All withdrawal times of medication have to be practiced and watched like a hawk by the Canadian Food insp Agency. Those chickens are then sold under a normal program chicken. What I'm trying to get at is A&W are trying to make it look like all the other chicken being consumed is riddled with antibiotics. Which simply is not true.
Accelerated growth in poultry is often talked about around. Here is why chickens grow like they do today
-knowledge of what the birds needs are,and provide it to them as best as the farmer can.
-genetics. Chickens are cross bred with breeds that show or have the best traits.
- today's chickens have been cross bred to yield high in breast meat and at the same time be able to grow and develope good bone structure. Frames on chickens are different from when I started in the business over 25 years ago.
-the importance of good housing and air quality. Poor ventilation in a barn will produce chickens with poor respitory systems. =slower growth rates.
-water testing and improving it if needed.
-Good quality feed.
With today's genetic chickens are converting feed so much more efficient than ever before.
If crops have a poor growing year,that shows in growth rates. Bushel weight on corn or soy plays big role.
Farmers have learned a lot over the last 20 years and have made huge improvements on growing poultry. They are more knowledgable on it.
Sorry Jaycee for derailing this topic on ya...cheers?
I just wanted to add tho that the one other thing that irks me in the A&W commercial....he claims that there are no antibiotics in the burgers and that's true. What would the commercial be like if he said " did you know our chicken burger contains almost 1300 milligrams of sodium".? Lol I'm no health freak but makes one wonder is that where the questionable enlarged hearts are coming from.....sugar,salt and fat.... Food for thought
http://2i880330zump181pg633vnme.wpen...-Step-10.1.jpg Keep Hormones and Antibiotics Off The Menu
October 1, 2013
Meat may seem to be a fundamentally natural product, but the beef, pork, chicken, turkey, and more that graces our tables typically comes from animals treated with hormones and other unappetizing substances.
Currently, six different steroidal hormones are approved by the FDA for use in “food animals.” These are the natural hormones estradiol, progesterone, testosterone, and the synthetic hormones trenbolone acetate, progestin melengestrol acetate, and zeranol, all of which make animals grow faster and/or produce leaner meat for food. Dairy cattle are often treated with recombinant bovine growth hormone (rBGH) to increase milk production. Hormones are banned for use in poultry in the U.S. (but that doesn’t stop chicken producers from marketing their birds as hormone-free!).
Antibiotics are also routinely administered to animals raised for food. In some cases, these antibiotics protect animals from the unsanitary living conditions found in industrial feedlots. In other cases, these antibiotics can encourage weight gain or counter the effects of other treatments. Dairy cows given rBGH, for example, sometimes develop udder infections that then require antibiotic treatments.
An astonishing 80 percent of all antibiotics sold in the U.S. are used on livestock. Let that sink in. This rampant use is creating antibiotic-resistant “super bacteria.” According to the Environmental Working Group, 87 percent of tested meat samples (turkey, pork, beef, and chicken) were contaminated by at least one species of antibiotic-resistant bacteria. Doesn’t exactly make you hungry.
Beyond hormones and antibiotics, other drugs are given to animals to enhance growth rates and meat quality. The drug ractopamine, for example, is fed to pigs, turkeys, and cattle to make them produce larger quantities of leaner meat with less feed. Ractopamine is not approved for human use, but because it’s added to feed in the weeks immediately prior to slaughter, traces of the drug remain in meat from treated animals.
Is your food free of antibiotics or growth hormones? The best way to ensure your meat is free of drugs, hormones, and antibiotic-resistant bacteria is to buy organic meat varieties, which by law cannot come from treated animals. Local farms with pastured animals may also be a safer meat source. Talk to your nearby producers to find out what treatments they administer or feed to animals farmed for meat. Farms that don’t use any tend to be well worth whatever premium they may charge for their products.
The above from this link;http://www.healthychild.org/easy-ste...-off-the-menu/
What you have to remember is how dangerous the stuff that was put on crops 60 years ago, DDT was used in Canada from 1945 until 1985, so be aware that 60 years ago does not mean safe. One of the huge issues is that people believe that "Organic" means safe but organic does not mean that there are no fertilizers, herbicides or pesticides used, just that some arbitrary group determined what organic farmers area allowed to use on their crops. Natural additives are not regulated as well as synthetic and the dosages are not regulated as highly either, meaning that the possibility for "Organic" crops to have higher doses of the identical chemical as synthetic alternatives is a very real thing. Think back to the controversy around the natural hotdogs from schneiders, they said no preservatives but in tests it was proved that they had higher nitrate and nitrite values of any of the other hot dogs, why might this be? The main ingredient to keep from getting botulism in the hot dogs was an extract of celery, celery stay looking good for a long time but this is due to the extremely high amount of nitrates and nitrites naturally occurring in the celery. Due to the fact that there is so much variation in the celery batches the people are schneiders needed to be sure that their food was safe and did not kill anyone so they put in more celery extract to be sure that enough natural preservatives existed. This exact same thing can and does happen in "organic" foods, higher doses of these naturally occurring chemicals are put on the crops and can lead to higher amounts in our food. Farmers are already screwed when it comes to wages, they work more hours for a lot less pay then anyone else in the work force, they strive to put the least amount of chemicals on the crops as needed as that saves money and keeps them safer. I have family in the cash cropping business, they use rotational planting, this is a way to use the crops themselves to replenish the fields and reduces the amount of spraying needed by far.Quote:
Originally Posted by MarkB
As for chicken, the reason the bones crush from store bought is that the birds are only between 8 and 10 weeks old, they are designed through cross breeding to grow fast and not for long live, this may bring the bleeding hearts screaming but you can afford $5/lb on chicken but you cannot afford $20/lb.
For antibiotics there are standards that need to be kept on what birds can be given and what cannot, we will only give antibiotics when they are stick, not to prevent. This is a point of contention as the media will have us all believe that these animals are pumped full of stuff from day one and it is just not true. Medicated chick starter is used but the withdrawl time on that stuff is just days after that feed is stopped and laying hens are not allowed to be given antibiotics as the eggs would need to be tossed at that point in time. The feed that is used is a crumb, it is a mix of grains, vitamins and minerals ground up and pushed through a die to form a pellet which is broken up into different sizes for use with different sized animals. There are no growing crumbs that I know of available that are medicated and if it is added that would make them illegal for sale for food in Canada without the proper withdrawl time before harvest.
Preserving back in the day was not very good either, people talk about the lack of nitrates and nitrites back in the day but have a read, many of the old recipes (I have a ton of books from the 40s on preserving) use saltpeter, not salt but saltpeter and some use hardwood ash, all of these things have nitrates in them and again and amounts that are not easily measured, which can lead to over dosing the meat.
Like I said, farmers are not trying to kill you, they are trying to feed you and do it at a cost that you will be able to afford.
I have heritage birds, my roosters need to get to about 20 weeks old before there is enough meat on the bones to justify killing them and at that point they are already too tough and stringy for 80% of the city folk who tell me I need to feed only organic and boycott big farms. I know I will be feeding my family healthy food, including canning, sausage making, eggs, poultry and rabbit meat, freezing and smoking and I have no fear of feeding them non-organic, I actually feel like I know what is going into them better when the food does not have a certified organic label, more data on the non-organic than the organic.
Good to hear we are somewhat going to a "safe" direction.Quote:
Originally Posted by Jow
When I was back home last Chrimass my cousins, farmers, were telling me how the antibiotic used in the beef and chicken "factories" in US and Europe couldn't keep up with deceases, infection and all... From what they were telling they have to back up and reduce the # of heads they are raising. Animals are just like human we are not meant to live in a tinny space and mother nature is making sure to keep us pm track!
Keep in mind those birds are only six to eight weeks old, probably on the low end in the commercial world.Quote:
Originally Posted by MarkB
All this makes me think of the big picture - we are all going to die someday - no matter what you do - you can't avoid it - do you want to live too long - to a point where you don't know anyone - or can't walk anymore - or need constant care - I don't know about you but I don't - so how does this relate to what we eat - where are a lot more factors that will effect your life than the food you eat - you might say that you are what you eat - sounds good but it ain't completely true - there are a lot of factors that will determine how healthy you are - your genetics - where you live - the air you breath - your life style - your activity - on and on -
So what's my point - live in moderation and accept what happens - try to eat healthy but don't worry about it too much - I'm sure we all know people who lived very healthy lives only to die early and other who smoked, drank, ate poorly and lived for a very long time
In my own family - my wife was very health conscious - purchased a lot of stuff from the health stores - ate organic as much as possible, read the ingredients in the food she bought. make just about everything from scratch, didn't smoke, didn't drink etc, - she passed away from cancer at 62 - her father was just the opposite - he drank like a fish - smoked like a fire - ate terrible (raw bacon sandwiches) - didn't exercise - did everything you shouldn't do - yet he lived to 87 - go figure that out - so what6's your point Joe - the moral of the story is - try to eat healthy but don't go overboard - you don't want to live too long anyway -
Maybe you don't but there are others that do , and they also do not want to see their children and grandchildren die off at early ages due to some illness that is brought on by needless chemicals .Quote:
you don't want to live too long anyway
Fox, okay let me clarify what I am trying to say ... maybe in Canada 60 years ago we had all those issues. My reference point is my father, growing up in Italy, able to grow his own crops and animals (which was the common way of doing things back then). They did not apply pesticides or antiobiotics. The animals and crops were much tastier. Look at carots now adays, they are bland, nothing like they used to taste. I also ate a wild pineapple in Hawaii, I couldn't believe what I was tasting ... it was awesome, no acidity at all.
We may be growing more food, but that doesn't mean it's healthier than it was, and it certainly doesn't mean it tastes better (that I know for a fact has been compromised based on what we use to get when I was a kid).
Again, my reference is home grown crops, without the use of chemicals and cross-breeding. You know, the good ol' days.
Agree on moderation, but I can't agree on picking examples of people who do not care for their diets and live to be 90 years old as telling me we should all do that.Quote:
Originally Posted by JoePa
There will always be the exception of a person who takes care of themselves, but passes on at too early of an age. My condelences to you for your wife. I can imagine in that situation anyone would say, what was the point. But I think your wife set a good example. Many will live to have healthy, satisfying retirements if they take care of themselves in their 20's, 30's and 40's. For every person who eats well and passes away too young, there's 100 people who don't take care of themselves and pass away also too young.
And yes, there will always be the person who we envy, who can eat whatever they like, and do whatever they like, and somehow against all doctors' predictions, will outlive all of us. I for one know that if I didn't take care of myself, I'll be dead before I hit 60.
Good Post! , as for Fox, he wasn't around back in the "good ol' days" so he wouldn't know about them.Quote:
Originally Posted by MarkB
You are confusing home grown food with grocery store food, 2 entirely different animals and you cannot compare.Quote:
Originally Posted by MarkB
You really don't think cross breeding did not exist before 1956? Maybe you should brush up on where domesticated animals and agriculture came from, a heck of a lot longer than 60 years.
Sorry, good old days? We are able to produce enough food to keep our population alive, this was not possible 60 years ago. With the population growth from 1956 until now (3 billion in 1960 to 7 billion today) we would not be able to keep the population alive with the techniques used back then. Home gardening is not sustainable agriculture on a world stage, it is not even worth comparing these so I won't bother.
Fox, I have a feeling if I say black is a good color, you'll argue and say blue.Quote:
Originally Posted by Fox
I'm not offering opinions ... I'm stating facts ... you talk about farming and feeding billions of people and then jump back to home grown food.
I have from the first post I put on here referred to home grown foods. You keep comparing to mass produced farm food. That is the comparison we are making. So I'm not confusing the two at all, that is exactly what I'm comparing. I don't get you're first sentence.
As for cross-breeding in 1956 ... where did I say it didn't happen???? I am telling you my father didn't use cross breeded animals. The chickens I bought last August from a friend/farmer doesn't use cross breaded chickens ... the bones were impossible to break! I'm sharing my experience, and you are arguing with me, like I don't know what I'm talking about. And I don't know why you're arguing with me.
As for keeping populations alive ... Italy's population was 50 million when my dad was born, it's 60 million today. They took care of themselves and grew enough to survive. They could go back to the old ways and feed 60 million if they had to. As for the extra 4 billion people ... they sure as heck aren't in Canada, so I'd also bet Canada could feed itself the good old way. I would agree if you said things would cost a lot more. I think that's the primary reason farmers are doing what they do ... not to save the world, but to yield more crops and reduce their cost per unit to stay competitive. It comes back to money ... it always does.
Some food for thought?
Genetically modified crops on the market are not only safe, but appear to be good for people and the environment, experts determined in a report released Tuesday.
But the National Academies of Sciences, Engineering, and Medicine are not just asking people to take their word for it. They're putting the evidence up on a website so skeptics — and they know there are plenty of them — can check for themselves.
http://www.nbcnews.com/health/health...t-says-n575436
Doctors in the 50's and 60's were saying smoking was good for your health.
It got rid of the bad bacteria in your lungs ...
Sorry, I am a skeptic when it comes to food.
You guys are talking about food - have you ever thought of the fact that we are being constantly bombarded with electro/magnetic energy - something that didn't happen years ago - I have a tester that lights up when I put it next to a live outlet - it scenes the e/m energy around the outlet - when I carry that tester towards the TV set it lights up when I get about 4 feet from the set - then there is the energy from TV stations, radio stations and a million other sources sending this energy through us - so no matter what you do they got us - your probably getting blasted just sitting in front of the computer or using your smart phone