and at: Docstoc.com/Sprout-Inhibitor-Method-Comprising-Application-Of-Chlorpropham-(CIPC)..

Excerpt from the website above:

"CIPC is typically applied in one or two applications to the tubers to be stored using thermal fogging techniques. Conventional thermal fogging involving the application of CIPC into a stream of hot air or onto a hot surface of up to 1000.degree. F., to produce a CIPC aerosol. The CIPC aerosol is circulated through potatoes piled in a potato storage building with the use of fans. Preferably the potatoes are firm rather than soft when treated with the CIPC aerosol, since a pile of softened potatoes may be substantially compressed thereby impeding distribution of the aerosol. CIPC residue levels, will, however, typically decrease over time due to biodegration, venting and atmospheric loss. To extend he effective sprout inhibiting capability of CIPC, further applications may be needed.

However, it is becoming increasingly desirable world-wide to decrease the application of synthetically derived substances to fruits and vegetables during growth, storage and shipping. In particular, residue levels of CIPC are subject to regulation. So, while CIPC has been utilized to inhibit sprout formation in tubers for decades, its toxicology has been questioned and it is one of a number of synthetically derived substances whose residue levels are of concern to the U.S. Environmental Protection Agency."

Photo by Theogeo.

Some of you might know this already but many do not know yet about the truth of most vitamins and supplements being sold worldwide.

"As we complement our organic whole foods-based diet with herbs and supplements, we need to make sure that these vitamins and botanicals are derived from naturally occurring plant and mineral sources, and that they contain no synthetic chemicals whatsoever."

1. Pfizer Chemicals Division.
2. Fine Chemicals Division Henkel Corporation.
3. Takeda USA Takeda Chemical Industries, LTD.
4. Roche Chemical Division Hoffman LaRoche.
5. Archer Daniels Midland Corporation.
6. Chemicals Division BASF Wyandotte Corp.
7. Eastman Chemical Company.

Phytonutrients are found in food, real food, not in chemical vitamins."
http://www.lifestar.com/Pages/vitamincompanies.html

If you wish to know a detailed list of ingredients found in vitamins, read this very informative article too: http://www.doctorsresearch.com/articles4.html

What to do then?
Be aware of all of this above, let everyone know about it, and keep in mind that soy and corn are genetically engineered and are produced by the giant biotech Monsanto. 
When we buy "healthy" vitamins and supplements, unknowingly, most of us are supporting GMO technology and corporations like the ones above.

The experiment from Super size me. 
How come people do not know about this? 
Watch and see for your self how poisonous are these French fries.

This above is the 4 year old cheeseburger. It is shocking.

Experiment it your self.

A few excerpts from www.divinecaroline.com and Alternet

"Fake Food

For his documentary Super Size Me, Morgan Spurlock puts several McDonald’s entrees, including a Big Mac and fries, into separate glass containers to find out how they will decompose. He does the same thing with a burger and fries from a local non-chain restaurant. After two weeks, the burger and fries from the mom-and-pop restaurant are covered in mold and oozing as expected, but the Big Mac and fries look eerily pristine. Five weeks in, the regular burger and fries are unidentifiable, the Big Mac is molding, but the McDonald’s fries still look perfect. Two months later, nearly everything is black with mold except the fries, which appear as fresh and perky as the day they were bought, as if they were made of plastic. The experiment, which appears as extra footage on the DVD, begs the question: 'How long do they last in your stomach?' "

More excerpts mention the chemical ingredients and the fecal matter found in fast food:

"The high levels of harmful pathogens such as E. coli and salmonella in hamburger meat are one of the most startling finds in Fast Food Nation. In a 1996 study, the FDA found that nearly 79 percent of ground beef has microbes that are primarily spread through fecal matter. As Schlosser puts it: “There’s shit in the meat.” 

The first known fast food E. coli outbreak in the early 1980s sickened dozens of patrons at a McDonald’s restaurant in Oregon, but the public was never informed. Contaminated meat at a Jack in the Box in 1993 had far more serious consequences, killing four people and hospitalizing some 200 people. Since then, thousands of people have been hospitalized and hundreds have died."

"Engineered Flavors

The fast food industry has worked hard to engineer foods that will appeal to our every sense with manufactured flavorings, color, and what’s called mouthfeel—the texture, weight, and consistency. In his book Fast Food Nation, Eric Schlosser described how companies—often the same ones that make perfumes—mix the chemicals that give our processed food their flavors. Schlosser lists nearly one hundred chemicals that make up the standard strawberry flavor in a milkshake.

The flavoring for proprietors is kept secret. For decades, McDonald’s used beef tallow to cook its fries. When the public started to worry about saturated fat, the company switched to vegetable oil, but it continues to use animal products to achieve the same flavor. McDonalds has refused to disclose what other ingredients they use. The FDA doesn’t require food companies to list the ingredients in additives, as long as they are Generally Regarded as Safe (GRAS)."

Boycott fast food, the antithesis of health and nutrition.

Years and years of propaganda, a whole Nation brainwashed. Tempted by cheap prices, we feed disease to our minds and bodies.
Let's put a stop to this poison!

Image provided by OrganicLegion.org Copyright 2009 All rights reserved

"The paradox is there's this view that organic is elitist, it's expensive, it's a lifestyle choice for people who can afford it. As far as I'm concerned it's not elitist to believe, everyone should have the right to high-quality, nutritious food from sustainable farming systems. What's elitist is that a handful of corporations have got a vice-like grip on the farming systems and food."

www.guardian.co.uk

Agro-chemical agriculture is heavily subsidised by the taxpayer through the government, organic farming isn't.
"The U.S. Department of Agriculture distributes between $10 billion and $30 billion in cash subsidies to farmers and owners of farmland each year. The particular amount depends on market prices for crops, the level of disaster payments, and other factors. More than 90 percent of agriculture subsidies go to farmers of five crops—wheat, corn, soybeans, rice, and cotton.2 More than 800,000 farmers and landowners receive subsidies, but the payments are heavily tilted toward the largest producers."
www.downsizinggovernment.org

"In the US, most organic farmers and those transitioning to organic farming get no subsidies at all, or very few, while huge chemical-intensive corporate farms (10 percent of US farms) get the lion’s share (80 percent) of the nation’s $20 billion in crop subsidies every year. In France, an organic farmer receives, on average, 20 to 40 percent fewer subsidies than a conventional farmer. In 2003, the EU support for Organic Agriculture was 635 million euros, whereas the total Common Agricultural Policy budget amounted to 50 billion. This means that Organic Agriculture received 1.3 percent of the agricultural support, yet, at the time it represented 3.9 percent of the total EU agricultural area."
Ifoam.org

No doubt that Organic food is expensive, a few more points:
"Myth:
Consumers are paying too much for organic food.

Reality Not so:
Crop rotations, organic animal feed and welfare standards, the use of good
husbandry instead of agri-chemicals, and the preservation of natural habitats all result in organic food costing more to produce. Non-organic food appears to be cheaper but in fact consumers pay for it three times over – first over the counter, second via taxation (to fund agricultural subsidies) and third to remedy the environmental pollution (or disasters like BSE) caused by intensive farming practices."
www.farmingsolutions.org

So here is the actual conclusion: Organic food is cheaper than conventional.
Reality doesn't make it look like that, it's just a good elaborated illusion.
We buy our food that is genetically engineered; It is stuffed with pesticides, herbicides, chemical additives, hormones and we pay for it with our taxes, that's one reason why it's so cheap.

Other hidden costs in conventional food not included in the price are the negative environmental impacts, the clean up costs for polluting our water and soil, more and more billions from our tax money are taken away and the corporations are "obviously" not accountable.
We are spending the same amount of money if not more for this franken-food, we are destroying our Nature and health.

Here is one of my favorite quotes:

‘We need to learn the lessons
of the real cost of production. We need to
ask ourselves not just why organic prices are
so high, but why conventional prices are so low’
A. Wilson, Waitrose2
www.farmingsolutions.org
It says it all.

We must change those policies, the small local organic farmers will go out of business and the future of our self sufficiency will be lost with it. We can decide who and what to support with our money and our voice.
We can stop their domination, their control, their monopoly.

WE CAN! 

Watch this video. 

I admire this family. They run everything on solar power, they grow incredible food and live independently. 
It's the perfect example of self sufficiency.
Why couldn't we all do that? 
If they did it, WE CAN DO IT.

"If you can grow food, it's empowering, it's powerful, in fact I would say that growing food is one of the most dangerous occupations on the face of this Earth because you are in danger of becoming FREE"