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The Popular Food That Turns Your Gut into a Pesticide Factory

For related articles and more information, please visit OCA's Food Safety Resource Center page and our Appetite For a Change page.



Robyn O'Brien shares her personal story and how it inspired her to become a Real Food evangelist. Her journey started when one of her children had a dangerous allergic reaction to a "typical" breakfast.  

Dr. Mercola's Comments:

Five years ago Robyn O'Brien was an average American mom; busy with four kids, living on a limited budget, and not in the least interested in hearing anyone lecture her about what to feed her kids. Then one day, after being served a typical breakfast consisting of Eggo waffles, blue-colored yoghurt and scrambled eggs, her youngest child suddenly had an acute allergic reaction. That very day, Robyn threw herself into researching food allergies, and virtually overnight, Robyn became a real-food activist.

She quickly learned that the foods sold in our grocery stores are not necessarily safe. On the contrary, many, if not most of them, now contain "foreign" ingredients that have never been tested for safety.

That something has gone awry is obvious when you take a look at the statistics. Between 1997 and 2002 the number of peanut allergies doubled, and the number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy. And allergy rates are rising.   


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