4 Scare Stories designed to (literally) put you off your food

Suddenly perfectly ordinary foods are set to give you cancer, why? And who stands to gain?

Kit Knightly

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We’ve been covering the emerging food crisis for months now. Detailing how the economy was deliberately sabotaged to drive up the cost of living, especially food, via lockdowns and sanctions.

But propaganda wars are like regular wars: They have theatres, fronts and overt for covert campaigns.

Yes, the big noise on food is that we need to change to “save the planet”, but there’s more going on in smaller spheres. A constant drip-feed of stories, articles and studies designed to undermine public faith in the food we eat.

Here are four examples, all from just the last ten days.

1. Beef causes cancer

On June 3rd MedicalXpress reported on a new study which  – allegedly – (we’ll be using that word a lot) found red meat increased cancer risk in certain people.

The “study”, carried out at the Boston University School of Medicine and originally published in the Journal of Nutrition, claims to have found that “unprocessed” red meat increased the risk of colorectal cancer {CRC}  – in black women:

Unprocessed red meat intake was associated with an increased CRC risk in the present study, the first positive evidence that red meat plays a role in the etiology of CRC in Black women.

2. So does Fish

Then, on June 9th, Sky News reported another study which found eating fish on a regular basis also increases your risk  – this time of skin cancer.

This “study”, done out of Brown University and published in the journal Cancers Causes and Control, alleges those who eat over 40g of fish per day had a 22% increased risk of skin cancer:

We found that higher total fish intake, tuna intake, and non-fried fish intake were positively associated with risk of both malignant melanoma and melanoma in situ. Future studies are needed to investigate the potential biological mechanisms underlying these associations.

3. …Even more cancer, this time from dairy

A third study, again in MedicalXpress and this time from June 9th, found an increased risk of prostate cancer in men who drink a lot of milk.

The “study”, done at Loma Linda University Health and published in the American Journal of Clinical Nutrition, concludes:

Men with higher intake of dairy foods, but not nondairy calcium, had a higher risk of prostate cancer compared with men having lower intakes. Associations were nonlinear, suggesting greatest increases in risk at relatively low doses.

This parallels a study from last year, done by the same researchers, which found drinking milk increased the risk of breast cancer.

4. Oh, and keeping your own chickens gives you food poisoning

Not a study this time – and technically not just about food either – but on June 10th CBSNews reported that the US CDC was launching a “probe” into an increase in food poisoning cases allegedly linked to people keeping their own chickens:

Federal health officials are probing several multi-state outbreaks of salmonella infections linked to backyard poultry, saying more than 200 Americans have been stricken so far this year, with one death reported.

Already in vogue in parts of the U.S., the earthy hobby of raising backyard flocks grew even more popular during the pandemic, as Americans stuck at home set up coops with an eye on fresh eggs and animal companionship. But such efforts at small-time farming can come at a cost.

Of course, this is coming straight off the back of a “bird flu outbreak” which has seen 10s of millions of poultry culled, and price of eggs and chicken skyrocket.

Interestingly, organic and free-range chickens are already said to be the most impacted by bird flu, leading some to ask if bird flu could spell “the end of free-range chicken”.

No free-range chickens, no keeping your own chickens…hmmm…seems like some time soon the only way to get chicken (and eggs) will be through Big Food corporate giants.

The solution

So, according to The ScienceTM – all natural food humans (and most other animals) have been eating for literally thousands upon thousands of generations is somehow suddenly contriving to give us all cancer.

Personally, I’m freaking out.

But don’t worry, because there’s a few ready made solutions to this problem: If you want to save yourself from all that nasty chicken, eggs and milk, try  “alternate forms of protein”.

That’s media-speak for eating insects.

The push on that front started years ago, with articles like this one from March 2021: “If we want to save the planet, the future of food is insects”

There was a lot of pushback, with “Eat Ze Bugs” becoming an ironic slogan for those resisting the new normal. That reaction effectively bullied the “let’s eat insects” stories out of the news for a while. But now they’re back.

On May 22nd, Forbes reported yet another a new “study” which apparently found “Eating Insects Could Cut Your Environmental Impact By More Than 80%”.

On May 28th, The Sun claimed that eating insects (among other things) could “solve food shortages”.

On June 6th the BBC’s kid-focused Newsround prompted children to ask the (rather leading) questions “Eating insects: Should we be eating more? Why are they so good?

And then on June 11th, the Toronto Star simply asked

Why aren’t we all eating insects yet?”

So, yes, there’s a renewed energy behind the pro-bug-eating media. But the big move being touted is undoubtedly the pivot to lab-grown meat and dairy. The propaganda is flowing thick and fast on that.

In late May, science magazine FreeThink reported a new company called Formo is researching lab-grown dairy products – “real cheese without the cow”. While TechCrunch was talking up YoEgg’s plant-based egg substitutes.

On June 6th Forbes reported that “Cell-Cultured Seafood Isn’t just An Idea; It’s A Reality”.

Just three days ago it was announced the Israeli company ReMilk was approved to begin selling its “precision fermented cow-less dairy products” across the US.

So, while the news cycle floods with stories that beef and fish and milk are causing cancer or food poisoning, the mainstream media is packed with stories on the benefits of cultured proteins.

Medical journals are publishing articles like this one, suggesting lab-grown meat is “healthier” than natural meat.

A Schmidt Foundation-sponsored article in the Guardian, on June 4th, tells us that lab-grown meat could save the planet if people can be “convinced to make rational food choices”.

On June 6th, CNN headlined:

How ‘lab-grown’ meat could help the planet and our health

…and goes on to suggest fake meat would prevent “future pandemics” by removing the risk of zoonotic viral transmission.

The messaging could not be clearer.

Cui Bono?

So, let’s say that over the next year or so more and more natural meat/fish/dairy products are replaced on the market by lab-grown or vegetable-based alternatives. Who stands to benefit?

The answer to that is unfortunately predictable: It’s the same people that always benefit.

The problems are manifold, the reactions diverse, but the solution is always pretty much the same – giving the elite more money and more power.

Bill Gates has heavily invested in lab-grown meat companies, as well as companies that make vegetable-based “eggs”. Jeff Bezos has been doing likewise.

It’s interesting to note that, just yesterday, the CEO of one of the biggest poultry suppliers in the world has called on the EU to allow the sale of cultured meat.


Because, just as big oil companies have responded to climate change hysteria by heavily investing in renewables, corporate meat producers are busily buying up alternate “meat” companies.

As “market forces” and “climate friendly policies” come into play, governments will institute measures such as the proposed “meat taxes”, making it cheaper to buy fake meat than real meat.

In the end the same people benefit no matter where you get your electricity, and – as the war on food continues – the same people will benefit whether you get real meat, lab-grown meat or “alternate forms of protein”.

The people most hurt by this will be family farms, small local companies, and any producers of organic and ethically sourced meat and dairy. Many of whom will be driven out of business.

Meanwhile the public will be left with a “choice” between extortionately expensive mass-produced actual meat clogged with hormones and antibiotics, or fake lab-grown meat made of god-knows-what.

And since the same corporate giants will be making both options, you’ll line the same pockets either way.

Bon appetit.


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Categories: latest, war on food