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00:00fake food oh my god is that possible absolutely i just watched a documentary on the loss of
00:07nutrients from france which thoroughly documents the reality of genetically modified seed and how
00:15genetically modified tomato seeds in fact are selling for more than 400 000 euros for just a
00:22kilo for which you could buy a house and yet they are only one-third the quality of a heirloom tomato
00:31which has tripled the amount of vitamins a c e and calcium and so many more micro and macro nutrients
00:37that are vital to health and longevity and well-being which we're missing out on because
00:43supermarkets want a three-week shelf life for tomatoes compared to a three-day shelf life from
00:50heirloom tomatoes which are fresh and don't have foul mutations that deplete the nutritional value
00:56but a lot of people are unaware of the danger of genetically modified organisms and seed that are
01:03depleting and basically stealing and robbing from consumers the nutritional value of their food and
01:11that's why many people are continuously eating more and more and more because they're eating but they're
01:16not being full they're not being enriched they're not being fortified they're not being strengthened
01:19they're not being qualified and imparted and given the nutrients that they seek when they buy these
01:26certain foods and the foods have no taste i know myself because right now in china i eat bananas and
01:31they don't have the same flavor and taste as those in the philippines elsewhere in the world you can eat a
01:36food and it doesn't have any taste it's large and it looks good on the shelf but then it's flavorless
01:42it's tasteless and that's a big problem when i go to some of these islands in the caribbean where they have
01:47volcanic soil the bananas are so flavorful they're powerful and potent and uh nutritional nutritious
01:55so likewise we need to get back to farming for nutrition not just for size and shelf life and
02:02hopefully family farmers can bring back the quality of food and the potency and the vibrancy
02:09of the taste and the flavors and the chefs and our restaurants can put a value on them as can
02:15consumers and somehow we can find a way from our health departments and food regulatory agencies to
02:21show consumers exactly what they're buying so we stop getting ripped off
02:26all right
02:28so so select a specialty
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