5 ways to detox Bt from Natural News

Again, I don’t entirely trust this author, however he is one of the main people regularly reporting on such issues, which I believe are important. The reason I don’t trust him is I believe he tends to exaggerate various legislative issues and also dangers out there and doesn’t have quite enough faith in nature (including ourselves); but that said, he is right to be waving red flags and if more people cared about such things, then probably he wouldn’t have to exaggerate (if indeed he is doing so) to make his valuable points.

Case in point: http://naturalsociety.com/5-steps-avoiding-detoxing-bt-toxin-found-gmo-crops/?utm_source=Natural+Society&utm_campaign=9457ed4ae0-Test9_28_2012&utm_medium=email

Excerpt: ““It will make agriculture more efficient,” they claim. “It won’t hurt anyone but the bugs,” they say. But despite all of their promises, Big Agriculture has a vested interest in “selling” us the benefits of their frankenfoods. After all, this is how they make their millions and billions. Regardless of what they tell us, however, the vast majority of people are waking up to the game and recognizing the current big agricultural system for what it is: a capitalistic machine devoid of moral concerns.

Just one example of their disregard for human health is in the use of Bacillus thuringiensis, also known as the Bt-toxin. This bacterial toxin has been used for decades as an insecticide, sprayed directly on crops to kill off problem bugs. The toxin works by literally exploding the stomachs of the bugs who ingest it. Nice, huh?

Well, Big Ag had the evil-genius idea of actually splicing the Bt gene with that of crops, creating corn, soybeans and cotton that already had the Bt built in. They said it would increase crop yields. They said it would decrease pesticide use. But, on both accounts, they were wrong. In addition to failing on both of these fronts, Bt crops have been found to cause both known and unknown damage to human health.

In example, some research has shown that Monsanto’s ‘biopesticide’ known as Bt is killing human kidney cells. Scientists found that the Bt pesticide, in addition to Monsanto’s best-selling herbicide Roundup, exhibit direct toxicity to human cells even in low doses.

While research is ongoing, there is growing evidence that Bt triggers an immune response in humans and animals. It elevates antibodies associated with allergies, infections, arthritis, inflammatory bowel disease, and cancer, just to name a few. Even more frightening, it can now be found in the majority of people on traditional Western diets—both in them and their unborn fetuses.

While it would be great if the industry would recognize these problems and stop using the Bt-crops, we know that won’t happen. Nor will our government step in and regulate it (they side with Big Ag on this one too). So, as with most things, it’s our responsibility to reduce our exposure and decrease the potential damage on our own bodies.

Straight to the Point – Avoiding and Detoxing

How can we detox the toxin? Simple – here are 7 steps to help you begin:

  • Buy organic, GMO-free foods. Simple.
  • Consume probiotics and fermented foods – By ensuring your gut bacteria is in good health, your body is better able to combat invaders like the toxic pesticide chemicals.
  • Consume fiber-rich foods – The more fiber you eat, the faster things move through your body. And good sources of natural fiber (i.e. organic fruits and vegetables) don’t only take the food waste with them. Fiber helps clean the toxins from your body as well. This is lesser known among the health benefits of fiber.
  • Sweat – Through sweating, waste is removed through pores on the skin. Aim to sweat at least fifteen minutes every day. You may even consider brushing your skin from head to toe with a boar bristle brush to remove dead skin cells that clog the pores.
  • Filter your water – By using high quality water filtration system, such as a reverse osmosis unit, pesticides and other contaminates can be removed from your everyday drinking supply.
Note: at French Road Bakery, although I do not filter my rural well water (it passed tests with flying colours), I do ‘restructure’ it with double vortex treatment in custom-made copper pipiing, which is the most advanced non-mechanical/natural treatment of water there is – it hexagonises the chrystals whilst exposing bacteria to sudden chill which kills most pathogenic varieties (if there are any significant levels which there are not).
Also, aside from personally eating fermented vegetables every day and fermenting things like oatmeal, ginger, garlic, rice and suchlike before cooking, all my breads are naturally/organically fermented for my customers. Now the probiotic elements are no longer alive once the bread is baked, so that is a possible negative. But much of their chemical constituents, including proteins and minerals, is available for nutrition.
Further, especially the dark, or ‘whole grain’ loaves, are rich in fibre which is beneficial on many levels. I believe it is like some of the ingredients in soil which balance it so that it is not too dense and sticky. The fibre represents a sort of space principle in digesting matter giving the tiny villi a better chance of absorbing things rather than getting gummed up with too much fine-particulate foods from over-processing (white flour and many other things).
Indeed, I suspect that many of the gluten-related problems people experience these days are not because of the gluten per se, but rather diets over many years consisting of too many over-processed foods, not to mention chemicals and hormones etc. therein including antibiotic use, which over time ruins the digestive system. So gluten problems are partly caused also by badly made bread (using commercial yeast for only a few hours to get a rise, but that leaves the grain/bread still improperly pre-digested by fermentation), but also improperly made and prepared food in general, namely unfermented grains of all sorts, and large quantities of mass-produced, industrial and quite ‘dead’ over-processed (harder to digest because no real fibre or life force/minerals/nutrients) imitation food. You eat that stuff for 20 years or so and its no wonder you can’t enjoy a simple slice of sourdough bread. Similarly young people who have allergies, eating problems etc. did not start off right in their early years (mainly drinking formula, then dead baby food, then processed foods and by age 6 they are finished!).
And so it goes….

Water on Planet Earth

This doesn’t have much to do with baking, but it’s not politically controversial, and water is one of the principal ingredients in bread (and vegetables, and us), so anyway…


We have plenty of water in Canada and are thus one of the water-wealthiest nations on earth. Still, much of what is supplied has been corrupted by too many industrial inputs, so we could do better. I am very happy with my country well water, although I wish Health Canada hadn’t decided to stop publishing radiation figures shortly after Fukishima. In theory that is when they should step up and publish more, and more detailed, data. But of course that is the opposite of what has happened. Anyway, this is a very nice graphic.