Food Allergies In The United States

What is really in the food that we currently eat? Let’s compare the difference my mother's generation ate and the food my siblings and I eat. I call tell you that food was made differently back then, base on Robyn O’Brien’s presentation prior to 1994 there was not genetically modified proteins and chemicals engineered into our food. After the mid-90s these chemicals increased the amount of food allergies in the United States.
As a matter of fact, I can understand food allergies because my sister and I have food allergies. My body does not agree with the chemicals that are foods that are not organic. The chemicals completely changed my body chemistry. Basically, my body does not like artificial flavoring and food dyes which is in everything. Now my sister is allergic to palm oil. Palm oil is in everything not just food which makes it more difficult for her to find food products and also daily products. If she ingested palm oil her throat will close up or she gets a really bad stomach ache. Caused of the allergies we have we constantly check the labels on food and other products.
In fact, we are not the only family that label checks. Now every family that is affected by food allergies do check the labels. People prior to 1990s did not worry about what they were
Would you rather eat an apple which is beneficial or eat french fries that does not put any nutritionist value into your body? In Dr. Robertson’s lecture she emphasize “about garden logic and how food is a better healer than medicine”. Should we treat our bodies with the respect they so do desire or treat them like garbage. Scientists keep adding more ingredients into our food supplies; for what reason do we need more extra ingredients. Do we need artificial flavoring is our foods? For an example, apple juice if it's a hundred percent apple juice we should not be adding more sugars or flavors, but we still