Proprietary Food is used alongside conventional and homeopathic medical techniques as a viable cure for cancer, diabetes, and obesity. There is not much information about proprietary Food due to the amount of profit pharmaceutical companies gain annually from their mainstream cancer, diabetes, and obesity treatments. In 2011, it was estimated that there was a total of twenty-one billion dollars worth of sales in pharmaceutical drugs to treat obesity; this is a market that does not exist anywhere else. Proprietary Food can be the critical player in curing these diseases and make way for unconditional treatment plans like yoga, meditation, and spiritual health. Many people are not aware of the food production process enough to understand why specific techniques are used. 

The purpose of this article is to increase awareness, knowledge, and understanding about these issues among consumers worldwide who have already turned away from mainstream food products available in grocery stores, opting instead of purchasing foods at farmer’s markets, health food stores or growing their Food.

For this article, we will define “PROPRIETARY FOOD” in general as any foods made in a process by which anything is added to or removed from them that results in them becoming substantially different in composition than what they started as (e.g., home canning) – and, although we will touch on genetically modified organisms.

Another subject that is very important to consumers worldwide who have turned away from mainstream foods available in grocery stores opting instead of purchasing foods at farmers markets, health food stores, or growing their Food – especially those who have discovered the existence of proprietary foods – is “Microbiological Standards.”

For consumers who don’t know what microbiology, toxic chemicals, and pathogenic organisms are, here is an explanation: 

Microbiology: The study of bacteria, parasites, and viruses that people might find in Food. Toxic Chemicals: Includes elements, compounds, metals, and more that are poisonous. 

Pathogenic Organisms: These include amoeba, bacteria,parasites, fungus, and viruses that attack the body’s cells or invade the tissues of humans.

For those consumers who don’t know what Food additives are – here is an explanation: According to Wikipedia on May 19th, 2011 – “Food additives are substances added to Food or cosmetics to preserve flavor or color, prevent spoilage, enhance appearance, improve texture or modify nutrients. They include colorants, flavoring agents, preservatives, and other ingredients.”

For those consumers who don’t know what food irradiation is – here is an explanation: 


According to Wikipedia on May 18th, 2011 – “Food irradiation is a technique that exposes Food to radiation for various reasons such as preventing the spread of harmful organisms or increasing shelf life. Food irradiation could kill bacteria, fungi, and other pathogens but might not remove spoilage microorganisms. 

Irradiation does not necessarily eliminate all microbiological hazards as the irradiation process itself could increase the level of some chemicals, such as aldehydes or polycyclic aromatic hydrocarbons. 

Irradiation does not make Food radioactive.”There are many levels to the knowledge that one should have about proprietary foods other than knowing what they are and how to find them – especially if one is an informed, conscious consumer with knowledge about microbiology, toxic chemicals, and pathogenic organisms that exist in them; how those substances can affect the human body; what commercially available Food irradiation does to foods, etc.

Also – there is a crucial distinction between “wholesome” and “unwholesome” and the proper usage of the words.

“Wholesome” is defined in the dictionary as:- 

  1. Of sound mind and body; healthy. 
  2. Genuine; natural.
  3. Morally good or unselfish; innocent.

 “Unwholesome,” on the other hand, is defined in the

dictionary as:-

  1. Harmful to physical or moral well-being. 
  2. Causing or tending to cause sickness.
  3. Offensive; unpleasant.

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