In the order to increase corporate profit and minimize losses, the establishment preserves food.  Dried and processed foods have storage lives that exceed one year.  How is it possible food will not be decomposed by microbes during storage resulting in a product that must be written off in the books as spoiled and unusable.  In addition, customers return decomposed food and the corporation must pay the transit fee, inventory loss and destruction cost.  The answer why food lasts so long on the shelves at supermarkets is that it is preserved.  The way the corporation preserves most food is with metal salts as microbes cannot metabolize metals. Metals as they accumulate in the body cause kidney failure heart disease and more.  The population at large does not have the time or money to live on fresh meat and steamed vegetables as the rich do.  The multitude lives on preserved food so they can maintain their existence as employees and educate their children.  What can we do about it to give our lives a healthier and more productive existence?  The corporate mentality argues that food preservation is necessary because without it, waves of food borne microbial illnesses occur and afflict the nation. The purpose of this communication is to establish ways to preserve food without affecting the health of the people.  End stage disease costs the nation billions of dollars and year in health costs and ultimately bankrupts all the working class.  Let me begin.

This paper suggests a series of experiments that must occur to establish substances that can preserve food with relative safety and low toxicity.  The transition metals of interest are copper and zinc and the alkali earth metals are calcium and magnesium.  Calcium and magnesium are the first choice to use as food preservation agents.  Calcium is present in bone and exists as the Calmodulin contractile system of muscle.  Magnesium is the active cofactor ion of ATPase which is the currency of energy production. The transition metals of copper and zinc are possible sources as copper is a cofactor in ceruloplasmin brain metabolism and zinc is a cofactor for the B vitamins.  Aluminum is another possible agent for preservation but toxicity studies are in order to further characterize this amphoteric hydroxide moiety. 

The experiment to elucidate which are the best agents follows.  With a one molar solution of the chloride anion salt of the cations as base solution, make serial dilutions tenfold in a series of tubes of tryptic soy broth, a substrate which grows most bacteria abundantly.  Inoculate the series of each salt broth with a stock ADCC isolate of staphylococcus, a gram positive and E.coli, a gram negative which are indicator species and are found in most spoiled foods.  After 24 hours of incubation notice which broths are most antimicrobial by the intensity of turbidity also called opalescence?  The end point of antimicrobial action is the series dilution of the tubes that remain transparent.  From this simple experiment, the corporate structure can see which metal salts are most efficacious in their antimicrobial action.   They might decide to use the most effective agents in combination with one another.  Then corporate can lace their food with these least toxic metals to preserve them and ensure a longer shelf life without detriment to the population at large.

It says in the good book that everything that mankind needs to ensure a healthy and happy life is right in front of them, but they must search to find it.  It is these boldly empowered intrepid souls, the shakers and movers who make the world a better place to live in that we salute and acknowledge.  We can’t get very far without them.  Thank you and have a good day.