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Creative Commons                          IS GRAPHENE OXIDE IN FOOD WATER AND JABS?

Graphene oxide has been studied for use in nanotechnology.

We break down the uses of it and why it may be dangerous:

And no, nothing on the market contains 99% graphene oxide except for graphene oxide. So, be careful when you read how the fact-checkers debunk this evidence. Either they don’t know about this, or they are misstating this on purpose.

Wouldn’t it be helpful if companies disclosed the ingredients on their product lists and inserts? Studies have already been done on using it in humans for all sorts of reasons, even though it’s so toxic, it shouldn’t be given to pets.

Until they disclose, it might be helpful to read THIS and THIS 

It has been identified in numerous products under high-powered microscopy  (all discussed in the sound clip). It does not naturally occur in these products.

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IS GRAPHENE OXIDE IN FOOD WATER AND JABS ?  – The “hot new thing” that’s being tested in food production. It is graphene oxide. In addition, it’s conductive.

Also, it’s used in the water supply, and even in jabs.  Some say it’s the strongest substance known to man, 1000 times stronger than titanium.  So why use it in the food supply?  Even more important, what does this toxic substance do to the human body?


Not your typical food and travel show.

About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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