ONE BITE. ONE PARASITE. A LIFETIME OF CONSEQUENCES.
The Unseen Threat on Your Plate—And How to Eat with Confidence
You lift your fork.
The pork chop is blushing pink in the center—perfectly tender.
The oyster glistens, briny and bright.
The strawberry, still dusted with morning dew from the farmers’ market, bursts with sun-warmed sweetness.
It all tastes fresh. Clean. Safe.
But what if that single bite—unassuming, delicious, everyday—carries a passenger? Not a germ. Not a toxin.
A living parasite.
An organism that doesn’t just pass through. It settles in. It migrates. It reproduces. It rewires your biology from within—often silently, for months or years—while you chalk up fatigue, bloating, or brain fog to stress, aging, or “just how life is.”
This isn’t alarmism.
It’s epidemiology.
It’s food science.
It’s the quiet reality behind thousands of undiagnosed cases—right now—in kitchens just like yours.
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