To Top

Meet Carol Grieve of Food Integrity Now

Today we’d like to introduce you to Carol Grieve.

Carol, please share your story with us. How did you get to where you are today?
About 8 years ago, a couple of friends and I were talking about our concern with what was happening in our food supply as well as the degrading health in this country. I was currently doing a live show on TellerNetCast Radio as a life coach, where people could call in and ask questions about mental and emotional issues. As I said, we were getting extremely concerned with the situation in this country because of the abundance of fast food and processed food–and the huge amount of chemicals, herbicides, pesticides and preservatives in our food. We decided to change the live radio show “coach with carol” to a live show about food. We wanted to create a dialogue with experts in their fields about nutrition, food and health. We decided on the name, Food Integrity Now. We loved that name because there was and is such a lack of integrity in our food supply and the “Now” was added because we felt a sense of urgency in our message. We stated the show and in no time, were able to get some of the best food and health experts in the world as our guests. After about a year, we decided to go to a podcast format, as we felt the on-demand format would be of benefit, rather than live.

Since that time, my partners have moved on to other endeavors. I have been doing Food Integrity Now for the past 5 years by myself. I have educated well over 100,000 people about what is happening in our food supply on topics like GMOs, pesticides like RoundUp (“Glyphosate”), cancer, Alzheimer’s, Diabetes and other disease prevention and other various health topics. We have done over 160 podcasts and articles.

One of my expertise is in educating about GMOs and pesticides in our food and how that can affect our health, the environment and animals. I have done panels and public speaking about this subject. My mission is to assist the public in making wise choices when it comes to their food and their health.

I do not get paid for this endeavor and it is a labor of love. I will continue to educate those who want to know and to assist people to be self-empowered. We live in a society where many just believe “the man in the white coat” and do not take their health into their own hands. I encourage ones to do their own research and even tell them not to just take my word for whatever subject we are discussing or writing about, but to do their own research.

I believe in empowering and assisting individuals to know that they have the ability to create health by taking these steps. The first step is to understand what is happening so they can make wise choices with the information provided.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
It has not always been a smooth road, as there has been some backlash from the biotech industry when I provide the public with experts, scientists, authors and activists who are working on educating the public and countering some of the propaganda that these large corporations have created.

At times there has been some financial concern about continuing the show, as there are costs involved in doing podcasts, marketing, etc.

We’d love to hear more about your business.
Food Integrity Now has a reputation for telling the truth, even when it is not popular. As I stated, we get many experts, scientists, authors and activists on our show that are willing to stand up to these corporation that do not care about human health.

What were you like growing up?
Growing up, I was somewhat of a rebel. I grew up in the 60’s and was active in protesting the Vietnam War and other injustices.

Contact Info:

Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

Leave a Reply

Your email address will not be published.

More in