In simpler times, before the mass commercialization of food products, people lived and ate closer to food sources. They ate whole foods.They know their grocers, and their grocers knew their vendors and farmers. There was more rich topsoil. There was less pollution. There were fewer chemical additives. Processed food, in the form we know today, did not exist.
In the drive to fill commercial demand at the least possible cost and increase shelf life and visual appeal, the quality of some food deteriorates. Even though great advances have occurred in food cultivation, food suppliers today are delivering foods that were raised far from most people’s lives’s and often harvested weeks and sometimes months in advance of being sold. I
n many cases, their ultimate form is very different from that of original food resources that contribute to their composition. We know that food is not just hatched at the grocer’s, but we cannot know the conditions under which is originated on farms and ranches and in the sea.
Many of Canada and America’s foods come from aboard, where strict environmental rules may not apply. Since we cannot measure how the produce is cultivated or what the animals eat, we cannot know how nutritious it actually is unless it is packaged and labeled, as processed food is. Eben then, the labels actually tell us very little. As consumers, we must now consider that just because one tomato is big and red, this does not mean it is as healthful as some other tomato.
The market is flooded with convenience foods that are not necessarily as good us as whole fresh foods. Not always, but generally, the more removed a food is from its original state, the more it loses nutritional value. Lettuce harvested last week does not apply As many nutrients as that picked today. Removing outer leaves and peels from produce removes some nutrients. Inexpensive, processed ingredients in some packaged and fast food may have much reduced value.
What about chemicals used in preparing foods for sale to consumers? Chemicals used in pesticides and fungicides and petroleum based chemicals used in hydrogenating oils are two examples. It is good to remember, when eyeing a label loaded with unrecognizable ingredients that our bodies evolved to eat real food, not stuff cooked up in a laboratory.
Then there is junk food. High fat , high cholesterol, and high sugar food are not just empty, they are injurious, They contribute to health problems and weight problems. The problem is too many people equate meals build of junk food with fuel. The mistake may mean not just added weight, chemical reactions that result from eating junk food may activate disease causing genes or disable health maintenance genes. Wake up!!!