Out of 7 billion people worldwide, why is it that just the western world seems to think that highly processed, chemical induced products are superior?
What happened to the old knowledge about which foods helped which conditions, and which foods promoted health and which ones took it away?
What happened to the knowledge of the techniques and ways to cook foods?
What happened to the knowledge of where the food has come from, how it’s created, and the ways in which it can be used?
What happened to knowing about and being involved in the hard work it takes to create something from nature?
What happened to knowing about and using a food in a state changed as little as possible from its original?
And why is it that the western world just doesn’t get the fact that fresh is best?!?
Look at history:
· China:Fresh produce is used in many different ways for medicine, creating whole scientific methods around the herbs and roots and their use of. Most of these medicines have been helping people for thousands of years, and our western science keeps on proving these health benefits from foods are actually true (think about the discoveries of ‘super foods’ and anti-oxidants).
· India:Ayurvedic means “knowing of life” and is basically a way of living which is compatible with the environment, especially the seasons. It includes an important focus on the foods one eats and how they complement each other, their use in terms of seasonal eating as well as how and when to eat the foods during the day or year. The diet is an essential part of living peacefully within and in harmony with nature for a good life.
· Native American Indians: They not only used the fresh foods, they were also environmentally friendly in their use of a complete animal. The one thing that springs to mind for me about Native American Indians, and this comes from a long forgotten primary school assignment, is that they used the buffalo flesh for meat, the skin for housing and the bones for the needles to stitch their houses into one piece.
· Aboriginal Australians: The Aboriginals were very sustainable in their use of foods as well, making sure to only kill the animals that were older and those not in the breeding season so the animal populations would continue to grow. They also existed on plant based foods which they gathered from seeds, nuts and roots of the trees.
· Ancient Romans: Bread was the most highly processed food for the Romans, as was wine, which they watered down, considering it barbaric to drink it undiluted. Most food was lightly cooked in home ovens and outside on fires and in pits. Minimal preserving occurred and this was mostly in the form of fish which was a long process of smoking and salting the fish.
OK, so now you’ll point out to me that technology has changed and with it the opportunity to create many new ways of preparing foods as well as transporting foods across coastlines and shorelines and through deserts so that more people across the world can access food, etc.
But, has technology gone too far?
I sit here and eat a plain tea biscuit and I ponder the list of ingredients. Shouldn’t a plain biscuit be made from flour, sugar, milk, eggs, butter, or something along those lines that I recognise as an ordinary everyday food? Why then does my biscuit contain E223, E500 and E323?
Do you know what E223, E500 and E323 is?
I sure as hell don’t!
Why doesn’t my biscuit just contain the normal, natural food products I’m expecting?
Can you give me an answer that will satisfy? Can you explain why heavily manufactured foods are considered normal?
So, I come back to my original question: why is it that the rest of the world eats fresh foods, yet I am forced to eat E223, E500 and E323; chemicals products that have been processed so they don’t resemble any kind of food I’ve ever seen or heard of??
I made a decision to eat real, fresh, recognisable food in 2012. Will you join me in doing the same?
Think about it.
It could save your life.
P.S. I found out what E223, E500 and E323 are:
E223 is called Sodium metabisulfite. It’s labelled a substance, not a food, and is also used as a disinfectant.
E500 is called Sodium carbonate and is used as a raising agent in processed breads and cakes as well as in beer.
E323 is called Anoxomer and is actually not able to be digested. It was invented because of the dangers of digesting anti-oxidants and is used to clear them out of the body. Yuck!
I think I may never touch another biscuit again. Perhaps also considering a move overseas as well.