First of all, whole-grains became unfashionable. We started eating grains from which most of nutritional value could, and had, been removed (white flour, white rice, fancy instant breakfast cereals etc.). Added to this was the use of chemicals and high-tech processing to enable us to eat very old food which had been transported very long distances.
“Our industrialized diet is now known to be a major contributor to disease. We are being fed junk and it is making us sick.”GM foods are designed to add to the junk.
Our current concept of food is very simple: it is a “mixture” of broad chemical categories (protein, carbohydrates and fats, plus a few trace essentials) which our bodies subject to a mechanically efficient digestive process followed by a sieve-like absorption. The concept is badly out of date. As we learn more about digestibility, bio-availability and the interactions between individual foods, plus the extent to which individual nutritional needs differ, and the role of some 10,000 highly active phytonutrients, the dangers of our simplistic view of what constitutes ‘healthy’ food are inescapable.
“First, it is precisely those on low incomes that the current ‘cheap food’ policy hits hardest: it is the low-paid who lose their jobs when global ‘just-in-time’ sourcing finds cheaper labour elsewhere; it the poorest who suffer the most from diet-related diseases; it is the least affluent who have least access to good shops; it is the recipients of gangmasters’ semi-slave wages who are most marginalized and go hungry; and it is the smaller farmers who are struggling most to earn a living. Secondly, if what we are really saying is that people on low incomes cannot afford good food, the answer is not that food needs to be cheaper, but that political action is necessary to make sure they can afford it.”
The GM connection ...
Weston A. Price, Nutrition and Physical Degeneration, 1939
Sir Robert McCarrison, Studies in Deficiency Diseases, 1921
Nutrition and national health, Journal of the Royal Society of Arts, 1936
Viljhalmur Stefansson, The Fat of the Land, 1956
Food and food habits in Alaska and Northern Canada, Human Nutrition, Historic
and Scientific, 1958
- Professor Henry Becker writing in Science in Society 23 Autumn 2004
- Not on the Label, 2004, Felicity Lawrence, ISBN 0-141-0577-7
- Fast Food Nation, Eric Schlosser, ISBN 0-06-093845-5
- Soil Association Report, Organic farming, food quality and human health, a review of the evidence to 2001
- Food Magazine, 40 February 1998, 42 July/September 1998, 66 July/September 2004
- http://www.mercola.com/ on grass-fed animal products and Dr. Weston Price
- Metro 25.08.04