What we’re eating: the truth and the fiction
“Practical wisdom focused on specific circumstances becomes the art that leads to welfare and good glory. “
Hippocrates (370-460 BC)
Food additives – preservatives, baking powder, emulsifiers and dyes – are mostly harmful to health that fact has long been known to almost everyone. The ideas of healty eating became more and more popular in our society.
We hear practically everywhere about organic products about everything connected somehow with the health industry. The TV, newspapers and, of course, the Internet are simply overwhelmed with information on how to eat, eat properly, in accordance with the paradigm of a healthy way of life.
Everything seems to be so beautiful, and we’re getting the impression that the world is changing in the right direction. Soon, very soon everything will be organic, useful and very clean.
Is this really so? Let’s turn to reality, living asideallof the advertising titles and TV shows. Base your opinion on a sober analysis of the dynamics of actual processes.
The world food industry uses today more than 500 types of food additives. More than 90% of them are absolute new chemicals – combinations of substances and materials.
Even the food experts need to admit that not all types of dyes, preservatives, emulsifiers, etc. are very well known to themselves.
Slowly but surely we’re creating a giant industrial-food monster living own life.
In 2014, the world market of food chemical components totaled $28.3 billion! Since 2010, the volume of this market has been steadily growing by 4-5% per year, despite the economic crisis in other sectors.
More than 60% of consumer demand for these products is concentrated in Europe and North America.
It turns out that everything related to organic products and healthy nutrition in fact seves really as just an advertising trick and someone’s business. In reality, we are increasingly using products that are literally larded with synthetic ingredients.
Why is this happening? – you may ask. Do decision-makers fail to understand the perniciousness of this path?
I’ve never been a supporter of conspiracy theories and I think the matter is quite different.
We create a consumer society and its parameters are to meet demand. Producers are simply forced to preserve and modify human food. To confirm or disaprove this alarming message, let’s, for example, consider what happens to the consumption of one of the most popular and expensive foods.
Meat is one of the main food products on our planet.
It is the main supplier of protein and the most valuable aminoacids to build our body structures. Whatever vegetarians say, but we eat more and more meat more.
Over the past 50 years, the production of meat products has increased from 70 to almost 270 million tons per year, and almost doubled in terms of one inhabitant of the planet. In 1961 it was 22 kilograms per year, and in 2011 – more than 40 kilograms per year for each earthling.
Biggest world consumers of meat are all the same: industrially developed countries, first of all, the USA and the European Union, where each resident eats about 125-136 kg of meat products per year.
To meet such a huge demand, manufacturers are forced to resolve issues with logistics and the safety of unprocessed raw materials.
Any meat by its nature is inherently and subject to autolysis process from the first minutes after slaughter. It is necessary either to cook and use immediately, or stop the decomposition process. Partly the issue is solved by freezing, but further on at the processing stages the manufacturer still has to apply the chemistry.
Many technologists of food production frankly say that there are only two solutions: to process and preserve the product with the help of specialized additives (which will give an opportunity to feed everyone) or to refuse all food modifiers and preservatives and get a deficit and frenzied food prices, which will inevitably cause famine in a part of the population. We’re practically caught up by the way we live.
Some researchers аре calling for switching to natural nutritional supplements, but even here the problem rested on economic inaccessibility.
One of the most popular preservatives – sodium benzoate (E211) – it turns out, can be obtained from vegetable raw materials. But to get 60-70
grams of it, you’d need to process 400 tons of radish!
Food production therefore is a trick. And producers are printing: ‘preservatives and dyes “identical” to natural’.
If you see that print on the packaging, be rest assured: it is all the same synthetic chemistry.
So if we can’t avoid using synthetic food additives why we are not just accepting that fact and stop worrying and losing our apetites?
Before answering this question, let’s look a little at the face to these substances, in such an abundance present in our refrigerators.
- E-220 or sulfur dioxide – real substratum from the arsenal of the Underworld, and it prolongs the state of freshness in our products. Many of them look very fresh for a very long time. It is added to drinks, meat, dried fruits.
- E-234 nisin is essentially a typical antibiotic. It occurs in meat, dairy products, caviar, confectionery.
- E-338 or orthophosphoric acid – an almost ideal destroyer of acid-base balance, acts on teeth, bones, hair. It is present in very many products (cheeses, sausages, bread, drinks, etc.).
If there are so many of them and they are dangerous to our health, maybe they are used in very small quantities, you might ak?
Remember: with E-211 (sodium benzoate) mentioned above, its industry standard is up to 5 kg per metric ton of food (this is 0.5 grams per kilo). For a person weighing 70 kilograms, the maximum allowable daily intake is not more than 0.35 grams per day.
In other words, if you drank two or three meals a day or ate something with this preservative inside, you almost certainly exceeded the allowable dose.
Just for your personal fun, check the products in your fridge and see how much sodium benzoate is all together stored in your kitchen.
Anyone who somehow understands what is happening is convinced that our food is inherently unsafe for the biological structures of our body, but for economic reasons we can not avoid it.
So what do we haev to do?
We need to protect ourselves with active enterosorbents, I’d suggest. Try to remove potentially dangerous chemical compounds, artificially added to our food and drinks.
Only by applying effective selective enterosorbents working in the digestive system, we can hope that our body will not get damaged from chemically active food modifiers.
People should stop finally lulling themselves with fairy tales about organic and healthy food. Economics and mathematics are impartial and exact sciences, and they speak eloquently and unequivocally that it is simply impossible to feed the multi-billion population of our planet without chemistry.
Moreover: the dynamics are showing us: there will be more. And the sooner we start to really protect ourselves with special selective enterosorbents, the more people will be able to live to deep old age by active full life.
The ability to orient in a rapidly changing world, the ability to understand the true essence of what is happening around is a very important quality, accessible only to the thinking and analyzing person.
Be smart and your body will thank you by being healthy for decades.
By Alex Kostikov, independent researcher. Mineral-Medix
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