News | June '07 | What makes good food
We know what makes good food.
We know, for instance ...
Tender, tasty meat with healthy fat comes from contented cows fed a natural (grass-based) diet. We are well aware that meat from stressed, intensively reared, animals fed an unnatural (grain-based) diet is hard and dark and tough, with fat that clogs our arteries. We know that much the same is true for chickens. But, it's cheap and available so we fill our bodies with it anyway.
How we know this:
We know, for instance ...
Whole wheat dough, long fermented and baked slowly is full of nutrients and antioxidants. We are well aware that bread from flour stripped of its nutrients and pumped full of chemicals which make it rise and bake in the time it takes to pass through a machine, is just junk. But it's cheap and available, so we fill our bodies with it anyway.
How we know this: Metro 27.03.07
We know for instance ...
Many mothers, teachers and carers have become used to witnessing their children's' uncontrollable and unpleasant (for everyone) behaviour after eating artificial additives. We are well aware that the experiences of these adults and children are dismissed as anecdotal opinions. But foods containing additives are cheap and available and make ugly food look pretty, so we fill our children's bodies with them anyway.
How we know this, besides personal experience:
- Telegraph 9.05.07
- Guardian 10.05.07
- Independent on Sunday 27.05.07
We know for instance ...
Fresh, whole, organic food is full of nutrients. We are well aware that chemical vitamin 'substitutes' can cause more harm (such as cancers) than good, and that old food disguised with chemical preservatives, colourings and flavourings is still just old food. But they are cheap and available so we fill our bodies with them anyway.
How we know this: Herald 16.05.07
So, we know what makes bad food too.
We also know that all GM crops are specifically designed to sustain the intensive production of crops and animals, and for manufacturing chemicals. They are designed to ensure that all the 'bad foods' described above remain cheap, available and pretty, and to make sure alternatives are squeezed out.
We also know that genetic transformation always stresses the physiology of the organism, always changes it in unpredictable ways, and always induces instability of the genome.
How we know this: Science in Society Magazine, all editions
But, what we don't know is ...
What effects that food stressed by gene technology might have on our bodies.
You do know however ...
Bad foods are easily avoided: don't buy them.
The last word ...
If your body is wallowing in cheap, available food you know is not good, remember that ill-health is widely available, but never comes cheap.