The Unhealthy Truth: Food Adulteration and How It Affects Us

June 8th, 2017

By Katrin Geist

Contributing writer for Wake Up World

We have come a long way in the last 100 years. My grandparents, living through two world wars, always ate organic – there was no other alternative. They never knew “functional foods” or genetically modified organisms (GMOs).

Fast forward to today, our supermarket foodscape has changed dramatically. What was once sold in bulk is now individually wrapped or comes in a cardboard box. Walk through a supermarket: what’s the percentage of wrapped, canned and boxed foods versus fresh produce or foods offered in bulk? Even vegetables and fruit sometimes come trayed and wrapped individually, not to mention stickers on every apple denoting the farming practice giving rise to it (e.g. conventional or organic.)

In an attempt to maximize profits, as any business does, the food industry invented additives, colorings, preservatives, emulsifiers, anti-caking agents and the likes to increase appeal and shelf life. They engineered new “foods” hardly deserving the name but being tasty nevertheless. That’s why we fall for it. Blinded by things tasting good, we march into the shop and throw boxes and packages into the trolley, oblivious to what these products actually contain. Reading labels is a good habit but is followed by too few. How else is it that we still see so many terrible “foods” on the shelves? 

CONTINUE READING:

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