You Are What You Eat- And You Are A Chemically Preserved Toxic Dye With Additives
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"It's Only Food"

You are what you eat- And you are a chemically preserved toxic dye with additives 
 
Mar. 13, 2011 11:27 am 
Updated: May 12, 2011 4:53 pm
Decades ago life was made easier by simplifying the cooking and preparing of meals with new gadgets and the use of preservatives and chemicals in food to make them more convenient for us to buy and consume.
Think of all of the places we shop and spend our money, and you will see convenience items ready for us to purchase:
-The gas station
-The movies
-Our schools
-The airport
Now along with that convenience is the consumption of chemicals and preservatives that enable that product to be convenient. There are hormones to quicken the harvest of animals to get them to market, aspartame to replace sugar, and make it “sugar-free”.  There are chemicals to protect our food from parasites.  The soil our food grows in has no nutrients.  Food is altered on the molecular level to be preserved, packaged and positioned at the point-of-sale.   We have been shoveling these products into ourselves for most of our lives.
In the last 50 years we have seen a rise in diabetes, heart disease, food allergies, obesity, cancers, ADD/ADHD, depression and a decline in our general health, causing our health care cost to sky-rocket.  At the same time pharmaceutical companies are producing new drugs weekly to combat all of these diseases and ailments.  Would eating right slow down this decline?  Would our health get better if we junked the junk food?
I want to hear your thoughts on this.  Do we go back to eating a healthier diet, and stop eating all the garbage that is made available to us.  Is Big Pharma in cahoots with the food companies?  Is there a conspiracy brewing that we need to address?
I know there is a common thread between all of these, and I want to hear from everyone.
Thanks and happy and healthy eating.
Chef John
 
Comments
Mar. 13, 2011 12:24 pm
I don't have any research to back up my thoughts, but you see so many people with health problems these days. I didn't even know what asthma was as a kid; now it seems like a lot of people have it. My husband was diagnosed with diabetes in 08 & worries it was something that he did. Did he drink too much as a teen/young 20 yr old? Scary stuff! We all know we are what we eat & we don't eat simply anymore. I'm really considering checking into organic, grass feed meat and raising/buying food that I know had a bit of tlc mixed in and all of the junk mixed out. I make all of my own spice mixes since hubby can't have salt. I really try & stay away from convenience, but it's hard!
 
Mich 
Mar. 13, 2011 1:45 pm
I grew up poor on a ranch where we grew our own food. If we didn't we didn't eat much else save for the rare bag of rice or A&W root beer my mom loved. I had never even been to a grocery store until I was nearly 12. I prepare all of our food, no "Hamburger Helper" in this house. I see that my kids are so much healthier than other kids their age. My kids are not overweight, rarely have a cold and at the grocery store they beg for fruit instead of candy. I didn't have weight issues or asthma until I started to eat grocery store food. My best friend was severely overweight. He ate out nearly every night. Since he has started eating at our house several times a week and taking leftovers for lunch he has lost nearly 150lbs. That was only 9 months ago. Even his doctor was suprised and told him to start eating at my house more because he was able to reduce the amount of medication he takes for his diabetes. I don't think we eat weird but there are rarely chips or sugary snacks. We eat very little wheat or sugar and when we do it is the whole healthy version. We eat vegetarian about twice a week by choice. When available we shop at the farmer's market for our fruits and vegetables. About my only vice is red meat. I didn't used to be able to eat grocery store cow but I've gotten used to it and we do eat it more than chicken which is fine. I think chicken is the worst anyway with all the chemicals they put in the animals.
 
Mar. 13, 2011 3:31 pm
I was raised very much as Mich was raised. On my own, I allowed myself to become fond of salt and/or sugar snacks. Recently, I have returned to a healthier lifestyle having had a bout with high blood pressure, stroke and cancer. Since then I have been doing a lot of learning to make the rest of my life better than the preceeding part and I started by eliminating anything tha is not a natural part of the human diet. However, gene manipulation, chemical fertilizers and preservatives have become necessary to supply the ever swelling human population with food. I don't like the methods at all and I wish I could offer something as an alternative. The only thing I can offer is; if you have a vacant sunny spot, grow some food in a pot! It may not last even a day buy it will be that much less of the chemistry you consume.
 
Mar. 13, 2011 4:43 pm
With the exception of beef, pork, sugar, milk and flour, I was raised on what my mother grew in her garden and what those stinky chickens gave us. I must have picked ten thousand potatotes out of soil that I spent hours picking 10,000 rocks out of so mom could grow them. Almost everything we ate growing up came to our tables this way and not one single person in my family has an allergy or infirmity that is out of the norm except my brother who is fat like a house. We grew up in the dirt and ate from the garden.
 
Mangel 
Mar. 14, 2011 4:28 pm
Yep! Grandma Fran had two gardens. One for root veggies and one for corn, beans, peas, etc.. Grandma Kate had FOUR gardens (born in 1899;Gran really new what good food was!) I can remember my dad pulling turnips from the ground, dusting them off on his pant leg, and hacking of chunks of turnip that we ate raw right there in the garden. All our veggies came from those gardens and most of our meat came from our own cows, pigs, and chickens. Then there were the deer, rabbit, and squirrel that dad hunted. We were very healthy children, but somewhere along the line we fell into the fast and processed food cesspool. Now that we are older, we are getting back to the all natural foods and home cooking. This year MIL, SIL, and I are planning a huge garden. We've already scheduled the days we'll meet at the farm and work it. I can't wait to have all the fresh food and then the fresh canned and fresh frozen stuff next winter. I miss playing in the dirt:(
 
Mar. 29, 2011 7:29 pm
LOVE LOVE LOVE the blog. This stuff has had me so ticked off. I have been studying it for a college paper and when we share our work each week, my classmates are always shocked. I agree with everything you said and I would answer 'yes' to all your questions. Bring on the real, fresh, organic foods!
 
May 12, 2011 4:53 pm
Well, I hadn't thought of the connection before. I would like to research more and see what links can be found. I wouldn't be surprised that there is a connection between the food companies and pharmaceutical companies. The quality of "fast" food options is down right disgusting and although we do not consume that grade of food a lot of people just don't have the information to know that it's really bad for you. The first thing anyone can do is READ LABELS! If you don't know what it is or your pronounce it then DON'T EAT IT! And that's all folks.
 
 
 
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chefjohn

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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