Modern Day Food Warning for Optimal Health
Modern day farming and food processing methods along with modern day diets are causing a lot of health problems due to our foods becoming over processed and/or exposed to numerous chemicals.
As far back as the 1950’s to 1970’s, chemical additives began to make their way into out foods as a means to extend life and ‘freshness’ of food products. The aim of these processes was to kill off unwanted bad bacteria in the food, but in addition to killing off bad bacteria, these processes would also cause the death of the necessary good bacteria in the food essential for our health.
This decrease in beneficial bacteria in food has assisted in the decrease of good bacteria populating the gut. A gut low in beneficial bacteria is believed to contribute too many of the health problems we have today, including Candida which is the cause of many illnesses and symptoms which are commonly miss-diagnosed. To mention only a few illnesses associated with low gut bacteria are;
- Candida
- Food allergies
- Low libido
- Digestion problems
- ADD
- Autism
- Lowered immune system
- Fatigue
- Skin Rashes
- Joint and muscle pain
Too many people are choosing to eat overly processed and devitalised foods, with artificial additives, sugar laden foods and foods high in MSG. All these foods place a huge demand on our digestive systems and digestive enzymes.
Breads and other flour based products has become an every day dietary stable for many people. And as much as people will say grains are ‘healthy’, it’s important to note, amongst other factors, that the making of bread used to be a very time consuming process, unlike today where breads are mass produced in huge factories with highly refined flours, chemicals and shortcuts, which take away all quality from the bread which when made in traditional methods would be ground by hand and left to ferment for several hours before heat was applied.
The fermentation process was also a common natural method of food preservation for meats, dairy products, fruits and vegetables. The fermentation process would bring out and increase the naturally occurring bacteria in these foods.
A good example of food fermentation is sauerkraut, which is fermented white cabbage. The art of natural and fresh fermentation of foods provides a great advantage in helping maintain a healthy balance of good flora in the gut and aid digestion. Un-fortunately though, a lot of the foods which are still fermented today, such as sauerkraut, sour breads, cheeses and yogurt are processed using modern techniques such as high heat pasteurisation, which effectively kills off the lactic acid producing bacteria. Therefore all traditional benefits of the bacteria have been sacrificed in favor of cheaper mass production methods.
Fermented foods have a safe track record over thousands of years and are extremely important for our good health. Through the development of our modern diet, we have lost one of the most important food sources – active good bacteria.
Our bodies where not designed to eat foods so highly processed and full of chemical additives and preservatives, we where designed to eat a varied diet which includes of many food groups, eaten fresh in their natural state, with lots of beneficial bacteria, enzymes, vitamins and nutrients.
To learn how to ferment your own vegetables, check out this article and how to at Body Ecology.
If you’re not keen on fermenting your own vegetables, you can visit Grainfields or Body Ecology for tasty probiotic powders and drinks.
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