Many years ago, we didn’t use food additives such as trans-fats, chemical preservatives, artificial flavors, artificial colors, and pesticides, etc.
Also, many years ago we weren’t a nation of obese people stricken with high cholesterol, high blood pressure, diabetes, atherosclerosis, strokes, and heart attacks, etc.
So, a few years ago I go to my doctor, and I’m told, cut down on my egg consumption. I should also watch out for my salt intake, and cut back on fats. Be careful with sugar. OK… I do it. Doesn’t seem to help my condition very much, so I’m started on medications. Medications with side effects that scare the living daylights out of me!
One day I’m sent for a test where I’m instructed to eat NOTHING containing any red food coloring. Why? Because it will stain my insides red and make the test difficult to diagnose. Stain my insides red?
That got me thinking… maybe I should just avoid stuff that stains my inside altogether. Upon checking labels I began to think I might be eating enough preservatives to keep me in pristine condition until my body is discovered in the archaeological digs 3,000 years from now. With red insides.
Wouldn’t it make more sense to stay away from the stuff that’s been added to our food rather than stay away from food? Perhaps I could eat the eggs, with a sprinkle of salt on them, but without any preservatives, colorings, or artificial flavors.
I started doing that, eating whatever I wanted, even the fat on my lamb chops if I wanted, so long as it was only food. Natural food that didn’t have anything man-made added to it (as best I could). I even had to start making my own bread for a while to avoid preservatives. I also had my doctor, unhappily on her part, wean me off the medications. I promised her if diet didn’t work, I go back on the meds. (I tried offering her some dark chocolate at first, but that didn’t work).
Amazingly, my experience was that I lost 25 pounds, and dropped about 40 points in cholesterol. Kerblink! I’m still on that ‘diet’, which is basically eating whatever I want. I do go off now and then, when I am in a situation where I have to eat out, but otherwise, I stick to plain food.
Now, this could just be my own bodily reaction to foods, but it seems to me, there is a time correlation to consider, as I mentioned in the beginning of this article. And I think there is enough evidence nationwide for science to take a long, hard look at what is really causing our problems. We already KNOW that dextrose turns off that part of the brain that signals when we are full. Who knows what else additives are doing.
So, what do you think? We suddenly, as a nation, started giving birth to out of control over-eaters stuffing themselves with fat, eggs, salt and sugar? Or perhaps there is something in those food additives causing problems that we don’t know about, or are just now realizing as in the case of trans-fats.
I, for one, would much rather have plain cheesecake with plain cherries on top, knowing it’s only cherries, cheese, sugar, eggs, and flour, etc. Believe me, it’ll be gone LONG before it needs to be preserved.