Americans spend a whopping $1 trillion dollars a year on food. Food is big business to say the least. The rising health concerns that accompany the rising obesity rates have prompted many food manufacturers to focus on key marketing terms, such as low-fat, whole grain, etc., in order to promote their products. For the food industry, mixed messages and confusion are good for business. In his book Food Rules, author Michael Pollan said: Follow the link for Food Warren Mi: http://www.justfoodco.co.uk/food-warren-mi/
As a journalist I fully appreciate the value of widespread public confusion: We’re in the explanation business, and if the answers to the questions we explore got too simple, we’d be out of work. Indeed, I had a deeply unsettling moment when, after spending a couple years researching nutrition for my last book, In Defense of Food, I realized that the answer to the supposedly incredibly complicated question of what we should eat wasn’t so complicated after all, and in fact could be boiled down to just seven words:
Eat food. Not too much. Mostly plants.
Eat Real Food
It doesn’t take a genius to figure this one out. Basically, man will never improve on what God has created.
“Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans-fats, cholesterol, added sugars, salt, and alcohol.”
The problem is that the common sense has to compete with a powerful trillion dollar food industry that bombards us with messages calculated to make us eat more and more of the worst possible food. Generally speaking, there is an inverse relationship between nutritional value and profit when it comes to food. The more you process any food, the more profitable it becomes. The more processed it is, the less nutritional value it retains. That is why we see things like enriched flour. They try to stuff some of the nutrients back in that they processed out. What we end up with is a far cry from what God gave us. Packaged and processed food companies spare no expense to push more of their products on their target market. More than 90 percent of their product sales are made to less than 10 percent of their customers. “In the case of processed food, that coveted 10 percent consists largely of people weighing more than 200 pounds and earning less than $35,000 per year.”
In his book, The New Wellness Revolution, economist Paul Zane Pilzer observed:
No expense is spared to hit every psychological button that matters to the target market… Like a deer caught in the scope of a hunter at close range, the target never has chance.