Around the time I moved to Brooklyn, I started developing an interest in “real food” – unprocessed, whole foods like fruits and vegetables, eggs and meat, dairy, whole grains, etc. I started experimenting with my diet, slowly cutting out preservatives, artificial flavorings, refined flours and sugars, and pretty much anything I couldn’t reproduce in my own kitchen with readily available ingredients. Food should be made in kitchens, not science labs, right?
As my diet changed, so did my health. I wasn’t following any particular “diet” – low fat, low carb, vegan, paleo, whatever – and I wasn’t losing weight or anything, but I felt so much better! My skin cleared up, my energy levels soared, and moods stabilized. Hippocrates had it right when he prescribed food as the best medicine available. We really are what we eat.
This growing interest in and passion for real, whole foods has been one of the driving forces behind my decision to pursue an apprenticeship in sustainable agriculture. America, and to a lesser degree the world, is sick and I believe our food is to blame. The standard American diet (SAD), heavily processed and laden with chemicals, is killing us. Literally.
Which brings me to an interesting article published in the New York Times earlier this week: The Extraordinary Science of Addictive Junk Food.
It’s long and for that I apologize, but I promise it will be time well spent. I’m not sure if I should be impressed or disturbed by the lengths these companies go to to provide their customers with the ‘perfect’ product. Give a read and share your thoughts!