Synthetic food. Harmful food

The idea for the sci-fi movie meal replacement came to Rinehart in December 2012, when he was once again despondent over his diet of burgers, cola, and pasta. In February 2013, he wrote a blog post, "How I Stopped Eating," in which he admitted he felt like a "$6 million man" after thirty days of replacing food with a "thick, odorless beige liquid" containing "everything substances necessary for a person for life, plus a few more that are considered useful.

Have you ever dreamed of super strength? Perhaps it would be nice to be able to fly or see through walls. But if you work a lot, then most likely you dream not about this, but at least one extra hour a day. And even better - an extra day in the week, during which you can not work, but read, write, catch butterflies or take extreme driving courses.

Lack of free time is perhaps the scourge of our globalized accelerated lifestyle. According to Gallup, for the past twenty years, almost 50% of the US population has complained that they do not have time for themselves.

“According to the U.S. Bureau of Employment Statistics, people spend about 90 minutes a day eating food,” explains 25-year-old engineer and entrepreneur from California about Rinehart. This figure is an average, which includes going to the store, cooking, eating and washing dishes. Rob claims to have found a solution to the problem. By skipping food and replacing it with Soylent Formula, Rob claims to have “freed up at least an hour a day for himself.”

Soylent is a nutritional formula synthesized based on the nutritional guidelines regularly issued by the US Food and Drug Administration (FDA). He looks like protein shakes for weight gain, except for proteins, it contains all the necessary fats, carbohydrates, vitamins and minerals. Available in powder, drink and nutrition bar form. Terrible in taste.

Rinehart's post about his food invention became a hit on Reddit and Hacker News, and Rinehart was inundated with recipe questions and partnerships. Three months later, the dispute exceeded Rinehart's wildest expectations, and he quit his job for the sake of a startup / When Soylent 1.0 hit the shelves in May 2014, the company already had more than 20 thousand pre-orders, more than $ 2 million in sales revenue and 2875 years free time.

Looks impressive. But what will people do with this freed time? A new era of the Renaissance? Will Soylent make it possible for literature, art, or even computer programming to flourish? Maybe it's too early to talk about it, but so far the signs are vague. For example, the author of the post spent an hour and a half a week freed up mindlessly clicking on social networks (which angered the editor-in-chief). As for Rinehart, he spent his hour and a half just launching a startup, reading books and taking training courses that he had been putting off for a long time.

Of course, this is not the first time that people have been promised freedom from kitchen slavery. This problem is rooted in the convenience food boom that began after the Second World War and is strongly tied to the gender issue. As researcher Harvey Levenstein writes in The Abundance Paradox, convenience foods have reduced the time the average housewife spends cooking from 5.5 to 1.5 hours a day.

Thanks to the convenience food boom, the number of working married women doubled by 1960, while the number of working mothers quadrupled.

As a particularly striking example, astronomical historian Rachel Laudan relates that as recently as 20 years ago, a simple Mexican woman spent 4-5 hours a day just grinding corn cobs for tortillas and feeding a family of 5. But in the early 90s, fast food boomed in Mexico as well, tortillas began to be sold in stores and the number of working Mexican women grew from 30% to 50%. “Mexican women know supermarket tortillas aren't as tasty, but they don't care,” explains Laudan. “If they want to have time for work and children, then taste is no longer as important as extra money and the opportunity to move into the middle class.”

But can semi-finished products really save that much time? Authors of ethnography home life in the Twenty-First Century” note that families who ate dinner with fresh ingredients on weekdays spent only 10-12 minutes more time cooking than families who ate dinner with frozen pizza, ready-made mac and cheese, microwaveable dishes and food. Takeaway from the cafe.

Then where did the myth that convenience foods save time come from? According to research, all the salt is hidden in the reduction mental load on the brain. “Perhaps the most important and obvious effect of prepared food is to reduce the complexity of dinner planning. A family cook may think less about what to cook during the week,” they write. In other words, in a world where nearly 100,000 new foods hit supermarket shelves every year, convenience foods offer valuable decision-making freedom.

Soylent follows this logic further: the truncated reality becomes its trump card, not a miscalculation. The Soylent consumer can silence all the media noise about the dangers of gluten, the benefits of diets, the debate about veganism, and so on. As stated on the packaging, the bar guarantees "maximum nutrition with minimum effort."

But how will the abolition of food affect the culture? Many critics of "astronaut food" trumpet that the rituals associated with the preparation and consumption of food is one of the most important aspects of our culture. In particular, sociologists argue that regular family dinners reduce juvenile delinquency, alcoholism, the risk of obesity, improve health and psychological well-being, and are even the key to academic success.

The end of the breakfast-lunch-dinner era does not worry Rinehart at all, because regular meals "were originally invented artificially." Historian Abigail Carroll writes that the American family dinner, despite its sacred role as a culture, appeared about 150 years ago. Families didn't have tables in the 16th century, she says, and bowls and cutlery only became plentiful in the 19th century. And Carroll connects the growing popularity of the family dinner with the industrial revolution, when working from 9 to 5 at the manufactory came not to replace agricultural labor, but evening time became the only opportunity for the family to get together. In this context, it is difficult to disagree with Rinehart: the tradition of three meals a day is indeed relatively young and comes from external conditions rather than dictated by our nature.

Another argument of Rinehart's critics also does not look very convincing.

If replacing food with a liquid equivalent deprives the mechanism of our mouth, what will be the consequences of our appearance? Walk without teeth, or what?

But do not rush to look at your bite in the mirror with sadness. The scientific basis for this hypothesis is frankly weak. Yes, and it seems that only the Japanese are concerned about this issue. So one Japanese study from 2013 found that chewing food did increase insulin production, preparing the body for a meal, but this association was minimal. Another Japanese study showed that eating foods that are difficult to chew leads to a leaner waistline, but does not reduce overall body weight.

There is also one interesting hypothesis that food directly affects our appearance. Studying the skulls of Europeans, the American anthropologist Sea Loring Brace discovered that the current human bite was formed about 250 years ago, when the mass distribution of spoons and forks began. Before the advent of appliances, Europeans gnawed their teeth into large pieces of meat, and then cut them off with a dagger - Brace called this style of eating "nibble and cut." As a counterbalance, the researcher cites the Chinese, who began using chopsticks 900 years earlier, and their bite is older by almost the same number of years. If Brace's theory is correct, then replacing food with liquid could dramatically change the appearance of the human jaw, and Soylent Face would become recognizable as DiCaprio's doppelgänger.

Soylent promises to meet all your body's needs. "It contains all the elements of a healthy diet, with limited additions of less desirable ingredients such as sugars, saturated fats and cholesterol," says Soylent. Rinehart's formula was formulated according to the recommendations of the US Institute of Medicine, tested on Rinehart and his friends, and refined under the supervision of Xavier Pi-Sunyer, professor of medicine at the Human Nutrition Institute at Columbia University.

But is this idea really that new? As historian Warren Belasco writes in his book The Coming Food, this is not the first time people have tried to replicate the properties of food from its ingredients. The discovery of vitamins in the early decades of the 20th century gave rise to a similar belief that "nutrition can be reduced to single substances that can be synthesized in a test tube." But vitamin B12, which is essential for liver health, was only isolated in 1948, so the "chemical man" of that time would most likely suffer from pernicious anemia.

Rinehart is optimistic that his product will be improved, which is why the label says "Soylent 1.0". However, I manage to catch him on an uncomfortable question about the effect of Soylent on the intestinal microflora. In short, the microbes in Rinehart's gut are markedly different from those found in other Americans. Although the study of microbiota is still in its infancy, Soylent does not appear to be such a good substitute for food for the microbes in our gut.

Soylent's ingredients seem to be simple and pure: a must-have nutrient squeeze.

In fact, its production chains and ecological impact are just as complex, if not more mysterious, than the food it replaces. Warren Belasco notes that "the drive to make food production disappear, if not from the face of the earth, then at least from the minds of consumers" is a long-held dream of people in an effort to reduce food to chemistry. This is perhaps the most important drawback of Soylent. After all, food is our main way to establish contact with a changing environment. And Soylent wants to cut off this rich connection.

After five days living exclusively on Soylent, I can safely say that its main problem is the disgusting taste. It's like you're eating foamy vanilla shower gel with the consistency of river silt. Yes, I lost weight, but only because I felt more comfortable going to bed hungry than drinking more Soylent.

The main advantage of Soylent for me personally was not the time saved, but the taste of real food forgotten in a week. Half a New York bagel with butter, a slice of cheese, and a perfect Jersey tomato was so delicious that the hand with the food was trembling with excitement. I will remember this breakfast for the rest of my life. Perhaps the ability to return the love of ordinary food is the main value of Soylent? For me, Soylent is a Rorschach test of our personal and social attitudes towards food.

By the way, I have a few bars left in my locker, write to anyone who needs it - I will share it.

You can calculate exactly how many proteins, fats, carbohydrates and salts a person needs. But if so, is it possible to prepare artificial food from a mixture of these substances: artificial milk, artificial bread, artificial meat?

Fifty years ago, the Russian scientist Lunin tried to make artificial milk. He sculpted exactly as much fat, protein, carbohydrates, salts and water as is contained in milk, and made a mixture of them. It turned out milk, which in appearance and taste was no different from the real one. To test, Lunin tried to give them mice to drink. And what did it turn out?

The mice fed on artificial milk alone died one and all, while the mice fed on real milk remained alive and well.

It was clear that, in addition to fats, carbohydrates, proteins and salts, there is something else very important in real milk that is not in artificial milk.
They began to catch this “something” by chemical analysis. But it was not possible to catch him in any way: in his milk, apparently, there was very little.

Such experiments were also made in other countries. Scientists prepared all kinds of artificial mixtures and fed animals with them. But all the experiments ended the same way: the animals died from artificial food, which lacked some substances necessary for life.

Then they remembered that people often die from a lack of food, something without which life is impossible.
It has long been known, for example, that people get sick and die from a lack of fresh vegetables and fruits. This was especially true during long journeys.

Sailing to overseas countries once lasted for long months. Sailors on ships had to eat only corned beef and breadcrumbs.
And it happened that not a storm and not pirates, but scurvy stopped the ships of sailors. Scurvy almost prevented the famous traveler Vasco da Gama from completing his voyage: out of one hundred and sixty crew members, one hundred people died from scurvy.

But another traveler - Cook - saved his team by the fact that at every opportunity he landed on the shore and replenished the aapas with fresh greens. Onions and cabbages, oranges and lemons helped Cook travel around the world. From this they concluded that vegetables and fruits also have “something” that is necessary for life.

It's hard to talk about something that doesn't have a name. Often half the work is done” when we give a name to the mysterious and unexplored. So it was here. While scientists were talking about the mysterious healing properties fresh milk or fresh vegetables, things did not budge. But one of the scientists proposed to call “something” found in milk and vegetables vitamins, and things went forward. All over the world, scientists began to experiment. Over the course of three decades, tens of thousands of experiments were carried out.

Several vitamins have now been found.
One of them - vitamin A - helps us grow; the other - vitamin D - saves us from rickets; the third, vitamin C, keeps us from getting scurvy.
When you drink fish oil, remember that every spoonful of it makes your bones stronger, your muscles stronger: after all, fish oil contains vitamin D.
When you drink milk, remember that in every glass of it there is something that accelerates your growth - vitamin A. And an apple or an orange relieves you of scurvy, of lethargy, of weakness.

Vitamins are now interested not only in scientists, but also in public nutrition workers. Tables have been compiled that show how many times cabbage is richer in vitamins than lettuce, or how many times milk is poorer in vitamins than butter. Some vitamins have been made artificially. There is already artificial vitamin D, one gram of which replaces half a ton fish oil. Vitamin C is prepared, which is better than the real one, does not deteriorate from cooking and frying.

I think that over time we will have artificial food factories, as we now have artificial silk or artificial rubber factories.
At the restaurant, you can order a meat patty made in the laboratory and a glass of milk made without the help of a cow.
However, it is unlikely that artificial food will be similar to milk or meat.
For food, nutritional mixtures containing everything a person needs will be produced.
It will be enough to look at the label to find out how many proteins, fats, carbohydrates, salts, vitamins and flavors are contained in one gram of food. And looking at this label, you will remember with a smile the times when people ate without knowing what they were eating.

Today, the overpopulation of the planet and the lack of food for all makes humanity look for new ways to solve the nutrition problem. We know from sci-fi novels that food in the future will be very different from what it is now. Writers prepare us for the idea that we will eat exclusively healthy food artificially created. It turns out that today people are ready to create such food.

In the summer of 2013, the world's first hamburger with artificial meat was presented in London. The cutlet was created using artificial minced meat, which was essentially grown in a laboratory based on cow stem cells. True, that experience, although it turned out to be remarkable, successful and massive has not yet become.

Culinary critics noted that despite the presence of real beef flavor, the meat still lacks juiciness. Interestingly, this is far from the first attempt to create high-tech food of the future. We will tell you what other attempts have been made in this field.

Artificial cutlet. And let's start the story just with the same cutlet created on the basis of stem cells. It took five years and an amount of $375,000 to implement such a project and the appearance of the first artificial hamburger. At the same time, most of the funding (330 thousand) was carried out by Sergey Brin, co-founder of Google. To create artificial minced meat, a whole group of scientists from the Dutch University of Maastricht was called in under the guidance of Professor Mark Prost. small particles muscle tissue were grown from myoblasts. These stem cells are present in muscle tissue even in adult animals. Scientists have calculated that it would take 20,000 myoblasts to artificially grow meat weighing 141 grams. As already mentioned, the tasters confirmed the naturalness of the structure artificial meatballs. But in this product there were no tendons or fat. It is worth noting that the main task of such artificial minced meat is to combat a possible food crisis. And this product is already able to solve such a problem. Scientists believe that with the development of such technology, synthetic meat may appear on the mass market in 10-20 years.

Printed food. Technologies are gradually becoming so massive. Some researchers have even decided to print a food product. A prototype of a special printer for solving such a problem was created in 2011 by scientists from the English University of Exeter. And since April 2012, the chocolate printer is available for purchase on the Choc Edge website for $4,424. The creators of this installation say that the home chocolate Factory works similarly to a conventional printer. The user sets the figure he needs, for example, a giraffe. And then the printer will gradually, layer by layer, begin to pour out a volumetric copy. The owner of such a machine only needs to manage to fill the printer with raw materials - chocolate. And in America, they launched an even more interesting meat printing project. The technology was developed by Modern Meadow. The source material is animal cells - muscles, fats and others shared by the donor animal, as well as a nutrient medium consisting of sugar, salts, vitamins, minerals and amino acids. As a result of mixing, a jelly-like tissue is obtained, which, with the help of electrical stimulation, receives a texture similar to that of muscles. Already in 2013, the first sample of such artificial food should appear. The project seemed so interesting that a large investor has already appeared - co-founder of the Paypal payment system Peter Thiel. He gave 350 thousand dollars for the development of the project.

Flies with the taste of fried potatoes. One of the latest trends in the food industry is eating protein-rich insects. It remains only to give them the desired, digestible look. German industrial designer Katharina Unger has created a special insect farm that allows you to create a protein food supplement right at home. Insect larvae, such as flies, must be filled into the Farm 432. There they fall into a special sleeve, where they grow to the state of adults. The flies then move to a large compartment where they lay their offspring. Already these creatures will fly up the pipe, either falling into the compartment for repeating reproduction, or into a special cup for frying. There is even a video of how the fly production process takes place. The designer said that her installation made it possible to get 2.4 kilograms of flies from a gram of larvae in 18 days. The brave Katarina Unger ventured to taste the grown food herself. According to the German, the larvae taste like fried potatoes. The value of such an installation is at least that each fly larva is 42% protein, this food has a lot of calcium and amino acids. This invention became known in June 2013, but there is no talk of industrial scale yet. Maybe people are just not ready to eat flies?

Vegetarian chicken. In our consumer driven world meat products, vegetarians sometimes have a hard time finding delicious and varied food. The American company Beyond Meat has solved the problem of replacing chicken meat. The development was carried out for 7 years, and in 2012 a new product was introduced to the market. "Fake Chicken" is created using a mixture of soy, flour, bean proteins and protein fibers. The new product was tested by Twitter co-founder Biz Stone. He stated that such a chicken, in its taste, really resembles a natural one. If a synthetic product were served to a vegetarian in a restaurant, then it would be just right to resent the presence of meat in the dish. Together with his business partner Evan Williams, Stone even financed the development of such a project. At first, vegetarian chicken was only available in Northern California, but today the supply has increased significantly. Such food of the future is already available in Brazil and Colombia.

Egg replacement. Young businessman Josh Tetrick launched Hampon Creek Foods in 2012. This company is called upon to develop an artificial replacement for such a popular product as bird eggs. With the participation of biochemist Johan Bout, the first result was obtained - a yellow powder from mysterious plants. The Beyond Eggs product is suggested to be added to the dough instead of eggs. The site states that target audience companies are large food manufacturers that just in bulk and use eggs or egg powder. And the proposed substance can be used when baking pasta, muffins and kneading mayonnaise. True, it is not yet entirely clear why a mysterious powder should be replaced with a natural product. The author of the idea himself states that the industrial production of eggs has a bad effect on the environment, and the treatment of chickens cannot be called humane. It's still unclear how much the egg powder will cost, but its makers promise to make it cheap.

Long shelf life bread. Who among us has not faced the need to throw away stale and moldy bread? In 2012, Texas-based Microzap introduced groundbreaking microwaves. According to the creators, such a machine can create bread that will be protected from mold for 2 months. A special technology was developed by scientists at Texas Tech University. To make bread lived longer, it is immersed for 10 seconds in a complex microwave oven, which is tuned to emit the desired frequency. This is what kills the mold spores. The inventors claim that their technology will help not only those who bake bread. Indeed, in such a device, you can process vegetables, fruits and even baked poultry.

Wine and nanotechnology. Nanotechnology has already entered the food industry. The Dutch design studio Next Nature specializes in adapting future technologies to the food industry. This is how a new, dynamic wine appeared. Changing the temperature of the environment leads to a change in taste, smell and even color of the drink. The composition of Nano Wine includes molecular compounds with different properties and aromas, which is activated precisely when heated. If the nano wine is not exposed to microwave radiation, then it looks like a merlot with fruity notes. A graph of the change in the drink when heated is attached directly to the wine. The vertical axis shows the power in watts and the strength of the aroma, and the horizontal axis shows the taste and time in seconds. The variety of grapes is scattered in the field between the axes. For example, to get a tart and soft Cabernet, you need to heat wine in a microwave oven for a minute at a radiation power of 900 watts. Such a memo will be attached to each bottle, if so many diverse wines are on the market. In the meantime, the creators of such a product are simply studying the interest of potential buyers. And the launch of sales is a matter of the future, it is not clear just how close.

Edible packaging. Most food today is packaged. And the more food we consume, the more waste in the form of film, paper, plastic remains. This idea is designed to solve such a problem. Harvard professor David Edwards created a special form of packaging called the WikiCell. It is made up of calcium, ground nuts, and a sticky substance produced by algae. This mixture is used to prepare a hard shell of a spherical shape. Inside it, you can pour juices, ice cream, yogurts or even soups. And you can not purchase such an edible package separately. By the end of 2013, two products will go on sale at once, which can be eaten completely - Frozen Yogurt Grapes yogurt and GoYum Ice Cream Grapes ice cream.

Seaweed cookies. In 2003, The Solazyme announced itself as the creator of algae-based biofuels. But in this business, the manufacturer turned out to have many competitors. The company had to expand the list of products created from algae. So a new flour was obtained. The pale yellow powder can be used to make ice cream, chocolate or cookies. It should be noted that there is nothing surprising in the use of algae for food. For example, in Japanese cuisine it is a common addition to many dishes. The innovation of the Americans is that the taste of their additive is not noticed in traditional European food. So you can get much tastier and less high-calorie meals. The same ice cream turns out to be half as high in calories. And although the technology has not yet found wide application, the authors of the idea hope to find their investor.

Daily diet in one drink. This drink is trying to bring to market a young programmer from Atlanta, Rob Rinehart. The uniqueness of the nutrient mixture lies in the fact that it contains all the microelements necessary for human life. The author of the project, using the Kickstarter service, decided to raise money to start production in 2013. This site allows you to collect the necessary amount with the help of donations. Obviously, Rinehart managed to collect necessary funds, in any case, this is what the successful status of the project on the Kickstarter website reports. The author of the startup told Vice magazine that such a drink will allow people to save a lot of time. Rinehart himself was already tired of preparing his own food, deciding to go the simple way and create a universal product. Minerals, vitamins, beneficial trace elements, fats and carbohydrates are mixed in it. The creator of the drink of the future tried to ensure that in one glass there was a place for everything that the human body needs. Rinehart claims that he himself ate the drink he invented for several months, and the taste never got tired. The product is similar to yogurt, only without sweet additives. A monthly diet of a person in this form will cost only $ 100. Now the author and main tester of the idea is undergoing a medical study. Judging by the blog posts, the product really works. Rinehart plans to launch the new product in the United States and Canada at the end of 2013, and in Europe the miracle drink should appear in March 2014.

Elite molecular cuisine. If most inventors of the food of the future think about its satiety, practicality and price, then the French chef Pierre Gagnier is guided by other motives. He seeks to slightly modify cooking in accordance with his own vision. The results of his activities speak of success in this matter. In 2008, the chef, together with the chemist Hervé Thies, one of the creators of molecular cuisine, created a new dish that consists entirely of artificial ingredients. The difference between molecular cuisine and traditional cuisine lies in the use of new technologies. For example, chefs use high-tech refrigeration, mix insolubles, and literally spend time in the kitchen. chemical experiments. This is how very unusual dishes are obtained. Regular pasta can taste like strawberries. Nevertheless, it is worth noting that in chemical gastronomy, ordinary products, such as whole berries, are used more often. The synthetic dish of Gagnera is a jelly ball made of citric and ascorbic acid, with the addition of glucose, maltinol. The taste of this dish turned out to be apple-lemon. The eminent chef managed to instill an interest in such products in his students at the Le Cordon Bleu culinary school. Together with followers in 2011, Gagnier managed to introduce the Note a Note lunch, which generally consisted entirely of synthetic food.

ARTIFICIAL FOOD PRODUCTS (artificial food), food products produced by technical means from natural food ingredients; the latter are obtained mainly from by-products of the processing of plant materials. Soy protein preparations (concentrates and isolates), as well as whey concentrates are most often used as raw materials for the production of artificial food. Soy protein concentrates are obtained by removing unwanted components of soy flour (a by-product of soy oil production) by water-alcohol extraction, and isolates are obtained by alkaline extraction of defatted soy flour, followed by protein precipitation with acid. As a result, the protein concentration rises from 40-55% (by weight) to 70-72% and 90-95%, respectively. Whey concentrates are obtained by ultrafiltration. The composition of artificial foods also includes nutritional supplements: thickeners, gelling agents and other food hydrocolloids, flavors, dyes and other components that make it possible to give the product the required technological and consumer properties. For increase nutritional value add vitamins, antioxidants, pre- and probiotics, dietary fiber and other ingredients. The main technological operations used in the manufacture of artificial food are thermoplastic extrusion, emulsification, and gelation.

In the US, research into the production of artificial foods has been going on since the 1950s; the main objectives are to expand the scope and increase the market value of defatted soy flour. In the USSR, similar work began in the 1960s on the initiative of Academician A.N. Nesmeyanov with the aim of creating fundamentally new industrial technologies for food production, including those that make it possible to shorten the food chain. Partial replacement of meat products in the diet with vegetable products and the use of proteins from green biomass, plankton, biomass of microorganisms, etc. for human nutrition, lead to a significant economic effect and allow a sharp increase in food resources, since a reduction in the food chain by one link causes a decrease in the consumption of nutrients and energy about 10 times. Another important task is to obtain products with a given composition and properties, including those for the prevention of chronic diseases (the so-called functional foods), for dietary and medical nutrition.

There are two types of artificial food - combined products and analogues. The first are natural products containing artificially obtained ingredients. The most common minced meat products contain at least 20-25% (by weight) of soy protein texturate obtained by thermoplastic extrusion of defatted soy flour, soy protein concentrates or their mixtures with isolates. Analogues imitate natural food products (for example, protein granular caviar - an analogue of sturgeon caviar). The most common analogues of dairy and meat products. The first, in particular, are intended for people with an allergy to cow's milk (for example, in the USA about 10% of children suffer from it). As analogues, they are used as traditional soy milk and emulsions, including dry ones, based on soy protein isolate.

Lit .: Tolstoguzov V. B. Artificial food. M., 1978; he is. Economics of new forms of food production. M., 1986; he is. New forms of protein food. M., 1987; Messina M., Messina V., Setchell K. Ordinary soybeans and your health. Maykop, 1995; Vegetable protein: new perspectives / Edited by E. E. Braudo. M., 2000; Lishchenko V.F. World food problem: protein resources (1960-2005). M., 2006.

In this article, we will talk about what synthetic food is and what harm it does. human body.

We all, to one degree or another, eat synthetic food, that is, food that is impregnated with chemicals and can be stored on supermarket shelves from several months to several years.

And this is considered normal in our time, but it is not natural.

Synthetic food harms the human body, and the more we eat it, the more we harm ourselves.

Why this happens, we will understand below.

Expiration date as a benchmark for product quality

We have already forgotten when milk turned sour in a couple of days in the refrigerator, how beer disappeared in a week, how bread quickly began to stale. It was all in the distant past, when we still had to eat more or less quality food products without any chemicals. This applies to people who lived under the USSR, while the rest of those born after do not even know what it was.

In the USSR, there was practically no synthetic food. Almost everything was natural and High Quality. Everything was done in accordance with GOST and was strictly controlled by the state, the slightest deviation from GOST was threatened with a criminal case.

In addition, under the USSR, everything was controlled by the state, which was interested in the nation being healthy. Under the USSR, people lived longer, were healthier, led an active lifestyle. There were an order of magnitude fewer problems such as obesity and other types of diseases than in modern Russia.

This is due to the fact that now private traders are engaged in production, interested only in the profits of the company and they are not interested in the health of the nation, but only in money. And if you need to add chemicals to products in order to reduce the cost of the product, then they will do it, and they will also add chemicals so that the product is stored longer, so that it is easier to sell.

So it turns out that almost all the food in the supermarket does not bring any benefit to humans. There was practically nothing left of food that was not treated with chemistry. Even the bread we eat is made from flour that has been made from poisonous grains. Grain is specially sprayed in elevators so that it can be stored longer and that it repels pests. But if even pests are not fools to eat such things, then who are we?

Therefore, know that the less the product is stored, the more natural it is and the less chemicals it contains. Or so. The sooner it disappears, the better.

we are what we eat

The more we eat synthetic food, the less healthy we will be. If you often get sick, then ask yourself what do you eat? Do you smoke? Do you drink? Everything is simple. You either harm your body or you don't.

Do you eat more natural and fresh vegetables, herbs, fruits. How much do you drink real clean water? Or you drink a lot of tea or coffee, constantly eat synthetic food with dyes and nuts, drink cola, eat chips, eat fried and fatty foods.

Quite simply, your diet determines your health. Either you watch what goes into your mouth and choose only what is good for you, or you follow your habits and addictions and eat synthetic food.

You can also ask all questions in the comments, which are located immediately below this article.

Even if you don't have any questions, you, dear reader, can leave positive feedback under this article in the comments, if you liked it, I, as the author, will be immensely grateful to you.