By Lisa Shaker-Knopp (LowFatLowCarb.com)
It is no wonder to me why we have so many insulin resistant, metabolic and sick people in the world today. We are so far away from our ancestors, how they ate and what our food resources were made from. Processed foods have become an epidemic in our world. They cover the grocery shelves, far and wide. And, the labels are so misleading and hard to read and interpret. The consumers are confused and uneducated. How can all of these big foods manufacturers produce these products laced with food colorings, flavorings, preservatives and other additives and get away with it??
In the mid- 1990’s, new food proteins were engineered and introduced into our food supply, but most people today are clueless about this. It was done to maximize shelf life, therefore creating more profitability for the food industry. But, the prices we are paying are with many allergies and anti-biotic resistant superbugs in humans.
So why didn’t our grandparents have food allergies? It’s really simple. They ate food that had no preservatives, and were not processed. Foods came from farms and markets. Most babies were breast-fed. You never really heard of “diets”. People ate whole foods and real foods. The meats were not pumped full of chemicals, and antibiotics like today. People cooked homemade meals and there was no such a thing as a microwave, or “fast foods”. People got outside, not like today with the inventions of cell phones, computers and gaming systems. It was not scary back then to actually play outside in the fresh air, that’s just what people did. There were not GMO farms creating manufactured foods.
Back then most people were not considered obese. People did not run to the doctors for everything. They used soups, and broths to feel better. People let food be their medicine, not all of the over the counter stuff.
Diet and lifestyle have an important impact on our bodies. Every cell of our body needs the proper nutrition to function properly. It is hard to accomplish this with the current state of our food resources. It is up to each of us to learn to get back in the kitchen, read labels, and get moving.