Health Briefs recounts an old adage about eating fresh
food: never eat anything that won't
spoil. It is clear that the corporate
food producers care more about the shelf-life of their products than nutrition
or even customer health. Heaven forfend
that an item may pass its expiry date while still sitting on the store
shelf. While some less scrupulous
grocers will simply change the date on the package, the industry solution is to
add chemical preservatives to anything they produce that's perishable. Is the notorious 100-year-old twinkie an
urban myth, or is it a real possibility?
One hears of pastry confections found in perfect condition after being
forgotten on a shelf for many years. Just
what are we getting when we bite into a packaged food product? Even using the word "product" to
describe our food doesn't sound very appetizing.
Health Briefs cautions consumers about how much of what they eat actually consists of chemical preservatives.
The Health Briefs TV show notes that the best food is
that which was not produced by a corporation.
When the bottom line is the first priority, there are all kinds of
chemical short-cuts to keeping food looking good on the store shelf. For many years, apples were sprayed with a
form of shellac so that they would shine for the purchaser. One bit of trivia that is not so trivial and
should stand as a warning to us all:
according to the mortuary industry, these days it requires 60% less
chemical preservatives to embalm a human body than it once did. That job is now largely being done by the
food industry while we're still breathing ... and eating. In stead of pumping so much chemical
preservative into my dinner, I'd much rather concentrate on preserving my
health.
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