To those readers who ever eat food, a simple formula: Instant= very bad. Usually.
Once upon a time, some chemist guy named Al Clausi traded time for good health and dropped some pyrophosphate and orthophosphate molecules into some organic food matter and out came instant pudding. General Foods noticed, then brought Jell-O brand instant pudding to market and scorched any and all dessert food competitors. Clausi became a mad scientist legend.
But a Pandora’s Box was opened.
70 years on from Clausi’s chimera, the American public remains hooked on convenience which is corresponding to skyrocketing rates of cancer, Diabetes and heart disease.
So supermarkets are now chemistry storehouses. We can’t turn back history. Living on an organic farm is not really viable. So we are limited to damage control. Since chemical “processing” is the great evil of nutrition, the lesser processed food we buy, the better.
Here are the rules of thumb to buy healthier for those of us who don’t possess a PhD in nutrition science. Biology, not chemistry:
> Easier/Quicker — Convenience kills. Inorganic compounds kill. Eat instant foods and snacks and you’re letting stray chemicals stay rent-free in your blood stream. Hard to evict them and healthy nutrients get pushed aside by processed molecule squatters.
Solution: Try buying food that takes a little longer to prepare. Make large quantities and divvy it up into plastic containers for the next days.
> Tastier — To entice repeat buying, processed food manufacturers load in sugar, salt and fat, all of which are killers. Be suspicious of foods that tantalize the taste buds like coke and sugary cereals. Read the rest of Practical Cancer Control Diet.