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In America, we eat bacteria, fungus, and bug free food that is guaranteed to stay fresh, i.e. soft, not change color, taste or spoil. Elaborate labels, huge fruits, vegetables that are flawless are the norm. Unfortunately, it seems these are the only standards for what defines healthy, safe and good food.

There is this belief in America, that because we stick goofy labels on food, pump everything full of artificial flavors, colors, aromatics, sweeteners, preservatives; use hormones, and antibiotics; force feed animals, often food they would not naturally eat; and derive the food using pesticides, herbicides and fungicides, followed up with a quick irradiation or pasteurization, that we have a safe and great food supply. I mean, what could possibly be wrong with meat that is treated with nitrates to be redder, or ammonia so that it can be brought back up to the lowest grade permissible for human consumption?

Yes- we are a nation where you have “fresh” pastries at the gas station that are 9 months old, where the milk won’t spoil to quickly, and you won’t find a hair in your fast food because of all the super duper high standards we have requiring people to even wear beard nets. So high are our standards, that we dictate the cooking oil used in frying fries and bust Amish folks for selling raw milk that gets transported across state lines, since this is an obvious public health risk.

In the meantime, with all our super duper high standards, 35.1% of the adult population is overweight, and a huge percentage of them are malnourished. How is that possible?

The food supply in America looks pretty, but it’s actually of a horribly low quality. It is mass produced and processed to a point where the healthy stuff is eliminated and crap is added, yet it meets most irreverent FDA standards. It’s hard to find real bread, real cheese, real yogurt, or even just a piece of meat that isn’t pumped full of crap. How could one possibly go wrong with food stored in plastic containers that leach into what they are holding, or a GMO product, a foaming agent in bread that also has the convenient use of being used in yoga mats?

How much lactic acid is in raw milk before it is pasteurized?

What is the daily recommended level of bacteria that are actually beneficial and “needed,” that the FDA has listed on their awesome labels? http://healthland.time.com/2012/06/14/the-good-bugs-how-the-germs-in-your-body-keep-you-healthy/ What happens to these bacteria when you pasteurize, irradiate, and chemically treat everything to the point of it being sterile?

Our American staple, the cheeseburger, is the perfect analogy. Bread that is shelled and has no fiber, bleached, and where they add sugar. Bread that uses a sugar that your body metabolizes differently and that has a foaming agent used to make it fluffy, and a preservative to keep it fresh- yummy so far. A piece of meat that has to be well cooked (those high standards we have), that likely came from cows that were fed food they would not eat in nature, that were pumped up with hormones and then fed antibiotics. In many cases, this meat contains “pink slime,” or other cheap fillers. The cheese is actually a “Pasteurized process cheese product,” that is only 51% cheese. Let’s stop there, because I cannot possibly write about the sauces put on a cheeseburger and keep this post under 10 pages. Think about it, what is real in a Coke? What is an order of french fries? You shave the part of the potato with all the nutrients off (the skin), cook it in an oil that is actually horrible for you and was only used in machinery until they figured out a way to make this oil safe for human consumption, Rapeseed oil (commonly called CONOLA). And when we eat this crap and get fat and plugged viens, while actually being malnourished, we can’t understand why?