Poisoned Plate

The average person in the UK and US eats around 2400 calories in a day according to the NHS, along with 70 grams of sugar (30g being the limit), 10g of salt (6g being the strict limit) all in one day. In one year you eat around 4 kilograms of pure lab chemicals that you will never find in a grocery shop. Almost all people have no idea about this.

This is extremely concerning. But you are not exactly at fault. There are 4 crucial elements to why this average is so high.

You are Psychologically Poisoned

Howard Moskowitz is a food scientist hired by hundreds of companies to do one thing, make their food addicting. Howard Moskowitz calculates the exact amount of salt, sugar and fat, he calls it the ‘bliss point’. This is real and has been documented. In fact most food manufacturers employ whole teams of scientists, flavour chemists and food psychologists making sure you keep buying their product.

Why do you prefer white bread over sourdough? White bread has been stripped of all nutrients, removing fibre and vitamins. What remains is mostly just starch. This triggers a crash and triggers hunger again within hours. This crash is not incidental. Blood sugar crashes increases cravings for high sugar and high fat foods. A single slice of white bread has a glycaemic index of 75, for context 100 is pure glucose. 

You are Informationally Poisoned

UK law requires ingredients to be listed in descending order of weight. Manufactures exploit this by separating ingredients into multiple names. There are over 60 names they can use to classify sugar. The phrase ‘natural flavour’ can be used to cover up over one hundred different chemical compounds. Companies do not have to disclose what it is.

Furthermore the ‘reduced fat’ mostly indicate that more sugar has been added, since fat is reduced sugar is added to compensate the flavour.

Hershey now says “chocolatey coating” on some of their products as the cocoa percentage is too low to be considered chocolate. 

You are Chemically Poisoned

If you have ever bought a sweet or pastry that has a distinct yellow, red or blue you are being fed petroleum without you even knowing. This has been linked having an effect on children’s attention. In the UK products containing this have a warning label.

Preservatives are almost in everything, meat, fruit, vegetables, and more. Many things are artificial. Avoid cheap foods and buy whole foods, expensive foods generally are the most natural.

You are Nutritionally Poisoned

Grapes used to have seeds. Most think that only the bad, ‘processed’ or ‘sugary’ foods are the ones you should avoid. Unfortunately even crops, fruit and vegetables have been modified. These new foods are bred to be able to survive 500 mile journeys and to be able to live for as long as possible, to be as sweet as possible, to have no bugs, to not have mould for as long as possible. Almost all strawberries test positive for pesticides spray and other chemicals there which you would most certainly not want on your strawberries.

All foods are changing to become softer to chew, more pleasant to eat, and addicting. No one was told, it just happens as everything that dissatisfies the customer leads to less money. After all the final goal is to earn money. Tomatoes are harvested green in order to transport them and then exposed to gases to trigger colour change.

Poor diet and ultra-processed-foods have officially overtaken tobacco as the leading cause of early death on Earth. It Is almost unavoidable. ‘Processed food’ has lost its meaning. Companies focus on addictiveness over quality. You eat over 4 kilos of chemicals a year in your food.

We contacted the FSA to hear their point of view. Katie Pettifer, the CEO, stated that:

“The UK is committed to high food standards for everyone. Food must be safe and accurately labelled, wherever it’s sold. While responsibility for complying with safety rules and regulations sits with businesses, the FSA and local authorities (the council), actively enforce these requirements, including through regular sampling campaigns that specifically test whether products contain what they claim to.”

This shows contrast to what we have learnt raising an eyebrow to who in control of our food.

Reported by Nikita V