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Food Technology

February 15, 2011

Oliver submitted this blog entry to me in which he discusses food and technology. Reading it made me hungry. Thanks, Oliver!

Give me water, a petite technology appetizer and the large techno-platter.

10 foods that are known that increase in the likelihood of cancer:

  1. All charred food, which create heterocyclic aromatic amines, known carcinogens.
  2. Well-done red meat. Medium or rare is better but little or no red meat is best.
  3. Sugar; both white and brown. Brown sugar is simply white sugar with molasses added.
  4. Heavily salted, smoked and pickled foods, which lead to higher rates of stomach cancer.
  5. Sodas/soft drinks
  6. French fries, chips and snack food.
  7. Food and drink additives such as aspartame.
  8. Excess alcohol.
  9. Baked goods, for the acrylamide.
  10. Farmed fish, which contains higher levels of toxins such as PCBs.

10 foods that are known to prevent cancer:

  1. Cruciferous vegetables: Broccoli, cauliflower, cabbage, brussels sprouts, bok choy and kale. These score high for containing many anti-cancer substances such as isothiocyanates.
  2. Globe artichoke for very high levels of salvestrols.
  3. Dark greens, such as spinach and romaine lettuce, for their fiber, folate and a wide range of cancer-fighting carotenoids. Other dark colored veggies, too, such as beets and red cabbage.
  4. Grapes and red wine, especially for the resveratrol.
  5. Legumes–beans, peas and lentils–for the saponins, protease inhibitors and more.
  6. Berries, particularly blueberries, for the ellagic acid and anthocyanosides.
  7. Flaxseed, especially if you grind it yourself and consume when fresh, for the essential fatty acid alpha-linolenic acid, lignans and other “good fats.”
  8. Garlic, onions, scallions, leeks and chives for many anti-cancer substances including allicin.
  9. Green tea, for its anti-cancer catechins, which is a potent antioxidant.
  10. Tomatoes, for the famous flavenoid lycopene.

So, do we use technology to poison ourselves?

The items in the list of top ten foods that increase the likelihood of cancer are developed from technology and are less expensive due to technology. They are more available and prevalent because of technology. You cannot argue this, these are facts.

The items in the list of top ten foods that prevent cancer are healthy foods. Most of us turn our nose up at them and question their appeal. We probably all assume that only hippies in Oregon eat this stuff, while most people have never heard of some of these things. The healthy foods are mostly raw when eaten or are cooked in water.

Today, some people follow this line of thinking and have adopted a caveman diet as described by Walter L. Voegtlin. Voetgtlin studies time and draws direct correlations between the convergence of technological foodstuffs and their corresponding allergies and diseases.

So, again, here is my question! Is technology good for us?

Our bodies developed over 20,000 years to fit into a harmonious existence with the Earth. It has provided us with the its best resources, and we have been able to achieve strength, agility, dexterity, and awareness with amazement from these resources. Instead, we have created faux-food, with little or no nutrition, that actually create poisonous by-products in its processing, manufacturing and distribution.

The further we go, the more natural food disappears, and manufactu-foods take over.

Is technology good? If it’s good somewhere, then is food good? Should we be eating technology?

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