Some Dangers of Modern Food and Nutrition

At the outset it may be mentioned that this author, although a scientist, is not one from the nutritional area but from another from the physical sciences. Therefore, what has been written in this note is merely from common sense albeit tempered with the scientific approach. It is aided by a lifetime of experience of foods and nutrition in different parts of the globe. On the other hand, there are advantages from an expert from outside the field writing this note as shall became clear on reading it.

The present note was sparked by a hugely laudable new mission launched by the Prime Minister Narendra Modi ji of India yesterday to improve child nutrition in India (Poshan Mission). Such an initiative is needed everywhere in the world but most especially in countries such as India where child mortality rates are high. While this mission unfolds, it is worth focusing on two types of dangers that exist is this area, due to lack of information, some of which are already unfolding. As a result, instead of helping children one may inflict harm. It is good to be aware of these to avoid them. They are easy to avoid with right care and knowledge.

FIRST DANGER: Chemicals

While diverse food sources exist in nature that come from diverse life forms on the planet, in modern times, many different synthetic chemicals have also entered human foods. The three sources of these chemicals that are synthetics or synthetic extracts are

a)    Chemical substances advocated by modern science as beneficial

b)  Chemical substances used as additives in food used to seemingly enhance and preserve them

c) Chemical substances that enter food and drinking water supplies from use of agro chemicals such as pesticides.

All three of these sources pose danger for human health. Some comments and explanation of these three issues is given next before mentioning the second danger in modern food

a)

One may inquire as to what is the danger from a chemical addition such as a vitamin or another that scientists have determined as beneficial? The answer to this question came to this author as soon as he began his scientific career. He realized in his first ever research project connected with conventional internal combustion engines that even when it came to small facts such as effect of mixed water in fuel on performance of an engine, scientists had not come to precise conclusions and revised them over the decades.  The realization was that when even with a simple machine with limited parts it can take so much time and revision to arrive at conclusions, then how much more difficult it is with a human body? It is not possible to ascertain precise long-term effects of a chemical foods or medicines on a complex system such as the human body in a few years or even decades of modern scientific work. If it comes to a life threatening situations where a chemical has been known to help, a human has no choice but to accept that in order to save lives but when it comes to food or even medicine for non-critical conditions, it is not necessary to do so.

What then can humans do for right recommendations as regarding food? There is another source of knowledge about food aside from scientific studies, a traditional one gathered by humans over generations and centuries of use of particular foods. Not all of it should be accepted blindly either but when a contradiction is found in what tradition says and a modern scientific study suggests then caution is needed. Thus in early seventies when experts had begun saying that certain cholesterol foods like eggs and clarified butter are bad, this author, based on traditional knowledge did not give it up but rather cut down egg consumption to one egg a day. More recently based on further inputs this author has increased it to two eggs a day. Scientists too have since revised their findings and modified recommendations.

Humans must not go in for any new food fads announced by modern science or industry but consider carefully before taking up any such. Some of it is prompted by desire of a scientist for promotion or a corporation to profit while some are a result of human error or pride that makes some humans think they are smarter than nature in design of foods and medicines.

Another aspect has been in fortifying food with vitamins or minerals believed to be beneficial as per modern science. Some of these may do harm and it is safer to depend on just natural foods that are an organic whole. An older note (see here) by this author had described how much harm was being done to schoolchildren in India by providing chemical iron supplements. A more natural way to augment iron would be just to cook in iron vessels or provide children with an iron fish to be used for cooking at home. This device has been described in the earlier note.

b)

The second types of chemicals that humans end up consuming are those used to enhance processed foods. They are approved by food and drug administration of different countries. A note by this author elsewhere has directed attention to a modern scientific study that shows many of these approved chemicals can result in cancers (see this note). Fortunately the poorer parts of the world are saved from this danger because they cannot afford processed foods. It may explain why cancers such as that of prostrate have become much more common in rich countries as compared to poor ones. All humans, rich or poor would do well to prepare their food starting from basic ingredients as close to nature as possible rather than depend on processed food.

c)

The third source of chemicals in food is agro chemicals and much care is needed by different countries of the world in banning use of chemicals that pose grave dangers. Once used in agriculture, they enter the food and water chain. Referring to practices of developed countries in this regard one can make a beginning and with ban on chemicals banned in those countries. Europe is the right reference for this purpose and not USA where capitalistic trends often prevail over concern for human lives as evident from even their gun laws that permit even mad men to purchase automatic assault weapons of the shelf and then proceed to commit mass murder of children at times, all for the profits of the gun industry and the lawmakers they fund through their NRA

SECOND DANGER: Non-Conventional Foods

In modern times, with global trade in food products, many different communities are adapting new food habits not traditional to their culture. When this is done, often the same food product is used in a different ways than their country of origin and this too may lead to health risks. One example is widespread use of Soya products and Soya oil for cooking in India that has replace other traditional sources of proteins and cooking oil for large sections of the population. In very many provinces of India, Soya supplements are being provided to children as a part of their midday meals. There are studies that point to health dangers from such indiscriminate use of Soya products (see this note). Indian children would have been much safer and healthier if protein sources indigenous to the area such as Bengal Gram is used and traditional cooking oils used for preparation.

It is hoped that the brief information contained in this note would contribute towards better food and nutrition for all especially children.