In the comments to my publications - more often than not, to the most common recipes, and not to something holivar - such pearls very often appear:
- The point is to cook, it will still not be tasty! There are no real products on sale now, solid chemistry!
So or:
- There is no point in bothering with complicated cooking, you have to eat like our ancestors - everything is fresh, from the gardens, without chemicals and without long cooking.
There are many options for such comments, and often - even disputes begin. With a retelling of the history of families up to the tenth generation, about the glorious great-grandfathers who lived up to a hundred years, about the grandmothers who even after rested in Bose, remained young beauties, and about the current generations, because they look green, like cucumbers almost with birth. And besides, "like cucumbers" is not a compliment at all.
And thanks to what? Thanks to GMOs, preservatives, flavorings, palm oil and other chemicals in food.
In general, I think my train of thought is clear. I want to talk today about whether the chemistry in products is so bad and whether the products without chemistry are so good.
Generally speaking, I have few arguments in favor of chemistry. Unless without preservatives, we would have had a food collapse (it is much more difficult to feed the horde that lives now, food is delivered for hundreds and thousands kilometers, and the absence of preservatives is a limitation of the food supply in many territories), and also flavors and colors allow you to give food new tastes and smells.
And here we must once again think about what we consider to be chemistry. Vanillin, for example, is also chemistry. And alcoholic vinegar is also chemistry. And aspirin, which the housewives love to add to the blanks, is also chemistry, and aspirin, in my opinion, is much worse than many "eshek" at least because aspirin is a medicine, and there is nothing to eat it, sorry, in incredible quantities, just because it is called aspirin, and not "E4567890". Medicines in food are scary stuff.
For example, I don't mind GMOs. Soybeans are generally all, sort of, GMOs, but in countries where soy is consumed with might and main, no one has a tail or a second pair of hands. GMOs do not fit into our genes and do not affect them. Because whatever genes a tomato has, it will still be digested. Together with all your genes. Otherwise, green stalks would grow on the tops of our heads.
Well, and if we talk about the influence of food on appearance... Look not at the portraits of aristocrats, at times embellished, but at the photographs of peasants and workers of the late 19th century.
No matter how wonderful and natural the food is, the disgusting living conditions and exhausting work influence much more strongly. And by the way, no matter how wonderful the food is, its excess also affects negatively.
I am sure that appearance and health are more dependent on lifestyle, work and rest, activities sports and a balanced, nutritious diet, and not on whether the food has the prefix "eco and bio", or not.