My sister-in-law broke a tooth biting an apple. :-)
Alice Waters also comes to mind with her highly influential farm-to-table movement, still quite prevalent today. A local health clinic where I live has a year-round garden on campus and they make their seeds available for free to the public. Kale’s a big hit! :-) My high school in NY now has a contract with local farmers and they supply 100% of their organic produce - something that was initiated by the student body. It’s pretty cool.
Regarding processed foods, the article gave me a greater understanding of how they work. I found the process of hydrolysis interesting. It also had the added benefit of expanding my viewpoint, and seeing tempting processed foods for what they are... slurries :-)
"To manufacture cheap, delicious food that is packaged for convenience, basic food crops such as corn, wheat and potatoes are dissembled into their molecular parts — starchy flours, protein isolates, fats and oils — or what manufacturers call ‘slurries.’
“Roughly half of the starch slurry goes to produce starch-based sugars and other derivatives,” the video says. “Those are created by hydrolysis, a process similar to human digestion.”
"Next, with the help of artificial colorings, flavorings and glue-like emulsifiers, those slurries are then heated, pounded, shaped or extruded into any food a manufacturer can dream up."
"Add in just the right ratio of sugar, salt and fat designed to tickle our taste buds, and an ultraprocessed food that’s nearly irresistible is born, said infectious disease specialist Dr. Chris van Tulleken, an associate professor at University College London.”
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