Humans are Being Exposed to More Chemicals than First Thought

Originally shared by Before It's News

Humans are Being Exposed to More Chemicals than First Thought

In the first part of this series, I spoke about the two main definitions of food that most people use to guide their eating habits. I also began laying down the ground for a detailed description of pesky ingredients that are present in our ‘food’ even though they are not supposed to be there.

As explained in the first article, food is understood either as “something that nourishes, sustains, or supplies“ the body with the nutrients it needs to remain healthy or sometimes simply as “material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy.”

The first, not the second, should be the definition we all use to guide our eating habits. Why? Because food materials may not be the right sources of nutrients that our body needs to be well nourished.

Remember, not all protein, cabs and fats are created equal. I pose the idea that nature and only nature has the ability to create food that has the proper protein, carbohydrates, fats and other ingredients to nourish, sustain and supply our body and that nothing made in a laboratory to be packaged as food can substitute nature’s wisdom.

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