Commercial Food Is A Product Of Engineering, Not Cooking!

It’s a scientific experiment that prioritizes taste over nutrition, with a focus on scale, standardization and safety. Beverages are analyzed for ‘mouthfeel’, pastries for ‘bliss point’ and chips for ‘break efficiency.’

The tools that have been developed are shockingly good. Without using a single Orange, you can convert a glass of water into ‘Orange juice’ with added flavor, a sweetener, a thickener, a soluble fiber extract, added color and added vitamins. 8 out of 10 times, you wouldn’t be able to tell the difference.

Engineered food is all around us. Staples like milk, bread and eggs are engineered. Products like sauces, supplements and packaged snacks are engineered. Even restaurant and takeout meals are partially engineered.

Just like 9/11 changed the world’s approach to security, the COVID-19 pandemic is going to change the world’s approach to health and wellness. Manufacturers are already rushing to add marketable health claims. The result: engineered food that seems healthy.

Such a massive transition will create enormous opportunities with potentially disastrous results. Think ‘wholesome’ breakfast cereals, ‘healthy’ fruit juices or ‘nutritious’ energy bars (all loaded with unhealthy sweeteners and other stabilizing agents). Imagine the consequences if this approach colors every category and vertical (‘healthy’ rice, ‘fortified’ milk, ‘nutrient-heavy’ sauces).

At best, the claims are a hoax and an insult to your intelligence. At worst, it’s a risk to your

health. Either way, it’s more important than ever that you evaluate what you put into your body. My aim is to help, with relevant information that helps you pick smarter and eat better.