Thanks to all our technological development and advancement in agriculture, we have created a world wide system which allows us to enjoy seasonal fruit, off-season, in regions where those fruits typically don’t actually appear naturally. We have also developed methods to keep our feed longer, as well as having engineered ways to prepare food very quickly.
These are examples of why we add preservatives, coloring and/or other chemicals to our food.
Besides all of this, we also need to consider the common use of pesticides in agriculture, and treatment with hormones and antibiotics in livestock. We can also sit and talk for days about refined sugars and their effects on the body, and the difference between protein and fiber, to give another couple of examples.

 

We see more and more people suffer from allergies. Cardiovascular disease, diabetes, and all types of cancer are on the rise. Fungi, such as candidiasis (candida), are more common than they used to be and much harder to fight off.

 

To quote one of my favorite chefs, Jamie Oliver: “Diet related disease causes 60% of deaths, but nobody is talking about it.”