What we eat is a much more intricate subject that it might first appear.<\/p>\n
Behind the labels are many troubling issues\u2026 and GMOs are just the tip of the iceberg.<\/p>\n
The London Guardian<\/em> carried this interest piece revealing how so much of our foods \u2014 even the most natural in appearance \u2014 are engineered, manufactured and packaged with invisible processing \u2018ingredients\u2019 derived from sophisticated lab processes. Here are just a few segments of Joanna Blythman\u2019s piece, Inside the food industry: the surprising truth about what you eat<\/a><\/em>, well worth a full read for its peak inside your grocery store, food cabinet and assortment of convenience foods:<\/p>\n
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\nNow, as the food manufacturing industry is keeping up with consumer demand, scary sounding and artificial looking ingredients are increasingly fading from food packages. But as the London Guardian<\/em> makes clear in this expose from a food ingredients exposition, it is not always because the quality or ingredients improved, but instead because the industry has embarked upon a \u201cclean label\u201d initiative to derive substitutes that fly under the radar of current regulations or \u2014 like \u2018extract of rosemary\u2019 \u2014 sound benign compared with previous industry solutions like butylhydroxyanisole (BHA), which has been classified as a \u2018reasonably anticipated human carcinogen,\u2019<\/a> despite assurances by many that it is safe in small doses.<\/p>\n