Sunday, July 25, 2010

Supporting the Movement

While I'm all for raw foods and the movement for raw foods, to the rest of the world, the need for convenience will sacrifice the availability of raw foods (unless you're near a grocery store or raw food restaurant everyday). In the absence of available raw foods we'll need to rely on "safe" to eat processed foods.

So a recent conversation with my mom got me thinking "how to tell companies what the 'enlightened' people want?" in terms of food products. When items are bought from a store, inventory is taken and more of a certain item is ordered. The orders the store makes to the retailer (food company in this case) will dictate the demand that store has for that particular item (it's something like that from what I hear). In order to tell companies what foods the health conscious people want, I'll be adding certain food items from various companies to my "Safe Foods" list, with a 'disclaimer' stating "not all products from this company are approved for safe eating, only the certain products listed are". Products such as certain Haagen-Das Five ice cream flavors (due to the milk and cream there will be saturated fat, you get that with animal products) and Numi teas (their dry tea is perfectly fine, bottled teas contain added citric acid). My current safe foods list only has certain companies which all of their products they make are free of harmful food additives, such as MSG/Processed Free Glutamic Acid.

pro_sf_101 numi-103908

So on my Safe Foods page I'll be listing companies in which all of their products are MSG/PFGA free and those of which certain products from companies are safe however not all of the company's products are.

"When neurons are exposed to these substances, they become very excited and fire their impulses very rapidly until they reach a state of extreme exhaustion. Several hours later these neurons suddenly die, as if the cells were excited to death. As a result, neuroscientists have dubbed this class of chemicals 'excitotoxins'."
Russell L. Blaylock, MD.
Excitotoxins: The Taste that Kills, pg xx.