Low fat religion spawned legions of processed foods, products with ramped up levels of sugar, and equally dubious sweet substitutes, to compensate for the inevitable loss of taste when fat is removed. The anti-saturated fat dogma gave manufacturers the perfect excuse to wean us off real foods that had sustained us for centuries, now portrayed as natural born killers, on to more lucrative, nutrient-light processed products, stiff with additives and cheap fillers.
Government diet gurus and health charities have long been engaged on a salt reduction crusade, but what has been missing from this noble effort is the awareness that excessive salt is a problem of processed food. High salt is essential to that larger-than-life processed food taste. Without salt, and a sub-set of assorted chemical flavour enhancers, processed foods would be exposed for what they are: products that have lost their natural savour and nutritional integrity. Salt-free cornflakes, for instance, would be well nigh inedible. No one would want to buy them because they would see that they are a heap of nutritional uselessness.
Consider the First Source!
In the beginning was the Word, and the Word choreographed an assembly of amino acids into an exquisite array of specific proteins. Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.” In so doing God demonstrated a penchant for genomic writing, preceeded by an amazing series of prebiotic events, in a highly orchestrated presentation of evolutionary overcontrol.
