Last, real and future food which we eat

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The history of mankind abounds with legends and prejudices what can be eaten and that it is impossible. What will be in the future? In the 1860th years the diet was only one, a diet of Bantinga. It was provided by the corpulent English coffin maker William Banting whom obviously treated better, than he deserved. Its diet became the first popular diet. Banting insisted on reducing consumption of starchy and sweet carbohydrates and increase in consumption of meat up to 170 grams a day — but not pork as thought that it contains carbohydrates. And all this moistened in two-three glasses of a good Bordeaux.

Since Bantinga the number of popular diets grew many times. There was a set of wonderful products, tricks for weight reduction and separate confidential ingredients, but how many from them really changed process of our consumption of food?

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Why recommendations of “good” and “bad” food always change?

One important fact is the cornerstone of science: there is nothing “proved” for 100%, and the same concerns dietology. What is demonized now perhaps, will form the basis of healthy food next year, will open for scientists new open spaces for a research.

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You remember when eggs were considered as creation of a devil for their content of cholesterol? Then in 1995 the research showed that even if is on two eggs a day, there will be no negative consequences for risk of development of cardiovascular diseases. Eggs also contain many other good things, squirrels, vitamins, minerals therefore now they are very much recommended for the use.

Oil caused panic too in the 1980th years when learned about cholesterol and saturated fats, and its popularity sharply decreased in favor of margarine. Then all began to worry even more about transfats in margarine.

Whether there is an ideal food?

Would be great if we could eat everything that we want and then to correct all problems a handful of bilberry or walnuts. But our concern in ideal food doesn’t coincide with the principles of healthy food at all, the nutritionist Rosemarie Stanton says.

“Concern in ideal food is only one of signs of never-ending search of a magic wand which will solve all problems”, she says. “Such approach which ignores multiple-factor character of the problems with health connected with food, perhaps, is one of the biggest myths”.

Today the best approach consists in observance of the balanced diet and regular physical exercises.

“The enriched foodstuff” and a nutritsevtika: what is it?

Since in our heads thoughts that some nutrients “are useful” to us crept in, the food industry works on production of food which will contain the increased value of these substances. It can be the bread enriched with folic or nicotinic acid, table salt with iodine and margarine with vitamin D. Such food carries out thread from medicine to food, and addition of nutrients allows the producer to say about the increased advantage of a product that it isn’t always true.

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Stanton sees in this idle time and mercenary derivation from really healthy food: fresh products.

Strangely enough, the idea of artificial food is attributed to the French chemist of the 19th century Marselen Bertlo, and it led to a prediction of the future of an era of chemical food. In one of articles published in 1896, the author brings Bertlo’s thoughts to a maximum and claims that nutrients in a stake can be used easily together with a small tablet.

What does the gastronomic future prepare for us?

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Admirers of the science fiction, perhaps, will remember the movie of 1973 “Green soylent” in which the population eats on a special diet including mysterious “green soylent”. In the culmination of the movie true ingredient reveals: people. And despite an ominous origin — or, perhaps, in a tribute to the movie — “Soylent” is available now in product quality which, according to the statement, contains all proteins, carbohydrates, fats and minerals necessary for our body, in the form of drink or a bar. However, it is reached due to refusal of the crackling apples, stakes of average pro-frying, fresh chunks of bread or cheese.

One more classics of the science fiction, “Logan Flight”, hints that future food will arrive from the sea, but not from the earth. Now oceans already provide 16% of our general consumption of protein, but at the same time interest in several less obvious sources of nutrients from the marine environment like seaweed grows.

Spirulina — one of types of seaweed — is included for a long time into the list of healthy products, but interest in other green sea products constantly grows as microseaweed, according to researches, contain excellent structure of the correct types of fats, proteins and carbohydrates. At the same time it is considered that seaweed represent less ecologically harmful alternative to grain crops.

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