How nutrients become central in the conversation about health and well-being?
How did we get to the Totally Good Future of Food?
In this series of articles about the Totally Good Future Food System, I stand with my feet firmly in 2050, looking back at how we got here:
How nutrients become central in the conversation about health and well-being?
We had spent decades talking about “calories” and potential energy in food. None of this had any positive impact on the health balance of our bodies as the focus was not on what really mattered: the nutrients we are able to absorb. ?
Two paradigm shifts took place in the mid 2020s and were key to overcome the chronic illness and nutrition crisis that peeked at that time:
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-?????? Shifting the focus from calories to assimilable nutrients, as an indicator for quality food, was an important factor for the success of the agroecological transition and resilience of the food system;
-?????? Understanding that the root cause of many diseases were the poisons we were being fed – so eliminating all poisons (pesticides, chemical fertilisers, hormones, antibiotics, fungicides, …) from food production, especially when it was already understood that climate adequate ecosystems with the right diversity reached all desirable goals: plenty of high quality food;
Some leading research and development institutes took on a strategic role as they developed the relevant technology to measure assimilable nutrients and detect toxins. This tech was widely integrated in mobile devices, which meant that everyone was able to make more conscious decisions about their own health, by selecting foods that nourished and that didn’t poison them.
The abundance of nutrients in fresh products that originated from agroforestry and syntropic agriculture became blatantly clear and the food transition revolution was clearly the process needed so that everyone could access nutrient rich foods to regain health and well-being.
Is this Totally Good Future even possible? – coming soon: How did we get to this totally good future? What brought chlorophyll, plant proteins, mushrooms, and seaweed to the forefront of food?