Are we just messing too much with our food?

I came across this headline today "Lack of dairy-based fat in human diet may lead to prediabetes, dolphin study suggests".  It went onto say that "Heptadecanoic acid, a saturated fat found in dairy products, may actually help stop prediabetes in its tracks, says a National Marine Mammal Foundation study". It struck me how little we know about the way various constituents of whole food work in harmony to benefit our health! Who could have postulated that moving away from whole fat milk could increase the risk of diabetes.

I am not looking to debate whether the early results will prove accurate but it does appear the more we mess with food the more we may be having unknown impact on our health. It has already been well established that in the development of low-fat options that much of the fat reduction was compensated with sugar/carbohydrates which contributed to the obesity and diabetes epidemic.

It does bring into focus the trend of trying to source food as close to source as possible.  By this I don't necessarily mean geographically close but food that has undergone the minimum of intervention.  Perhaps it is time to remind ourselves, as often is the case "that less is more".

It is time that food and drink companies talk about how little they have done to food rather than how much. Consumers need to vote with their choices and support and celebrate those with the fewest ingredients and interventions possible.