Industrial processing of food

In the course of mechanization, food as well as drinking water has been submitted in various degrees to distinctive industrial processing. Up until 150 years ago, at least we ate almost only natural food, if at all: with no interlude of industrial processing, farming products arrived directly fresh to the table.

Even at that time the most important food in Europe was the same as it is now: vegetables, fruit, bread, potatoes, meat, dairy products and eggs. Over the past decades, all alimentary products were taken into a process of industrialization. We may suppose that this laid a foundation to many nutritional diseases of modern society.

The soil on which our food grows is supersaturated with one-sided use of mineral fertilizer as a result of decades of practice. Agricultural scientists declare that the loss of humus in the ground owed to inadequate and lifeless fertilization has lead to serious problems in agriculture.

Disturbing the biological balance of worn out soil logically leads to an increase in plant pest, which leads to pest control with insecticides and pesticides. We will not go as far and take genetic engineering into discussion here.

However, we need to remember that the standard of biological quality in food not only determines itself per nutritional value, but also per life force contained.