What are we eating today? Hidden dangers in processed foods.

It is becoming increasingly difficult to trust the food we eat, the very essence of life itself. The debate has raged for years:

‘How do we know what the manufacturers are doing to our food before we tuck into it on our plates?’

Processed food has been blamed for a variety of illnesses from allergies to fatal cancers, maybe not the food itself but the chemical additives added back to raw foods they have messed about with.
Therefore, the only way to by-pass all the potential deadly additives and pesticides etc in and on our food is to ‘Grow our own’! and indeed, there is a growing (pardon the pun) resurgence in organic gardening: people all over the country are growing their own food, some using no more than a few pots on the patio to grow carrots, salad leaves and the like, and highly productive it can be too.
Others are going the whole hog down on the allotment, growing a whole array of fruit and veg, maybe not to be wholly self-sufficient, but as near as can be with the amount of time and land available, which obviously varies from person to person. This then provides them with valuable fresh, unadulterated, food for their efforts.
The two main benefits people are getting from all this work, hard work at that, is to get the freshest food, without chemicals, and best of all very cheaply, in terms of money but not necessarily in terms of time. (I’m only a miser with my money and not my time so that fits nicely).
One of the aims with my blog is to document my journey from being reliant on huge, impersonal supermarkets and food flown thousands of miles ‘food miles’ across the globe all year round, and get away from processed food altogether and try to produce as much of it as possible by my own efforts and at the cheapest possible cost. I know this may seem like an impossible dream and a lot of hard work and will definitely take many years to accomplish, but hey! The way forward I feel is to approach this philosophically and take one small step forward each day knowing that it’ll be worth the effort in the end.

Until next time: I’ll be taking a look at all food labels and asking a) what am I eating and what do all these numbers and long unpronounceable names really mean, and b) can I produce something similar to this product from scratch which will be better for me and be cheaper?