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Could plant-based food be harmful?

Could plant-based food be harmful?

Not all flowers are roses.” These days, we are constantly surrounded by an abundance of objects, with millions of pieces of information, words, and videos trying to explain everything to us. However, in the end, how much do we actually know? Among this multitude of information, how can we be certain of anything? Moreover, modern technologies can deceive us, just think of the additives that are added to food to give them scents, flavors, colors, and textures that we can hardly identify. In the past, we have been accustomed to flavors far from their natural form, think simply of strawberry-flavored candies compared to fresh fruit!

In summary, we have been introduced to a diet where colors, scents, and appearance are much more important than what food provides to our bodies. Consequently, being able to distinguish the quality of ingredients is often beyond our capabilities.

Starting from these considerations, the food market has been given a free hand to introduce what is more convenient for sellers rather than what is good for those who eat it. With industrialization, raw materials have focused on the size and shape of products. Chefs have prioritized creativity and inventiveness over content and suitable matching to our physiological needs. However, food is a fundamental necessity of existence, and we should introduce into our bodies what benefits us, not what fashion suggests.


Thanks to globalization, we have adapted to being able to taste food from every corner of the world, but with a significant flaw: the lack of freshness. Fresh food preserves all its nutritional elements. When fruit or vegetables have to be consumed from a distance, they are harvested before they reach full ripeness, thus preventing their complete transformation. Dealing with long journeys for vegetables, which nature itself did not foresee, has inevitable consequences.

The “everything and immediately” market has fueled a desire among consumers to seek foods that do not meet natural needs. Consequently, food techniques and processes have taken on a predominant role. Growing a plant as quickly as possible to maximize production, for example, using abundant fertilizers, has repercussions on the end result. Industrial and aggressive food processing leads to obtaining products with an enticing appearance but lacking essential elements for our well-being. The expiration date becomes more important than the production date, resulting in us consuming a certain number of preservatives that have kept the products edible for extended periods.

The preservation of food is influenced by time, light, heat, and the gases used. When we put a “fresh” food in our mouth, we do not know how long it has been separated from the plant. The storage conditions, the materials used during transport to the markets, and temperature variations can alter the microelements present in food. The use of gases for food preservation is an aspect that is increasingly studied and used. All these factors are symbols of moving away from traditional and natural methods that humans need.

How have we tackled these problems? It is no coincidence that in recent years, we are witnessing a return to nature, to the Earth, and to traditional practices. Past generations have overcome the challenges of natural food degradation without refrigerators or freezers, finding healthy ways to preserve food. Sourcing high-quality, fresh, and natural food helps us avoid the need for strange methods to nourish ourselves genuinely and tastily. Seeking nuts and oilseeds harvested last summer ensures that our products contain the natural elements of their raw materials, without the need for preservatives. Working with organic products, we are sure to offer foods rich in characteristic microelements of fruits. Last but not least, maintaining mechanical processing at temperatures below 40°C, ensures the presence of enzymes and probiotics.

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