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To: Treatment Directors; Elderhealth Program Directors;
Youth Summer Camp Sports Program Coordinators
&
Chief Cooks.
From: Cruz H. Acevedo Jr., Ph.D.
Four Worlds Development Project
University of Lethbridge
In the modernization of food processing, today we are indeed consuming
upwards of several thousand chemicals. These are designed to make food
look good; be preserved for long periods of time (indefinitely in some
cases); to retard oxidation and spoilage, and mostly to enhance the taste
needs of modern people. Sadly as our tastes change (higher salt and
sugar intakes), the food industry adjusts their food processing. Today
catsup contains approximately 28 percent sugar; cherry jell contains up to
82 percent sugar, ETC.
Additionally many of the chemicals used are questionable for human con-
sumption. The truth is that we should eat our aboriginal foods when ever
possible. As an example Native Americans have a high rate of allergies and
medical problems cause by Milk and Wheat (lactose & gluten). Yet, these
food are wonderful for some people.
Finally a simple good rule: is “IF YOU CAN’T PRONOUNCE IT, DON’T EAT
IT”.
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