Thursday, July 28, 2016

The Food That We Eat

THERE's just so many food/s and foodstuff to choose from around us. If there are only three of the same food, not 35--then probably we'd break `em down to the only ones that we really need. Just like the good old days before local business grew into such a gargantuan ogre otherwise known as corporations. Then there is this ailment we call consumerism. We buy and buy and buy. 

          Most poorer cultures buy foodstuff that are consumed only for a day or max of three days because that's all that their cash could afford at a given time. They buy in open markets where vegetables/meat are fresh and with lesser chemicals or "bad agents" since these directly come from the farm. Most local produce are consumed by the locals. Some are transported by only via 6-8 hour transport time direct to the store. Those that are not bought are "recycled" as animal feeds or compost/fertilizers.  Economics is also part of it. Pesticides etc are expensive. Then traditional/tribal cultures that don't rely in over-marketing and produce smothered with chemicals. You buy directly from farmers. Etc etcetera. Here, even if they say kale are organic etc, most of these are transported from somewhere else, frozen and stocked in shelves for days and weeks. It's basically the same as those they said antibiotics-laden. But then I don't think about it much. I cook, I eat, I dance. Burn the crap out of my system.

IT is weird, I know. Some people in coastal villages (in Asia) sometimes dine on mussels and other seashells that are washed to the shore by toxic waters/wastes on certain seasons. I also saw a documentary movie about how survivors of the bombing/s of Hiroshima and Nagasaki were able to consume fish and seashells and land produce after their environment was devastated by nukes. I guess, humanity's body functions and elasticity is adaptable to whatever condition. 

          My guru in India has a better explanation to this though. As for me, it's the old-school feeding/food culture that helps a lot. We cook our food usually because we know what our body wants exactly. Restaurants may offer those of course but the internal satisfaction of eating per se makes digestion and nutrition work well. We are also feeding the mind.

WHY do people in other cultures could effiortlessly dine on food that normally make us sick? Immune system brought about by their body's adaptability with the environment. I am not sure but these people live. I don't think it's "food allergies" per se since, for example, the prevalence of "questionable" street foods remains as is per consumption. Food that are sold in open markets don't go through strict inspection or regulation. Including hogs that are butchered as per community--these are simply distributed among villagers. No health department inspection whatsoever. I don't even recall food poisoning or untoward incidents. Food that we normally reject here are embraced somewhere. Spam is "good food" among native Hawaiians, all parts of the chicken are eaten in most of Asia etc. But these people are not necessarily unhealthy. 

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