December 26, 2015


Human diet has gone through more changes in the last 60 years than the accumulated changes occurred in the past 6,000 years. For tens or even millions of years, our ancestors had relied on fruits, nuts, plants, animals, fish - be it wild or reared, as their source of food. Food had always been provided by nature and consumed in its natural form, except that they are cooked or preserved.
After the WWII, our food went through a quiet revolution. Food was transformed from natural produce to processed products. Food has become a lot more abundant, cheaper, more available at all times everywhere, and with a much longer shelf-life. All these can be credited to the inventions of food chemistries. Chemicals are present in every aspect of food, from production to processing, storage and even at the point of consumption. Pesticides, inorganic fertilizers, preservatives, artificial colorings and many invented chemicals now go into our food at every stage, from farming, processing and delivering to cooking. Humans have even created food that does not exist in nature, and have consumed them in large quantities for many years. One such example would be trans fats.
Many foods are no longer the product of delightful cooking of skilled chefs but the inventions of chemists. Foods have gone far away from their original, natural form. Foods are more of an industrial product than a produce that comes naturally.
For tens of thousands of years, natural food has nourished humans and helped humans to evolve into the most intelligent and most dominant species on Earth. Humans have also achieved one of the longest life span among mammals. Undoubtedly, natural foods are best for our human body.
Can we say the same about chemical filled factory made foods?
The verdict is not out yet. But many have already started pointing fingers at industrial food and citing it as one of the causes of modern illnesses.
Modern illness can also be called nutritional and lifestyle illness. They generally progress slowly and cause long term pain and suffering. Such diseases send a person on a downward spiral suffering from chronic and degenerative conditions.
If eating better food and obtaining the right nutrients adequately and timely is the best leverage, eating the right food is where we can start to use this leverage.
We strongly believe that food should be consumed as close as possible to its original, natural form. It would be of the greatest benefit if it is free from pesticides, preservatives, and artificial coloring and additives. They should not be so highly processed till the soul of the food: nutrients are no longer in the final form. We call such food as “Good Food”. Though it is the same term, it is vastly different from the common sense of “Good Food” where it mostly means from a well-known food outlet or a famous restaurant.
Our “Good Food” has a few key characteristics:

  •  They are organically or truly naturally grown – thus free from pesticides, herbicides, chemical fertilizer or growth hormones.
  •  They are not genetically modified.
  •  They grow on land that is full of natural nutrients.
  •  They are slightly processed or not processed at all.
  •  They are based on whole food (grain or otherwise).
  •  They are not laden with chemicals for any purpose.

We believe that consuming such “Good Food” will give one the best chance to achieve a better overall well-being and even shake off stalking aliments or worries arising from modern city living.

It is true that Good Food is not as readily available as conventional industrial foods. They could be more expensive too. For a better living, it is worth the inconvenience and costs. After all, what can be more important than a healthier and happy living?