I was never seduced by that "margarine is healthier than butter" idea. From my oil industry days when oxidation, polymerisation, PAHs etc were the evil-doers for health, I decided food grade low melting point liquid oils, lipids and fats like butter, olive oil, eggs etc were not only no problem to eat but are actually GOOD to eat. I always gobbled eggs during the decades when they were considered a health hazard.
I always had low cholesterol and blood pressure.
Natural foods which taste good, taste good because they are good. Artificial foods which taste good are usually lethal because chemists use their knowledge to seduce our taste buds and body chemistry to gobble the stuff although it's nutrient free and toxin laden.
Things which taste bad, usually are bad. Plants have waged chemical warfare, to the death, for umpty million years, against mammals, insects and other predators, and we have evolved taste receptors to participate in that fight to the death.
Plants are vicious. They use any biological process they can to attack us. If we need to breed, they fill us with estrogen to cut fertility. If we need nerve function in our brains, they produce hallucinogens so that predators find us an easy meal while in a confused state. They produce carcinogens. They do all sorts.
Which, ironically, is good from a cancer treatment point of view as the destructive chemicals tend to work preferentially against cancer cells which are less robust than normal cells with defenses intact.
Some conspire with humans and other primates to defeat other plants and to propagate. Bananas for example have tiny little seeds surrounded by delicious food. So we eat them and poop the seeds out kilometres away to produce the next lot of bananas. Some have a three way conspiracy using bees, flowers and fruit, plus humans to really take over. Chinese gooseberries, aka kiwifruit for example. They also do physical strangulation and smothering of enemy plants to really get on top.
It's war out there.
Mqurice |
