Prepared Food – Why it is Making Us Sick

The question of proper food preservation is one that is of vital interest to every consumer, but, unfortunately it is one that has recently been more or less befogged by partial and selfish commercial interests and by the heat of controversy.

The National Association for the Promotion of Public Health, New York, 1909

Today’s food industry is quick to claim that their destruction of vital nutrients in food is necessary to avoid the rotting of food, and that justifies radical measures like fumigation, irradiation, sterilization, pasteurization and chemical treatments. In reality, it’s just all about maximizing profits with the least possible effort, and with utter disregard for the sustainable health of the consumers. Their real agenda becomes blatantly clear when we consider how hard they lobbied regulatory agencies to get permission to deceive and defraud the consumer: California Almonds are labeled Raw Almonds but they are pasteurized.1 So if – as they claimed – the nutritional value is the same, why wouldn’t they disclose the facts? Obviously, God didn’t create food to kill us with its pathogens; rather, he endowed his early people with the wisdom to preserve their food. Here is the confirmation from the beginning of human development, when God instructed Noah what to bring to the ark for the survival of all species: Two of every kind of bird, of every kind of animal and of every kind of creature that moves along the ground will come to you to be kept alive. You are to take every kind of food that is to be eaten and store it away as food for you and for them. Genesis 6:20-22

Scripture doesn’t explain how the food was preserved on the ark for the most part of a year, so we have to look for the evidence elsewhere. We should not be surprised that the food preserved in ancient times did not destroy its nutrients, but actually added flavor to it. Of course, the climatic conditions in the Middle East, together with the indigenous type of foods allowed preservation by natural sun drying. It is plausible that the crew of the ark, together with all the animals, could have survived simply on sun-dried foods; logistically, dried food is light and space saving, and since it rained continuously, they had sufficient water to hydrate the food prior to cooking. Fish, meat, grains, pulses, peppers, herbs, seeds, dates, figs, all other fruits other than citrus were obvious easy choices. In Egypt, there was evidence found that tribesmen used sun drying to preserve fish as early as 12,000 years B.C. russian store

Based on other ancient artifacts found in the region, we may presume that Noah’s family had far more variety than dried food. Also in Egypt, archaeologists found jars of honey that tasted perfectly delicious after thousands of years, and they used honey to preserve corpses. Alexander the Great had requested to be embalmed in honey after he died in Babylon in 323 B.C. Also, alcohol fermentation and wine making was known. One of the first things we learn about Noah’s survival of the flood is that he grew wine and got drunk on it. It is not impossible that Noah’s family consumed fermented milk product such as yogurt and cheese.

Pickling in vinegar and smoking food for preservation was also practiced in the earliest of times. Needless to mention God was aware of our needs to preserve food, as he created seasons and regional produce: Nature ripens different foods for different seasons and climatic conditions, to become available when and where its specific nutrients are most needed: as long as the earth endures, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease. Genesis 8:22.

Korea is a country with hot summers and cold, snow-covered winters, when nothing grows. It is little surprising that Koreans discovered the art of fermenting vegetables, particularly cabbage for survival. The history of Kimchi can be traced back to ancient times. References to Kimchi dates back to 600-1,000 B.C., when the first text-written evidence of its existence appeared in the first Chinese poetry book, Nowadays, Kimchi is as popular as ever far beyond Korea for its pleasant spicy flavor and digestive aid.

The Chinese fermented cabbage in rice wine some 2,000 years ago to feed the laborers that built the Great Wall. Genghis Khan is said to have brought the recipe to Europe where the Germans created sauerkraut in the 16th century. They learned to eliminate the rice wine and fermented the cabbage with its own juices. The Dutch and German 17th century immigrants to America carried barrels of sauerkraut with them on their ship, as the properties in sauerkraut helped fight disease. Once people were able to build ships that would withstand voyages on the ocean, sailors started getting (and dying from) a mysterious disease called scurvy, which had not been known before. But, it was not at all clear to anyone that it was the lack of something in the food the sailors ate (a lack of Vitamin C) that caused the problem. But, even when people of the time could see that certain seafaring groups didn’t seem to be getting the disease (primarily groups who ate sauerkraut), they didn’t make the connection for a very long time. Even today, sauerkraut is considered a health food and is often used in diets.



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