Since the dawn of civilization, easy access to reliable food sources have been vital for the survival and health of the human population. Although, the reality of preserving and producing food that is trustworthy, healthy, and offers the proper nutrients, while also trying to feed the swelling population, continues to be a challenge for humanity. The Author of Unnaturally Delicious, Jason Lusk, enlightens readers on the new advancements and probable solutions like bio-technology and genetic modification to reduce this struggle in the food industry. These solutions which are now advancing in a more technological direction, cause concern for the proper utilization and reliability of genetically modified food production. Skepticism supports this approach will not ensure the most efficient longevity to build stronger health in society due to experimenting in unknown areas.
However, when Lusk elaborates on the solution of biotechnology and loyalty to natural ways of production, a properly sustainable future seems more achievable. Moreover, to see clearly through the muddied water of what is really ideal for human health, it becomes necessary to dive deeper into the details of each food source. After consumer knowledge becomes broadened over where and how their groceries are being processed, people may reconsider what they’re actually putting into their bodies. Given that there are those who strongly support sticking to organic and natural resources, and those who are all for the new genetic modification, this controversy can be put to an end when reading about how certain foods are processed.
On the contrary however, bio-fortified foods better help nourish and replace the old nutrients with those of which, more advanced. In order to do what is most effective for the future of human health, recognizing what is at risk with unnatural systems of production are what need a reassessment from consumers. Although genetically modifying foods can have benefits in quantity and unhealthy foods aquire better taste, tinkering with such important produce and foods can cause extensive derailing of the healthier genetics in produce and natural nutrient based food resources which in the long run, contain better nutrients than any imitation or fast food burger on the market.
When it comes to nutrition, you get what you pay. The problematic reality of this statement is that in certain cases, people oftens stray from making a healthier purchase in spite of it being marketed at a higher price. Expense dilemma then brings more explanation as to why stronger efforts have been made over the years towards food production advancement. With a growing population, comes the need for growth in food quantity. However, with more population growth being the more pressing issue, food in numbers becomes more important than the quality of the food itself.
In Unnaturally Delicious, author Jason Lusk is giving the what is misconstrued as a ‘counter narrative’ of heirs being that, “…the answer to feeding a rising world population is to produce more, whatever the cost to health or the environment may be” (Lusk 8-9). With less consideration for food quality, the foods obtaining higher nutrition that take more precise care becomes less abundant, then causing a price inflation. With all being said, as it may seem challenging to live the healthy lifestyle while also properly budgeting finances towards them, it is less difficult than portrayed. Although it requires more coin to be eating healthier, It is pervasive to think healthy food is unsustainable and significantly more expensive.
To support this statement, statistically speaking, eating healthier only averages a shockingly smaller price difference than what would be expected. In the article Eating healthy vs. unhealthy diet costs about $1.50 more per day, publishers of the Harvard School of Public Health provide supporting data by stating, “Over the course of a year, $1.50/day more for eating a healthy diet would increase food costs for one person by about $550 per year” (Harvard School of Public Health 2013). A solution to ensuring consumers do not purchase unhealthy, genetically modified, or foods made by quantitative processing systems, they should go for the healthier option while budgeting in a smart way.
As demand-pull inflation occurs due to the economy being in need for more consistent resources and population growth, it becomes crucial to minimize the window for error. Major food resources like protein are at a constant demand. In unnaturally delicious, Lusk discusses the credibility issue over imitation meat which caused widespread distrust amongst consumers. A quick response from the accusation would be finding ways of justifying the skeptical evidence. However, as quickly as scandals get absorbed by a widespread society, there becomes a lack of attentiveness given to what the original issues was and what happens behind the scenes of ‘fake’ processed foods.
While reading the article written by Jonathan Latham, GMOs: A GMO Scientist Questions Their Safety and Purpose, Latham heavily expresses his disturbance when recognizing an assessment given in the food production workplace by saying, “To any honest observer, reading these applications is bound to raise profound and disturbing questions: about the trustworthiness of the applicants and equally of the regulators” (Latham 2015). In collaboration with Lusk’s ideas and Latham’s findings, the public should develop concern for their safety with certain processing systems. In consensus, scientific experimentation is unpredictable more often than not, making certain procedures become questionable in the workplace of food production.
Unconsciously, for majority of consumers, it becomes easy to overlook how their foods are being made given that the reason they were bought in the first place is for their undeniable taste. However, this is becoming a widespread issue when trying to foresee the future of the food industry. Consumers are terrifyingly comfortable with continuous indulgences of imitation foods just for the illusion of taste when initially, all imitation food does is replicate taste but with fewer nutrients than the original. When people are in any vicinity where the activity of food consumption is apparent, they should utilize their knowledge of what food healthiest to purchase for various health reasons. Foods containing higher sugar levels seem to be more addictive. However, organic foods and produce that contain natural sugars aren’t such a bad addiction to develop.
In Unnaturally Delicious author Jason Lusk shares opposing views to his argument which supports more technological advancement in the food industry. However the other humanitarians discussed in the book support natural food production simply to encourage a healthy society and future. In the article ORGANIC VS. PROCESSED FOOD | WHAT’S THE DIFFERENCE?, author Rebecca Parsons states that “Eating processed food slows down your metabolism, can cause brain fog and may lead to many chronic illnesses such as cancer, heart disease, and diabetes” (Parsons 2016). In contrast parsons supports that eating more natural foods will not only support the natural food production facilities but will also ensure a lower risk of illness and boost of energy in your lifestyle.
The food industry has developed widely over the years and advanced in direction the public does not fully comprehend quite yet. With more additives in food, changing towards a healthier diet is more difficult than ever for humanity. In Unnaturally Delicious, author Jason Lusk recognizes pros with fewer cons of technological and scientific experimentation in efforts more a more advanced food industry, however fails to mention the more in depth negative effects on indulgences on heavily processed foods.
In the article Food technology has been bad for human health since long before the invention of high-fructose corn syrup, the publisher discusses how negatively impactful these innovations can be stating, “Processed foods tend to emphasize tasty ingredients like sugar, salt and fat. To decrease transportation costs and extend shelf life, they contain less water, leaving each morsel of food more densely packed with calories. The detrimental health effects of these innovations are obvious” (Kaplan 2011). This quote given by Kaplan shows just how harmful food can be as most of us don’t care to recognize and fail to realize.
In conclusion, humanity should make efforts to encourage natural ways of production in order to ensure a healthy future for new generations.
Works Cited
- Lusk, Jayson. Unnaturally Delicious How Science and Technology Are Serving up Super Foods to Save the World. St. Martin’s Press, 2016.
- Harvord school of public health. “Eating Healthy vs. Unhealthy Diet Costs about $1.50 More per Day.” The Nutrition Source, 13 Jan. 2014, www.hsph.harvard.edu/news/press-releases/healthy-vs-unhealthy-diet-costs-1-50-more/.
- SUP Magazine. “Organic vs. Processed Food | What’s the Difference?” SUP Magazine – The Voice of Standup Paddling, SUP Magazine, 25 June 2018, www.supthemag.com/features/paddle-healthy/paddle-healthy-organic-vs-processed/.
- Kaplan, Karen. “Food Technology Has Been Bad for Human Health since Long before the Invention of High-Fructose Corn Syrup.” Los Angeles Times, Los Angeles Times, 7 Apr. 2011, articles.latimes.com/2011/apr/07/news/la-heb-food-technology-health-ludwig-20110407.
