When I was younger I was once told, that with age comes wisdom. That was a profound and impressive statement I never forgot, and now, many years later, tend to agree with. Indeed, slightly past my prime, I feel that nowadays, I know a lot more about nutrition than I did twenty years ago.

In many ways it is a marvel to know so much and act less stupid and immature, but on the other hand, I wish certain things had been kept in the dark, such as a lot of today’s nutritional information, thrown at us almost daily by concerned food manufacturers and equally apprehensive medical advisers.

Thinking about delicious meals takes me back in time, and I remember the days when I bought fresh produce and eggs directly from the farmer, told the butcher what cuts I preferred and, on the way out, smelled freshly baked pastries from the bakery next door. Don’t get me wrong! I agree that it is much easier to gather groceries at one convenient one-stop location; it’s just that I wonder what happened to the natural tastes and food qualities we once enjoyed.

Tomatoes, spinach, jalapeno peppers, ground beef, and chicken are all food products I remember being recalled in the past year, and who knows what else I missed! These foods were all dangerously spiked and not with joy-enhancers, if you get my drift. How could this happen and what else are these overpaid food administrative big shots keeping from us? I really have to ask myself, why did quality inspections fail and what other harmful, yet legally accepted chemicals will prove to be lethal ten years from now?

I often feel that putting my teeth in a piece of cake is like playing Russian Roulette, and with every bite I take I am holding my own life in my hands, or should I say ‘mouth’? Presently, there are so many unfamiliar and mystifying chemical compounds added to foods that even reading a label won’t make me any wiser. Just checking the ingredients on the ‘low-calorie’ cracker snack pack I am about to survive, I noticed that ‘annatto’ was added to cheese square look-alikes. Sitting at my computer I was able to quickly discover that annatto was a derivative of the tropical achiote tree, and that this, slightly peppery with a hint of nutmeg tasting substance was used as a food coloring. Even though my mind was put at ease knowing that this natural element was not going to kill me, it also made me aware that there were many other unknown natural or artificial compositions in my eatables, some of them possibly less friendly to my digestive system. russian store

Carrying a laptop to the store to study every food product I buy is not going to happen, and sparing time to home-study the often vague ingredients that make it into my stomach neither. I simply do not have the time, will just have to take my chances, and hope that if destructive toxins ever hit me, the emergency speed dial button on my phone still works.