The plundering of our soils and oceans not only leads to ecological devastation but it also has knock-on effects on the quality of foods we eat. Our society appears to be producing more and more food technologists who don’t think twice about the effects on protein when denaturing them at over 200oC — or through adding copious quantities of functional additives so that the shelf-life of a food can be extended from days or weeks to years.
These are the themes that underpin this week’s two main stories in our eAlert. Our lead story this week is about our joint collaboration on a database that will soon be able to help consumers choose wholesome foods, personal care and household products free from additives known to be harmful. Our second story is inspired by the fact that Saturday represents World Soil Day, and the end of the International Year of Soils.
Finally don't forget to keep up with the rest of the week’s natural health news.
In health, naturally
Rob Verkerk, PhD Founder, executive & scientific director
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