Nearly as nature intended: An exhibition of some curious molecules in the foods we eat
There are scores of myths surrounding the things we eat: chocolate is almost addictive; Coca-Cola is just a concoction of chemicals; garlic wards off heart disease and cancer; an aspirin a day keeps the doctor away. None of these statements is true, but they contain a germ of truth. In this gallery we can inspect the portraits of some of the natural and unnatural chemicals which a normal diet contains. The pleasures of eating are sweet but fleeting, while the warnings about food seem bitter and never-ending. The warnings we should heed are those of professional dietitians, the front-line troops who are fighting the war against poor nutrition and unbalanced diets. While they help the people who are referred to them, the rest of us only hear their advice second-hand, and even then we do not heed it—which may explain why one person in five is now classed as obese (33% or more overweight) i. the USA, and one in ten in Britain. Behind the front-line dietitians is a regiment of armchair food commanders who offer their advice to anyone who listens. Often it is soundly based, telling us how to lose weight and still be properly nourished, but a lot is rather unhelpful, merely condemning some popular foods as ‘junk’ without explaining why they are so (although this term is generally taken to mean that they contain too much sugar, salt, saturated fats and additives). Examples of junk food are chocolate, colas, hamburgers and french fries. Sadly the healthy alternatives, such as raw celery, mineral water and lentils, lack appeal for many, and especially for children. Alongside claims about junk food come more dire warnings about the chemicals that are present in other foods, and especially if these have been added merely to make food look and taste more tempting, or if they are there as contaminants that come from pesticides and processing. Surprisingly, most food-related illness comes not from these, but from micro-organisms such as bacteria and fungi, and we are most at risk when we eat food that has not been properly stored or prepared. Ideally food should be free of all dangerous impurities, be they bacteria, fungi or chemicals.