Back, back and further back – To basics. As in Basic Foods…

One of the things that happens in monetary based societies is the constant tinkering with what already works. The most common example of “New & Improved” is toothpaste – which is not ever going to be new again and can hardly be improved in any significant way.

The real downside of this vicious manipulation cycle is the growing graveyard for the – messed with and ruined. My truck from the 1970’s performed as well as my truck from the 1990’s, got better gas mileage and was easy to work on. When something works – there’s no need to fix it. No sane reason that is.

But, if you want an increase in sales you have to change things, monkey with the “Already Works” and inevitably lose the essence of what made something good in the first place. There is absolutely no good reason for anyone to improve food – other than traditional farmers who have been doing a real good job for thousands of years. But – that’s not really financially profitable is it? Well, not if you’re a multinational food conglomerate.

“Despite being a relatively recent addition to the modern store shelf, Quinoa was first cultivated more than 5,000 years ago in the Andes region of what is now Peru, Bolivia and Chile. The ancient Incas considered la chisaya mama (the mother grain) sacred. It seems that they had good reason to do so. Because of its high nutritional content, the United Nations views quinoa as a supercrop and Nasa included it on its list of recommended foods for space missions. Quite simply, quinoa is wholly deserving of that superfood status.”

quinoa | superfood | Emily Shardlow
Mighty quinoa: secrets of the new superfood by Emily Shardlow

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