The Evolution of Food: Then vs. Now

A century ago, your great grandparents ate actual food. They had bread from the baker,

meat from the butcher, vegetables from their garden. Every ingredient was recognizable.

Fast forward to today and we're consuming products with ingredient lists that read

like chemistry textbooks. We call them food, but they're engineered in labs with preservatives, artificial flavors,

and compounds you can't pronounce. Your body doesn't recognize these ingredients because

they didn't exist until recently. The wildest part? We've normalized eating substances

that would confuse anyone from 1924. Real food doesn't need a label to tell you what's

in it. When you pick up something with thirty ingredients, ask yourself if