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Tuesday, June 2, 2015

Safe Eating: Personalized Food Identities

In this age of high technology use along with an overabundance of people who want to know where there food comes from, there is always the added mystery of what foods may be the right ones to eat for everyone. After all, we know for example that on a "grand" scale broccoli is good for us nutritionally, but it may not be good for someone who has trouble eating cruciferous vegetables. 
Many times the health benefits of such a vegetable outweigh the unattractive side effects of what broccoli can cause in people -- namely, bloating, gas and some gastrointestinal discomfort, maybe even worse. Or another version of why broccoli may not be everyone's favorite is that it was improperly cooked when they were growing up, it "stunk up the house" or it just tasted bad. But, what about those people that legitimately believe they can't or won't eat it because it just doesn't sit well with them? This leads us to those foods that we know are good for us, but perhaps may not be good for everyone. Hence, personalized food identities are becoming or rather will become the norm.
In this article, the author points out the diverse role that food plays in people's lives -- whether it be solely for nutrition, survival, comfort, addiction or even poison. But, yet there are still so many questions about what foods to eat or what foods to not eat. Simply put -- confusion.
Now, with technological advances, it is possible to identify foods that are better suited for individuals that may have gluten intolerance, dairy intolerance, food allergies, etc. Some of the examples identified for creating an environment that is more food friendly include better food identity, more transparency and food access. 
Safe Eating: Personalized Food Identities


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