Years ago, I started reading a book called The Fat Fallacy.  One of those trendy diet books that claimed to know the reason Americans are so fat.  This one in particular started the talk about Why French Women Don’t Get Fat.

What it taught me started EVERYTHING.  Trouble, complication and some good things, too.  I couldn’t eat the things I used to anymore.  

This book had a breakdown of what in the everyday products we use.  Like powdered coffee creamer being so many degrees away from anything similar to milk.  A lightbulb went off.  Why are we eating “fake things”?   Why do we think its okay to drink diet soda, which is full of sweet taste-mimicking chemicals?  Why not just have the stuff with real sugar, which was once a growing, living plant and not created in a lab.  What can it be doing to our bodies, which probably don’t recognize it as a food?  I started thinking about the connection of all these foreign chemicals and the rising rate of things like ADHD, diabetes, and cancer.  

We’re supposed to eat real food.  Butter, not margarine (hydrogenated oil, emulsifiers and faux butter taste).   Just eat a small amount of it.    A small splash of half and half in your coffee instead of powdered creamers or the liquid flavored kind.  Take a look at that ingredient list.  Think about who decided those chemicals were okay to consume.  Someone who may have a connection to money from that product selling.  Or a test performed over a short time, like 13 weeks.   If nothing bad happened from consuming it for 13 weeks it’ll never hurt anyone, right?   Long term studies are typically not performed until its too late.  

This is how the real food obsession began.