Diet is a vital force for survival of any country

Diet is a vital force for survival for any country so 'What Are The Fundamentals In Planning Vegetable Farming On Local and Industrial Scale?’

We are learning in the ‘West’ slowly and surely that we need to know for certain that what we put in our mouth is what the body that has that mouth really is able to process and use for good sustenance and nutrition without any deleterious effect arising.

This does not mean eating something just because of tradition, family, friends and neighbours; not because it is cheap, not because we are pressurised by Big Foodie through advertising and shop mark-up.

We are all different and though our needs will be similar for whole swaths of people and even whole races or sections of a race  it is important that individual needs and nuances of capacity to digest and properly utilise  any single food especially a traditional staple.

In respect of this we in the West have, for centuries, relied on bread as a staple - ‘bread is the staff of life’ is a maxim many were brought up on. Bread was made from spelt and wheat that was low in gluten.

However, over the last fifty years, bread manufacturers discovered that by using wheat that had higher gluten content they could produce a loaf of bread that needed less grain, would hold more water and go stale less quickly. Of course this was a winner all round for them - less grain, they could charge you for the extra water they put in and the shelf life was extended. Bread manufacturers made lots of extra money selling the public a loaf that had less grain and therefore the ‘goodness’ of the grain.

It turns out that many, it might be as higher than 70%, who buy bread, are sensitive in some degree or other to the very thing that made the bread manufacturers rich -  gluten.

This complex protein, very good at holding water in the bread mix, appears to be sensitising many people making for a whole range of symptoms and even illnesses in the West.

Gradually, in supermarkets across the UK, whole sections of shelving are devoted to ‘Free From’. They don’t even have to say what - it is understood - gluten.

The point of the conversation about bread was to show that Big Foodie, in this case the bread manufacturers, have through their greed, changed what was a relatively harmless staple food.

It is important that those people who will oversee our food sourcing, look objectively at who is pushing a particular food type before they put it in their mouths. It is worth noting that Big Foodie will not pick up the tab for the damage its product do to society, the millions that society has to pay in taxes to sustain, for instance, in the UK, our National Health System.