REPOST FROM THE CEO PUBLICATION
According to Harvard Public Health article, federal food law is clear: It bans “any poisonous or deleterious substance which may render [a food] injurious to health.”
Regulators have used that provision for decades to crack down on food adulterated with toxic chemicals or microbes, including the likes of Listeria and salmonella, that can make us acutely ill. Protecting people from these harms is essential, but let’s also put them in perspective: These regulated pollutants kill an estimated 1,400 Americans annually. By contrast, 1,600 Americans die daily from chronic food illnesses, such as obesity, diabetes, heart disease, and cancer.
In the past few years, evidence has mounted that these chronic illnesses are caused by harmful substances in ultra-processed foods. From heat-and-eat meals, including frozen pizza, to sweetened breakfast cereals, ultra-processed foods are industrial formulations of components from substances extracted or synthesized in laboratories. They are also staples of our diets.
Consuming processed foods is now in the limelight and being blamed for everything from an increased risk of developing obesity and heart disease to cancer and Type 2 diabetes, as well as various other detrimental health effects.
When Mary Clark Bartlett began her food service career in 1981 after graduating from The California Hotel and Restaurant Management program in Santa Barbara, CA, she knew there was a need for change. Being surrounded by processed food, Mary wanted to make a difference and bring a revolution in the food industry. In 2003, Mary incorporated her food services company with co-founders Marvin Rodriguez (CFO) and Rey Hernandez (Senior VP), customizing programs to provide fresh, honest, local food. With a sustainable and mindful approach, Epicurean elevates the dining experience for clients in corporate campuses, educational institutions, and senior living communities.
Read more and view original post here >>