In this paper, we address the global challenges on meeting the demands of food worldwide but at the same time to ensure that the food production is sustainable. We also examine the increasing demand for functional foods.
If the food we eat is free of chemicals, then this means that we are going to start consuming less chemical and in the long run we are going to produce better and more nutritious food. The levels of cancer morbidity are going to reduce.
There are also close links between chemical fertilisers and the value of organic food.
Turning people to vegans, there is a loss: their diet suffers from lack of essential amino acids and lipid-soluble vitamins (A, D, E and K).
This is the reason that we need to stop the nonsense of “light” (reduced fat) foods and focus to the high nutritional value of full fat meat, dairy, fish. The animal fats (lipids) are healthy. Nations who eat red meat and full fat foods have lower levels of obesity and CVD (CardioVascular Diseases) and other NCD (Non-Communicable Diseases) to nations (e.g. US) who eat “light” processed foods.