Preface

Food chemistry is complex and involves both chemicals intrinsic to food and chemicals added to and contaminating food. The food supply in any region of the world involves sampling the chemistry of the agricultural environment. In the good old days, food originated close to home and consumer sampled the local environment.

In Canada and the USA food now travels hundreds if not thousands of miles from its source to consumers who incorporate the food into their bodies. Food crosses national boundaries and often links ecosystems that would otherwise be distinct and separate. One advantage of long distant transport of food is that the effect of seasons is cancelled and “fresh” foods are always available.

The disadvantages of long distant food transport are many. One disadvantage is the more chemicals must be added to foods to preserve them during storage and transport. Some commentators have focused almost exclusively on pesticides and food additives, however, and distorted the understanding of food problems. The growth of microorganisms in food, for example, is a major problem worldwide with a host of disease consequences.  However, measures taken to control the growth of microorganism are often perceived as major food problems and not as solutions to serious endemic health hazards.

In this book, I will sample some of the more important and sometimes more interesting features of food chemistry and try to develop a perspective on the healthier food choices included in the Alpha Nutrition Program.