My purpose is to help educate others about clean healthy food. We now have the opportunity to create a better world where food contributes to health and not to diseases.
Nutritional biochemistry and the intersections between food science and health are bodies of knowledge that are finally starting to mature to their full potential. Poor diet has been extensively established as a risk factor for numerous chronic diseases including cardiovascular diseases, diabetes, and cancer. Diets low in fruit and vegetables have been estimated to globally cause 19% of gastrointestinal cancer, 31% of ischemic heart disease, and 11% of strokes. Deprivation of nutrients during childhood development can also permanently reduce mental capacity.
It is also important to consider overeating as a cause of malnutrition as people increasingly consume foods high in energy but low in nutritional components. This problem is readily apparent in the United States where more than half of adults are overweight while the average nutritional status of these citizens has reduced. In particular, overeating increases susceptibility to disease and lowers life expectancy much as hunger does.
Nationally, malnutrition, including both hunger and obesity, reduces physical fitness and well-being, increases susceptibility to illness, and inhibits educational performance.