We are poisoning and killing ourselves with "industrial food":

"The industrial food revolution turned food into a product. Like all consumer products, food now had to constantly evolve into something "better," cheaper and faster. This evolution involved gradual changes in the actual biochemistry of what we're putting in our mouths. But while the food keeps changing, our bodies don't. With each passing year, the food supply becomes less compatible with human biology.

"We define industrial food as food modified for factory farming, factory processing, mass distribution or mass marketing. Industrial foods are those that have been changed to satisfy the demands of the consumer marketplace.

"One of the many false assumptions about industrial food is that, well, food is food, and it doesn't matter if a computer-controlled machine mixes the raw ingredients together in a factory or a cook does in a kitchen. What's the difference? The difference is not the mixing, but the myriad changes made to the food to optimize it for the overall industrial process.

"Most foods are "modified" or "processed" at some point. The question that separates industrial from traditional foods is the purpose of those modifications. Traditional modifications tend to improve the taste, health qualities, digestibility and long-term storage of foods. Grains are modified to make bread, for example. Olives are processed into olive oil. The food is altered to make it more edible, nutritious and desirable, as well as storable.

"The highest purpose of industrial processing is to lower the cost of food. Consumers favor cheaper food, so food companies compete to find new ways to lower costs. Just like computer software or cars or any other industrial product sold in the competitive marketplace, there has been constant innovation in industrial food processing to drive down costs. Low cost is achieved by optimizing absolutely every aspect of food manufacturing, including seeds, soil, farm equipment, harvest schedules, trucks, factories, additives, processes, packaging and more. Another strategy for lowering costs is to offshore the production and processing of foods to China or other countries with low production costs and lax food-safety regulations, or simply buy the ingredients from Chinese companies....."