*Made with Real Ingredients™

This one really hits me, because I used to do food engineering research before my moral compass learned how the patents would be used. Long long technical explanation from what I would ultimately learn:

What I learned, those typical $30,000 contracts were mostly about how to reclaim food waste from one process and process that so it can be a "healthy" ingredient, aka greenwashed highly processed ingredients. Example: the slop left over from the brewing process, the grains used up by the yeast now have valuable patents to convert them to fiber. OK, that's great, our western diets are low in fiber these days. But this fiber is totally lacks taste of the whole foods we traditionaly grew up with for thousands of years. And this is where added sugars and highly engineered chemicals come in to trick how good the food feels when we eat it. Morbid metabolic diseases. Mitochondria and proteins that evolved over millions of years don't know how to work with all this new slop.

Best to let fungus and bacteria recycle food waste into whole foods grown by familiar ways our metabolic proteins have a proven way to efficiently work with. This is why we used to live long and not have diabetes. I could talk all day, sorry for the rant.

I changed careers after my own health was hit hard to learn I was the baddie in this capitalism. I was affected and my moral compass learned from that. And now I see the horrors of what we have done and how difficult it is to go back to a free and open source way of research, not this brutal capitalism of food engineering.

sarah@sosial.link

@simonzerafa@infosec.exchange @catsalad@infosec.exchange

Did you know that if you add cyanide and puffer fish toxin to your yellowcake batter you'll get a Rainbow cake?

CIRCLE WITH A DOT

*Made with Real Ingredients™