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Nutrification

November 11, 2009

Nutrification is a word that has been popping up more and more when it comes to food choices. The word itself to me has a kind of clinical inference, and seems to overshadow the simplicity of  what eating fresh produce is all about. Here is the definition from Wikipedia.

Enriching or fortifying foods with nutrients is called nutrification. Food enrichment is the restoration of the natural nutritive value of food before it was processed, while fortification is the adding of vitamins or minerals to food at levels higher than it originally possessed, though “fortification” is commonly used to refer to both processes.

The idea of consuming fruits or vegetables for their particular health benefits, or even adding them to something else, is nothing new. Long before there were vitamin stores and health food crazes, humans were discovering some of the many specialized health benefits associated with a particular fruit or vegetable.

Today the nutrification trend is evident not only in the vitamin and diet sectors, but can also be seen on just about every shelf within the grocery store. Most food companies are now offering a nutrification version of their original product. Several examples of this are yogurt with added probiotics, milk with added omega-3 and 6, bread with extra fiber, iodine in table salt, and even fluoride in tap water.

I am glad to see this trend continue to improve the vast amount of food products that lack nutrients due to overproccesing. However, there is no real substitute for a lifetime of fresh, healthy eating habits.

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