Health Problems…How Healthy Are The Foods We Are Eating?

      Our need to understand the features of the food we eat and the system that produces it is becoming more acute as our definition of health expands. More of us than ever before are likely to describe a specific food as “healthier” if attributes like the following are true: It contains no unnecessary dyes or food additives like corn syrup; it’s produced without pesticides, herbicides, fungicides, hormones, or antibiotics, human sewer sludge, irradiation; or it’s grown locally. The qualitative aspects of food are becoming more important to consumers, communities, and regulators. Some are moving beyond a generic “healthy” to ask, “How healthy is it?”