A former food analyst, Robyn was never a foodie. A Texas native raised “on Twinkies and PoBoys,” she never wanted to be told what she and her family should or shouldn’t eat. That all changed one morning when her youngest daughter experienced a severe reaction to a previously unknown food allergy.
That gave Robyn a mission – to research just what was causing the rapid increase in food allergies in the United States. What she came up with astounded her — as it did me.
So what did she find? Well, the food we eat today is not the same food we grew up with. In an effort to enhance profitability, the food industry has introduced novel proteins, allergens and toxins in our food supply. No human trials were ever conducted to assess the safety of these chemicals on children, according to O’Brien’s website, AllergyKids.
One thing I was disturbed to hear is that the same brands we know and love are making a different version of our favorite foods for other developed countries. Why is that? These countries simply don’t allow the genetically-modified ingredients in their foods, because they haven’t yet been proven safe for consumption.
Called “food’s Erin Brockovich” by The New York Times, she really *has* become a woman on a mission to share the research and facts behind how our food has changed in just the last 15 years. I love that she provides the actual data and studies behind what she finds. And better yet, that she’s not at all judgmental about where anyone is on their own path to healthy eating.
Interested in hearing more? Check out Robyn’s presentation online:
There’s certainly a lot to process about the idea of processed foods. I hope you don’t mind me sharing my thoughts as I start our family’s journey to a healthier life. We’re starting small — we already have a picky preschooler, so we’ll be taking baby steps. I’d love it if you joined in with your thoughts and experiences as well.