What we aim to convey using Homo sapiens as a reference is that our physiological functions are fundamentally similar to those of other animals, insects, plants, and bacteria—regardless of technological advancements. We all exist as collections of cells powered by mitochondria producing ATP, governed by the same universal rules. If pesticides can kill insects, they can also harm our cells. Similarly, sanitizers eliminate harmful bacteria on our skin but can also destroy our skin cells, microbiota, and microbiome. This means you literally have no defense system against threats.
We cannot escape the speed of evolutionary adaptation because we are made of organisms. It's essential to separate our belief in being "advanced" from our body reality organism; we are advanced only in terms of technology and machinery.
In today’s world, "science" are often misused in ways that fail to capture the complexity of research or the nuances behind food claims. The food industry frequently employs selective data and cherry-picked studies funded by industry interests to promote products that may not genuinely benefit health.
The stark contrast between wild animals and domesticated ones—including Homo sapiens—highlights an ironic consequence post-Industrial Revolution: wild animals thrive without chronic diseases, requiring no studies or interventions, while domesticated creatures bear the burden of sickness despite our technological advancements.
Even though this is only observation, it is grounded in empirical evidence.
Although such insights fall under observational epidemiology—often considered less reliable than higher forms of research like evolutionary facts or systematic reviews—long-term empirical evidence spanning 100 years reveals significant health disparities between wild and domesticated species. These disparities underscore how lifestyle changes and environmental factors contribute to health outcomes.
To further understand these disparities, an interventional study could assess the impacts of diet and environmental conditions on health outcomes in both groups. Research indicates that effects of domestication on gut microbiota parallel those observed in Homo sapiens, suggesting shared ecological changes may significantly impact health (Reese et al., 2021).
Effects of domestication on the gut microbiota parallel those observed in humans: NCBI Article.
Our Approach:
We aim to inspire modern, domesticated Homo sapiens through our food, suggesting to them what we are biologically designed to eat. Our goal is to re-create a local community that thrives on a real food ecosystem—one where fresh, safe, and nutritious produce nourishes the local population. Because it takes longer than our life span to prove safe organisms like us to adapt to new chemical compounds, investing time and resources in developing new chemicals for long-shelf-life food that we can't metabolize, along with managing only symptom medications, is illogical. Instead, we should focus on leveraging technology to grow naturally healthier, harvest carefully not to damage, and deliver fresher, more naturally nutritious produce and ingredients to people supported by local communities who are part of this movement. As we've stated many times, organisms like us cannot adapt to synthetic compounds introduced within just a few decades or centuries. The only way to truly thrive is by relying on evolutionarily proven foods.
"NOBODY SEEMS TO CARE, SAVE YOURSELF"
We have reached a tipping point. Conventional approaches have devastated Homo sapiens’ metabolic function, with shareholders prioritizing profit over health. Despite advancements in medical technology and increased healthcare spending, chronic diseases continue to rise. In 2024, the health insurance industry is growing faster than AI and tech. Why is that?
Currently, 133 million Americans—about 45% of the population—live with at least one chronic disease. These conditions account for seven out of ten deaths in the U.S. each year, claiming over 1.7 million lives annually.
Is food progressing? Modern food related professionals and companies including chefs, food manufacturers, and supermarkets often contribute to the rise of chronic diseases rather than maintaining health.
Modern Food Ecosystem:
Governments subsidize the growth of mass-produced monoculture carbohydrate crops that quickly deplete the soil. This is because harvesting every year sells globally, leaving the soil drained of nutrients. Carbohydrates alone lack essential nutrients, but their high-calorie content gives Homo sapiens a temporary sense of fullness and energy. However, with poor nutrition and persistent hunger, many are drawn into trends promoted by large companies, turning to caffeine-filled drinks and sugary foods, mistaking them for nourishment. In reality, these are merely stimulants that neither repair or build the body nor nurture the mind, further contributing to declining health.
This eventually leads to doctor visits and dependence on medications, which only delay the pursuit of a fuller, healthier life.
This cycle generates more jobs in the pharmaceutical, healthcare, and insurance industries, which profit from managing sickness rather than fostering genuine well-being.
Farmers are forced to replenish soil by returning only a fraction of the nutrients removed through mass crop production. With natural fertilizers like compost or river-silted soil insufficient to meet global demand, synthetic fertilizers are widely used. This results in crops with fewer nutrients or increased toxicity, further driving the need for medical intervention.
Are we, knowingly or unknowingly, steering ourselves toward self-destruction? Every year, 60 billion pounds of pesticides are sprayed on American soil, while artificial flavors mask the decline in nutrition quality.
It’s not rocket science to understand that poor nutrition leads to illness. In a world driven by convenience foods and processed products focused solely on profit, it’s essential to reconnect with authentic flavors and understand the true taste of ingredients. This awareness will help you recognize how far we’ve strayed from genuine nourishment.
Don't worry—we've got your back. We're fully aware of what's happening and are actively figuring out how to escape this mess.
We call on chefs and cooks to join our movement. Those in leadership positions, particularly those who make financial decisions about menus and ingredient purchases, are crucial to this effort. We don't want to contribute to metabolic dysfunction worldwide.
The only way to protect ourselves is through grassroots efforts because capital always pursues profit rather than quality. Chefs and cooks ought to understand the harmful effects of ingredients, especially vegetable seed oils, refined sugars, and ultra-processed foods. It's time to focus on the well-being of our food and our local communities. I don’t believe any chef wants to serve harmful foods to customers.
Ignorance can no longer be an excuse, as this issue has reached a critical point that demands our attention.
Eating healthy starts with being skeptical and knowing what’s in our food, understanding who we are, where we come from, and what constitutes natural nourishment for Homo sapiens. Evolutionary molecular adaptation takes thousands to tens of thousands of years. How can our bodies, built by ancient molecules, quickly adapt to newly created chemical compounds in foods and drugs?
If you’ve read this far, I hope we’re on the same page. Feel free to reach out if you’d like to discuss this further.