centerforfoodsafety's video: Dan Kittredge on Flavor Nutrition

Dan Kittredge, Founder of the Bionutrient Food Association, explains how flavor and aroma are indicators of the nutritional quality in our food. To watch more interviews visit: https://soilsolution.org/interviews/ Transcript: I think the scientists tell us that 30% of our DNA is involved in the function of our nose and our tongue. Nature thinks that our nose and our tongue are really important. Our ability to smell and taste is really important. They say we’re animals and that we’ve lost our animal instinct. I would suggest that we have not lost our animal instinct. We just haven’t learned to pay attention to it. If you know the flavor of a tomato picked ripe off of a vine—that intense flavor—and you know the flavor of a tomato bought on the shelf in a grocery store that is pretty much devoid of flavor, that’s your animal instinct telling you that one is nutritious and good for you and one is basically empty for you. I would argue it’s not “you should eat your fruits and vegetables” it’s “you should eat the ones that taste good.” If we were eating only food that tasted good, that was grown well… Like you can’t have fungicides applied and have healthy plants. -Cide means kill. Fungicide, pesticide, herbicide, -cide means kill. When you apply a –cide, you kill life. You can’t have healthy plants when you’re killing life. So if we as consumers eat only food that tastes good, then we take the life force, we suck the life force out of agribusiness, conventional agribusiness, which facilitates carbon sequestration but also takes the money out of the whole lobbying and farm bill dynamic. We can solve this problem by eating good food.