Farming must change

When we don't get enough protein, vitamins, and minerals, our initial symptoms include mood swings, fatigue, nervousness, headaches, confusion, pain, shortness of breath, muscle weakness and many other conditions (Question: Do these symptoms remind you of the long Covid symptoms too?). Over the long-term, such poor nutrition can cause cancer, high blood pressure, Alzheimer's disease and many other diseases that we used to just accept this part of our aging process.
Modern medicine typically treats these problems with drugs that focus on each symptom rather than on the underlying problem, which is what we eat or more correctly in the case of poor nutrition, what we don't eat!
Before you become alarmed that you're never going to get enough of all these critical nutritions, there is some good news. Our bodies require only a small amount of protein and an even smaller amount of minerals and vitamins on a daily basis. However, our biological needs for these substances are not being met by our modern food supply.
Farming incentives and practices are the real problem.
As the prices farmers receive for basic foods fell, the profit opportunity in agriculture shifted from producing raw foods, such as wheat, milk, and fruit, to manufacturing these foodstuffs into brand named foods, with long shelf lives, such as cereals, processed foods, canned foods, frozen foods, and junk foods. It became particularly profitable to make junk or snack foods, due to its long shelf life and speed of service i.e. fast food.
Today, most of us are too busy to prepare food from fresh ingredients, so we produce foods that are partially or fully ready to serve - foods processed with much added fat, sugar, sodium, and chemical additives. In contrast, foods in their natural, unprocessed, state or packed with calorific energy, vitamins, minerals and fats.

It is essential now more than ever last people become educated and demand healthier foods of all types from the agricultural sector.

Two major areas of agriculture should rapidly change in response to customer demands for wellness:
1. Which foods your farmers produce i.e. seasonal, local and sustainable.
2. How farmers produce these foods. e.g. organically, environmentally and ethically conscious.

The woke, are ethically minded, customer will soon understand that there is a monumental connection between the food they consume today and the way their body will feel tonight let alone tomorrow.