Dr. Weeks’ Comment: I suggest you eat food. Real food. Not edible stuff which is not food. What do you think?
“….White House executive pastry chef Bill Yosses, who explained and demonstrated to audience members how the food of the future will not actually contain real food, but rather various combinations of lab-created chemicals that mimic food…”
Ethan A. Huff naturalnews.com July 30, 2012
Every two years, a consortium of Europe’s most active minds converges at the Euroscience Open Forum to discuss the latest advancements in scientific research and innovation. But this year’s meeting, which was held in Dublin, Ireland, featured a disturbing workshop held by White House executive pastry chef Bill Yosses, who explained and demonstrated to audience members how the food of the future will not actually contain real food, but rather various combinations of lab-created chemicals that mimic food.
As reported on Six One News, a feature of RTE News in Ireland, Yosses and several other food experts showed a live audience how to create various foams, gels, solids, and other food-like textured substances out of chemicals that, when combined, resemble things like lemon souffle and chocolate pudding. These food scientists then shared samples of these laboratory creations with audience members, who were told that the imitation food products are the wave of the future.
“You take the (chemical) compounds and you make the dish,” said Herve This of AgroParisTech, a science and research organization based in France, to RTE News in Ireland. “So you have no vegetables, no fruit, no meat, no fish, nothing except compounds. And you have to create a shape, a color, a taste, a freshness, a pungency, an astringency, everything,” he added, likening traditional cooking methods such as “cracking eggs” and using real food ingredients to “living in the Middle Ages.”
White House executive pastry chef Bill Yosses shares a similar sentiment, as he believes creating fake food out of chemicals will actually help improve the quality of cuisine and availability of food. He told Six One News that chefs can use the information he presented to gain a “(better) understanding of what they’re doing and use that to improve the processes, to improve not only the flavor but the hygiene, the longevity, how to store things.”
“All that comes about from understanding cooking on a really molecular level,” he added, with sort of a twinkle in his eye. But when he was asked if these same chemical food experiments are used at the White House in meals served to the Obamas, Yosses laughed and said no, explaining that “the First Family is looking for traditional, sort of ‘happy recipes’ that people are familiar with.”
You can watch the disturbing segment in its entirety at: http://www.rte.ie/news/av/2012/0712/media-3342255.html
While intended to specifically showcase some of the more offbeat scientific developments circulating the “technosphere” today, the Euroscience Open Forum, including the troubling seminar on chemical-based “foods of the future,” is actually a troubling foreshadowing of what may soon come for Americans. Some scientists are apparently of the strong persuasion that man-made food items are preferable to natural foods, and the former is what they hope the public will eventually accept.
The average person, in other words, will eventually be expected to happily eat green gelatin-like blobs made of chemical compounds, along with ambiguous cracker products that resemble “Soylent Green,” while the White House and the world’s other elites continue to eat wholesome, natural foods, including those hand-picked from Michelle Obama’s organic garden.
Sources for this article include: