The relatively quiet health-revolution
I think that for every health-nut like me, there’s about 8-9 people that don’t care. Of course, they start caring as soon as the doctor tells them they have to, but that’s another story…
One benefit (and frustration) of health-nuttiness is that you start paying attention to a lot of publications about what’s good for you. Often, way-way-way before these things are actually implemented on a massive scale across society (very similar to early adopter syndrome in technology, actually), influenced by mass-media-attention, industry-adoption, and insurers-approval (the big brother of the health industry).
To that effect, a number of health-”innovations” have become mainstreamed, namely:
- Vitamine-supplements in your food
- The use of vegetable oil in (fast-food) restaurants
- (Larger) salads in fast-food restaurants (qu’elle innovation!)
- Omega-3 supplements in your food
The latter is actually kind of interesting, because for years now scientists have noticed a shortage of Omega-3 (aka. Fish Oil) in Western diets and the correlation with heart disease, cancer, arthritis, allergies and other chronic diseases, as well as, less published, depression. Yes, there are therapies against depression that involve significant daily intakes of Omega-3. No doubt, that isn’t the main reason that we now see Omega-3 in nearly every fatty dairy product in supermarket, but nevertheless it is a victory for both science, mankind, and their brains.
Does the need for food-innovation end here? Far from it, read a few health-mags and go travel the sandwich-shops, Starbucks, and all the other places that busy people (over 50% of our adult population) frequent on a daily basis (not to mention school cafeterias!). You’ll see that there’s a predominance of simple carbohydrates (white bread, rice, and pasta, rather than their healthier wholemeal counterparts), greasy meat snacks (with very little in protein-based vegetarian alternatives), and, of course just plain sugar (from soft-drinks to chocolate-bars).
If you read about the rise of McDonalds, you’ll know that in a large part its low priced success is attributed to using inferior ingredients. Even now, I think that any sane entrepreneur in the catering industry will automatically reach for those same ingredients, because there is simply too little awareness of (or caring about) better alternatives. There continues to, of course, be a micro-movement of people—those same people that buy so-called biofood at a significant premium, not to mention (alternative) scientists—that push for better, more responsible food-production. And there is no doubt, enough media-attention about a number of health-problems and how they could be solved. So much so, that, apart from the cost-factor, I do wonder why many of these simple innovations (like whole-grain hamburgers, for instance) aren’t yet here.
Perhaps we just need to shout louder!? Perhaps… I think I will finish that thought of how to encourage “revolutions” in not only health, but also other areas like green innovation, in a future blogpost!
Vincent
My stance is, like a year ago (
It’s funny! Recently, 37signals’ David Heinemeier Hansson gave an 









