Diseases associated with serious vitamin deficiencies, like scurvy and rickets, seem like somewhat old-fashioned problems to most Americans. The nutrition panels on many items in our groceries stores, from breads and cereals to granola bars and yogurts, boast plenty of vitamins A, C, and calcium.
Yet a new set of troubling diseases, like diabetes and heart disease, has emerged among the eaters of heavily processed foods. These conditions creep up on us more slowly and their cause seems more insidious.
Katherine Price, the author of “Vitamania: Our Obsessive Quest for Nutritional Perfection,” draws an interesting parallel between these two phenomena in a recentNew York Times opinion piece. She argues that the rise of synthetic vitamins has helped to mask the poor nutritional quality of processed foods. Further, supplementing vitamins in packaged foods has become necessary given most people’s dependency on industrial foodstuffs:
source: tree hugger