Nutritional and Historical Lenses at the Supermarket

Nutritional
How do organic products differ?
If given the chance, I usually chose organic products over non-organic products. I like to think organic products are better for me. What I have never done is actually done is compared the nutritional values. I did this with organic eggs and non-organic eggs in the supermarket today.

Organic Eggs Vs. Non-Organic eggs
- 0.5g less fat in Organic eggs
- 0.5g less saturated fat in Organic eggs
- 55mgs less cholesterol in Organic eggs
- 15mg less sodium in Organic eggs
- 2g less protein in Organic eggs
- Same amount of Carbohydrates
- 2% les vitamin A and Calcium in Organic eggs

And then I compared them to packaged egg whites, which have nothing in then except for 95mgs of sodium, 90mg of potassium (not mentions on the other egg’s nutritional values), 1g of carbohydrate (the same as the eggs) and 6g of protein.

Plastic wrap (the meat) can’t be good for you.

How does the nutritional value of fresh food compare to the nutritional values of packaged and processed food?
How does packaging food change its nutrition?
What preservatives go into all the packaged foods? What are the ingredients labeled (with words no one knows) are the preservatives?

History
When did meats begin to be packaged the way they are, with plastic wrap?
People on a farm, eating their own chickens, never have the choice to have 6 legs, rather than a whole chicken.
What happens to the left over meat? How much is wasted? How does meat waste compare to 100 years ago?
How long have foods been packaged with so much wrapping?
When were supermarkets invented? How have they changed?
Is there a difference in the nutritional values of modern food and food from 100 years ago?
When were pre-packaged meals first introduced onto the food market and where? How has it changed the way people eat?
When was bottled water introduced to the food market?