Shelf-Life Shenanigans

Uncovering the Curious Case of Everlasting Food

Shelf-Life-Shenanigans-ran kime

In the rotting gut of America’s battle with obesity and declining health, we often ponder the root causes. Is it merely a lack of self-discipline and moderation, or could there be more sinister forces at play? While personal choices undoubtedly play a role, one cannot overlook the insidious additives lurking within our food supply, designed to prolong shelf life and enhance profits.

Now, I’m not one to don the mantle of a tree hugger or join the ranks of those who march on the steps of corporations or write impassioned letters to Congress. However, a nagging sense of unease pervades my thoughts. Should we not, as responsible consumers, meticulously scrutinize every label on every item we toss into our grocery carts? The notion seems plausible in theory, yet who among us possesses the time or inclination to decode the cryptic twenty-letter chemical compounds like Zymagumatriptaline? Do we all need a chemistry degree?

I’m not a tree hugger or someone that will write congress or march on the corporation’s front steps about this, but man, something seems amiss

Instead, we place our implicit trust in regulatory bodies like the FDA, assuming they have our best interests at heart. But herein lies the crux of the matter — an unsettling disconnect between trust and reality. Without obsessively researching and breaking down statistics, one cannot ignore the sense that something is amiss.

Allow me to share a story that serves as a reminder of the hidden dangers lurking within our pantry shelves and refrigerator compartments. Recently, I purchased a loaf of bread, fully expecting it to succumb to the inevitability of mold and staleness within a reasonable timeframe. To my bewilderment, weeks turned into months, yet the loaf remained remarkably unspoiled, its texture and aroma unchanged. Intrigued, I embarked on a clandestine experiment, subjecting various perishable items to the test of time.

The results were chilling. A pre-sliced provolone cheese, bearing the insignia of a reputable brand, defied the constraints of expiration, remaining unblemished and fresh despite the passage of six months.

These discoveries cast a disquieting shadow over the preservatives covertly woven into our food supply using abstract ridiculous names and acronyms, disguised in the two point font under the ingredient list. If they possess the ability to fight off spoilage for months, if not years, beyond their designated shelf life, what insidious effects might they inflict upon our bodies?

Our organs, tasked with the Herculean feat of filtering out these synthetic substances, likely bear the brunt of their toxic onslaught. Thus, while I may not feel inclined to brandish the banners of activism or engage in fervent protests, the urgency of the situation demands attention. Something is undeniably amiss, and perhaps it is time for us all to dust off our chemistry journals and embark on a journey of enlightenment.

I am not the first to bring this topic up, but I experienced it firsthand and buy sheer circumstance. We pay more attention when things happen to ourselves. So, let us not turn a blind eye to the invisible perils lurking within our food supply. For only through awareness and informed decision-making can we reclaim sovereignty over our health and well-being that sit in our cupboards. So, start saving for that chemistry degree.

Check Out Ran Kime’s Collections of Flash Fiction, Short Stories & Poetry.

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Ran Kime Writer
Ran Kime, a writer, poet, musician and recluse from New Hampshire, crafts abstract stories, flash fiction & poetry that probe the psyche. His collections include “Spectre of the Brocken: Halo for the observer” and “Way Past Tipsy & Other Silent Cries for Help”.