Hi friends,
Most people assume food fraud is rare. Something that happens overseas, or only with luxury foods most of us don’t buy regularly.
In reality, some of the most commonly eaten foods are also the most commonly altered, diluted, substituted, or mislabeled. Not always in ways that are dramatic or immediately dangerous, but in ways that quietly change what you’re actually consuming.
This matters more than people realize.
When food looks the same but is structurally different, the body often responds differently. Digestion can feel heavier. Energy can feel flatter. Blood sugar responses can feel less predictable. And people are left wondering why foods that “should be healthy” don’t land the way they expect.
What’s tricky is that “faked” doesn’t always mean fake food. It often means:
cheaper substitutions
lower concentrations of the real ingredient
flavor added instead of structure preserved
processing used to mimic quality
Over time, these small changes add up. Not enough to cause alarm, but enough to matter.
🌿 IN LESS THAN 10 MINUTES WE’LL COVER:
Which everyday foods are most often faked or diluted
How food fraud usually shows up in normal grocery stores
Why this affects digestion and nutrient density
How to choose better without becoming obsessive