The idea that “everything comes from nature” can be a philosophical perspective or a statement about the origins of all things. In a broad sense, one could argue that everything ultimately has a natural origin because the materials and elements that make up our world, including synthetic or man-made substances, are derived from the natural elements and resources of the Earth. This perspective is often associated with a naturalistic worldview.
However, when people refer to something as “natural” or “not natural,” they are often making a distinction based on how things are produced, processed, or altered. In this context, “natural” typically refers to things that are minimally processed or have not been significantly altered by human intervention. “Not natural” or “artificial” refers to things that have been intentionally created, modified, or synthesized by humans using various industrial and chemical processes.
For example, consider the difference between a natural apple and an apple-flavored candy:
- Natural Apple: This is a fruit that grows on a tree, and it is often considered “natural” because it has not been significantly altered by humans. It is the result of natural processes.
- Apple-Flavored Candy: This candy is typically made using artificial flavors and sweeteners. While it may contain some apple-derived ingredients, it has been processed and modified to create a specific taste, and it is often considered “not natural” or “artificial.”
So, while everything may ultimately have a natural origin in the sense that it comes from the natural elements of the Earth, the distinction between “natural” and “not natural” is more about how things are transformed, processed, or manipulated by humans. This distinction is often made for practical purposes, such as in food labeling, product marketing, and discussions about environmental impact.
The NOVA Classification System for Foods
The NOVA classification system for food is a framework developed by researchers to categorize and analyze foods based on the extent and purpose of their processing. It was created by researchers at the Center for Epidemiological Studies in Health and Nutrition at the University of São Paulo, Brazil, and it has been widely used in nutrition research and policy discussions.