I suspect that cows are not natural to start with, in that they are the product of domestication and breeding over countless generations of farming. Cows, pigs, hens, horses, dogs, sheep, goats,... Nor am I quite sure that eating the quantities of meat that we now do, as a result of farming such animals, is entirely natural, in the sense that that is not how we evolved and there is evidence that excessive meat eating is not working out very well for us. However, even if we choose to believe that beef is the food of the gods, the increasing demand for meat, especially across Asia, has begun to make it clear to more observers than ever that meat production is a very wasteful use of good farming land, which is no longer imagined to be in infinite supply. To know what is natural in respect of the land, it is helpful to know that the Amazon rainforest was in the past quite well managed by human societies and then left to grow wild, perhaps when Europeans decimated the native peoples though disease and violence and enslavement. So it was not always quite so wild. Then again, China was once heavily forested and immense areas were cleared for human settlement over the past three thousand years or so. Northern Europe - certainly what is now Germany - was transformed more recently from a huge region of forest and marshland through deforestation, large scale drainage and land reclamation schemes and settlement. It is helpful to appreciate how radically humans have transformed such immense areas in order to recognize that what remains is unlikely to last.
But whatever we may want to consider to be natural or otherwise, the thing that possibly matters more is the nature of factory type technologies in food processing over the past century. And the thing that is most striking is that our scientists have been demonstrably telling massive lies in order to shield the food industry from questioning. The most important lies concerned the role of fat in food as a cause of ill health. As the scientists developed fat free foods, they replaced the fat with a concoction of alternatives that has been devastating, directly causing obesity, diabetes and heart disease to escalate exponentially. The major single contribution has been American corn syrup and American politicians have forecefully protected the food industry from scrutiny, for example by demanding the suppression of WHO reports and guidance on the health risks of sugar in our diet.
I well recall the early days of the BSE disaster. We were treated to scenes of cows that could hardly walk, wobbling about the farm yards, and being told they were safe to eat. We even had a government minister who arranged a press conference at which he fed a beef burger to his own daughter to assure us all that this was safe. Pretty nasty stuff we all felt as we watched in horror. Call me naive and unscientific, but I cannot feel comfortable about farm animals being allowed to reach such evident poor and unhealthy condition prior to being offered as food. As for the conditions that other animals are held in, it can be beyond disgusting. We get a sanitized account of the lives of our animals and assured that our farmers love and care for them. Some do. Many don't. The big factory farmers certainly don't and they supply our supermarkets and our food processors.
It is a tautology to insist that everything we consume has a chemical composition and thus contains chemicals. It also finally starts to insult our intelligence as consumers. The food industry and the corrupt scientists it employs have lost our confidence and are finally being exposed as charlatans and proponents of crap science and crap food.
Interesting thought by the way. Margaret Thatcher was a chemist and worked for a food company before turning her hand to politics. Apparently she was part of a team that invented a type of ice cream that can be dispensed in convenient squirts. Obviously I will never touch that stuff again as long as I live.
The article linked below covers a lot of good ground here and has the title that Why almost everything you've been told about unhealthy foods is wrong. It concludes with the simple point that ought to sum it all up from here on. Avoid processed food. It is always nasty and often harmful.
http://gu.com/p/3nmte
......After examining 72 academic studies involving more than 600,000 participants, the study, funded by the foundation, found that saturated fat consumption was not associated with coronary disease risk. This assessment echoed a review in 2010 that concluded "there is no convincing evidence that saturated fat causes heart disease".
...Neither could the foundation's research team find any evidence for the familiar assertion that trips off the tongue of margarine manufacturers and apostles of government health advice, that eating polyunsaturated fat offers heart protection. In fact, lead researcher Dr Rajiv Chowdhury spoke of the need for an urgent health check on the standard healthy eating script...
...Stick "low fat" on the label and you can sell people any old rubbish. Low fat religion spawned legions of processed foods, products with ramped up levels of sugar, and equally dubious sweet substitutes, to compensate for the inevitable loss of taste when fat is removed. The anti-saturated fat dogma gave manufacturers the perfect excuse to wean us off real foods that had sustained us for centuries, now portrayed as natural born killers, on to more lucrative, nutrient-light processed products, stiff with additives and cheap fillers...
.....what has been missing from this noble effort is the awareness that excessive salt is a problem of processed food. High salt is essential to that larger-than-life processed food taste. Without salt, and a sub-set of assorted chemical flavour enhancers, processed foods would be exposed for what they are: products that have lost their natural savour and nutritional integrity. Salt-free cornflakes, for instance, would be well nigh inedible. No one would want to buy them because they would see that they are a heap of nutritional uselessness. But where is the evidence that salt added as normal seasoning to home cooked food constitutes a health risk?
With salt, as with sugar, the public health establishment is too cowardly to take on the powerful processed food companies and their lobbyists by drawing a distinction between home-prepared food cooked from scratch and industrial convenience food.
The crucial phrase "avoid processed food" appears nowhere in government nutritional guidelines, yet this is the most concise way to sum up in practical terms what is wholesome and healthy to eat.