Dolores del Castillo, CSIC scientist and food expert: "Everything natural does not have to be healthy"

Dolores del Castillo, a biochemist and food scientist with the Spanish National Research Council (CSIC), has challenged common assumptions about natural foods during a seminar at the University of International Menéndez Pelayo. She stated, “Everything natural does not necessarily have to be healthy.” Her remarks highlight the complexity of modern dietary choices and the need for informed decision-making beyond simplistic notions of ‘natural’ versus ‘processed.’ Del Castillo, who leads the CSIC’s Food Bioscience Group, emphasized that many health misconceptions persist in public discourse. For instance, she noted that while coffee is often viewed negatively, it can be part of a balanced diet. Similarly, moderate wine consumption, such as one glass per day, is not inherently harmful. She further clarified that natural foods are not automatically more nutritious than processed ones, challenging the widespread belief that processing always diminishes nutritional value. The seminar addressed broader concerns about food security and nutrition, particularly in times of economic hardship. Del Castillo pointed out that rising food prices often lead to reduced access to diverse, high-quality diets. This trend contributes to both undernutrition and overnutrition, as families may sacrifice variety and quality for affordability. She warned that this dual challenge affects millions globally, with inadequate nutrients and excessive caloric intake both posing serious health risks. A key focus of the discussion was the growing threat of foodborne illnesses. According to data presented, food-related diseases cause over a million deaths annually worldwide. These include both mild cases such as nausea and severe conditions leading to chronic illness or death. Del Castillo stressed the importance of maintaining hygiene throughout the food chain, from washing vegetables with bleach-like solutions at home to controlled industrial processes that ensure safety without compromising taste or nutrition. She also highlighted the dangers associated with raw food trends, such as eating tartar or carpaccio. While these dishes may appeal to gourmet tastes, they carry inherent risks due to potential microbial contamination. Although some bacteria are beneficial to human gut flora, others can cause harm if they dominate harmful strains. Del Castillo explained that the body hosts nearly two kilograms of microorganisms, which play a vital role in digestion and immunity, but their balance must be maintained. The conversation reflected broader societal shifts toward rejecting industrial food production. However, Del Castillo cautioned against outright opposition to technology, noting that regulated processing ensures safety without sacrificing nutritional integrity. She argued that food itself is neither inherently good nor bad; rather, the issue lies in how individuals consume it within the context of overall diet and lifestyle. A single indulgent meal, for example, might not pose a problem if it fits within recommended daily limits. But habitual reliance on highly processed or unhealthy options can gradually undermine long-term wellness. In her view, sustainable and healthy eating requires diversity and moderation. Natural foods should not be assumed to be superior, and even raw ingredients demand proper preparation to avoid health risks. As food systems evolve, balancing tradition with scientific understanding will remain essential for promoting both individual well-being and global food security.