we are unhealthy because of refrigerators and modern shipping /logistics

the logic is: a lot of our food for millienniums of time that our body is calibrated to digest never fell below a certain temperature depending on location and season 


yes cold temp slows down foodborne pathogens, increases longevity but the tradeoffs

what if making food that cold makes a memory on that food that our bodies can perceive or changes it in a way we cant understand how to yet measure

as in: 

a. take a tomato in july in a garden, pick the tomato, bring it inside, put it on the counter. later that day: slice it and eat it 

vs

b. tomato grown across the world, shipped, refrigerated, take it out of the fridge, eat it

do our bodies think: 

a. yolo summer tomato abundance! times of plenty all good

vs

b. this is an anomalie tomato from winter i must hold onto all these nutrients and calories if i can