The Modern Food System and Its Impact on Health: How Farms Like Huckleberry Farms Are Combatting a New Wave of Diseases

In the years leading up to the 20th century, many of the chronic diseases we face today were virtually nonexistent. Obesity, Type II diabetes, heart disease, foodborne illnesses, and even some cancers were rare. However, the industrialization of food production has radically changed how we eat and what we eat, leading to a host of modern health issues. Diseases that were once unheard of, such as foodborne pathogens like E. Coli, Campylobacter, Listeria, bovine spongiform encephalopathy (BSE, also known as mad cow disease), and salmonella, now pose significant threats to public health. Alongside these infections, chronic conditions like obesity, diabetes, heart disease, and cancer have seen dramatic increases.

This article explores the history of these health challenges, how the modern food and health systems are connected, and how farms like Huckleberry Farms are working to reverse some of the damage caused by industrial food practices.

The Industrialization of Food and the Rise of Disease

Before the 20th century, food systems were largely local and sustainable. Farmers grew food for their families and communities, and small-scale livestock operations supplied meat, dairy, and eggs without the need for antibiotics, synthetic chemicals, or industrial processing. The health of the land, animals, and humans were deeply connected, with food playing a central role in maintaining that balance.

But with the advent of the Industrial Revolution, food production underwent radical changes. As cities grew and populations increased, the demand for mass-produced, shelf-stable food soared. The goal of the industrial food system was to provide cheap, abundant food to as many people as possible. This shift had immediate benefits, such as improved access to calories and longer-lasting foods, but it also introduced new risks.

Rise of Foodborne Pathogens

The large-scale industrialization of food, especially in the meat and dairy sectors, increased the spread of foodborne pathogens. As animals were raised in confinement, fed unnatural diets, and kept in unsanitary conditions, diseases such as E. Coli, Campylobacter, Listeria, and salmonella became rampant. Industrial farming practices not only fostered the development of these pathogens but also facilitated their spread through centralized processing facilities, where contaminated food products could affect millions of people across vast geographic areas.

One of the most alarming examples of this is bovine spongiform encephalopathy (BSE), or mad cow disease. BSE is a neurodegenerative disease in cattle, caused by feeding animals processed meat and bone meal from infected animals—an unnatural practice that was introduced by the industrial food system to increase efficiency. When humans consume infected beef, they can contract a variant form of Creutzfeldt-Jakob disease (vCJD), which is fatal.

These foodborne pathogens are largely a consequence of the unnatural, industrialized environments in which food is produced. Cows fed grains rather than grass, chickens kept in crowded cages, and pigs confined in tight quarters all contribute to the risk of foodborne disease outbreaks.

The Chronic Disease Epidemic

While foodborne pathogens pose acute health risks, the industrial food system has also contributed to a more insidious problem: the rise of chronic diseases. Obesity, Type II diabetes, heart disease, and cancer have all skyrocketed in prevalence over the last century. These diseases are strongly linked to diet and lifestyle, with the modern industrial food system playing a central role.

Processed foods—loaded with refined sugars, unhealthy fats, additives, and preservatives—have become the cornerstone of the modern diet. Fast food chains, ready-made meals, and ultra-processed snacks are convenient and cheap, but they come with a high health cost. These foods are calorie-dense but nutrient-poor, leading to widespread obesity and metabolic disorders. The consumption of these foods in excess causes the body to store more fat, contributing to weight gain and increasing the risk of Type II diabetes and heart disease.

Before 1900, the concept of obesity-related illnesses was almost unheard of, and heart disease was rare. Diets based on whole foods, fresh produce, and pasture-raised animal products provided balanced nutrition that supported overall health. But as industrialized agriculture prioritized yield and profitability over quality, the nutritional content of food began to decline. Fruits and vegetables grown in depleted soils contain fewer vitamins and minerals, while animals raised in confinement produce meat that is lower in beneficial fats like omega-3s.

Processed foods, high in sugar and refined grains, also contribute to inflammation, which is increasingly recognized as a driving factor behind many chronic diseases, including cancer. Studies have shown that diets high in ultra-processed foods are linked to higher rates of breast, colon, and pancreatic cancer. The rise in food-related chronic diseases can be directly tied to the shift from local, nutrient-dense foods to processed, industrially produced alternatives.

How the Modern Food and Health Systems Are Connected

The modern food system is deeply intertwined with the healthcare system. As diets have worsened, healthcare costs have risen dramatically. Chronic diseases like diabetes and heart disease require ongoing treatment, from medications to surgeries, placing a heavy burden on both individuals and society. In fact, the Centers for Disease Control and Prevention (CDC) estimates that chronic diseases account for 90% of the $4.1 trillion spent annually on healthcare in the United States.

The pharmaceutical industry has profited immensely from the rise of diet-related diseases. Medications for managing blood pressure, cholesterol, blood sugar, and more have become staples of modern life. But while these drugs treat the symptoms of chronic disease, they do little to address the root cause: the food we eat.

The food and health systems are caught in a vicious cycle. The industrial food system creates cheap, unhealthy food that leads to chronic disease, which then creates a demand for medical treatments and pharmaceuticals. Meanwhile, the industrial food system continues to flourish because it’s profitable, and consumers have become disconnected from the source of their food.

The Shift Toward Regenerative and Sustainable Farming

As awareness grows about the dangers of industrial food and its impact on health, a movement toward regenerative and sustainable farming is gaining momentum. Farms like Huckleberry Farms are at the forefront of this movement, using practices that prioritize soil health, animal welfare, and human nutrition. By focusing on regenerative farming, these farms are working to reverse some of the damage caused by industrial agriculture and contribute to a healthier food system.

Regenerative Farming and Soil Health

One of the key tenets of regenerative agriculture is the restoration of soil health. Healthy soil is the foundation of nutritious food, and regenerative farmers use practices like crop rotation, cover cropping, and composting to build soil fertility. Unlike industrial farming, which relies on synthetic fertilizers and chemicals that degrade the soil over time, regenerative farming enhances the soil’s ability to retain water, sequester carbon, and support biodiversity.

At Huckleberry Farms, these practices are integral to how we produce food. Instead of relying on chemicals to manage pests or boost crop yields, we focus on creating a balanced ecosystem where natural predators control pests, and compost and manure enrich the soil. This results in more nutritious, flavorful produce and healthier animals.

Animal Welfare and Nutrition

In regenerative farming systems, animals are raised in a way that mimics their natural behaviors. Cows graze on pasture, chickens scratch for bugs and worms, and pigs root around in the soil. This not only improves the animals’ quality of life but also enhances the nutritional value of the food they produce.

For example, grass-fed beef has higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA) compared to grain-fed beef. Pasture-raised eggs contain more vitamin D and omega-3s than eggs from caged hens. By raising animals in harmony with nature, regenerative farms produce food that supports human health rather than detracting from it.

Reducing the Risk of Foodborne Illness

Industrial agriculture’s focus on confinement and centralized processing has made it easier for foodborne pathogens to spread. In contrast, regenerative farms prioritize animal health and biosecurity, reducing the risk of contamination. At Huckleberry Farms, our animals have access to fresh air, clean water, and pasture, reducing the likelihood of disease. We also use rotational grazing to maintain healthy pasture and minimize the buildup of manure, which can harbor pathogens.

By supporting local, regenerative farms, consumers can reduce their risk of exposure to foodborne illnesses while also promoting animal welfare and environmental sustainability.

The Future of Food and Health

As more people become aware of the link between industrial food and chronic disease, there is growing demand for alternatives. Local food systems, regenerative farming, and sustainable agriculture are gaining traction as solutions to the health and environmental crises caused by industrial agriculture. Consumers are seeking out fresh, nutrient-dense foods, supporting farmers who prioritize quality over quantity.

Huckleberry Farms and other regenerative farms offer a glimpse of a better way forward—one that reconnects people with their food, supports the health of the planet, and nourishes our bodies. By focusing on sustainable, holistic practices, we can combat the rise of modern diseases and create a food system that prioritizes health and wellness for all.

Final Thoughts

The connection between the modern food system and public health is undeniable. Industrial agriculture has given rise to a host of diseases—both infectious and chronic—that were once rare. But the tide is turning. As consumers demand healthier, more sustainable options, farms like Huckleberry Farms are leading the way in restoring the balance between the land, animals, and people.

By supporting regenerative practices and choosing nutrient-dense, locally produced food, we can take control of our health and reverse some of the damage caused by the industrial food system. The future of food and health depends on it.