The War on Whole Foods
By Whole AF
There’s a battle happening right under our noses, and it’s not about politics, AI takeovers, or which billionaire rocket makes it to Mars first. No — this one hits closer to home. Right in your fridge. It’s the war on whole, real, nutrient-dense foods.
You’ve probably noticed the shift. Suddenly, drinking a tall glass of creamy, grass-fed whole milk makes you “primitive.” Cooking with butter? That’s now a threat to public health. Eating a steak? Better be ready for a TED Talk from someone who gets their protein from pea dust and soy sludge.
But here’s the kicker: the people who shame you for eating eggs and beef?
They’re sipping $8 lab-brewed concoctions with more ingredients than a college chemistry final.
Let’s take a look at what’s really going on.
Milk vs. Milk-ish
Once upon a time, “milk” came from cows. That was it.
Now? You have to dodge oat drinks, almond juice, and soy solutions — all wrapped in greenwashed buzzwords and processed in factories that smell like confusion and compromise.
We looked at the ingredients in oat milk the other day and had to Google half of them. (No, dipotassium phosphate isn’t a new Pokémon.)
Meanwhile, whole milk? Just… milk.
Demonizing Nutrition
Eggs used to be called “nature’s multivitamin.” Now they’re villainized unless they come from tofu-shaped chickens that identify as high-protein plants.
The same goes for beef. Grass-fed, nutrient-rich, full of iron, zinc, B12, and flavor — but nope. According to corporate food scientists, you'd be better off eating “beef-flavored textured soy crumbles” and pretending it's steak. (Spoiler: it’s not.)
Seed Oils Are Not a Flex
Let’s talk about seed oils. Somewhere along the way, someone decided industrial lubricants like canola and soybean oil should be our daily cooking fats.
Why? Because “science.”
Never mind that these oils are processed with hexane gas and literally didn’t exist in the human diet until about a hundred years ago. Never mind the rising inflammation, the obesity epidemic, or the sketchy funding behind the studies that promote them.
You know what’s actually been around for centuries?
Butter. Ghee. Beef tallow. Duck fat. Coconut oil. Real fats that our ancestors thrived on — no sketchy ingredient lists required.
Whole Foods = Freedom
This war isn’t just about food — it’s about freedom.
Freedom to eat what you want without being guilt-tripped by a plant-based influencer with a fake tan and a blender full of tapioca sludge.
Freedom to shop for ingredients, not products.
Freedom to eat like your body matters, not like you’re following a trend.
At Whole AF, we’re reclaiming our plates — with buttered sourdough, ribeyes, raw cheese, and yes, whole freakin’ milk. We don’t do fake food, fake virtue, or fake marketing. Just real ingredients, savage honesty, and unapologetic flavor.
TL;DR?
If your food has a paragraph of ingredients, it probably isn’t food.
Eat whole. Live full. Stay based.
Join the resistance.
Your ancestors would be proud.
— The Whole AF Team