The Algorithm vs. Authenticity: Why I Refuse to Create for the Masses

Social media is a strange place. It’s a world where the most carefully crafted, thought-provoking work can go unnoticed while a shallow, easily digestible post racks up thousands of likes in minutes. I’ve experienced this firsthand. My most interesting, personal, and meaningful work often gets little attention. But here’s the thing, I’m okay with that.

Because I’m not posting to be endorsed.

I could easily create the kind of content that I know would generate engagement—something provocative, formatted perfectly for the algorithm, designed to spark reactions. But then, who am I really creating for? My audience? The algorithm? Or myself?

This is the dilemma that many artists, photographers, and creatives face in the digital age. Social media, for all its benefits, has conditioned us to seek validation through numbers, likes, shares, comments. It’s an almost childish system, built around the same kind of approval-seeking behavior we see in schoolyards. Click a button to be liked. Chase approval from people you’ll never meet. Reduce creativity to numbers on a screen.

Yet, beyond its immaturity, social media can also feel like an insular, narrow space—one that reflects the culture it was born from. Most of these platforms were created in the U.S., a country known for its obsession with popularity, celebrity culture, and instant gratification. In many ways, social media has exported this mindset globally, reinforcing the idea that being liked is more important than being real.

But here’s the irony—we want to be liked by everyone, yet we don’t even like everyone ourselves. It’s an impossible, exhausting paradox. And the more we chase universal approval, the further we drift from authenticity.

Creating for the Algorithm vs. Creating for Yourself

The algorithm is predictable. It rewards what it understands—consistency, patterns, and emotions that drive quick reactions. Outrage, controversy, trends, and surface-level storytelling thrive in this space. But true creativity is rarely predictable. It’s raw, experimental, sometimes unsettling. It challenges norms rather than catering to them.

Artists who create from the heart often find themselves at odds with the system. If you’re doing something unique, it won’t always fit into a neat little box that social media favours. The best work—the kind that makes people think, that lingers in their minds—often doesn’t get the immediate gratification of likes and shares.

And that’s okay.

The Trap of Social Media Metrics

One of the strangest things about social media is how most people are no longer creating for themselves. They’re creating for the algorithm. Content isn’t just content anymore—it’s a product, packaged and optimized for maximum engagement. Creators tailor their work to fit what will perform well rather than what is meaningful to them.

But where does that leave authenticity?

If you’re constantly adjusting your art to please an audience—or worse, an AI-driven algorithm—are you still creating for yourself? Or are you just another cog in the machine, feeding the system what it wants?

And worse, who is that audience anyway? Social media gives the illusion of a global space, but in reality, it often reflects a Western, particularly American, perspective—fast-paced, entertainment-driven, reward-seeking. If you don’t fit into that mold, your work risks being ignored, not because it lacks value, but because it doesn’t conform to the digital culture that these platforms have cultivated.

And yet, despite this, we still seek approval. We crave likes from people we don’t know, followers whose values we don’t even align with, and engagement from an audience that, in many cases, wouldn’t give us a second thought in real life. The need to be liked has become a digital addiction, even though deep down, we all know the truth—we don’t even like everyone ourselves. So why do we expect to be universally liked in return?

Why I Choose Authenticity Over Attention

I refuse to let numbers dictate my creativity. I refuse to chase trends just for the sake of engagement.

That doesn’t mean I don’t want people to see my work. Of course, I do. Every artist wants their work to resonate. But I’m more interested in depth than reach. If my work connects with just a handful of people in a meaningful way, that’s worth more to me than a thousand passive likes from people who will forget it in seconds.

Because at the end of the day, I’m creating for myself first. For my vision, my passion, my curiosity. The moment I start shaping my work around what I know will get likes, I’ve lost something far more important—my creative integrity.

Final Thought: Art Over Algorithms

Social media is a tool, nothing more. It can amplify voices, provide opportunities, and bring artists together. But it should never dictate the way we create.

So, to anyone struggling with the tug-of-war between authenticity and engagement—keep creating what matters to you. The right audience will find you. And even if they don’t, you’ll still have something far more valuable than viral success.

You’ll have your art. And that’s worth more than any algorithmic approval.

The Hidden Dangers of Processed Foods: What I’ve Learned from My Father’s Journey & Passing

In 2014, I lost my father to bowel cancer, a disease that was once extremely rare but has become alarmingly common in the modern world. Before that, he was diagnosed with type 2 diabetes and was told he would need medication for life. Instead, he took control of his health by eliminating processed foods, refined sugars, and unhealthy carbohydrates. Within months, he reversed his diabetes completely.

His recovery from diabetes showed me the power of food, but his passing from cancer made me question something deeper:

Why are diseases like diabetes, cancer, and dementia more common now than ever before?

The more I researched, the more I realised that ultra-processed foods—those convenient, long-shelf-life products packed with artificial ingredients—are at the root of the problem.

The Link Between Processed Foods and Disease

Modern processed foods are not just unhealthy; they are designed to be addictive. They are loaded with refined sugars, harmful seed oils, artificial flavours, and preservatives, all while lacking the nutrients our bodies need.

The effects of this diet are devastating:

Type 2 diabetes has skyrocketed alongside the consumption of processed foods.

Dementia, now called type 3 diabetes, is linked to insulin resistance in the brain.

Bowel cancer, the disease that took my father’s life, has strong ties to ultra-processed foods, low-fiber diets, and gut inflammation.

For decades, food companies have dictated what we eat, prioritising profits over public health. Instead of helping us make better choices, they market cheap, nutrient-poor products that keep us sick and dependent on medication.

The Irony of Our Healthcare System

One of the most shocking things I’ve noticed is the irony of our hospitals. These are the very places where people go to seek treatment for diseases like diabetes, heart disease, and cancer—yet their shops are filled with the very foods that contribute to these conditions.

It’s almost laughable, if it weren’t so tragic.

Hospitals should be places of healing and recovery, yet they are filled with vending machines, fast-food outlets, and shelves stocked with sugary snacks and processed meals. How can we expect people to get better when the very institutions meant to heal them are surrounded by the foods that made them sick in the first place?

This isn’t a coincidence—it’s a reflection of a broken system. A system that treats disease with medication, rather than addressing the root cause: poor nutrition.

We Need Better Education in Schools

One of the biggest problems is a lack of proper food education in schools. We are not taught what’s really in our food, how to read ingredient labels, or how to prepare nutritious meals. Instead, we grow up surrounded by misleading marketing, believing that “low-fat,” “sugar-free,” or “fortified” means healthy.

This isn’t the first time people have been misled by those in power.

History Repeats Itself: Are We Being Controlled?

During the Middle Ages, most people couldn’t read or write, and they believed everything those in power—often religious leaders—told them. They were kept in the dark, controlled through fear and blind faith. But over time, education prevailed, and people began to question what they had been told.

Now, in the modern world, the same thing is happening with food and health.

We are led to believe that ultra-processed foods are “safe,” that pharmaceutical companies have our best interests at heart, and that chronic disease is just a part of life. But what if the truth has been hidden from us? What if we’ve been deliberately misinformed so we remain dependent on a system that profits from our illness?

Knowledge freed people in the past. It can free us now.

Alternative Ingredients & Smarter Choices

It’s not about saying, “never eat bread,” or “never enjoy a treat.” It’s about finding better alternatives—foods that fuel our bodies instead of damaging them.

Refined sugar can be replaced with natural sweeteners like raw honey or dates.

Highly processed oils (vegetable, canola, sunflower) can be swapped for healthier fats like olive oil, avocado oil, or butter from grass-fed cows.

Ultra-processed snacks can be replaced with whole, real foods that satisfy cravings without long-term harm.

We do have choices, but we first need the right information to make them.

My Mission: Eliminating Processed Foods & Educating Others

Since learning all of this, I’ve made it my mission to remove processed foods from my diet and help others do the same. I’ve already seen massive improvements in my health since cutting out sugar, dairy, and wheat—problems I thought were “normal” have disappeared.

As a photographer, I believe in the power of visual storytelling, so I’ll be using my platform to:

Show the stark differences between whole foods and processed foods

Highlight the hidden ingredients in everyday products

Document my health transformation and share better alternatives

This isn’t about forcing a diet on anyone—it’s about awareness and choice.

Big food companies profit from keeping us sick and uninformed. But knowledge is power, and when we take control of what we eat, we take control of our health.

If you’ve ever struggled with diabetes, gut issues, brain fog, or unexplained health problems, start looking at what’s in your food. You don’t have to change everything overnight, but every small step matters.

Let’s push for better education, expose the truth about processed foods, and reclaim our health—one meal at a time.

Ray

Why Imperfection Makes Food Photography More Appetising

In the world of food photography, there’s a fine line between perfection and sterility. It’s easy to think that every element in a food shot should be flawless, the lighting even, the composition balanced, the food untouched. But the truth is, perfect food photography can sometimes feel lifeless. The best, most inviting food images often contain a deliberate mistake, a touch of chaos, or an element of imperfection that makes them feel real.

Perfection Kills Appetite

Imagine two images: one of a meticulously plated dish, every element in its place, not a single crumb out of line. Now picture another image where a few crumbs are scattered, a drizzle of sauce flows imperfectly, and a spoon is slightly out of place. Which one feels more inviting?

Perfection can make food look too staged, almost artificial. But a small, intentional mistake, a broken biscuit , a bite taken out of a pastry, a bit of sauce dripping off the side adds life and realism. It makes the image feel as though someone has just been there, enjoying the food, rather than it being an untouched display piece.

Embracing Imperfection in Food Photography

Here are a few ways you can introduce a natural, enticing imperfection into your food photography:

1. Messiness with Purpose

Scattered crumbs, a torn piece of bread, or slightly melting ice cream make an image feel more authentic. Food is meant to be eaten, not just admired, and a bit of mess adds to the sensory experience.

2. Unbalanced Compositions

Perfectly symmetrical plating can feel too rigid. Instead, embrace asymmetry. Place the subject slightly off-centre, let some elements extend beyond the frame, or allow cutlery and napkins to lie naturally rather than in a staged manner.

3. Natural Light, Shadows, and Flaws

Even lighting can look clinical. Instead, use natural light with some contrast, let shadows fall where they may, and allow some areas to be darker or brighter. The interplay of light and shadow adds depth and dimension, making the food look more tactile and real.

4. Depth of Field That’s Not Too Perfect

A shallow depth of field can be used strategically to create focus, but allowing some unexpected blur can make an image feel more organic. Not every part of the dish needs to be in sharp focus—sometimes, the out-of-focus areas add to the storytelling.

5. Capturing the Moment

Food is at its best when it’s being enjoyed. A hand reaching into the frame, a bite taken out of a burger, a fork twirling pasta. These elements tell a story and make the viewer feel like they’re part of the scene.

The Beauty of Controlled Chaos

The trick is finding the balance between deliberate imperfection and a complete mess. It’s about controlled chaos. Enough to make the food feel inviting but not so much that it looks unappetising. The best food photography isn’t just about making food look good; it’s about making people want to eat it.

So next time you’re styling a food shot, resist the urge to make it too perfect. Let a few mistakes happen. They might just be the thing that makes your image truly mouthwatering.

Ray