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Processed foods present different categories of images of foods that are not healthy, as well as snacks that they produce for factories for people’s minds.
But could our intervention really allow us to make beta food for ourselves?
The language they use describes how we chop them and gain great power to determine how we consume that food.
Terms like “organic,” “artisanal,” “homemade,” and “hand-picked” may try to get past ones like “canned,” “rehydrated,” or “freeze-dried.”
Another word that fits our appetite is “natural,” because we mostly associate “processed” foods with long lists of ingredients that we can’t pronounce.
But what about our health, natural, still beta-past?
In fact, just because foods are natural doesn’t automatically mean they’re good for you. Christina Sadler, director of the European Food Information Council and researcher at the University of Surrey, said.
In fact, natural foods contain toxins, and a little processing makes them safer.
Kidney beans, for example, contain lectin which causes vomiting and diarrhea.
To remove them, soak them overnight, then cook them in boiling water.
Processing also allows you to consume cow’s milk safely.
They have been pasteurizing milk since 1800 to kill harmful bacteria. Before distributing them locally, they distribute them because pipo bin does not have a refrigerator.
“For the cities, they milk the cows every day and the pipo will haul the milk, come sell it, give to their neighbors,” said John Lucey, a food science professor at the University of Wisconsin-Madison.
“As cities grow, milk moves further and further away and it takes longer to reach the pipo we need, allowing pathogens to multiply.
There is ample evidence that some organisms in milk are harmful, leading to the development of milk heating devices and the invention of pasteurization, which Europe and the United States have heavily adopted.
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The reason for milk pasteurization – a form of processing – is that the milk can last longer and can be transported away from farms.
“This is one of the greatest public health success stories of the last century,” Lucey said. “Just before World War II, about a quarter of all food- and water-borne illnesses were caused by milk. Today, they account for less than 1 percent.”
Processing also helps preserve the nutrients in the foods we chop.
For example, freezing, which they consider minimal processing, allows foods and vegetables to retain nutrients that might cause them to rot while inside the refrigerator.
“Most of the time they put vegetables in the freezer as soon as they harvest them, instead of picking them and transporting them, they put them on the shelves, which causes them to lose their nutrients,” says Sadler.
For 2017, a group of researchers buys fresh vegetables in different stores and analyzes the nutrients they contain, including vitamin C and folic acid, on the day they buy them in the morning and five days later, after the store , in the morning for the refrigerator.
When they compare the one they put in the freezer and the one they put in the refrigerator, they find that they have almost the same nutrient contents.
In some cases, bins of frozen vegetables reach higher levels than those stored in the refrigerator.
“There’s a misconception that frozen foods aren’t as good as their fresh counterparts, but that’s not really true,” said Ronald Pegg, a professor of food science and technology at the University of Georgia.
Processing also adds vitamins and minerals, such as vitamin D, calcium and folic acid, to some processed foods, including breads and cereals.
These efforts help reduce several nutritional deficiencies for the general public.
However, this does not necessarily mean that the foods are nutritionally balanced.
Processing can also help preserve food and make it more accessible. Fermenting cheese, for example, makes it stable for longer and, in some cases, reduces the amount of lactose, making it more accessible to pipos who suffer from mild lactose intolerance.
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Before, the main reason they processed food was to increase its shelf life.
For a long time, preserving food by adding ingredients such as sugar or salt was necessary for pipo to survive the winter, said Gunter Kuhnle, professor of food and nutritional sciences at the University of Reading.
“Processing allows us to do what we do today because it keeps us from starving,” he explains. “Many foods need to be processed before consumption, such as bread. We cannot survive on cereals alone.
Adding heat – and also a minimal process – makes it possible to eat potatoes and mushrooms.
Many of us choose to buy fresh vegetables, but sometimes they lose most of their quality if we keep them in the refrigerator for several days.
“Canned tomatoes are an example of a processed food that goes fresh,” says Kuhnle. “They are able to harvest later, when the food is not more ripe, and the process is much gentler.
And while certain transformations can make foods less nutritious, they can also make them more accessible.
Bacon, for example, does not improve health, but it allows more pipo access to meat by preventing food from spoiling.
But ultra-processed foods – they’re made from food-derived substances and additives – are generally not good for us.
Studies show that food additives or certain cans they add to food change our gut bacteria and cause our bodies to bloat, which increases the risk of heart disease.
Research also shows that pipo is suitable for overconsumption of ultra-processed foods.
Studies don’t show that people who eat ultra-processed foods eat more calories overall, gain more weight, and are at risk of developing heart disease.
A small 2019 study shows that pipo who ate processed foods for two weeks consumed 500 more calories per day compared to pipo who ate unprocessed foods for two weeks.
They also gain an average of two kilos thanks to ultra-processed food.
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However, researchers say we need to understand how the mechanisms behind this phenomenon work.
More generally, we, like some, agree that it would be good to do more research on how processed foods affect our health.
For example, it’s not clear how flavor and polyphenols – micronutrients found in plants and associated with many health benefits – are affected by fruit processing, Kuhnle says.
“We’re getting a lot of information about how processing affects more specific health benefits. A lot of research focuses on a single food, but they don’t eat just one apple, they eat the whole can. Diet consisting of apples, smoothies and cakes.
While there are many benefits to minimal processing, you can’t say the same about food classification systems called “ultra-processed.” However, scientists disagree on the definitions and terminology of what is meant by minimal processing or “ultra-processing.”
Earlier this year, Sadler analyzed numerous classification systems for processed foods.
It is not possible to agree on how we are going to determine the level of treatment and, let’s say, which classification criteria are “confusing” and “not consistent.”
Most famous new classification system that they use to classify foods for research purposes.
They classify foods into three categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods.
According to Nova, they use ultra-processed ingredients called fractionated ingredients, which results in the foods containing little or no whole foods.
But the definition of what ultra-processed foods mean depends on how you read in the morning and is a matter of debate.
“There is no good definition of processing. The public has the impression, for example, that when they hear the word ‘processing’ they mean that whole foods are put back together again, we “We have a simple meaning, that is, they are hot. or I am cool,” explains Oga Lucey.
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Weda’s public health nutrition policies involve focusing more on the degree of processing of foods rather than on nutrients which contain elements of debate.
But is there anything naturally wrong with transformation?
A group of scientists write for a 2017 paper: “To our knowledge, there has never been an argument to explain how, or how, food processing can somehow cause a health risk to consumers due to negative nutrients or chemical or microbiological hazards.
It’s good to observe, though, say the people who led the report and who serve on the scientific committees of food producers Nestlé and Cereal Partners Worldwide.
While ultra-processed foods generally contain fewer nutrients than those that process small fortified foods – adding micronutrients during food production to improve public health – play an important role for public health, they say .
While some studies show that ultra-processed foods fill us less and make us eat more, the article’s authors say they also use some processing to reduce the calorie count of certain foods, like semi-processed milk. skimmed and low-fat milk. butter.
Some ultra-processed foods may be associated with serious health effects, but keep you from putting all processed foods in the same bag.
Frozen vegetables, pasteurized milk or boiled potatoes, for example, are healthier than their non-processed dia counterparts.
But that’s what’s important: all of these foods are equally close to their natural form, and that’s what you’re supposed to keep in mind.
As long as we are able to recognize foods whose process is close to our natural form, their presence in our diet is even more beneficial for us.
*We originally published this article for May 2021, but have not since updated it with new research.
