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Ultra-processing and ultra-processed foods
Decades of research in Britain and at King’s College London indicate that the addition of industrial additives such as color stabilizers, chemical flavorings, and preservatives, as well as cooking and preparation at high temperatures, to certain food products, leads to diseases such as obesity, diabetes, memory loss, and various cancers, with a direct link to strokes and heart attacks!! The crucial point here is that the healthiness or organic nature of the raw materials used is irrelevant. Rather, it’s the production process that renders them harmful and carcinogenic!!
Interestingly, ultra-processed food is the second-largest contributor to carbon production in the environment and the primary cause of biodiversity loss!!
The result of three decades of research at King’s College London
daily consumption of only 10% ultra-processed foods
15%%
increase in the
risk of diabetes
8%
increase in the
risk of cancer
15%
chance of
obesity
Now, what is the probability of daily consumption of 80% ultra-processed foods?
Here are examples of ultra-processed foods:
Soft drinksaVarious carbonated beverages and drinks with added color stabilizers and flavorings
Sliced breads, muffins, cookies, croissants, and breakfast cereals
Dairy products such as cheeses, yogurts, and low-fat milks
Ready-to-eat and semi-prepared foods such as hamburgers, lasagnas, pizzas, nuggets, and fried foods prepared in non-domestic and industrial processes.
It’s important to note that any type of food produced in plastic packaging with long expiration dates may pose these risks because they likely involve ultra-processing and the use of industrial preservatives, stabilizers, and artificial flavorings.
