Swiss Sciences Nutrition Advice: Processed Foods
This article of Swiss Sciences nutrition advice will talk about about the effects of processed foods on our health.
Eat Unprocessed Foods
Many studies have shown that it is preferable to eat a large variety of fresh and whole, unprocessed foods.
“The Secrets of Living Longer”. This National Geographic Magazine article from November, 2005 looks at why certain populations have high life spans compared to others. The article discusses three cultures that have unusually long life spans and who suffer very few of the diseases that kill people in most of the world. Essentially, there are three things they’ve found in these people’s diets that are contribute to their long life and great health. The three groups of people, the Sardinians, the Okinawans, and the Adventists, eat low calorie diets that consist mainly of fruits, vegetables, and whole grains.
For a better absorption of your body’s nutrients, and a better balance of essential nutrients, eat whole plant foods. This will result in better cell growth management, maintenance, and cell division. It will also result in a better regulation of your appetite and your body’s blood sugar levels. It has also been shown that it is better to eat regularly scheduled meals as opposed to infrequent meals. Swiss Sciences nutrition is a firm believer in this nutritional approach.
Processed Foods
Pasteurization is one of the leading processes that are used to allow food to last longer, but it also alters the food’s original nutritional content. The safety of many foods has been increased as a result of pasteurization and the possibility of bacterial infection has decreased, however, there are some bad consequences to this process.
Obesity and related diseases have escalated greatly throughout the world. The increasing application of these food processing technologies has been a great contributor to this development. It is so much cheaper and easier to produce foods in this way and they last a lot longer. Greater quantity of consumption of these cheaper and longer lasting foods around the world has resulted in a huge spike in nutrition related health problems .
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