What’s Added, Removed & Left in Processed Food

Processed food has been changed to one degree or another. There is an inherent problem with any processed food. Food purchased in jars, cans, packets, boxes and bottles have been altered from the way it was provided by nature. Fresh food is the most nutritious. Processed food is the least and sometimes even injurious.

There are three big problems with processed food:
What’s Added
With the advent of processed foods, there has been a massive explosion in the chemical adulteration of foods with additives. There are scores of additives used in food to keep it lasting longer and to make it taste, look and smell like something that it is not. They enable food to sit on a supermarket shelf, or in our cupboards, for several months without going bad. To add insult to injury, salt, sugar and fat are added to processed food to mask to mask the metallic taste of the scores of chemical additives.

What’s Removed
Nutrients are removed from processed food during the refining process. You often end up eating more of it since it’s not meeting any nutritional need. For example, to get white rice, the outside bran is removed (which is where the fiber and most of the nutrients are found).

Without the fiber, you need to eat more white rice to feel full, you get constipated. White bread is also dead. Highly processed white flour (“enriched wheat flour”) is also missing the two most nutritious and fiber-rich parts of the seed: the outside bran layer and the germ (embryo). You end up eating more food in an attempt to get the nutrients your body needs.

Charlotte thinks it’s discussing what they do to processed foods.

What’s Left
Not much. In addition, to the nutrients being removed white flour is chemically bleached. What is left are the refined carbohydrates which are the simple sugars. A diet of refined foods leaves many people malnourished, constipated, enervated and vulnerable to chronic illness.

Do You Know Processed Food Facts?
1. Percentage of potato crop that ends up French fried?
2. Percentage of government subsidies for farmers who grow fruit and vegetables?
3. Teaspoons of sugar in ½ cup (one serving) of instant oatmeal?
4. Number of new candies, desserts, ice cream, and snacks introduced in 2006 alone?
5. Number of new vegetable and fruit products made each year?
6. Teaspoons of sugar in low fat yogurt?
7. Percentage of food dollars spent on processed foods?
8. Number of products in typical grocery store?
9. Percentage of antibiotics given to livestock in the .U.S.?
10. Percentage of salt consumed from processed foods?
11. Number of chemicals added to our food supply?
12. What are artificial colors and flavors derived from?

Answers:
Answer for 1 is 22%
Answer for 2 is less than 1%
Answer for 3 is 2½ teaspoons
Answer for 4 is 2,800
Answer for 5 is 230
Answer for 6 is 6½ (31 grams)
Answer for 7 is 90%
Answer for 8 is 40,000
Answer for 9 is 70%
Answer for 10 is 75%
Answer for 11 is over 3,000
Answer for 12 is petroleum

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