Download In Defense of Processed Food: It’s Not Nearly as Bad as You by Robert L. Shewfelt PDF

By Robert L. Shewfelt

It has develop into well known responsible the yank weight problems epidemic and plenty of different health-related difficulties on processed nutrients. lots of those criticisms are legitimate for a few processed-food goods, yet many statements are overgeneralizations that unfairly goal a variety items that give a contribution to our overall healthiness and healthiness. additionally, a few of the proposed hazards allegedly posed by means of consuming processed nutrition are exaggerations in line with hugely selective perspectives of experimental reports. We crave basic solutions to our questions on nutrition, however the technological know-how in the back of the proclamations of foodstuff pundits isn't really approximately as transparent as they might have you ever think. This booklet provides a extra nuanced view of the advantages and obstacles of foodstuff processing and exposes a few of the methods either gigantic nutrients and its critics use to control us to undertake their standpoint. nutrients is a resource of pleasure, part of our cultural background, an essential aspect in keeping health and wellbeing, and an expression of private selection. we have to make these offerings in line with credible details and never be beguiled by way of the delicate advertising and marketing instruments of huge meals nor the ideological appeals and intestine emotions of self-appointed nutrition authorities who've very little heritage in nutrition.

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Extra info for In Defense of Processed Food: It’s Not Nearly as Bad as You Think

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As covered in the previous chapter, the definition of “natural” is ambiguous at best. “Fresh,” on the other hand, has at least two distinctly different definitions related to food which at times contradict each other. Fresh is used to distinguish fruits and vegetables that have not been processed from those items that have. Freshness of a fresh fruit or vegetable is also an indication of how long it has been since it was picked. Freshness of a bakery item dates back to how long ago it came out of the oven.

One of the most notorious ingredients on any anti-processed food campaign is high-fructose corn syrup (HFCS). Acid and enzymes are added to cornstarch to form corn syrup which is primarily glucose and is not very sweet. Another enzyme, glucose isomerase, is then used to convert almost half of the glucose to fructose. Further processing can get the total up to 55 % fructose and 45 % glucose. “High-fructose” is part of the common name because corn syrup is not sweet and has little or no fructose.

Fresh,” on the other hand, has at least two distinctly different definitions related to food which at times contradict each other. Fresh is used to distinguish fruits and vegetables that have not been processed from those items that have. Freshness of a fresh fruit or vegetable is also an indication of how long it has been since it was picked. Freshness of a bakery item dates back to how long ago it came out of the oven. Consumers are urged by nutritionists and pundits to choose fresh produce over canned, dried, and frozen.

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