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Eating Processed Foods Tied To Shorter Life, Study Suggests (theguardian.com)
An anonymous reader quotes a report from The New York Times: The study, in JAMA Internal Medicine, tracked diet and health over eight years in more than 44,000 French men and women. Their average age was 58 at the start. About 29 percent of their energy intake was ultraprocessed foods. Such foods include instant noodles and soups, breakfast cereals, energy bars and drinks, chicken nuggets and many other ready-made meals and packaged snacks containing numerous ingredients and manufactured using industrial processes. There were 602 deaths over the course of the study, mostly from cancer and cardiovascular disease. Even after adjusting for many health, socioeconomic and behavioral characteristics, including scores on a scale of compliance with a healthy diet, the study found that for every 10 percent increase in ultraprocessed food consumption, there was a 14 percent increase in the risk of death (Warning: source may be paywalled; alternative source). The authors suggest that high-temperature processing may form contaminants, that additives may be carcinogenic, and that the packaging of prepared foods can lead to contamination.
You even wonder how processed foods last so long?
They do it by consuming the life energy of the future consumers to keep themselves looking youthful!
"There is more worth loving than we have strength to love." - Brian Jay Stanley
Back in the 90's, rBST was given to cows en masse', and while it increased milk yields, it also made the cows sick and would result in milk that sometimes had a double digit percentage of pus, blood and other nastyness. Suffice to say, during this time a bunch of people began getting sick from Dairy-related foods and wierdly enough, you started seeing studies correlating dairy products to every ailment from Cancer to Diabetis. I used to get hemmoroids and diahrhea from drinking milk and when I cut dairy I felt a lot better. I cut it for about 6 or 7 years then found out the organic products didn't give me issues.
Apparently enough people found enough problems with the milk they were drinking they did the same, hence organic foods were born.
In the 00's, the same thing was repeated with corn syrup. Monsanto released their roundup product which was used on corn for ethanol production, companies moved to corn syrup from sugar because it was less expensive, and the refined syrup had a concentration of pesticides. People got sick from corn syrup, studies began linking it to cancer and diabetis and all sorts of things, and people began eliminating it from their diets. Some people went "gluten free". In my case I never had corn syrup in my diet so I never had issues, but lots of people did.
The lessons to be learned is, it isn't cooks or chefs or scientists that run food companies.
It's accountants.
And to them, you and your health is just a number, and they will fight tooth and nail and everything inbetween to force food down your throat that will make you fat, mentally ill, and sick because they think they have a right, not the privelage, of a market share.
Go look on a milk carton sometime. They'll have "No rBST" and then a legal disclaimer.
These people are nuts.
Personally, I am losing faith in the entire food industry and going back to basics. It really takes a hell of a lot of effort to mess up fruits and vegitables.
You are so, so arrogant...
They are not stupid. They are aware of those correlations, and accounted for them. From the abstract:
"Ultraprocessed foods consumption was associated with younger age (45-64 years, mean [SE] proportion of food in weight, 14.50% [0.04%]; P.001), lower income (€1200/mo, 15.58% [0.11%]; P.001), lower educational level (no diploma or primary school, 15.50% [0.16%]; P.001), living alone (15.02% [0.07%]; P.001), higher body mass index (calculated as weight in kilograms divided by height in meters squared; 30, 15.98% [0.11%]; P.001), and lower physical activity level (15.56% [0.08%]; P.001). A total of 602 deaths (1.4%) occurred during follow-up. After adjustment for a range of confounding factors, an increase in the proportion of ultraprocessed foods consumed was associated with a higher risk of all-cause mortality"