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June 15, 2007

American Diet - More Processed Foods, Less Natural Foods

American Diet - More Processed Foods, Less Natural Foods
The impact of refinement and food processing is a
nutritionally poor diet.

Changes in our food habits took place over history, more so
in the past 100 years. Processing has now become wide
spread. It's a sign of changing times and economic
prosperity as Americans look for more and more foods that
are quick and easy, and minimize the needs for home
cooking. Many traditional and time tried balanced and
health food habits were lost. Organ meats have taken a back
seat to muscle meats that are relatively lower in several
minerals, vitamins and essential fatty acids. After the
domestication of wild animals, changes have occurred
through breading and feeding. Commercialization of a
limited range of stocks results in limitations in
diversity, quantity, and quality of fats in animal foods.
This implies a reduction in the essential fats and the
possible increase in saturated fats.

The way the American food industry is set up, all foods
undergo more processing than foods in other parts of the
world, which strips the nutrients and dissociates food from
its natural state. The dependence on canned and preserved
foods is high, which results in nutritionally inferior
foods.

For example, canned tomatoes and tomato puree will not
contain as many phytonutrients and vitamin C as a regular,
fresh tomato.

Processing brings about changes in the fat, mineral, and
vitamin content of foods as well introducing into our food
supply many substances foreign to our human body chemistry.
Shortsighted farming methods deplete soils of minerals,
decreasing the mineral content of the foods grown in these
soils. The entire process ranging from cultivation,
transport, storage, and processing can a heavy nutritional
toll on the vitamin and mineral content of the agricultural
products.

As Americans, we should rely on canned and processed foods
once in a while, not all the time. It's important to eat a
diet rich in natural, organic foods that are free from any
type of processing or refinement. This ensures that we
obtain the maximum nutritional value from food.

Remember, processing is good for the profit margins of the
food industry, but is not necessarily the best choice for
the food consumer. Processed food is generally higher in
sodium, lower in vitamins and minerals and protein. These
foods are also higher in fat and carbohydrates, and may
contain preservatives and other chemicals that add to the
shelf life of food, but not necessarily its nutritional
value.

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Posted by Willie Crawford at June 15, 2007 01:27 PM

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