The Processed Food Industry (from fast food restaurants to the huge factories that create and package processed foods) is really only concerned about one thing… their corporate profits.
It’s a numbers game… and the sad fact is that growing and distributing fresh, healthy food is far more expensive per unit than manufacturing packaged food products that are ready-to-eat or “instant” or very easy to prepare… and that can sit on a shelf (in the store or in your pantry) for long periods of time without spoiling (“shelf-life”).
To create these modern nutritional marvels requires a great deal of tampering with the original food (if there ever was one), and numerous “added ingredients” as well as a bunch of food preservatives. And let’s not forget artificial colors, flavors and pesticides. russian store
Let me let you in on a little secret… The bottom line to staying healthy & fit is to stick to a healthy diet… and nothing is healthier than eating organically grown fruit and vegetables.
Often referred to as “Raw Food,” organically grown and pesticide-free produce has been proven to be the safest and healthiest food for the human body. It is naturally filled with nutrients, vitamins and minerals.
So here’s a list of Food Additives that you really need to avoid!
1. Partially Hydrogenated Vegetable Oil
Every so often a new “buzz word” is discovered by the news media whenever they talk about health or fitness issues. Until recently, the most often heard health topic in the news concerned Cholesterol levels.
Granted, Cholesterol is still an important issue and concern for many people (especially Boomers); but the newest kid (buzz word) on the block seems to be Trans Fat.
Does that mean anything to you? It should if you’re one of the millions who have fallen for the margarine trap. Or if you enjoy having a “packaged” muffin or pastry with your coffee in the morning, you need to know the hard cold facts about the dangers of eating foods containing partially hydrogenated vegetable oil.
It’s made by using a process in which vegetable oil is “infused” with hydrogen. When that occurs, the level of polyunsaturated oils (a healthy fat) is drastically reduced and “Trans Fats” are created