leavenings

lecithin

mono, di, and triglycerides

whole foods

metabolites

The focus on the quality between processed foods and whole foods is lost when we become too focused on the number of nutrients a product has.

After 1982, popular foods were re-engineered "to contain more of the nutrients that science and government deemed the good ones and less of the bad ones."

By 1988, because of its high fiber, oat bran made its way into "nearly every processed food sold in America."

The extensive and intensified practice of adding good nutrients, especially those that would give the brain glucose seemed to backfire. Because most processed foods can be found in the freezer section of supermarkets, the freezing kills the fiber that ultimately serves to slow down how fast the sugar is absorbed into our bodies.

Fast food is "predigested" and more readily absorbed by the body.

" food processors find ways to deliver glucose — the brain’s preferred fuel — ever more swiftly and efficiently"

"the speediness of [fast food] overwhelms the insulin response and leads to Type II diabetes."

The liver fights against unhealthy food. It is important to understand how the liver uses fat/sugar, especially when we eat too much junk food or fast food meals.

Obese "mini-pigs" stored large quantities of fat in their bodies...larger amounts of sugar in their blood; the minipigs' liver did not work as well as [when] healthy. Their liver changed how they used or produced metabolites.

"Therefore, it is important to understand how the liver uses the fat and sugar we eat, especially when we consume too much junk food or too many fast-food meals."

Shaikh describes "ultra-processed" food: High in fat, sugar and salt, and low in fiber and essential micro-nutrients.

Risks from eating ultra processed food include: chronic diseases such as heart disease, obesity, Type 2 diabetes; mental health damage and shortened life span.