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A 2023 meta-analysis of 415,554 participants found that each 10% increase in ultra-processed food consumption led to a 12% higher risk for type 2 diabetes. [ 14 ] [ 15 ] These foods often have a high glycemic index, leading to rapid spikes in blood sugar, a leading contributor to developing type 2 diabetes.
Thanks to artificial preservatives, fruits, vegetables, meats and dairy products last much longer now than they naturally would, and that is not necessarily good news.
Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well. Sodium nitrite is a preservative used in lunch meats, hams , sausages , hot dogs , and bacon to prevent botulism and other foodborne pathogens.
Find out which artificial preservatives you should definitely be avoiding and why in this episode of "Food Flash!" Instant Pot Cookbooks you need Related articles
Use by date on a packaged food item, showing that the consumer should consume the product before this time in order to reduce chance of consuming spoiled food. Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of ...
The latest, called the California School Food Safety Act, was signed into law last month, making it illegal for public schools to offer food to children that contains any of six different ...
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [1] The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with ...
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or ...