It’s actually a bit complicated and complex, entirely worth reading the whole article. Here’s a couple of exerpts
While antioxidants such as citric and ascorbic acid are found naturally in foods such as fruits, they are “not exactly natural” when used as preservatives, senior author Mathilde Touvier
“Naturally occurring ascorbic acid and added ascorbic acid — which may be chemically manufactured — may have different impacts on health,” said Touvier, who is also director of research at France’s National Institute of Health and Medical Research in Paris.
“Thus, the results observed here for these food additives are not true for natural substances found in fruits and vegetables,” she added.
“There is no food group/item to remove from the diet in order to fix things,” Hasenböhler said in an email. “These results also support the recommendations for consumers to favour non-to-minimally-processed foods.”
Ultraprocessed foods have been linked to an approximately 50% higher risk of cardiovascular disease-related death, and they may boost the risk of obesity by 55%, sleep disorders by 41% and the development of type 2 diabetes by 40%. Obesity, diabetes and poor sleep are closely connected to poor heart health.
It’s definitely the food. And it’s both. The two studied preservatives, when in manufactured form, and ultra processed foods, are both known to be harmful. Their take away suggestion is to limit ultra processed foods, because they all can contain these preservatives. They say that because overall that will have the most benefit, mostly because they can only account 35% of the known preservatives in our foods, yet. So theres still 75% we are consuming, in our foods, that they aren’t yet able to find. Just of these two mentioned preservatives. It’s a long term exposure, kinda thing, it’s not going to kill you if you eat it once, and eating it here and there isn’t as long term damaging, as if it made up the bulk of your diet. If it’s predominantly most of what you eat, the accumulating harm, builds up.
The way it causes obesity and diabetes, I wonder if it’s effecting the insulin reception system, on a cellular level. That essentially the body reads it as sugar and it overloads the system.
Doesn’t this mean they are looking for the wrong thing. The vitamin C is present in these ultra processed foods but it’s something else in them that causes the problem.
I get what you’re thinking, Vitamin c, in an of itself isn’t bad, but artificially manufactured Vitamin c isn’t the same, it’s not from a naturally derived product, and it’s been studied that the fake stuff, used as a preservative, is harmful, the naturally occurring stuff, isn’t harmful. They suggest just reducing your processed foods intake, as much as possible to reduce exposure.
It’s actually a bit complicated and complex, entirely worth reading the whole article. Here’s a couple of exerpts While antioxidants such as citric and ascorbic acid are found naturally in foods such as fruits, they are “not exactly natural” when used as preservatives, senior author Mathilde Touvier
“Naturally occurring ascorbic acid and added ascorbic acid — which may be chemically manufactured — may have different impacts on health,” said Touvier, who is also director of research at France’s National Institute of Health and Medical Research in Paris.
“Thus, the results observed here for these food additives are not true for natural substances found in fruits and vegetables,” she added.
“There is no food group/item to remove from the diet in order to fix things,” Hasenböhler said in an email. “These results also support the recommendations for consumers to favour non-to-minimally-processed foods.”
Ultraprocessed foods have been linked to an approximately 50% higher risk of cardiovascular disease-related death, and they may boost the risk of obesity by 55%, sleep disorders by 41% and the development of type 2 diabetes by 40%. Obesity, diabetes and poor sleep are closely connected to poor heart health.
The studies appear linked, too
That makes it sound like the problem isn’t the additive, but the processed food itself (or a related factor like an associated lifestyle).
It’s definitely the food. And it’s both. The two studied preservatives, when in manufactured form, and ultra processed foods, are both known to be harmful. Their take away suggestion is to limit ultra processed foods, because they all can contain these preservatives. They say that because overall that will have the most benefit, mostly because they can only account 35% of the known preservatives in our foods, yet. So theres still 75% we are consuming, in our foods, that they aren’t yet able to find. Just of these two mentioned preservatives. It’s a long term exposure, kinda thing, it’s not going to kill you if you eat it once, and eating it here and there isn’t as long term damaging, as if it made up the bulk of your diet. If it’s predominantly most of what you eat, the accumulating harm, builds up.
The way it causes obesity and diabetes, I wonder if it’s effecting the insulin reception system, on a cellular level. That essentially the body reads it as sugar and it overloads the system.
Doesn’t this mean they are looking for the wrong thing. The vitamin C is present in these ultra processed foods but it’s something else in them that causes the problem.
I get what you’re thinking, Vitamin c, in an of itself isn’t bad, but artificially manufactured Vitamin c isn’t the same, it’s not from a naturally derived product, and it’s been studied that the fake stuff, used as a preservative, is harmful, the naturally occurring stuff, isn’t harmful. They suggest just reducing your processed foods intake, as much as possible to reduce exposure.
I love how you quote the article and people downvote you.
Yeah, I did quote badly. And it formatted badly, as I’m on mobile. I gotta learn how to quote properly. My bad.