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.
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.