Processed food

We eat a lot of pre-processed food. Our busy work schedules allow us to take only short breaks for meals in order to get more work done while in office or at work in general. The intensification of work has reached the next level and we move from pre-processed food to ultra-processed foods (UPFs). In medical journals and nutrition recommendations the warnings to not eat too much ultra-processed foods are abundant. The signs of obesity in societies reach higher levels from year to year. Especially younger people seem to be at higher risks to consume a lot of ultra-processed foods. Freisling et al. highlight the “risk of multimorbidity of cancer and cardiometabolic diseases” due to UPFs. The discussion between scientists is a lot on which UPFs are most harmful (beyond animal origin or and artificially sweetened beverages) and/or whether it is the combination of UPFs that additionally increases the danger of UPFs. Preventing the “too much of each” is probably the safest recommendation. Being able to read the nutrition information on the labels is already a difficult task. Just making the information abundant and very small print discourages most efforts to compare across products. Learning about basic human needs like food has never been more difficult. Combined with “shrinkflation” we have a hard time to make informed choices of what to buy and eat. There are many hurdles to overcome for a healthy meal.