Food Processing

Processing can make food products stable for years without deterioration, flavor development, or degradation. Food processing exists on a spectrum from harsh processing to mild processing. The clean-versus-dirty keto distinction is about the effects of processing, not simply organic labels. Processing removes components that cause food to spoil. Processing alters nutrient delivery by changing absorption speed and the physical form of food. The food industry extends shelf life by processing and refining food and by adding chemical preservatives. Processed food affects physiological and hormonal responses differently from whole food. The article claims that removing grain germ extends shelf life while removing useful nutrition. Industrial refinement can turn a healthy raw ingredient into a harmful food. Chemical preservatives are described as making food dangerous or unpalatable to pathogens. Food processing often removes compounds that make food nutritious. Restaurant frying oils accumulate oxidation products and toxic breakdown compounds through repeated use. Food cooked in repeatedly reused restaurant frying oil carries toxic load. Commercial canola or vegetable oil is described…