Reduced Diversity in Processed Foods Leads to Obesity

A researcher has claimed that obesity and cancer are not only a result of high-fat content, sugar, and salt in our diet but also the lack of diversity in our diets. Tim Spector, Professor of Genetic Epidemiology at the King’s College London, believes we are restricting our diets to processed foods with fewer ingredients. He thinks processed foods are responsible for the decrease in diversity of microbes in our guts.

Limiting Our Diets to Fewer Ingredients

Consumption of junk food is known by many as a big health risk, mainly due to saturated fats, high calories, chemicals, artificial colors, and sugar. 80% of processed foods are made up of four main ingredients: corn, wheat, soy, and meat. When compared to what our ancestors consumed, it is way too low. It is estimated that they consumed around 150 ingredients every week, something that we do not even come close to doing.

Studies have shown that it is the proliferation of a particular type of bacteria in our guts that are fueling the craving for junk food. The craving is leading to overconsumption, something that is definitely to blame for the high incidences of obesity, cancer, diabetes, and other lifestyle conditions. Literature suggests that each type of microbe in our gut prefers a given type of food, when it is deprived of that food, the bacteria is capable of doing anything to ensure it survives, the action can include signaling for more food intake.

Less Processed Foods, More Real Foods

low-calorie foods 1We have to fight back against these deadly lifestyle diseases and that starts with what we eat. At this point in humanity, it would be crazy to completely eliminate processed foods, but we have to eat less of them. We need to focus on consuming more real foods like our ancestors. As mentioned above, we need to eat a variety of ingredients. One should eat foods which are rich in fiber and consume adequate fresh fruits and vegetables. Manufacturers are also urged to reformulate their products in order to boost the diversity of ingredients in their products. Companies must accept that a majority of their foods are causing more harm than good, and should focus on improving the health of their customers as they move forward in creating products.

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