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5 Reasons Fast Processed Food Is Deadly Dangerous
Table of Contents
1. Fatty acids with trans configuration
These fatty acids belong to the family of monounsaturated and polyunsaturated fats, but do not let this information mislead you. The healthy acids in this group have double bonds of cis structure. However, the fatty acids that can be found in fries have a modified structure known as trans. Such a small change has significant impacts on our health. Trans fats in our diet raise LDL cholesterol levels, lowering HDL levels. Furthermore, they have pro-inflammatory effects in our bodies. All these characteristics make fatty acids with trans configuration almost guarantee the formation of cholesterol plaques in our circulatory system, leading to atherosclerosis. Fast food contains a lot of these fats as it is fried in deep, low-quality fat. The high temperature used for frying accelerates the further accumulation of this toxic fraction of fatty acids. Americans should be particularly sensitive to this issue, as according to research by Dr. Steen Stender from the University of Denmark, our fast food restaurants contain particularly high amounts of fatty acids with trans configuration compared to other countries in Europe or in the world.2. This is the salt
Salt is close to our hearts because it is almost an integral part of Polish cuisine. It can enhance the flavor of any dish we cook, and in the case of fast food, it can also mask certain flavors we shouldn't be tasting. Although there is often a warning about the dangers of salt consumption, it doesn't really have to be unhealthy. A small amount of salt added to a dish is not a cause for concern, but with increasing consumption, health problems start to arise. The most common include hypertension, which is also linked to other symptoms of metabolic syndrome, such as atherosclerosis, diabetes, and obesity. A high salt content is also partly responsible for making fast food so enticing and unsatisfying - because salt reduces the feeling of fullness that comes from consuming fats in the diet.3. Phthalates and their halogenated derivatives
Phthalates, which are usually concealed by abbreviations such as DEHP and DiNP, are typically utilized in the manufacturing of synthetic materials to enhance their durability and flexibility. They can be detected in a wide array of products, including construction materials, cosmetics, toys, and fast food items. Their presence in the body is associated with significant health issues in children and adults. This is particularly disconcerting, considering that research reveals up to twice the concentration of DEHP and DiNP in individuals who consume fast food.4. Flat-rolled steel products of non-alloy or iron
Despite fast food restaurants being in the culinary industry, they could thrive in the market for magical tricks and optical illusions. You order a hamburger. You are informed it's meat; you think it is meat; it even looks like meat, but it has little to do with real meat. A thorough study of the composition of the hamburger was conducted in 2008 by Dr. Brigid Prayson.5. Lack of Nutritious Substances
A classic fast food meal is not only rich in components harmful to our body, but it also lacks valuable vitamins and minerals that are extremely essential for the proper functioning of regulatory mechanisms. As a result, we weaken our immune systems, slow down metabolic processes, and feel a sense of general weakness, as if someone has taken away our energy, despite the fact that we have provided our body with over 1,000 calories, which we can now admire, looking down at our stomachs.
