Too many ultra processed, factory produced foods in the diet can lead to serious illness. Scientists link these products with a higher risk of cardiovascular diseases. Dr. Irina Nikulina, a general practitioner, nutritionist, and director of Boiron in Russia, shared these concerns with socialbites.ca.
She notes that even common items like meat, dairy, and eggs can trigger serious allergies in some people. In many cases, stepping away from these foods for a month or more can markedly improve health. This improvement isn’t only about animal protein or lactose; it also reflects the impact of the way these foods are produced. Industrial processing often involves hormones and antibiotics that undermine the nutritional benefits of the foods. A new risk also emerges: over time, antibiotics may lose their effectiveness in the body, increasing vulnerability to simple infections and potentially creating antibiotic resistance.
Processed products on store shelves are often heavy with sodium, unhealthy fats, preservatives, and empty calories. They also include processed grains, baked goods, desserts, chips, popular sodas, cereals, and ready-made sauces. These items are commonly high in refined sugars and fats and saturated with flavor enhancers and various additives that help manufacturers achieve color, taste, and texture while extending shelf life. Consuming them can irritate the gastrointestinal system and raise the likelihood of chronic illnesses such as diabetes, obesity, high blood pressure, and broader cardiovascular problems.
Flavor enhancers, sweeteners, and acidity regulators are used to provide taste, while emulsifiers, thickeners, stabilizers, gelling agents, leavening agents, and preservatives help create a desired texture and extend storage life. Artificial antioxidants and humectants further contribute to the overall composition, making these foods appealing yet less nutritious.
One example is a yellow synthetic dye known as Tartrazine, derived from industrial byproducts. Due to its inexpensive production, it is widely used in beverages, desserts, and ice cream. The composition of products should be checked before placing them in a shopping cart. Some synthetic dyes, including Tartrazine, have been associated with allergic skin reactions, asthma triggers, and in certain cases may carry carcinogenic concerns, according to clinical observations by health professionals.
Such surrogate foods tend to be calorie-dense but nutrient-poor, lacking essential vitamins, minerals, and fiber. Modern science emphasizes fiber as a key supporter of gut microbiome health. Increasing the share of processed meats, grains, and added sugars in the diet can alter the gut bacterial composition and reduce microbial diversity. An imbalanced industrial diet may promote overeating and contribute to a rising burden of chronic diseases. Over the past several decades, numerous studies have shown a strong link between gut microbiota, systemic health, and disease risk, underscoring the importance of dietary choices for long-term well-being.
Historically, the issue of low fat foods has presented its own set of challenges, including misperceptions about nutrition and potential gaps in essential nutrients when fats are overly restricted. A balanced approach that emphasizes whole foods, varied fiber sources, and mindful consumption is essential for maintaining a healthy gut and overall health. The perspective here highlights the need for informed choices, especially in regions where processed foods are prevalent, and underscores the role of healthcare professionals in guiding nutrition for better health outcomes.