Seasonal lifestyle eating plan - Processing

Article Index
Seasonal lifestyle eating plan
SkinGenesis approach
Processing
All Pages

Page 3 of 3

Cumulative processing

Cooking food is a simple process that takes the raw food away from its natural state but we do it to make it more digestible and appealing even though we know we are probably destroying useful vitamins along the way. However some convenience foods have been subjected to multiple industrial processes which can cause some serious problems.

The best course is to avoid too much processing and, in particular, foods where multiple processes have been carried out or ingredients added to aid processing. Let’s consider home cooked pastry with convenience meal pastry:

Home cooked Pastry	Convenience Food Pastry
Plain flour – unrefined wholemeal is best	Wheatflour
Salt – limit to taste	Margarine – butter substitute made from vegetable oils
Lard and Butter – animal fats	Hydrogenated vegetable oils
Water	Water
	Emulsifiers (E471 Mono- and diglycerides of fatty acids, E322 Lecithins) Substances of both natural and synthetic origin that are employed to assist in preventing separation of oil and water soluble components in the product.
	Colours (annatto, turmeric)
	Nature identical flavourings
	Salt
	Flour treatment agent (E223 Sodium metabisulphite)