As national nutrition month draws near, it is only appropriate that we examine the profound impact that modern ‘food’ has on our health and wellbeing.
From an evolutionary point of view, as humans we are supposed to consume
the foods that mother earth has provided; we are perfectly designed to live within the natural confines of our environment. Fresh water, vegetables and fruit, seeds, legumes and whatever protein sources we could catch. All examples of foods free of pesticides, colorings, preservatives, herbicides, stabilizes, emulsifiers, bulking agents, sweeteners, flavor enhancers, thickeners, bleaching agents and trans fats. These natural foods provide the perfect balance of vitamins, minerals and electrolytes. It is this balance that we seem to have shifted further and further away from. Most of us now search for balance in our busy days and find it in the convenience of processed foods. Quick, tasty and infinitely available, they seem to be the perfect answer. That is until we really look at what these ‘foods’ are and what affect they are having on our health.
According to the Heart and Stroke Foundation, Canadians of all ages get more than 20% of their caloric intake from “other foods”, which are foods not recognized by the traditional food pyramid that includes fruit/vegetables, grains, dairy and protein sources. These “other foods” are invariably fast foods, soft drinks, chips and baked goods, foods that are not recognized by the human body as a source of nourishment. Often these “foods” are laden of synthetic chemicals, which, the body views as foreign and therefore toxic. Statistics show that one any given day 30% of kids living in North America will visit a fast food restaurant. Is it really surprising than that over 60% of the population 18 years and older are considered clinically overweight or obese? The health impacts of these food choices are astronomical. Foods that provide no nutritional value and that are laced with harmful chemicals like trans fats alter the balance that we were so perfectly designed for. According to The American Journal of Clinical Nutrition, “In the past 5 years a series of metabolic studies has provided unequivocal evidence that trans fatty acids increase plasma concentrations of low-density-lipoprotein cholesterol and reduce concentrations of high-density-lipoprotein (HDL) cholesterol relative to the parent natural fat. In these same studies, trans fatty acids increased the plasma ratio of total to HDL cholesterol nearly twofold compared with saturated fats. On the basis of these metabolic effects and the known relation of blood lipid concentrations to risk of coronary artery disease, we estimate conservatively that 30,000 premature deaths/y in the United States are attributable to consumption of trans fatty acids”.
In addition to these man-made chemicals directly contributing to increasing rates of chronic conditions, they may also impede the body’s natural ability to detoxify. Healthy cells are largely made up of healthy fats – these cells allow nutrients and water to travel in and waste to travel out. The saying rings true, “you are what you eat”, studies show that those who consume large quantities of trans fats, subsequently have cells made up of these very same fats. These altered cells are arguably inferior as their ability to move nutrients in and waste out is compromised. If cells are affected, it would stand to reason that so would the rest of the body.
With all the research out there to support the health consequences of consuming man-made toxins such as trans fats, it is a wonder we continue to do so in such high quantities. Why not make the decision to start fresh today and choose options that we were originally designed to choose. Fresh vegetables and fruit are packed full of disease fighting vitamins, minerals and antioxidants; the more colorful the better. According to the American Journal of Clinical Nutrition, phytochemicals are “the bioactive non-nutrient compounds in fruits, vegetables, grains and other plant foods (and) have been linked to reductions in the risk of major chronic diseases...the benefits of phytochemicals in fruits and vegetables may be even greater than is currently understood because the oxidative stress induced by free radicals is involved in the etiology of a wide range of chronic diseases.” In addition, whole grains and legumes provide a much needed source of fiber, as many suffer from gastrointestinal issues; these complex carbohydrates also help to regulate blood sugar levels and supply fuel for the production of energy.
No matter how you look at it, consuming foods that are whole and unprocessed are far superior than consuming “foods” that have been altered by man. The reality is that we do live in a fast-paced world, and we have to choose where our time, money and energy goes to. Decide to make it a priority to find new balance in life by focusing on real, whole foods instead of those devoid of any nutritional value and unrecognizable to the human body.
Michelle Armstrong
A.Ascherio, and WC Willett. (1997). Health effects of trans fatty acids. American Journal of Clinical Nutrition, vol 66, 1006S-1010S.
RH, Liu. (2003). Nutrient, Food, and Dietary Patterns. American Journal of Clinical Nutrition, vol 78, 517S-520S.