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We’ve come a long way from the time when humans hunted and grew their own food.
Today, most of our food is provided through complex food processing and distribution systems. This begs the question: What’s really in your food and how do we make food better?
Processed food has carbohydrates, fats, protein and vitamins we need — along with preservatives, flavor and color additives, and other things you may not realize. For instance, what keeps M&M’s from melting in your hands? Is there something in instant pudding that makes it thicken without any heat?
Listen in on the conversation in Episode 43 as Dr. G and his guest, Food Scientist David Allen, discuss the science behind what we eat.
Guest
- David Allen – Food scientist who is trying to make a difference.
Myths vs. Facts
“Manufacturers have an obligation to ensure that food products can be enjoyed at their best and do not present a food safety hazard for the consumer, provided they are stored correctly.” - Fact
The food industry is regularly audited and follows strict rules for food safety and preservation.
“Food additives perform a wide variety of functions in foods.” - Fact
Additives can add flavor, color and nutrients.
“To some people the terms "food processing" and "processed food" are synonymous with ready-to-eat meals laden with salt. “ - Myth
Most companies are aware that people don’t want to eat salt-heavy foods and adjust their products accordingly.
“Microwaves zap the nutrients out of your food.” - Myth
Microwaves are near the top of the list of nutritionally sound food preparation methods. If you use a microwave with a small amount of water to steam food, for instance, you retain more vitamins and nutrients in the food.
“If it's labeled "natural,” then it's healthy.” - Myth
A pie could have peach flavor added, so the label could say “flavored with natural ingredients,” but the pie overall isn’t necessarily healthy.
“Carbs make you fat.” - Myth
Carbs are another nutrient your body needs to convert glucose into energy.
Listener healthy OH-YEAH!
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