{"id":1514,"date":"2025-12-22T23:17:13","date_gmt":"2025-12-22T23:17:13","guid":{"rendered":"https:\/\/gracenet.nu\/health-copy\/"},"modified":"2025-12-28T21:55:51","modified_gmt":"2025-12-28T21:55:51","slug":"fastfood","status":"publish","type":"page","link":"https:\/\/gracenet.nu\/fr\/fastfood\/","title":{"rendered":"Fastfood"},"content":{"rendered":"\n
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Why did we recover faster 50 years ago?<\/h1> <\/div>\n<\/div>\n\n
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Research shows how ultra-processed food tricks the brain<\/h2> <\/div>\n<\/div>\n\n
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Underlying inflammation reduces health<\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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For 50 years ago, we recovered faster from illness, tragedies and trauma according to doctor Patrick.
In the 80s, obesity and ill health exploded in all age groups.
Many have an underlying inflammation that puts a strain on our health, although often we don\u2019t notice it. It is only when we are struck by illness and tragedy that we notice that the body does not seem to have enough energy to fully recover<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Make processed food irresistible<\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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Howard Moskowitz tells how he was hired by major food manufacturers to make processed food irresistible.
Food companies as Campbell, General Foods, Kraft and Pepsi wondered how to make food more appetizing.
Moskowitz said that we make many different recipes and test what is the best.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Find the lucky point<\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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Test subjects were given different recipes and they filled the food with sugar, salt and fat to see where the limit was before they felt sick.
The goal was to find the lucky point, the amount of sugar, salt, or fat in processed food that makes it irresistible.
Then the food manufacturers continued to find the lucky spot for most of the products that they then made millions of dollars on.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Cheese bows have a high energy density<\/b><\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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Cheese bows melt in your mouth and the chewing resistance disappears at the first bite.
Calculated per gram, cheese bows have far more calories than fatty burgers, cheese bows have a high energy density.
In addition to creating an attractive taste for food, consultants were also hired to create special sounds such as cheese bows.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Study about ultra-processed food<\/b><\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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Researcher Kevin Hall led a food study in 2019 in which dietitians gave the same amount of sugar, salt, and fat to 2 different test groups for a month.
One group would only eat ultra-processed food while the other group would eat minimal ultra-processed food.
Those who ate ultra-processed foods ate 500 calories more per day, which over time began to cause obesity and ill health.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Ultra-processed food tricks the brain<\/b><\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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The 2 test groups of 20 people lived in a clinic for a month and dieticians checked everything, weighed how much they ate and left behind.
Ultra-processed food gets a taste and texture so it can be eaten quickly so that the brain is fooled and overeating occurs.
In nature, there is not such a high energy density as there is in ultra-processed food.
Food manufacturers care more about money than human health, therefore ultra-processed food is a disaster for public health.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Dangerously good Ultraprocessed food<\/b><\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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Ultraprocessed food:
-tricks the brain into eating too much
-too much sodium salt
-cheap fats such as palm oil
-too much processed sugar
Our brain, liver, and kidneys become overloaded by ultra-processed foods with too much salt, fat, and sugar.
This overload can causes underlying inflammation that causes obesity but above all makes it difficult for our body to heal and recover from illness and tragedy and can lead to fatigue.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Two types of inflammation<\/b><\/strong><\/h3> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\t
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When the patient has had long-term fatigue or illness and comes to the doctor, they usually take tests (CRP) that indicate if there is any inflammation that can cause fever.
But if there is no fever, the patient is often sent home by the doctor with the words \u201cit\u2019s probably not inflammation\u201d.
But unfortunately, the other type of inflammation that doesn\u2019t cause fever is often overlooked.
This is when external and internal factors have made the immune system over-activated month after month and eventually it can lead to fatigue and also autoimmune diseases.
In more detail, it is about the immune system\u2019s glial cells, which are overactive and secrete cytokines. Normally, glial cells should return to their dormant state after a few weeks of inflammation and stop secreting cytokines.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n

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Autres sujets int\u00e9ressants sur le site Web de GraceNet<\/strong><\/div>\n
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Lien: 3 \u00e9tapes pour une meilleure sant\u00e9<\/a><\/div>\n
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Lien: Trouver la cause de la fatigue pour obtenir la sant\u00e9<\/a><\/div>\n
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Lien : Se remettre de l'intimidation ou de la solitude comme l'a fait Stakset<\/a><\/div> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n
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Comment partager le site Web GraceNet sur Facebook<\/strong><\/div>\n
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Lien : Partager le site Web GraceNet sur Facebook<\/a><\/div> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n
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Studies and references<\/strong><\/div>\n
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Hall K, Ayuketah A, Brychta R, Cassimatis t, Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain. Cell Metabolism. Volume 30, Issue 1, 2 July 2019, Pages 67-77.e3<\/div>\n
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Monteiro CLevy RClaro R et al. A new classification of foods based on the extent and purpose of their processing. Cadernos de Sa\u00fade P\u00fablica (2010) 26(11) 2039-2049<\/div>\n
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Li Z, Kou Z, Glial cells and neurologic autoimmune disorders. Frontiers in Cellular Neuroscience. Volume 16 – 2022<\/div>\n
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Konsman J, Couture R, Cytokines in the Brain and Neuroinflammation. Pharmaceuticals (Basel). 2022 Jan 25;15(2):140. doi: 10.3390\/ph15020140<\/div>\n
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Suzumura A, Immune Response in the Brain: Glial Response and Cytokine Production. NeuroImmune Biology. Volume 6, 2008, Pages 289-303<\/div>\n
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Haglund O, Wallin R, Luostarinen R, Saldeen T. Effects of a new fluid fish oil concentrate, Eskimo-3, on triglycerides, cholesterol, fibrinogen and blood pressure. Journal of Internal Medicine 227:347-353, 1990.<\/span><\/div>\n

Saldeen T. Fiskolja och h\u00e4lsa med fokus p\u00e5 naturlig stabil fiskolja. Presse SwedeHealth. Uppsala 1-64, 1997.

Mason RP, Sherratt SC. Les suppl\u00e9ments alimentaires d'huile de poisson \u00e0 base d'acides gras om\u00e9ga-3 contiennent des graisses satur\u00e9es et des lipides oxyd\u00e9s qui peuvent interf\u00e9rer avec leurs avantages biologiques pr\u00e9vus. Biochem Biophys Res Commun. 2016 Dec 21. pii : S0006-291X(16)32187-8. [Epub ahead of print]

A.C. Kleiner, D.P. Cladis, C.R. Santerre. Comparaison entre les quantit\u00e9s r\u00e9elles et les quantit\u00e9s indiqu\u00e9es sur l'\u00e9tiquette d'EPA et de DHA dans les compl\u00e9ments alimentaires om\u00e9ga-3 commerciaux aux \u00c9tats-Unis.

J. Sci. Agroalimentaire, 95 (2015), p. 1260-1267.

B.B. Albert, J.G. Derraik, D. Cameron-Smith, P.L. Hofman, S. Tumanov, S.G. Villas-Boas, M.L. Garg, W.S. Cutfield Les suppl\u00e9ments d'huile de poisson en Nouvelle-Z\u00e9lande sont fortement oxyd\u00e9s et ne respectent pas la teneur en AGPI n-3 indiqu\u00e9e sur l'\u00e9tiquette Sci. Rep., 5 (2015), p. 7928.

J.A. Berliner, A.D. Watson A role for oxidized phospholipids in atherosclerosis N. Engl. J. Med., 353 (2005), pp. 9-11.

M. Bertelsen, E.E. Anggard, M.J. Carrier Le stress oxydatif nuit \u00e0 l'internalisation de l'insuline dans les cellules endoth\u00e9liales in vitro Diabetologia, 44 (2001), pp. 605-613.

J.W. Baynes Role of oxidative stress in development of complications in diabetes Diabetes, 40 (1991), pp. 405-412.

R. Turner, C.H. McLean, K.M. Silvers Les avantages pour la sant\u00e9 des huiles de poisson sont-ils limit\u00e9s par les produits de l'oxydation ? Nutr. Res. Rev., 19 (2006), pp. 53-62.

M.F. Walter, R.F. Jacob, R.E. Bjork, B. Jeffers, J. Buch, Y. Mizuno, R.P. Mason Circulating lipid hydroperoxides predict cardiovascular events in patients with stable coronary artery disease : the PREVENT study J. Am. Coll. Cardiol, 51 (2008), pp. 1196-1202.

M.F. Walter, R.F. Jacob, B. Jeffers, M.M. Ghadanfar, G.M. Preston, J. Buch, R.P. Mason Les niveaux de s\u00e9rum des substances r\u00e9actives de l'acide thiobarbiturique pr\u00e9disent les \u00e9v\u00e9nements cardiovasculaires chez les patients atteints d'une maladie coronarienne stable : une analyse longitudinale de l'\u00e9tude PREVENT J. Am. Coll. Cardiol, 44 (2004), p. 1996-2002.

L\u00e4kemedelsverket: Ateroskleros \u2013 Livets fiende nr 1 [Internet: http:\/\/www.lakemedelsvarlden.se\/nyheter\/ateroskleros-%E2%80%93-livets-fiende-nr-1-1331]

Internetmedicin. Ateroskleros (\u00e5derf\u00f6rkalkning) [Internet : http:\/\/www.internetmedicin.se\/page.aspx?id=2787]

N. Lamharzi, C.B. Renard, F. Kramer, S. Pennathur, J.W. Heinecke, A. Chait, K.E. Bornfeldt

L'hyperlipid\u00e9mie de concert avec l'hyperglyc\u00e9mie stimule la prolif\u00e9ration des macrophages dans les l\u00e9sions ath\u00e9roscl\u00e9rotiques : r\u00f4le potentiel des LDL oxyd\u00e9es par le glucose. Diabetes, 53 (2004), pp. 3217-3225.

P. Libby, Inflammation in atherosclerosis. Nature, 420 (2002), p. 868-874.

M. Rizzo, K. Berneis Taille des lipoprot\u00e9ines de basse densit\u00e9 et \u00e9valuation du risque cardiovasculaire QJM, 99 (2006), pp. 1-14.

S. Koba, T. Hirano, Y. Ito, F. Tsunoda, Y. Yokota, Y. Ban, Y. Iso, H. Suzuki, T. Katagiri Signification des concentrations de cholest\u00e9rol \u00e0 lipoprot\u00e9ines de basse densit\u00e9 \u00e0 faible densit\u00e9 en relation avec la gravit\u00e9 des maladies coronariennes Atherosclerosis, 189 (2006), pp. 206-214.

J. de Graaf, H.L. Hak-Lemmers, M.P. Hectors, P.N. Demacker, J.C. Hendriks, A.F. Stalenhoef Enhanced susceptibility to in vitro oxidation of the dense low density lipoprotein subfraction in healthy subjects Arterioscler. Thromb. 11 (1991), p. 298-306.

M. Yokoyama, H. Origasa, M. Matsuzaki, Y. Matsuzawa, Y. Saito, Y. Ishikawa, S. Oikawa, J. Sasaki, H. Hishida, H. Itakura, T. Kita, A. Kitabatake, N. Nakaya, T. Sakata, K. Shimada, K. Shirato Effects of eicosapentaenoic acid on major coronary events in hypercholesterolaemic patients (JELIS) : a randomised open-label, blinded endpoint analysis Lancet, 369 (2007), pp. 1090-1098.

D. Firestone Official Methods and Recommended Practices of the American Oil Chemists' Society (quatri\u00e8me \u00e9dition) American Oil Chemists' Society, Champaign, IL (1997)<\/div> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t<\/div>\n\t\n
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Why did we recover faster 50 years ago? Research shows how ultra-processed food tricks the brain Underlying inflammation reduces health For 50 years ago, we recovered faster from illness, tragedies and trauma according to doctor Patrick.In the 80s, obesity and ill health exploded in all age groups.Many have an underlying inflammation that puts a strain […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Why did we recover faster 50 years ago, has food changed","_seopress_titles_desc":"When we were sick, we recovered faster 50 years ago, is hidden inflammation the cause. Science show Ultra-processed food tricks the brain into eating too much.","_seopress_robots_index":"","h5ap_radio_sources":[],"iawp_total_views":18,"footnotes":""},"class_list":["post-1514","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"_links":{"self":[{"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/pages\/1514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/comments?post=1514"}],"version-history":[{"count":20,"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/pages\/1514\/revisions"}],"predecessor-version":[{"id":1543,"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/pages\/1514\/revisions\/1543"}],"wp:attachment":[{"href":"https:\/\/gracenet.nu\/fr\/wp-json\/wp\/v2\/media?parent=1514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}