{"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\/sv\/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 <\/div>\n <\/div>\n
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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’t 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 <\/div>\n <\/div>\n \n

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Make processed food irresistible<\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Find the lucky point<\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Cheese bows have a high energy density<\/b><\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Study about ultra-processed food<\/b><\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Ultra-processed food tricks the brain<\/b><\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Dangerously good Ultraprocessed food<\/b><\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 <\/div>\n <\/div>\n \n

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Two types of inflammation<\/b><\/strong><\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n
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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 “it’s probably not inflammation”.
But unfortunately, the other type of inflammation that doesn’t 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’s 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 <\/div>\n <\/div>\n \n

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Other interesting subjects at GraceNet Website<\/strong><\/div>\n
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Link: 3 steps to better health<\/a><\/div>\n
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Link: Find cause of fatigue to get health<\/a><\/div>\n
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Link: Recover from bullying or loneliness as Stakset did<\/a><\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \n
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How to share GraceNet website on Facebook<\/strong><\/div>\n
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Link: Share GraceNet website on Facebook<\/a><\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \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. SwedeHealth Press. Uppsala 1-64, 1997.

Mason RP, Sherratt SC. Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. 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. A comparison of actual versus stated label amounts of EPA and DHA in commercial omega-3 dietary supplements in the United States

J. Sci. Food Agric., 95 (2015), pp. 1260\u20131267.

B.B. Albert, J.G. Derraik, D. Cameron-Smith, P.L. Hofman, S. Tumanov, S.G. Villas-Boas, M.L. Garg, W.S. Cutfield Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA 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\u201311.

M. Bertelsen, E.E. Anggard, M.J. Carrier Oxidative stress impairs insulin internalization in endothelial cells in vitro Diabetologia, 44 (2001), pp. 605\u2013613.

J.W. Baynes Role of oxidative stress in development of complications in diabetes Diabetes, 40 (1991), pp. 405\u2013412.

R. Turner, C.H. McLean, K.M. Silvers Are the health benefits of fish oils limited by products of oxidation? Nutr. Res. Rev., 19 (2006), pp. 53\u201362.

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\u20131202.

M.F. Walter, R.F. Jacob, B. Jeffers, M.M. Ghadanfar, G.M. Preston, J. Buch, R.P. Mason Serum levels of thiobarbituric acid reactive substances predict cardiovascular events in patients with stable coronary artery disease: a longitudinal analysis of the PREVENT study J. Am. Coll. Cardiol., 44 (2004), pp. 1996\u20132002.

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

Hyperlipidemia in concert with hyperglycemia stimulates the proliferation of macrophages in atherosclerotic lesions: potential role of glucose-oxidized LDL. Diabetes, 53 (2004), pp. 3217\u20133225.

P. Libby, Inflammation in atherosclerosis. Nature, 420 (2002), pp. 868\u2013874.

M. Rizzo, K. Berneis Low-density lipoprotein size and cardiovascular risk assessment QJM, 99 (2006), pp. 1\u201314.

S. Koba, T. Hirano, Y. Ito, F. Tsunoda, Y. Yokota, Y. Ban, Y. Iso, H. Suzuki, T. Katagiri Significance of small dense low-density lipoprotein-cholesterol concentrations in relation to the severity of coronary heart diseases Atherosclerosis, 189 (2006), pp. 206\u2013214.

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), pp. 298\u2013306.

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\u20131098.

D. Firestone Official Methods and Recommended Practices of the American Oil Chemists’ Society (fourth ed.) American Oil Chemists’ Society, Champaign, IL (1997)<\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \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>\n","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":"","_seopress_analysis_target_kw":"","h5ap_radio_sources":[],"iawp_total_views":19,"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\/sv\/wp-json\/wp\/v2\/pages\/1514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/comments?post=1514"}],"version-history":[{"count":20,"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/pages\/1514\/revisions"}],"predecessor-version":[{"id":1543,"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/pages\/1514\/revisions\/1543"}],"wp:attachment":[{"href":"https:\/\/gracenet.nu\/sv\/wp-json\/wp\/v2\/media?parent=1514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}