Believe it or not, you just proved his point that all that matters is the chemicals inside.It matters where your food comes from. And what it is. As for potential harms, after decades of the trans fat misinformation debacle, I think it is wise to avoid all processed foods. Unfortunately, unless you happen to live near that almost extinct species "family farm," it is probably impossible.
Science's ability to self-correct is often shouted down, delayed, or bought off by corporados and medicine show con artists. Science is industry's bitch. The company, FDA, EMA, WMT whatever doesn't love you. It loves its bottom line and nothing else. Read Sonia Shah or Paul Farmer.... But hell, with 10,000+ nuclear weapons still in the world and less than 100 required to destroy global civilization, Pschitt-food is the least of our problems.
One of the things processed food has is unsaturated fat, trans fat being one of which which the human body does not recognize and reacts badly to it.
Which of course, produces bad Cholesterol and lowers good Cholesterol, so to speak.
It doesn't help that fat itself is rather difficult to digest compared to the other molecules as well.
It's not a matter of where, but how the chemicals are tempered when preparing food.
It is easy for example to remove the fat from meat when prepared single handedly as an example. And you can substitute said fat with other spices to produce the same (or close) quality of taste.
Molecular Gastronomy is a real thing.
Last edited by gamefan5,