Food choice and food processing

There is a direct connection between food choice and disease rate.

Food can be poisonous. There is a vast variety of food and nowadays people seem to be more concerned about their health. Many people choose natural products preferring vegetables and fruit to meat and milk products. There are many vegetarians who keep away from the products produced by cattle because they believe that such sort of diet is healthier for them.

Unfortunately our food preferences are formed in the childhood when we are offered the food cooked by parents. Our own food choice is usually based on the variety of food we got accustomed to while being small.

As growing up people treat the process of food choice in a more conscious way but nevertheless there is an obvious influence of advertisement, moderateness and availability of preferred products.

Products that contain much fat and carbohydrates are not healthy. Dietologists recommend eating more vegetables and fruit that have dietary fiber and all needed vitamins and minerals. Nature offers us a wide variety of different products. It is also important to consume raw vegetables and fruit because heating and other ways of food processing can reduce health-giving qualities. For example, chemicals that are not present in raw products seem to be generated by baking, microwaving, frying, grilling at the temperature above 120 C. They say the longer the heating process the higher the poisoning content is likely to be. Moreover toxic chemicals can be left on products from packaging. Food manufacturers are made to follow the standards of the possible content of chemicals and other unhealthy constituents in packaging.