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The industrialization of the world food system evolved the way we produce food on a large scale and has shaped the modern day perception of the Western diet. Since the creation of preservatives we have been able to keep more food on shelves for much longer periods of time, if not indefinitely. \u00a0The effect of these food preserving chemicals are expansive. Empty calories are foods that pretty much do nothing beneficial for your body, in fact they can often be the cause for many diseases and deaths. Empty calorie foods contain solid fats and added sugars, even though some foods contain natural sugars and solid fats, what creates the problem is when they are mass produced and processed.<\/p>\n
Foods like: cakes, cookies, pastries, donuts, sodas, energy drinks, cheese, pizza, and sausages.<\/p>\n
It is important to stay away from fried carcinogenic foods and to generally lessen the amount of unhealthy foods one consumes. It is always about making better choices and eating lean. I learned that it is not just about one thing necessarily, it\u2019s about balancing your body\u2019s needs. The best way to do this is to ignore all the junk that surrounds our environment like Taco Bell or Burger King or whatever tickles your fancy. I learned that empty calories can be detrimental to someone trying to lose weight; a bad diet can kill your exercise in the gym. Basically, if it looks artery clogging, it probably is. We should be eating mostly plants and fresh food according to Pollan, as he states in his work\u00a0In Defense of Food<\/em>. The name of the game is vegetables, fruits and whole grains, that is not to say that we shouldn’t enjoy the pleasure of eating! It is a matter of changing our perception of food as much as it is a matter of changing the actual food we eat.<\/p>\n","protected":false},"excerpt":{"rendered":" The industrialization of the world food system evolved the way we produce food on a large scale and has shaped the modern day perception of the Western diet. Since the creation of preservatives we have been able to keep more food on shelves for much longer periods of time, if not indefinitely. \u00a0The effect of these food preserving chemicals are… Read more »<\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,1],"tags":[53,50,33,51,52,54],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-food-movements","category-public-health","category-uncategorized","tag-additives","tag-fastfood","tag-industrial-food-system","tag-pollan","tag-processed","tag-system"],"_links":{"self":[{"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":4,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":198,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/posts\/193\/revisions\/198"}],"wp:attachment":[{"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}