Food addiction was first described as a combination of substance based and behavioral addiction concepts associated with a strong craving or desire to eat a specific food.1 Currently, food addiction can be described as a substance use disorder with symptoms to include progressive use, withdrawal avoidance, failed attempts to cut back, unintended use, missed life […]
Read More
- 0 Comments
- BLOG Processed Food Industry Respiratory
Processed foods use a myriad of techniques to enhance visual appeal, ease of consumption, aroma, texture, temperature, viscosity, and taste.1 In addition to the natural flavors found within foods that are processed, additional chemical flavorings (CFs) are added to enhance the taste and experience of said foods. However, such additional flavorings can carry risk both […]
Read More- 0 Comments
- BLOG Body Fat / Skin Body Fat / Skin Hormones / Endocrine Hormones / Endocrine Processed Food Industry
Obesity is not only a disease, but an epidemic driven by hormones, behavior, genetics, as well as bacteria, physiology, pathogenic pathways, and culture.1 Obesity has continued to extend its grip reaching Asia, the Near and Middle East, Western Pacific regions, and Sub-Saharan Africa.2 Modern day living is considerably different from Homo sapiens 10,000 years ago, […]
Read More- 0 Comments
- BLOG Body Fat / Skin Body Fat / Skin Neurological / Psychological Processed Food Industry
Obesity is a mounting public health issue, which has tripled in growth over the past 40 years, and is among the biggest preventable deaths worldwide.1 Obesity can be defined as men who exceed 25% body fat, and women who surpass 35% body fat; measures that apply to 72% of males and 64% of females in […]
Read MoreChildhood obesity is considered the greatest public health challenge to date, according to Zinn et al.1 Furthermore, obesity in said age group has increased to more than double over a 30-year period, worldwide, and continues to escalate.1(1) Such unsettling truths have placed children at a higher risk of developing metabolic disorders as adults, behooving nutritionists […]
Read More- 0 Comments
- BLOG Body Fat / Skin Cardiovascular / Circulatory Hormones / Endocrine Muscular Processed Food Industry
In Canada, the fifth highest ranking country for obesity, 1 in 4 adults are now obese; a ratio that constitutes 25% of the population, and one that has doubled since 1978.1,2Such an epidemic and condition is also a known risk factor for some cancers, cardiovascular disease, musculoskeletal disorders, and diabetes.2(331)Thus, considering causes of obesity is […]
Read MoreA whole foods paradigm might be thought of as a conscientious distinction and way of eating from that of processed food purchases and consumption. Whole foods can be defined as plant and animal foods that are raised and nourished from their natural environments, while remaining in their original forms, and consumed unaltered.1 Conversely, processed foods […]
Read More- 0 Comments
- BLOG Body Fat / Skin Hormones / Endocrine Neurological / Psychological Processed Food Industry
Ultra-processed foods and drinks (UPFDs) contains a combination of substances not found in the natural environment.1,2 It has been hypothesized that such foods tend to make consumers overeat, which is likely contributing to obesity and metabolic syndrome.2(518)As a means of appreciating UPFDs, hyperpalatability, and overconsumption of food, the following will explore the same in greater […]
Read More- 0 Comments
- BLOG Cardiovascular / Circulatory Digestive Muscular Neurological / Psychological Skeletal Urinary / Renal
Potassium (K) is a micronutrient that is a constituent of a larger body of electrolytes which includes sodium (Na), chloride (Cl), phosphorus (P), and calcium (Ca).1Such electrolytes work as an aggregate to facilitate movement of nutrients in a cell, pH balance, nerve conduction, and fluid balance.1 Although K deficiencies can emanate from sweating, imbalances with […]
Read MoreFood quality and abundance are potential challenges as the world population continues to escalate. One particular answer to solve such an issue is through food biotechnology (FB) interventions. FB can be defined as the implementation of single microorganisms, enzymes, and microbial groups to modify food.1Such interventions are used to improve rates of production, conserve perishable […]
Read More