3 ms·
I think the category is intended to be useful as a rule of thumb, which people can apply to make snap decisions at the pantry or grocery store. It might make an
by daemonologist 3y ago
I think the category is intended to be useful as a rule of thumb, which people can apply to make snap decisions at the pantry or grocery store. It might make analysis noisier than precisely defined mechanistic categories but if it gets people to act on the research maybe that's worthwhile.
(Of course research into better defined categories and the underlying mechanisms of their health impact is also necessary and extremely valuable.)
- katzenversteher 3y agoI believe in most cases processing means (by choice or accidentally) making faster digestible. Most processes kind of destroy the food (blending, crushing, popping, juicing, extruding) and increase it's surface area so in the digestive tract it digests faster. In case of carbohydrates that often causes a bigger insulin spike and since this is a "growth" hormone it makes the body take in all the other stuff faster as well. However, I'm also wondering if we have any processing that makes food less digestible and that decreases it's surface area. If so, it would probably be interesting to compare this kind of processing with the other.