Why Fake Food Makes Us Fat

Nutrients are required to feed the bodies processes and to provide strength for physical movement and activity. The body tunes itself to the source of these nutrients by way of taste or smell recognition. This is interpreted in the body as cravings for specific foods.

Most will have experienced an occasion where they could smell or taste a certain food but had to think what it was or where they had smelt or tasted that previously. This is often the body telling you it is lacking a particular nutrient and letting you know through smell or taste cravings what it is.

Synthetic chemicals have become common place in the food processing industry. Many of these chemicals are designed to simulate a natural product or ingredient in either Taste or Smell. For example, when the body craves something sweet we head for some sort of confectionery or sweet drink where sugar is traditionally the source for sweet or energy cravings.

In an effort to cut back on calories or to reduce the amount of sugar in our diet we look for sugar free alternatives so that we are still fulfilling a sweet craving but we do not consume the calories associated with it. Clever marketing programs us to think we are doing the right thing by avoiding excess calories. The problem is our body was asking for a calorie increase not necessarily or specifically a sweet treat. When we do not receive the desired result from a sweet drink or confectionery we eat or drink another and another hoping to fulfil the craving.

Weight gain results from an over consumption of the wrong food in an effort to feed a natural craving with fake food. We eat to feed a craving, the craving remains unfed so we eat more, and more.

Testing has been done for a few days, months or maybe a year, but no testing is done to establish the effects on our bodies for these food additives over an extended period of time. No one knows how our body will handle these chemicals after years or decades of use. We do however, recognise that cancer rates have increased from 1 in 100 at the beginning of the 20th century to 1 in 2 by the beginning of the 21st century. Science does not have a clear explanation for this increase. There does seem to be a connection between how the cells in our bodies handle the synthetic additives we feed them with and the instance of cancer increases.

We as the consumers of the food products containing these additives are the unknowing long term testers of how our bodies will react to these chemicals. Given the high instance of obesity in the community as well as the already discussed increases in cancer during the 20th century, the results almost speak for themselves.

Article written by Eric J. Smith


October 16, 2010  Tags: , , , , , ,   Posted in: Chemical Free Food

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