Is there any regulated/"official" definition to the word "processed" in this context? I see the word so much in the context of food in general and I've never known exactly what it means.
My Dad is 101 and doing OK, and he has always preferred large salads, small amounts of lean meat. I feel better whenever I hit the Fuhrman Diet for six months.
use olive for almost everything, but it’s not the best choice for high(er) temp so I go for the sunflower oil.
Both of them are easy to make at home and last for months in the fridge or at room temperature.
I do like cooking with it despite the low heat limitation because it's good for things you can cook at lower temps like eggs and if you get good high quality oil then it will be near tasteless. Which means you can actually taste the egg instead of whatever oil / lard you fried them with.
I’ve read though that the whole fear of over-heated olive oil is overblown, so who knows. Like everything in nutritional science it is unclear.
My wife likes occasional fried food and coconut oil works fine for that.
Could someone elaborate as to what the issue is with seed oils?
“How Its Made - Canola Oil”
This was all I needed to see to know I don’t want to consume it ever again.
https://youtu.be/9Qk2LEN6opQ?t=1826
tldr, yes seed oils go through a lot of processing but human outcome data dosent seem to indicate that they cause any negative health effects
For me, processed meat means rubbery hotdog sausages; reconstituted chicken meat; doner kebab; TV dinners; fishcakes, and so on. [Edit: ham and bacon, of course, but only a crazy person eats a quarter-pound of bacon.] I imagine some of those are fine, but if you can't see the unprocessed ingredient, then the 'Lemon Market' rule says it's probably not what it's supposed to be.
> If you currently eat more than 90g (cooked weight) of red or processed meat a day, the Department of Health and Social Care advises that you cut down to 70g.
https://www.nhs.uk/live-well/eat-well/food-types/meat-nutrit...
https://www.nhs.uk/live-well/eat-well/food-guidelines-and-fo...
Pork, veal, venison etc. = red meat.
https://www.fao.org/3/ca5644en/ca5644en.pdf
https://www.cambridge.org/core/journals/public-health-nutrit...
I assume that "unprocessed" meat refers to meat that is cooked at home, as opposed to buying sausages, ham or any other industrial meat products, which may contain various additives or impurities from techniques like smoking.
This new study still shows an increased probability of cancer when consuming more than 200 g of unprocessed red meat per day, which is indeed more than should normally be eaten.
I have always been skeptical about these claims about the effects of eating meat, because they do not differentiate between the different methods of cooking the meat. I doubt that eating meat that was fried in oil has the same health effects as eating meat that was baked in an oven.
e.g. foods that are doped with additives that don't necessarily occur in the food's base state, including dyes, preservatives, added flavors generated in lab environments, etc.
To be fair I'm not advocating either way, since I'm sure I ate some form of ultra-processed food this morning just by having grocery store brand jelly on my toast, but I think the argument is that by mixing these into the diet frequently there are unknown long-term side effects on the human body by eating these in excess.