30 Processed Foods You Should Avoid
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Processed food is any food that has been altered from its natural state through methods like canning, freezing, refrigerating, dehydrating, or adding preservatives, flavoring, and other chemical additives. While minimal processing, like washing, cutting, or freezing vegetables, is relatively harmless, ultra-processed foods (UPFs) are a different story entirely.
Introduction: What Is Processed Food and Why Should You Care
Ultra-processed foods are industrial formulations made mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins) and additives such as artificial colors, flavors, emulsifiers, and preservatives. Think: chips, soda, packaged cookies, instant noodles, hot dogs, frozen meals, and fast food.
Understanding what’s in processed food and how to read food labels is one of the most powerful steps you can take for your long-term health. I confess, these are my favorite potato chips. There, I said it. They are perfect with onion dip as well.
Part 1: What’s Actually in Processed Food? Learn to Read the Label
Before diving into the 30 reasons, you need to know what you’re looking for and avoid for your long term health. Here’s what to watch out for on ingredient labels:
Hidden Sugars — Over 60 Names
Sugar hides under dozens of names on ingredient labels. Common ones include:
- High fructose corn syrup (HFCS)
- Cane juice / evaporated cane juice
- Dextrose, maltose, fructose, sucrose
- Maltodextrin
- Corn syrup solids
- Barley malt syrup
- Fruit juice concentrate
Label tip: Ingredients are listed in order by weight. If sugar (by any name) appears in the first three ingredients, the product is high in sugar.
Unhealthy Fats to Watch For
- Partially hydrogenated oils: a source of trans fats, strongly linked to heart disease
- Interesterified fats: a newer trans fat replacement that may raise blood sugar
- Palm oil/palm kernel oil: high in saturated fat
- Cottonseed oil, soybean oil, canola oil: often highly refined and oxidized
Label tip: Even if a label says “0g trans fat,” it can legally contain up to 0.5g per serving. Check for “partially hydrogenated” in the ingredient list.
Artificial Additives: The Alphabet Soup
| Additive | What It Is | Found In |
|---|---|---|
| MSG (E621) | Flavor enhancer | Chips, soups, fast food |
| BHA / BHT (E320/E321) | Synthetic preservatives | Cereals, crackers, oils |
| Sodium nitrite (E250) | Preservative & color fixative | Deli meats, hot dogs, bacon |
| Carrageenan (E407) | Thickener | Dairy alternatives, deli meat |
| TBHQ | Antioxidant preservative | Fast food, crackers |
| Artificial colors (Red 40, Yellow 5, Blue 1) | Dyes | Candy, drinks, cereals |
| Potassium bromate | Flour improver | Bread, baked goods |
| Propyl gallate | Preservative | Meat products, frying oils |
Sodium Overload
Many processed foods are extremely high in sodium. The American Heart Association recommends no more than 2,300 mg of sodium per day, yet a single serving of canned soup can contain 900–1,200 mg.
Label tip: Look at the % Daily Value (%DV) for sodium. 5% or less is low; 20% or more is high.
Refined Grains and Starches
Whole grains have been stripped of fiber and nutrients to become white flour, white rice, or cornstarch. These are rapidly digested and spike blood sugar.
Label tip: “Enriched flour” means nutrients were removed, and a few synthetic vitamins were added back; it’s not the same as whole-grain flour. Look for “100% whole wheat” or “whole grain” as the first ingredient.
Part 2: 30 Reasons to Avoid Processed Food
1: It Spikes Your Blood Sugar
Ultra-processed foods are loaded with refined carbohydrates and added sugars that rapidly spike blood glucose. Over time, repeated blood sugar spikes contribute to insulin resistance and type 2 diabetes.
2: It’s Engineered to Be Addictive
Food scientists design processed foods to hit the “bliss point”, the perfect combination of sugar, fat, and salt that overrides your brain’s natural satiety signals. This activates dopamine pathways, similar to those activated by addictive substances.
3: It Causes Chronic Inflammation
Refined oils, trans fats, and artificial additives promote systemic inflammation — the root cause of heart disease, cancer, arthritis, and Alzheimer’s disease.
4: It’s Nutritionally Empty
Processing destroys naturally occurring vitamins, minerals, antioxidants, and phytonutrients. What’s added back is a poor substitute for what nature provided.
5: It’s Loaded With Hidden Sodium
Excess sodium raises blood pressure, strains your kidneys, and dramatically increases the risk of stroke and heart disease. Most Americans consume nearly twice the recommended daily sodium intake, largely from processed foods.
6: It Damages Your Gut Microbiome
Artificial sweeteners, emulsifiers, and preservatives like carrageenan and polysorbate 80 disrupt the gut microbiome, the community of beneficial bacteria essential for immunity, mood, and metabolism.
7: It Contains Harmful Preservatives
Chemicals like BHA, BHT, and TBHQ are used to extend the shelf life of food products, but are classified as possible carcinogens. BHA is listed as “reasonably anticipated to be a human carcinogen” by the U.S. National Toxicology Program.
8: Artificial Colors Are Linked to Behavioral Problems in Children
Dyes like Red 40, Yellow 5, and Yellow 6 have been linked to hyperactivity and ADHD symptoms in children. The European Union requires warning labels on foods containing these dyes.
9: It Promotes Obesity
Ultra-processed foods are calorie-dense but not filling. They bypass the hormonal signals (leptin and ghrelin) that signal to your brain that you’re full, leading to chronic overconsumption and weight gain.
10: It Increases Your Risk of Heart Disease
Trans fats, refined carbohydrates, excessive sodium, and inflammatory vegetable oils all independently raise the risk of cardiovascular disease, and processed foods often contain all of them simultaneously.
11: It Contains Endocrine Disruptors
Bisphenol A (BPA) from can linings, phthalates from plastic packaging, and certain food dyes act as endocrine disruptors, interfering with hormones responsible for reproduction, metabolism, and development.
12: Nitrites in Processed Meats Are Linked to Cancer
Sodium nitrite, used in bacon, hot dogs, and deli meats, forms carcinogenic nitrosamines during cooking and digestion. The World Health Organization classifies processed meats as Group 1 carcinogens, meaning there is sufficient evidence that they cause colorectal cancer.
13: It Causes Energy Crashes
The blood sugar spike from processed food is always followed by a crash, leaving you tired, foggy, and craving more sugar. This cycle perpetuates fatigue and poor concentration throughout the day.
14: It Contributes to Non-Alcoholic Fatty Liver Disease (NAFLD)
High fructose corn syrup is metabolized almost exclusively in the liver and converted into fat. Chronic HFCS consumption is a leading driver of fatty liver disease even in people who don’t drink alcohol.
15: It Accelerates Aging
Advanced glycation end products (AGEs) form when sugars bond with proteins or fats during high-heat processing. AGEs accumulate in the body, damaging collagen and elastin, accelerating skin aging, and contributing to chronic disease.
16: It Weakens Your Immune System
A diet high in processed foods depletes zinc, vitamin D, vitamin C, and other nutrients essential for immune function. It also disrupts the gut microbiome, which houses roughly 70% of your immune system.
17: Artificial Sweeteners May Disrupt Metabolism
Sweeteners like aspartame, sucralose, and saccharin alter gut bacteria composition and may paradoxically increase cravings for sweets and promote weight gain despite having no calories.
18: It’s Linked to Depression and Anxiety
Multiple large studies show a strong association between diets high in ultra-processed foods and increased rates of depression, anxiety, and psychological distress. Gut-brain axis disruption plays a major role.
19: It Raises Your Risk of Type 2 Diabetes
Beyond blood sugar spikes, the combination of inflammation, gut microbiome disruption, and excess body fat from processed food intake significantly elevates the risk of developing type 2 diabetes.
20: It Contains Acrylamide — A Probable Carcinogen
Acrylamide forms naturally in starchy foods cooked at high temperatures, including chips, French fries, breakfast cereals, and crackers. The International Agency for Research on Cancer (IARC) classifies acrylamide as a probable human carcinogen.
21: It Drives Overconsumption
Studies show that people eating ultra-processed diets consume, on average, 500 more calories per day than people eating unprocessed diets, even when given equal access to food and told to eat as desired.
22: It Disrupts Sleep
High sugar and refined carbohydrate intake reduces sleep quality by interfering with slow-wave (deep) sleep. Poor sleep then increases cravings for processed food the next day, creating a vicious cycle.
23: Emulsifiers Damage the Intestinal Lining
Food emulsifiers like polysorbate 80 and carboxymethylcellulose (added to extend shelf life and improve texture) have been shown in studies to erode the protective mucus layer of the intestine, increasing gut permeability (“leaky gut”) and promoting inflammation.
24: It Contributes to Tooth Decay
Sugary and starchy processed foods feed cavity-causing bacteria in your mouth. The sticky nature of many processed foods means they cling to teeth longer than whole foods, compounding the damage.
25: It Contains Genetically Modified Organisms (GMOs) — Often Unlabeled
Much of the corn, soy, and canola in processed foods comes from genetically modified crops. While GMO safety is debated, many consumers prefer to avoid them, but without careful label reading, it’s nearly impossible to do so.
26: It Harms Your Kidneys
High sodium, high phosphate additives (used as preservatives and leavening agents), and excess protein from processed meats put a significant strain on kidney function over time.
27: It Trains Your Palate Away From Real Food
Regular consumption of hyperpalatable processed foods recalibrates your taste buds. Real, whole foods begin to taste bland or unsatisfying, making it harder to maintain a healthy diet.
28: The Packaging Itself Is a Problem
Processed foods come in packaging that leaches chemicals (BPA, phthalates, PFAS, “forever chemicals”) into the food, especially when heated. The environmental impact of single-use packaging also makes processed food a major contributor to plastic pollution.
29: It’s Linked to Dementia and Cognitive Decline
Diets high in ultra-processed foods are associated with accelerated cognitive decline and increased risk of dementia. Neuroinflammation, insulin resistance in the brain, and micronutrient deficiencies all play a role.
30: It Creates a Cycle of Poor Health That’s Hard to Break
Perhaps the most insidious reason of all: processed food is designed to be eaten continuously. Its effects on gut bacteria, hormones, brain chemistry, and taste perception make it increasingly difficult to choose healthier alternatives, trapping people in a cycle of poor health.
Part 3: How to Start Eating Less Processed Food
Master the 5-Ingredient Rule
If a product has more than five ingredients, especially ones you can’t pronounce, put it back on the shelf.
Shop the Perimeter of the Grocery Store
Fresh produce, meats, fish, and dairy are typically found around the edges of the store. The center aisles are where most ultra-processed foods are displayed.
Cook More at Home
Preparing meals from whole ingredients gives you full control over what goes into your food. Batch cooking on weekends can make weeknight meals just as convenient as processed alternatives.
Upgrade Your Snacks
Replace chips and cookies with nuts, seeds, fresh fruit, hard-boiled eggs, or cut vegetables with hummus.
Read Every Label Before You Buy
Use these four checks:
- Ingredient count: fewer is better
- Sugar content: aim for less than 5g added sugar per serving
- Sodium: less than 600mg per serving
- Fat type: avoid “partially hydrogenated” and look for whole food fat sources
Final Word
The evidence is overwhelming: ultra-processed foods are one of the most significant threats to modern public health. From inflammation and obesity to cancer risk and cognitive decline, the consequences of a diet dominated by processed food are profound and far-reaching.
But the good news is that every meal is an opportunity to make a better choice. You don’t have to overhaul your diet overnight. Start by reading labels, swapping out one or two processed items per week, and cooking at home more often. Small, consistent changes add up to dramatic improvements in health over time. Your body was designed to run on real food. Give it what it deserves. May God bless this world, Linda
Thank you for this, it’s been a year since my son’s death – so I’m back. Been reading all your articles.
Sometimes it takes me and my husband 2 hours to grocery shop because we read the Nutrition part of the label and compare it to other of the same item. With canned vegetables, drain the fluid out and then run water on them, then drain to get any sodium off them.
Hi Barb, oh I’m so sorry to hear about your son’s death, no one should have to bury a child. My heart aches for you! Sending hugs!!!! That’s a great idea about rinsing off the canned vegetables, great tip! I have been lookinng online at the ingredients before I send my husband out to get what we need. It takes a lot of effort. But it’s worth it. Linda
Barb, I’m also so sorry for your loss. I have t lost a child, but my mother lost 2. The first was still born, the second was 43. She never got over it, but did learn to live with it. I pray that God gives you strength every day to keep going and remember the good times. Be blessed.
Thank you for those kind words
Excellent article Linda. Very concise and easy to read. Though I am well aware of the dangers of prepackaged food it is often easier to just grab something off the shelf without reading the ingredients. It’s very time consuming as you know. I do try to make as many meals from scratch with whole foods as possible. I do can ground turkey, ground beef, chicken breast, and whole turkey so meat is not often a problem. I do have a soft spot for breaded fish fillets though. I do use jarred mayonnaise and sweet pickle relish for my tartar sauce which I know is full of chemicals and so is my ketchup with high fructose corn syrup. I love my meatloaf with ketchup. This article will spur me on to do better. I do love fresh cauliflower, broccoli, and Brussels sprouts so I no longer use many canned vegetables. One step at a time. Thanks, Carolyn
Hi Carolyn, well, let’s be honest, unless we have access to fresh fruits and vegetables daily, we will continue to use some processed foods. I am not going to make my own mayo or my own ketchup. The reason I wrote this article is to remind myself as well as others to check the ingredients. It may spur others to think about what they are putting in their bodies every day. Yes, I had BBQ chips with onion dip last night as a snack, there you go. We have to take baby steps! LOL! As I got closer to retiring I dreamed of living close to a Farmers market that I could walk to, that didn’t happen. Life changes, Linda
I too dream of living close to a farmer’s market, but I don’t. Occasionally when I go to visit my daughter about 85 miles from where I live there is an outlet store that buys products in bulk. She recently scored 15 dozen eggs for very little. she has an extra refrigerator and freezer where she can store bulk items. Before Christmas she scored about 45 pounds of tomatoes for very little also. A semi overturned and the tomatoes went with it. Most were not damaged and just picked up and returned to their baskets. It was going to be purchased by Walmart but they denied it. So she canned tomato sauce and salsa until she was tired of canning.
Hi Carolyn, wow what a blessing to score that much food so cheap! Hopefully, the semi truck driver was okay. We depend on them to deliver food to us. I can picture all the jars lined up, squeal! Love this! Linda
Awesome post today, Linda! Is it OK if I copy this and print it for my use? It’s something I want to read again and again. Good knowledge to have. I can’t remember names and such as I used to.
I do wonder sometimes if all these so called preservatives is the reason so many people have autoimmune diseases.
Hi Deborah, I have a print button, it’s gray at the top left of every post. Great idea to print it, it does not print the ads! LOL! This will help us remember all the items that are not the best ingredients for us. Thank you for you kind words, my sweet friend, Linda
I copied and pasted it because the print button made it 19 pages. The copy and paste was 7 pages. I did cut out the first table. If I hadn’t, it’d have been 8 pages.
I did put your website at the bottom.
Wow Linda, now I can’t eat anything. Just kidding, except for my fried baloney and sweet gherkin sandwiches. Reading labels is critical. Fresh meats, dairy and whatever produce I’m not growing at the time make up the bulk of my grocery purchases. For example, our pot roast tonight will have store bought potatoes, but the onion, garlic, and carrots will be home grown.
I’ve moved most of my tomato seedlings out into our “spa” room–a room enclosed on three sides with the fourth side screened and half the roof clear corrugated plastic. It’s almost a greenhouse but our hot tub fills about half of it. Even covered, the hot tub keeps that room warmer than the night time outside temperatures so at this time of year it’s ideal for hardening off the plants I’ve started in my inside mini-greenhouse.
All my fruit trees are blooming, except the Gala Apple, which always blooms in late March.
Ray: Your “spa” room makes me a teensy bit jealous! At my first home, I had a sunroom that had glass windows on all sides, except one side being a glass sliding door. I have never gotten over losing that special room, where I could sit in the sun inside the house when MN had -20 or -30 degree temps. We grew a lot of nice plants in that room back then, too! Here in Central New York (MUCH NICER PLACE), we have no sunroom. BUMMER!
ALSO: I just want you to know that after Linda mentioned alot of your books last week, I bought your “bugging in” book and am anxious to learn more and more from you! THANK YOU FOR BLESSING THE WORLD WITH YOUR KNOWLEDGE! I hope that some tidbit of my natural medicine knowledge has helped some other FoodStorage devotees, too! I have another EXTREMELY IMPORTANT comment on treating for Marburg Virus that I just picked up from Dr. Ardis that the whole world should know. Will post that in another comment section down below very soon! Also, additional side effects of Nitrites and Nitrate preservatives in lunch meat.
Jess, his book is VERY informative. I love it and reread it. Ok I’ve marked in it too. It’s mine and it’s things I want to remember and to stand out.
Hi Jess, oh I would love a sunroom! Linda
Jess, thank you for your kind words. I hope you will go to my website and sign up for my monthly newsletter too. This month’s newsletter was about Storage Tomatoes. I also include a monthly recipe and a chapter (snippet) from one of my books.
I think I made our spa room sound more glamorous than it is. We don’t use the spa at all (though I keep it maintained so we could) and while I’ve given serious thought to trying aquaculture again I haven’t done so yet. Mostly the room is used for growing plants that can’t survive outside even in our mild winters and as a place to harden off seedlings before they are transplanted out into our garden beds.
Ray, where do you live that you can grow food all year round? California? We are still buried under a foot of snow out here, but not nearly as much as some places in NYS, thank God! Actually, we’re not really buried. You can see patches of green grass where the snow has melted in spots, plus our deck only has about 14″ left on it; and the sun has started to reappear again, thankfully. I think we are supposed to be getting a fluke of temps. soon, some are saying 70 degrees! I’ll believe that when I see it, period. Hopefully, any seriously warmer weather will not urge the fruit trees to send out their buds & blossoms too soon this Spring, or we will
lose a lot of crops! It’s always better for fruit trees to have a gradual warm up than to have a slam-dunk warm spell and then return to freezing temps. for a month or more! All I can say is, regardless, we are all starting to rejoice that Spring is nearly HERE!! When the robins come back “en force” to our flowering crabapple trees, then you know for sure Spring has sprung!!
Jess, I live in NW AZ (Kingman) at an elevation of 3752′. Yesterday it was 82 for the high and 54 for the low. That’s unseasonably warm even for here, but we very rarely get below 32 so most cold weather crops do beautifully. I often plant snow peas in November or December. They won’t flower and produce a crop until the days get longer (March), but that beats planting them in March and not having any until early June.
I was planting succession crops of lettuce, bok choi, beets and carrots in January and February. Oh, also, Clancy potatoes–literally potatoes grown from seed instead of cut up spuds. May get an article out of that later this year.
Where are you at?
Hi Ray, oh my gosh, I grew up on baloney, I haven’t heard that word in years! Here’s how I see it, you are eating way more healthy food than most people. I am too. But you beat me! You have a garden you live off, what a blessing. Oh, the blessing of fresh vegetables and fresh fruit from trees is the best ever! Linda
Linda, this winter has been so mild my bok choi and Jericho romaine lettuce are both bolting. I’ve done some succession planting but the new crops aren’t up enough to harvest yet. Fortunately I also plant Rouge d’Hive lettuce and it’s going strong. My Golden Acre cabbage is producing so I have plenty for Kielbasa and Corned been and cabbage. My beets are going strong and I’ve been harvesting them for more than a month now. I over harvested my broccoli so it’s done until my next crop starts heading up. I’ve pulled most of my onions. My carrots, both Nantes and Kuroda are doing great and I have succession plantings of them coming up too.
Right now Jane and I are making a large pile of dead weeds, acacia branches and other debris for a special pickup from our trash company. So I’m out there with the chainsaw going almost daily. Some of the wood we’ll season to burn in our fireplace, especially the hardwoods from the old pallets I’m cutting up.When we’re done our acreage will look a lot cleaner, but man is it a lot of work.
Hi Ray, you know I love hearing what you are growing! Thank goodness you have harvest some of the wood for firewood! You and Jane are living the dream, growing your own food! Life is good! Linda
Ray, we live between Syracuse and Rochester, NY. Syracuse is about 1 hr. 15 mins for us and Rochester is only 40 mins away. We are 17 mins. north of the Thruway (Route 90) and about 29 minutes from Lake Ontario and some famous apple orchards.
I think we may have driven through your area years ago when I graduated with my Masters in Teaching English to Speakers of other languages (TESOL also used to be known at ESL years ago.) MY Husband asked what I wanted to do for graduating with my MASTERS, and I said visit the Grand Canyon and attend the Tuscon (FAMOUS) GEM and MINERAL SHOW! We did and it was a thrilling trip,though it was very cold the day we visited the GrandCanyon. It was so cold and we were up early to see the sunrise, so I ended up wearing my winter pjs under my clothes to survive it!! I still own some beautiful pieces of jewelry from that gem show, too!
Not really having anything to do with food storage, though. NOT UNLESS YOU want to grow apples and berries!! I think our climate benefits a lot from tbeing very close to Lake Ontario and being semi-close to Lake Erie as well. We are also only 20-35 mins. from a couple of the fingerlakes, as well, with many grape vineyards and wineries!
Jess, I’ve never been to your area though my wife and I love the Great Western Extra Dry Champagne from the Finger Lakes district. Unfortunately we can’t get it here, but we’re not much on drinking anyhow.
If you took I-40, and Rte 66, you definitely passed through Kingman. And, yes the Grand Canyon can be very cold up on top. It’s up around 7,000 feet on the South Rim and more than 8,000 on the North Rim. Fantastically beautiful no matter which area you are in.
Ray: I’m pretty sure we did take Rte. 66 at one point, and we (I think) stopped in Kingman for lunch one time. We were on our way back to catch our flight home out of Sin City! We also visited our former baby sitter/young family friend whose husband was in the service and was stationed there. I cannot remember the name of one of our favorite stops along the way, but I think it was called “Nowhere, AZ”. What a fun place!! Then we drove through a LOT of Joshua Trees, maybe in a “forest” or something. It’s been along time, so I’m not sure if my memory serves perfectly at this point. In other words, we loved your area of the country! Sorry, Linda, one last post before stopping with the personal messages and not about food storage. You might be interested to know that I freeze-dried the last 8# of venison hamburger for food storage, though. We were very grateful for all of the venison gifts from our Amish friends (164#), but after awhile, you just want to get the job over with!!! I think we gave most of it away to the needy and those whose children grew up with our, though.
Linda, I just noticed you are still sending articles to my old email address. Please change it to the new one authorrdw@gmail.com
Hi Ray, I will go fix it, thank you! Linda
Thank you so much for this article. It covered everything I have tried to pass on to family and friends for years. Some of them are just now willing to deal with reality, some can’t rise above their “addictions” and some just refuse to believe “convenience” is harmful. My goal of making my own healthier versions of condiments is proving tougher than hoped for, since they don’t keep overly long and have a taste difference. But it’s worth the effort. It’s what you’re willing to get used to.
Hi Terry, I still buy some processed food but I am leaning faster and faster to making everything myself. It’s hard but it necessary to stay healthy. Convenience is indeed harmful. Truth is hard to swallow, i get it. Linda
O.K. Here are those two other comments I promised up above:
Dr. Ardis, of whom I am a big fan, just spoke on one of the programs I love to stream. He said that with Marburg Virus (which is one that is supposed to be foisted upon the world by the deep state before long), you MUST NOT TAKE ZINC!! Now, that is the opposite of what is usually recommended for treating viruses like COVID or Influenza A. HOWEVER, Marburg is a bleeding from every orifice-type virus, so you must NOT take zinc, because Zinc thins the blood. Just imagine if you were on a pharmaceutical prescription of blood thinner, and you were bleeding a LOT with Marburg, the zinc would thin your blood so much, you could truly make the bleeding considerably worse by using Zinc! I assume that might be true with Ebola, as well…? Probably!
My other “ojo/watch out” comment is that if you have AFib heart problems, you should avoid all lunch meat containing preservatives. Nitrites and Nitrates aggravate AFib, as does
red food dye in food. My semi-famous scientific researcher turned M.D. taught me this! Especially watch out if your grocery store adds red food dye to cut Watermelons to make them look more inviting! One of her patients went into violent AFib from fresh watermelon that had been cut and treated!! It is IMPORTANT INFORMATION to know! God Bless this World is RIGHT, Linda!
Hi Jess, thank for the information of Zinc, and I will never look at watermelon the same again!!! Linda
Good info! One other processing that is unhealthy is homogenizing milk. They spray it through tiny nozzles and then the fats get too small to absorb correctly(I think that is what it is…) I ended stomach problems by using milk you have to shake up, or adding cream to nonfat milk… thanks for all you share with us!!!
Hi Jan, thank you for this comment. I told my husband years ago he had to start buying whole milk because of what they do to make nonfat or 2% milk. I’m no expert in the milk department, I do not drink any milk. But Mark is happy to drink whole milk. He does not need any prescriptions and will be 80 in June. LOL! Linda
If you do not need to shake the cream into the milk, it is homogenized, and I would avoid it…not just whole milk…
Hi Jan, I remember staying with my aunt and uncle one summer in Orem, Utah, and we had raw milk. It had a blue tinge, I didn’t drink it but I enjoyed the cream on the top of it. Linda
You hit another one out of the park!
I must say that the nurse in the jail where I worked 50 years ago got me started with Adele Davis and her nutrition. Working as I did, proper eating was not possible. I was emergency services. But, I did what I could. I truly believe that in the last number of years the number of chemicals has skyrocketed. “flavoring” is a really bad thing to see. Most are petrochemical based.
Last May I flunked the sugar test in my blood work. Everything else was fine. I take no meds. I said to myself…”it might be the chocolate.” So, I gave up added sweetener and sugars. Execept for my no churn ice cream…1 g of suger per serving. We have a serving nightly.
I gave up seed oils years ago.
Sugar is poison and addictive. I surely know that now.
I lost 15 pounds without trying. Food tastes better and I don’t crave sweets or foods that are unnaturally sweet. It’s amazing. I now weigh what I did when I was 20.
If I get that snacky feel, I grab an apple. Boy, does that do it.
This list is a winner. I was very sad to see Jimmy Dean sausage, though!
You are changing the world, my friend.
Life is good.
Hi CAddison, thank you for your kind words, my sweet friend. I still buy Jimmy Dean sausage, I love it! I do love really good apples, they are hard to come by here in Utah. Linda
I know I sound like a broken record, but Azure Standard has LOVELY, FANTASTIC APPLES for sale right now! So does BJs Wholesale Club! It all depends on how many apples you want and do you have a good place to keep them fresh. We have always loved Pink Lady, which we just bought at BJs 2 nights ago…FANTASTIC, LARGE ONES! Plus, we were able to get COSMIC CRISP, which is a crunchy, slightly sweet and tangy apple, a
newish variety with tight controls on who is even allowed to raise the trees! I am sorry for the people out West who have difficulty finding apples, but we live in the county that is #2 for apple production in the USA. There is only one county in Washington State that grows more apples than we do. Try Azure’s apples (nothing to gain for me) and I’m sure you’ll be happy!! We sometimes buy them by the CASE!
Hi Jess, Oh those are my favorite apples, I can almost taste them. Linda
Linda,
My daughter that you live by uses a free app called Yuka. It is so simple! You just scan the barcode and it gives you an assessment of its health benefits or problems plus recommends healthier alternatives! It saves a lot of reading the fine print on labels.
Hi Kay, oh thanks for that app, love this!!! Linda