Leicester University Study reveals Dangerous Molecules of Bacteria in Processed Foods.
A new study published in the journal of ‘Nutrition, Metabolism and Cardiovascular diseases’ headed by Dr C. Erridge at the University of Leicester has shed further light on the problems associated with consuming processed foods.
Analysis of processed foods done found majority of the products contained a bacteria that gives rise to PAMPS (Pathogen Associated Molecular Patterns) which is linked to various disease states including Cardiovascular diseases and Type 2 Diabetes.
The processed foods included:
- Burgers and sausages
- Ready chopped vegetables
- Ready meals especially Lasagne / Bolognese
- Certain cheeses and chocolates
Fresh meat, vegetables and fruit hardly have any PAMPS, but once the food is chopped finely and left for some time they appear and are thought to grow with refrigeration and processing.
A diet low in PAMPS tested on a group of people for one week showed:
- Lowering of body weight (average 0.6kg)
- Reduced weight circumference (1.5cm)
- 18% lowering of harmful cholesterol levels
The researchers say the risk to consumers can be greatly reduced by food manufacturers through detecting and eliminating the source of contamination in food production.
This would make the food healthier with hardly any change in taste or cost.
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