Industrial Food Production and Food Quality

Our current diet consists mainly of industrially processed foods, which are treated by physical processes such as pasteurization, ultra-high temperature, sterilization, homogenization, irradiation and refining, and chemical processes such as canning. While this allows food to be stored for a longer period of time and restores flavor that is often lost through processing, the intensive treatment entails losses of nutrients and vital substances (micronutrients).

In addition, large amounts of salt, sugar, saturated fatty acids and various additives – such as flavor enhancers, flavorings, colorings, stabilizers, emulsifiers – are added to foods during industrial production. These additives, which are supposed to make our food more durable and the taste more intensive, partly have a negative effect on our organism. The high proportion of sugar causes obesity and dental problems – tooth decay -, too much salt can promote the development of high blood pressure (hypertension) and too much saturated fat can manifest itself in the form of increased cholesterol levels and cardiovascular diseases such as atherosclerosis (arteriosclerosis, hardening of the arteries), coronary heart disease (CHD), etc. -.