We have always transformed food to keep and consume them.
If traditional processes such as cooking, drying or fermentation are beneficial, the industry has pushed transformation further: cracking, extrusion, hydrogenation … sometimes to the detriment of quality.
Result: prepared dishes, cookies, cereals or nuggets, often rich in salt, sugar, saturated fat or additives (dyes, taste enhancers, preservatives) and poor in fibers and vitamins. These processes also modify the texture of the food, distorting the satiety signals, and can introduce contaminants from manufacturing or packaging.
Excessive consumption is linked to health risks. To protect yourself: favor raw or little transformed foods, read labels, cook. A simple rule: the longer the list of ingredients, the more ultra -formed the product.
Reducing their share is also acting for the environment: less energy, less packaging, more local and seasonal products. Eating healthy is going back to the point, fruits, vegetables, legumes, whole grains, without giving up pleasure, or modernity. It is the foundation of the green fork label.
Ultra-formed foods are to be consumed in moderation, in an enlightened approach, transmitted to the staff of the labeled catering establishments, during training workshops given by our Dietitian-Nés in Geneva.
