First, consider the convenience factor. Processed and preserved foods are easy to obtain and stay fresh for long periods of time. However, these foods are unhealthy because of the refining process and additives. “Refining destroys and devitalizes most of the food’s goodness” (Jordan 1). The Health Department still allows food to be bleached, even though there is a toxic effect.
There are several different types of convenience foods today. They share the same qualities, such as chemical additives and less nutritional value than real food. The level of chemicals they contain differentiates them. The first is processed food, which is real food infused with chemicals and preservatives in order to keep the food fresh longer. To attain this goal, it is stripped of nutrients and pumped with additives that your body is unable to efficiently digest (Jordan 1).
The second type of convenience food is junk food. This contains very little real food and is made of processed food, fats, chemicals, and preservatives. The chemicals that junk food contains are less expensive than real food, so it is cheaper to mass-produce.
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Ludwig, David, and Suzanne Rostler. Ending the Food Fight. New York: Houghton
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“4 Most Harmful Ingredients in Packaged Food.” Reader’s Digest. 1 Feb. 2012.
O’Dea, Kerin. “Are Low-fat Foods always a Healthy Choice?” ABC Health & Well-being. April 27, 2011. 31 Jan. 2012.
Romm, Aviva Jill. Naturally Healthy Babies and Children. California: Celestial Arts,
Green, Tara. “Fast Food Nutrition Facts-Mystery Ingredients are Industrial Chemicals.” Natural News. December 3, 2011. 31 Jan. 2012.
Zinczenko, David, and Matt Goulding. Eat This, Not That! For Kids. New York: Rodale
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