Whole Food versus Processed Food - Coursework Example

Whole Food versus Processed Food The world is increasingly becoming conscious of the correct diet amid the revolutionizing of the food industry. Three major food concepts namely whole food, processed food, and refined food are commonplace among various conversations by people and by food agencies. The American food crave is among the leading in the world and for this reason, most Americans have been accused of poor diets and poor eating habits. A vast majority of Americans prefer junk food because it is convenient when compared to whole food. Perhaps it is important to differentiate between whole food and processed food in order to appreciate their significance (Scrinis, 2013). . This paper looks at the primary differences between whole and processed food, critically analyzing the current state and prospects for Genetically Modified Organisms (GMOs). Differences between whole food items and processed food items A number of differences exist between processed food and whole food in the sense that the consumption state, health consequences, and handling are different. Primarily, a vast majority of whole foods constitute of natural foods that farmers can grow on the ground and eaten naturally without the necessity to process such foods. On the other hand, processed foods usually come as highly refined food that a person can take at his/her convenient time. Processed food is convenient in the sense that it is usually packaged and one can buy it and eat it later. Whole foods in this category may include whole grains while the processed foods may include processed and tinned meat (Dawn, 2015).  When it comes to durability, it is worth mentioning that whole foods usually spoil first while processed food items last longer because they have been refined. In essence, processed foods are more durable than the whole foods because they contain chemical preservatives that prevent them from going bad. In addition, the processed foods have some enticing taste because of high level of sugar in them. The whole foods lack such flavor because they are natural. However, one realizes that whole food is better because one does not get hungry fast after consuming whole food. Processed food is highly refined and light because it does not contain fiber. The lack of fiber in processed food does not only make to have a soft texture, but it is also leads to hunger because it cannot satisfy a hungry person (Scrinis, 2013).  Although no notable discrepancy exist between processed food and whole food in terms of visual appeal, a huge difference come in when it comes to the nutritional value of both foods. Since processed food is highly refined, one gets the feeling that it lacks some of the nutrients necessary for a healthy life. Besides, processed food has been laced with chemical additives and preservatives that make it even more unsafe and unhealthy for human beings. One cannot notice the taste of the preservatives because of the presence of chemical enhancers that enhance the sweet flavor. Overall, the processed food items look more appealing to the eye than the whole foods although one derives maximum satisfaction from the whole food items. In addition, one tends to over-consume processed foods because they entice the taste buds and they are junk in the sense that they lack fiber (Loux, 2003).  Transformations in my Perception After gaining much information in class, I feel more enlightened about food and diet than I was hitherto. I have particularly learned the key differences between whole foods and processed foods. Whole foods are essentially foods that have not undergone any alteration whatsoever and they are consumed in their natural state or as close to their natural state as possible. Examples of whole foods include brown rice, corn, apple, and cucumber. Since whole foods are neither refined nor processed, they are devoid of preservatives, chemicals, and additives. People are encouraged to consume the whole foods because of their health benefits. I have resolved to maintain a healthy dies of whole foods and minimize my intake of processed food. In order to adopt a healthy lifestyle, I will avoid the highly refined foods at all cost because they lack nutritional value in addition to the high chemical enhancements in them (Dawn, 2015).  I have particularly learnt many facts concerning the name whole food, which derives from the fact that whole foods comprise of one ingredient. When it comes to processed food items, it is worth mentioning that refined food is in most cases considered processed food. In essence, processed food is food that has undergone some form of alteration usually through refinement, grinding, pureeing, and cooking. I now understand that processed food is not as nutritious as whole food and it contains harmful chemicals. Most of all, I will avoid most of the processed foods because they are not natural. It is important to point out that most forms of cooking do not alter the ingredients of food therefore cooked food may still be referred to as whole food (Dawn, 2015).  After going through the course, I feel more enlightened about the pros and cons of both whole foods and processed foods. Nonetheless, I have realized that the processed food items have more cons than they have pros. In addition, the pros of processed foods are not comparable to the pros of whole food items. I now realize why I always feel hungry even after eating lots of junk. Highly refined food does not have the necessary fiber hence they are digested faster than the whole foods. It means that I will tend to eat lots of processed food in order to get the same satisfaction that I will get from a small amount of whole food. I will now consider fruits and vegetables as integral parts of my diet no matter what my craving may be (Ingco, & Nash, 2004).  The course has not only transformed me in terms of my diet, but it has also changed my perception towards whole food items and processed food items. It has done so in the sense that I now feel guilty whenever I take snacks and other highly refined foods. The course has sensitized me about the long-term and short-term effects of consuming processed foods, especially refined foods with high levels of sugar. Perhaps one amazing fact that I have learnt is that bacteria treads on real and natural food. This is the reason why it is impossible to find bacteria in processed food, especially the highly refined food items. If they are toxic to bacteria, it means that such food items are even more toxic as human food (Loux, 2003).  At the beginning of the class, I had an overall perspective about all food items in the sense that I believed they were only harmful if taken in excess. However, I have come to learn that processed foods are naturally harmful to human beings. They are unsafe in the sense that they contribute significantly to health risks such as weight gain and cardiovascular problems. In addition, the high level of preservatives used in the processed foods make them harmful to human beings because some of the preservatives such as Sodium Benzoate are carcinogenic. Besides their low nutritional value, processed foods are most common in convenient stores because most people are lazy and all they want is to eat fast foods and snacks. This new knowledge has caused me to appreciate and adopt specialized diet that comprises mainly of fruits and vegetables. Maintaining a healthy lifestyle through healthy eating is now my priority in life, as I have realized that the kind of food that I eat determines my health (Scrinis, 2013).  Genetically Modified Organisms (GMOs) According to Nelson (2001), Genetically Modified Organisms (GMOs), also called transgenic organisms, are living organisms that have undergone genetic modification usually through genetic engineering. GMOs are essentially living organisms except that their genetic material has been altered. The main objective of producing GMOs is to produce crops that are tolerant to droughts and produce high yield. Genetically Modified Organisms (GMOs) are generally well adapted to harsh environments where normal crops cannot yield much. The debate about whether to adopt Genetically Modified Organisms (GMOs) globally is raging in the sense that most of the developed countries have shunned away from using the crop (Young, & IUCN Policy and Global Change Group, 2004).  A great controversy exists as to the safety of GMOs because the GMOs have been targeted on the developing countries only. In as much as the developing countries need high crop yields for self-sufficiency, it is worth noting that many agencies such as the Institute for Responsible Technology (IRT) and the American Academy of Environmental Medicine (AAEM) have cast aspersions on the safety of GMOs (Food and Agriculture Organization of the United Nations, 2001). Once grains from the whole foods have been altered genetically, they cease to be whole foods and now become Genetically Modified Organisms (GMOs). Perhaps Genetically Modified Organisms (GMOs) are worse than the processed food in the sense that they do not only leave their harmful traces in human bodies, but they also take a toll on the environment (Raju, & Energy and Resources Institute, 2007). References Dawn, L. (2015). Unhooked: A holistic struggle to ending YOUR struggle with food. New York: Morgan James Publishing. Food and Agriculture Organization of the United Nations. (2001). Genetically modified organisms, consumers, food safety and the environment. Rome: FAO. Ingco, M. D., & Nash, J. D. (2004). Agriculture and the WTO: Creating a trading system for development. Washington, DC: World Bank. Loux, R. (2003). Living cuisine: The art and spirit of raw foods. New York: Avery. Nelson, G. C. (2001). Genetically modified organisms in agriculture: Economics and politics. San Diego, Calif: Academic Press. Raju, K. D., & Energy and Resources Institute. (2007). Genetically modified organisms: Emerging law and policy in India. New Delhi: The Energy and Resources Institute. Scrinis, G. (2013). Nutritionism: The science and politics of dietary advice. New York: Columbia University Press. Young, T. R., & IUCN Policy and Global Change Group. (2004). Genetically modified organisms and biosafety: A background paper for decision-makers and others to assist in consideration of GMO issues. Gland: IUCN. Read More