Sorry chip lovers, but here is the latest:  A new study finds that insulin resistance — which means the propensity to store fat in the body — is related to when inflammation goes up. And inflammation is caused by various types of chemicals and foreign molecules that enter the body and cause your cells to react. These “disrupters” exist in processed foods.

Read more here:: https://lowcarbmag.com/help-burn-fat-by-ditching-processed-foods/

In the U.S., three major commodity crops are raised predominantly from GMO seed:  field corn (92%*), soybeans (94%*), and cotton (94%*).  *percentages are based on U.S. acreage as of 2015 (USDA)

Almost 98% of Canadian grown Canola is genetically engineered for herbicide resistance. U.S. sugar beet production is estimated to be over 95% genetically modified for herbicide resistance. GMO sweet corn, papaya, zucchini, and yellow summer squash are also for sale in grocery stores, but in far lesser amounts. Genetically modified alfalfa is grown for use as hay and forage for animals.

‘White Russet’ brand potatoes, genetically modified to resist bruising were introduced to some grocery stores in 2015.  Genetically engineered non-browning ‘Arctic’ apples have been deregulated by the USDA and have been on the market since 2016.

Read more here:: https://lowcarbmag.com/gmos-in-your-food/

Acne is the eighth-most prevalent disease worldwide, according to existing research. Because it’s so common, there are remedies upon remedies for how we can treat the most stubborn of spots. But new research claims that there may be a way to prevent that first zit from making an appearance at all.

Research presented at the 28th EADV Congress in Madrid found that poor dietary habits—marked by eating high-sugar sweets—is one of the most significant factors that lead to acne. During the study, researchers analyzed data from 6,700 participants across six countries in North America, South America, and Europe in order to determine which external and internal factors were most associated with acne.

Read more here:: https://lowcarbmag.com/study-finds-that-a-high-sugar-diet-leads-to-acne-more-than-tobacco-use/

The large European study found that people who have more than two sodas a day — with or without sugar — had a higher risk of dying over about 16 years than people who sipped the fizzy beverages less than once a month.

“We found that higher soft drink intake was associated with a greater risk of death from any cause regardless of whether sugar-sweetened or artificially sweetened drinks were consumed,” said study senior author Neil Murphy. He’s a scientist with the International Agency for Research on Cancer in Lyon, France.

“Our results for sugar-sweetened soft drinks provide further support to limit consumption and to replace them with healthier beverages, preferably water,” Murphy said.

How might sodas raise your risk of dying? Continue reading…

A new study finds atypical eating behaviors — such as hypersensitivity to food textures or pocketing food without swallowing — in 70% of kids with autism. That’s 15 times the rate typically found in children.

Unusual eating behaviors are common in many 1-year-olds with autism and could alert parents and doctors that a child may have the disorder, according to study author Susan Mayes. She’s a professor of psychiatry at Penn State College of Medicine.

“If a primary care provider hears about these behaviors from parents, they should consider referring the child for an autism screening,” she said in a university news release.

Read more here:: https://lowcarbmag.com/extreme-eating-habits-early-signs-of-autism/

A 2013 review uncovered the hidden health issues of Splenda long after many people consumed large quantities of it.

The sweetener is a highly recommended ingredient for baked goods. However, the baking process triggers chemical reactions in sucralose that produce toxic chlorinated compounds. These include dioxins, long-lived chemical compounds usually found in industrial processes and considered to be carcinogens.

Chlorinated compounds are the tip of the iceberg of health problems associated with sucralose. Researchers from North Carolina State University identified many other concerns that the manufacturers of the artificial sweetener – McNeil Nutritionals, a subsidiary company of Johnson & Johnson – did not catch during testing or reveal to the public.

Read more here:: https://lowcarbmag.com/hidden-health-issues-of-splenda/

New research shows that the long-term effects of an “ultraprocessed” diet are worse than previously imagined. Scientists from France and Spain say that highly processed foodstuffs are primary drivers of disease and according to their studies, can increase the risk of early death.

After taking a cold, hard look at the “standard American diet,” it’s really not surprising that these “foods” make people sick and die. Most processed foods are an amalgam of heavily refined grains, GMO corn,  corn syrup, trans fats, artificial flavors and colors, and preservatives. Indeed, most processed “food” isn’t really food at all. And if the chemicals used to make processed food aren’t bad enough on their own (they are), most food packaging contains harmful, endocrine-disrupting compounds like BPA — which can leach into food.

Read more here:: https://lowcarbmag.com/processed-food-consumption-increases-risk-of-early-death/

The meat substitute created by Impossible Foods contains a mix of wheat, coconut oil, potatoes and “heme” derived from genetically engineered (GE) yeast. A primary ingredient in the Impossible Burger is GE soy leghemoglobin, which releases a heme-like protein when broken down.

This protein is what gives the plant-based patty its meatlike look, taste and texture, and makes the patty “bleed” when cooked. While the company refers to it as “heme,” technically, plants produce non-heme iron. Heme iron only occurs in meat and seafood. A main difference between heme and non-heme iron has to do with their absorbability.

Plant-based non-heme iron is less readily absorbed. This is one of the reasons why vegans are at higher risk of iron deficiency anemia than meat eaters. Moreover, while soy leghemoglobin is found in the roots of soybean plants, the company is recreating it using GE yeast.

Read more here:: https://lowcarbmag.com/the-impossible-burger-and-its-possible-risks/

Splenda (sucralose) is frequently recommended for cooking and baking, and is often used in processed foods in which high heat was involved. This, despite the fact that scientists have warned about the dangers of heating sucralose for years.

In the 2013 paper, “Sucralose, a Synthetic Organochloride Sweetener: Overview of Biological Issues,” the authors state that “Cooking with sucralose at high temperatures … generates chloropropanols, a potentially toxic class of compounds.” This paper also warns the acceptable daily intake set for sucralose may in fact be hundreds of times too high to ensure safety.

The German Federal Institute for Risk Assessment (BfR) recently issued a report on the available data on sucralose, confirming that cooking with sucralose is likely a terrible idea, as chlorinated compounds are formed at high temperatures. As reported by MedicalXpress: Read more here:: https://lowcarbmag.com/never-cook-with-splenda-heres-why/

Researchers identified beer, sugary drinks, and two healthy types of beverages – fruit juices and tea – as potential causes of chronic kidney disease.

The most egregious offenders were carbonated and sweetened fruit drinks. Guzzling these bubbly, sweet beverages on a regular basis could raise a person’s chance of having kidney problems by as much as 61 percent.

To no one’s surprise, high consumption of beer was reported to be bad for kidney healthy. The Johns Hopkins University research team didn’t go into detail about this, probably because the reason was fairly obvious.

Read more here:: https://lowcarbmag.com/consumption-of-beer-and-sugary-drinks-linked-to-kidney-disease-study/