Why Food Quality Matters - Facts Confirmed by Science
Food quality is an increasingly discussed topic today. The composition and nutritional value of food fundamentally shape our health...
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Why food quality matters - facts confirmed by science
Good morning,
food quality is an increasingly discussed topic today. The composition and nutritional value of food fundamentally shape our health, yet products that are far from ideal often end up in the normal shopping basket. Current scientific knowledge confirms that the difference between fresh and highly processed foods is not only related to taste, but also directly to the risk of civilization diseases and life expectancy.
In this issue of the newsletter, we will therefore look at what research reveals about food quality, offer a link to an article explaining how to assess its true value and why it is important, include a practical tip on how to recognize good baked goods, and present a selection of questions from the Advice Center, which is an integral part of our courses. In conclusion, we will remind you of the current study offer, where we learn to put these connections into practice.
Food quality and health: what does the science say?
In recent years there has been more and more talk about the fact that it doesn't matter what we eat. It's not just about calories, the quality of food, i.e. its composition and degree of processing, also plays a big role. And science confirms it.
What research shows
A large review study published in a journal BMJ monitored the influence of so-called ultra-processed foods (this includes, for example, sweet lemonades, sausages, instant meals or various snacks).
Result?
People who eat them often have a significantly higher risk of cardiovascular diseases, obesity, diabetes and other diseases of civilization. Simply put – the more industrially processed foods in the menu, the greater the burden on health.
In addition, other studies show a clear trend where higher consumption of ultra-processed foods also means higher health risks.
The other side of the coin: what benefits us
Fortunately, research also brings positive news. Latest meta-analysis summarizing dozens of studies confirmed,
that regular consumption of nuts, whole grains, fruits, vegetables or fish is associated with a lower risk of death. These foods help protect the heart, support digestion
and improve overall vitality. Conversely, red and processed meat or sugary drinks are associated with the opposite effect.
What can you take from this in practice?
- Limit ultra-processed foods: semi-finished products, sweets, sodas or sausages should only be an occasional diversion, not the basis of the menu.
- Give space to basic ingredients: fresh vegetables, fruits, legumes, nuts or whole grains give the body what it really needs.
- Look at ingredients, not just calories: even if it is energetically "fit", food full of additives or excess sugar and fat will not replace a quality diet.
So the quality of the food is decisive. And the good news is that we can start making changes now, with every purchase and every plate.
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|
|
|
Read:
Food quality
Quality food means more than just low sugar or fat content. In the article, we explain the criteria by which its real value can be assessed, why we should look not only at the composition, but also at the origin, production method and effect on health.
|
|
|
|
Practical tip:
How to recognize quality baked goods?
- Look at composition. Quality bread or roll has only a few ingredients: flour, water, salt, or leaven or yeast.
- Avoid products with a long list additive.
- Give priority whole grain variants, contain more fiber, vitamins and minerals than white bread.
- Prefer sourdough bread. Thanks to natural fermentation, it is more digestible, has a lower glycemic index and often has a higher content of bioactive substances.
|
|
|
|
Nutrition in Q&A:
We choose from questions from the Counseling Center, which is an integral part of our courses. Answers that inspire, explain and can help you on your way to a healthier life.
Question:
What is the difference between sourdough bread, sourdough bread and sourdough bread? Does it lie in the processing technology or are they just Czech twists of the sales chains and is it one and the same process of fermentation and baking?
Response:
Sourdough bread is made from kvass, i.e. from a mixture of flour and water that undergoes lactic fermentation (yeast and lactic acid bacteria act). The result of using kvass is a slower rise, a different structure of the crumb, better digestibility, a longer shelf life and a typical slightly sour taste.
Sourdough bread in Czech it means the same as sourdough. "Yeast" is a general term for leaven or sourdough. The difference is linguistic rather than technological.
Marking "sourdough bread" is often a marketing ploy. Yeast was used for the production of bread, but only as an ingredient in the dough, while the main leavening took place thanks to industrial yeast. Such bread differs from true sourdough bread, because the fermentation is not carried out naturally by yeast and bacteria, but mainly by yeast, so the nutritional effect and taste are not the same.
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have a nice day
Mgr. Martin Jelínek
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At the beginning, I was very doubtful if I was able to complete this course in my profession, where hands, language and time play PRIM. I'm a chef... Today, after a 6-month and successfully mastered course, I can only recommend it. DO YOU KNOW!!!? It is not a simple holistic wholeness of eating for any somatotype. But the path of Mgr. The deerskin is beautiful in its simplicity. The icing on the cake is the flexible willingness to help explain. I didn't do the entire "Nutrition Consultant" course to open a counseling office, but to understand the connection between tastes and hunger. I tried all the teaching methods only on myself, and the world is amazed!
It works.
I lost 11 kilos and today I help parents explain and understand. Today I already know that Mgr. As a teacher, Jelínek does not teach pupils, but HELPS future colleagues. For that he deserves BIG THANKS and even MORE RESPECT. I can only RECOMMEND his courses.
Postscript I don't finish...
Jakub Lukeš
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Food quality is an increasingly discussed topic today. The composition and nutritional value of food fundamentally shape our health...
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<h1 class="heading">Why food quality matters - facts confirmed by science</h1>
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<p class="text">Good morning,<br /><br />
food quality is an increasingly discussed topic today. The composition and nutritional value of food fundamentally shape our health, yet products that are far from ideal often end up in the normal shopping basket. Current scientific knowledge confirms that the difference between fresh and highly processed foods is not only related to taste, but also directly to the risk of civilization diseases and life expectancy.<br /><br />
In this issue of the newsletter, we will therefore look at what research reveals about food quality, offer a link to an article explaining how to assess its true value and why it is important, include a practical tip on how to recognize good baked goods, and present a selection of questions from the Advice Center, which is an integral part of our courses. In conclusion, we will remind you of the current study offer, where we learn to put these connections into practice.</p>
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<h2>Food quality and health: what does the science say?</h2>
<div class="text">
<p>In recent years there has been more and more talk about the fact that it doesn't matter what we eat. It's not just about calories, the quality of food, i.e. its composition and degree of processing, also plays a big role. And science confirms it.</p>
<h3>What research shows</h3>
<p>A large review study published in a journal <a href="https://pubmed.ncbi.nlm.nih.gov/38418082/">BMJ</a> monitored the influence of so-called ultra-processed foods (this includes, for example, sweet lemonades, sausages, instant meals or various snacks).</p>
<p>Result?</p>
<p>People who eat them often have a significantly higher risk of cardiovascular diseases, obesity, diabetes and other diseases of civilization. Simply put – the more industrially processed foods in the menu, the greater the burden on health.</p>
<p>In addition, other studies show a clear trend where higher consumption of ultra-processed foods also means higher health risks.</p>
<h3>The other side of the coin: what benefits us</h3>
<p>Fortunately, research also brings positive news. Latest <a href="https://www.sciencedirect.com/science/article/pii/S2161831325000298">meta-analysis</a> summarizing dozens of studies confirmed,
that regular consumption of nuts, whole grains, fruits, vegetables or fish is associated with a lower risk of death. These foods help protect the heart, support digestion
and improve overall vitality. Conversely, red and processed meat or sugary drinks are associated with the opposite effect.</p>
<h3>What can you take from this in practice?</h3>
<ul>
<li><b>Limit ultra-processed foods:</b> semi-finished products, sweets, sodas or sausages should only be an occasional diversion, not the basis of the menu.</li>
<li><b>Give space to basic ingredients:</b> fresh vegetables, fruits, legumes, nuts or whole grains give the body what it really needs.</li>
<li><b>Look at ingredients, not just calories:</b> even if it is energetically "fit", food full of additives or excess sugar and fat will not replace a quality diet.</li>
</ul>
<p>So the quality of the food is decisive. And the good news is that we can start making changes now, with every purchase and every plate.</p>
</ul>
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<h2 style="font-size:20px; line-height:26px; font-weight:600; margin:0; color:#111827;margin-bottom:1em">Food quality</h2>
<p><img src="https://www.kurzyatac.cz/data/vse-o-studiu/kvalita-potravin.jpg" alt="" style="height:auto" width="100%"></p>
<div style="height:16px; line-height:16px; font-size:16px;"></div>
<p class="text">Quality food means more than just low sugar or fat content. In the article, we explain the criteria by which its real value can be assessed, why we should look not only at the composition, but also at the origin, production method and effect on health.</p>
<div style="height:24px; line-height:24px; font-size:24px;"></div>
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<p style="color: #21a158; font-size: 16px; font-weight:bold; margin: 0 0 4px 0;">Practical tip:</p>
<h2 style="font-size:20px; line-height:26px; font-weight:600; margin:0; color:#111827;margin-bottom:1em">How to recognize quality baked goods?</h2>
<p><img src="/i/pecivo.jpg" alt="" style="width:100%; height:auto;"></p>
<div class="text">
<ul>
<li style="margin-bottom:.75em">Look at <b>composition</b>. Quality bread or roll has only a few ingredients: flour, water, salt, or leaven or yeast.</li>
<li style="margin-bottom:.75em">Avoid products with a long list <b>additive</b>.</li>
<li style="margin-bottom:.75em" >Give priority <b>whole grain</b> variants, contain more fiber, vitamins and minerals than white bread.</li>
<li>Prefer <b>sourdough</b> bread. Thanks to natural fermentation, it is more digestible, has a lower glycemic index and often has a higher content of bioactive substances.</li>
</ul>
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<p style="color: #21a158; font-size: 16px; font-weight:bold; margin: 0 0 4px 0;">Nutrition in Q&A:</p>
<div class="text">
<p>We choose from questions from the Counseling Center, which is an integral part of our courses. Answers that inspire, explain and can help you on your way to a healthier life.</p>
<p><em>Question:</em></p>
<p>What is the difference between sourdough bread, sourdough bread and sourdough bread? Does it lie in the processing technology or are they just Czech twists of the sales chains and is it one and the same process of fermentation and baking?</p>
<p><em>Response:</em></p>
<p><b>Sourdough bread</b> is made from kvass, i.e. from a mixture of flour and water that undergoes lactic fermentation (yeast and lactic acid bacteria act). The result of using kvass is a slower rise, a different structure of the crumb, better digestibility, a longer shelf life and a typical slightly sour taste.</p>
<p><b>Sourdough bread</b> in Czech it means the same as sourdough. "Yeast" is a general term for leaven or sourdough. The difference is linguistic rather than technological.</p>
<p>Marking "<b>sourdough bread</b>" is often a marketing ploy. Yeast was used for the production of bread, but only as an ingredient in the dough, while the main leavening took place thanks to industrial yeast. Such bread differs from true sourdough bread, because the fermentation is not carried out naturally by yeast and bacteria, but mainly by yeast, so the nutritional effect and taste are not the same.</p>
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<img src="https://www.kurzyatac.cz/assets/images/mj-podpis.jpg" alt="Martin Jelínek" style="width:64px;height:auto;border:1px solid #eee;display:block;border-radius:4px" />
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have a nice day<br />
Mgr. Martin Jelínek
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<p>At the beginning, I was very doubtful if I was able to complete this course in my profession, where hands, language and time play PRIM. I'm a chef... Today, after a 6-month and successfully mastered course, I can only recommend it. DO YOU KNOW!!!? It is not a simple holistic wholeness of eating for any somatotype. But the path of Mgr. The deerskin is beautiful in its simplicity. The icing on the cake is the flexible willingness to help explain. I didn't do the entire "Nutrition Consultant" course to open a counseling office, but to understand the connection between tastes and hunger. I tried all the teaching methods only on myself, and the world is amazed!<br />
It works.<br />
I lost 11 kilos and today I help parents explain and understand. Today I already know that Mgr. As a teacher, Jelínek does not teach pupils, but HELPS future colleagues. For that he deserves BIG THANKS and even MORE RESPECT. I can only RECOMMEND his courses.<br />
Postscript I don't finish...<br /><br /></p>
<p><b>Jakub Lukeš</b></p>
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