The quality of the foods we eat influences everything from our energy levels to our risk for chronic disease.
High-quality foods – rich in nutrients, minimally processed and free from excessive additives – support optimal bodily function and promote longevity. Conversely, low-quality foods that are highly processed and nutrient-poor contribute to health issues over time.
Processed foods are often convenient and tasty, but many contain high levels of added sugars, sodium and trans fats. These can lead to weight gain, high blood pressure and increased cholesterol levels. Consistently consuming such foods can also elevate the risk of chronic disease like heart disease, stroke and type 2 diabetes.
Artificial preservatives, sweeteners and coloring agents found in processed foods have been linked to allergies, digestive issues and, in some cases, an increased risk of cancer. Low-quality foods, especially those high in sugar, refined grains and unhealthy fats, can disrupt the balance of bacteria in the gut.
Research suggests diets high in processed foods can contribute to an imbalance of gut bacteria known as dysbiosis, which can trigger irritable bowel syndrome, obesity and mental health disorders.
Organic foods have become more popular as consumers become more aware of health, environmental and ethical concerns related to conventional farming practices. Organic farming standards emphasize natural growing methods, avoiding synthetic pesticides, fertilizers, genetically modified organisms and growth hormones. These methods help preserve biodiversity, promote soil health and reduce exposure to harmful chemicals. Studies show consuming organic foods can reduce exposure to these chemicals, which have been linked to hormonal imbalances, allergies and cancer.
Grass-fed beef and dairy products come from cows that primarily ate grass, leading to a higher nutrient profile. This beef is typically lower in saturated fats and has higher levels of omega-3 fatty acids, which are beneficial for heart health compared to grain-fed beef. Additionally, it contains more antioxidants, vitamins like vitamin A and E, and conjugated linoleic acid, which is linked to lower risks of heart disease and cancer.
Pasture-raised poultry and eggs are sourced from chickens that had access to outdoor spaces where they could forage, peck and roam. This type of environment results in eggs that are higher in vitamin D, omega-3s and vitamin E compared to those from conventionally raised chickens.
Wild-caught fish and seafood come from their natural habitats rather than aquaculture or fish farms. Wild-caught fish like salmon are generally higher in omega-3 fatty acids and have lower levels of contaminants compared to farm-raised fish. These essential fats are linked to improved brain function, heart health and reduced inflammation.
Army veteran Jennifer Campbell is a certified personal trainer with a master’s degree in nutrition education. She is past commander of the California Legion’s 24th DiStrict and Hollywood Post 43.
- News