Improving Health, Well Being & Financials Part V, Fast Food, Tin Food, Packaged Food V Live Food

#FastFoodDangers
#PreservedFoodDangers
#RawFoods
@unityofconsciousness475

Hi There

- You are made of: GREATNESS, PURE LOVE & LIGHT

Embracing live foods, home cooking, and lightly cooked meals like stir-fried instead of deep-fried options can profoundly impact health and well-being. These choices preserve essential nutrients, support digestion, and reduce exposure to harmful compounds formed during deep frying. Studies indicate that consuming more raw and minimally processed foods can lower the risk of chronic diseases, support weight management, and enhance overall vitality, while also being more cost-effective by reducing healthcare expenses linked to processed foods.

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Video is made by Unity of Consciousness via Fliki
-Text: Unity of Consciousness References below
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--References:
1-References - – Fast Food
1. Mozaffarian, D., et al. (2010). Trans Fatty Acids and Cardiovascular Health: A Comprehensive Review of Evidence. Journal of the American College of Cardiology.
2. Sonnenburg, E. D., & Sonnenburg, J. L. (2014). Gut Microbiota and Their Role in Health and Disease. Nature.
3. Sánchez-Villegas, A., et al. (2012). Fast-Food and Commercial Baked Goods Consumption and the Risk of Depression. Public Health Nutrition.
4. American Diabetes Association. (2018). Economic Costs of Diabetes in the U.S. in 2017. Diabetes Care.

2-References – Tin Food
1. Vom Saal, F. S., & Hughes, C. (2005). An Extensive New Literature Concerning Low-Dose Effects of Bisphenol A Shows the Need for a New Risk Assessment. Environmental Health Perspectives.
2. Jacka, F. N., et al. (2010). Association of Western and Traditional Diets with Depression and Anxiety in Women. British Journal of Psychiatry.
3. World Health Organization. (2005). Tin in Drinking-water: Background Document for Development of WHO Guidelines for Drinking-water Quality.
4. American Heart Association. (2017). Cardiovascular Disease: A Costly Burden for America.
3-References – Half Prepared & Packeged Food
1. Centers for Disease Control and Prevention. (2018). Estimates of Foodborne Illness in the United States.
2. Monteiro, C. A., et al. (2019). Ultra-Processed Foods, Diet Quality, and Health Using the NOVA Classification System. Journal of the American College of Cardiology.
3. Sánchez-Villegas, A., et al. (2012). Fast-Food and Commercial Baked Goods Consumption and the Risk of Depression. Public Health Nutrition.
4. American Diabetes Association. (2018). Economic Costs of Diabetes in the U.S.
4-References – Live & Healthy Food
1. Leclercq, C., et al. (2010). Dietary Factors and Cardiovascular Risk: A Review of the Evidence. American Journal of Clinical Nutrition.
2. Wolfson, J. A., & Bleich, S. N. (2015). Is Cooking at Home Associated with Better Diet Quality or Weight-Loss Intention? Public Health Nutrition.
3. Zhang, D., et al. (2017). Nutritional Quality of Meals: A Comparison of Home-Cooked Meals with Commercially Prepared Foods. Journal of Nutrition.

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