The impact of numerous modern foods on gut health.

Certain types of food processing are essential for ensuring safety, preserving nutritional value, and convenience. As of now, the expression “processed food/ultra-processed” has been labeled as a negative term in public opinion: 

The concept of “processed food/ultra-processed” covers a wide range of products, starting from those that are minimally processed (washing, pasteurization, freezing) to those that are ultra-processed and contain large amounts of sugar, salt, trans fats, and preservatives. The problem arises when processing is too excessive: food loses its nutritional value, becomes enriched with calories, and is literally destructive to health.

The impact of numerous modern foods on gut health.

Ultra-processed foods (UPFs) and food additives have become an integral part of our diet, and they really strongly affect our gut health.

UPFs (ultra-processed foods) comprise foods exposed to significant industrial processing and contain extra ingredients such as preservatives, sweeteners, colors, stabilizers and emulsifiers. They often contain food additives, newly formed compounds created during the processes, and are often packaged in materials that contact the food, which allow contaminants to migrate into the food matrix.

These can include sodas, sweetened cereals, sausages, snacks, cookies, and other various packaged foods. They tend to be high in free sugar, saturated fat, and calories, but low in protein, dietary fiber, and micronutrients. 

 

Impact on intestinal health

The intestinal microbiota, or the diversity of microorganisms that inhabit our gut, is an integral part of human health. It is even perceived as a separate “organ” due to its significant impact on various aspects of our body.  The dietary component, or simply our daily nutrition, is the main factor that influences the composition and function of the gut microbiota.

Studies show that in today's world, UPFs consumption may be associated with an increased risk of developing chronic diseases such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and colorectal cancer. The major negative effects include:

• Changes in the intestinal microbiota: UPFs can cause dysbiosis, which means an imbalance between beneficial and harmful bacteria.

• Increased intestinal permeability: Harmful substances can penetrate the intestinal walls, causing chronic inflammation.

Food additives

Food additives include a variety of chemicals such as sweeteners, colorants, stabilizers, emulsifiers, thickeners and gelling agents. They are often used in UPFs to improve taste, texture or shelf life. Studies showed that emulsifiers, such as polysorbate 80 and carboxymethyl cellulose (CMC), can cause excessive bacterial growth in the small intestine and disrupt the barrier function of the epithelium, leading to inflammatory diseases.

Junk foods, such as high-sugar sodas, are extremely profitable because of their low cost, long shelf life, and high retail value. These market characteristics encourage industries to market and sell more of such products. Multinational corporations that produce and market junk food and beverages, including world-famous sugary soda brands, are among the main contributors to the global spread of non-communicable disease risks. Among other things, this includes contributing to the rising incidence of obesity, diabetes and cardiovascular disease.

Just looking at preservatives alone, we can see how the consumption of certain products affects the microbiome:

• Product examples: Cold cuts, sausages, ham, canned meat (Sodium nitrite (E250), sodium nitrate (E251), potassium sorbate (E202)).
  Purpose: Preventing the growth of harmful bacteria, preserving color.
  Impact on health: May lead to the development of dysbiosis, increases the risk of developing cancer when accumulated in the body.

• Product examples (Dairy products): Processed cheeses, cream cheese, yogurt with a long shelf life (Potassium sorbate (E202), sodium benzoate (E211)).
  Purpose: Inhibition of the growth of harmful bacteria and fungi
  Impact on health: Reduces the level of beneficial bacteria, causes gastrointestinal irritation.

• Product examples: Bakery products. Packaged breads, cakes, pastries (Propionates (E280-E283)).
  Purpose: Increase the shelf life
  Impact on health: Increases the risk of gastrointestinal disorders, may cause allergic reactions.

• Product examples: Sodas, fruit juices, energy drinks (Sodium benzoate (E211), potassium sorbate (E202), sulfur dioxide (E220)).
  Purpose: Protection against bacteria, preservation of taste
  Impact on health: Reduces the level of beneficial microflora, can cause allergies and mucosal irritation.

• Product examples: Canned products. Canned fruits and vegetables, marinades, canned fish (Sulfur dioxide (E220), benzoates (E210-E213)).
  Purpose: Preservation, protection against microorganisms
  Impact on health: May reduce the diversity of the microbiota, triggers the development of inflammatory processes.

• Product examples: Sauces and condiments.  Ketchup, mayonnaise, soy sauce, mustard (Potassium sorbate (E202), sodium benzoate (E2110).
  Purpose: Preservation of freshness, protection against mold
  Impact on health: Reduces the level of beneficial bacteria, increases the risk of inflammation.
  
  

• Product examples: (Sulfur dioxide (E220), benzoates (E210-E213)).
  Purpose: Protection against oxidation, extension of shelf life
  Impact on health: Disrupts the balance of the microbiota, can cause allergic reactions and bloating.
  
  

• Product examples: Sweets. Chewing candies, chocolate with fillings, marmalade (Potassium sorbate (E202), sodium benzoate (E211)).
  Purpose: Protection against microorganisms, texture stability
  Impact on health: Contributes to the development of inflammatory reactions, reduces immunity.

Ultra-processed foods (UPFs) are widely consumed in everyday diets, but their health impacts go beyond simple taste. An analysis of the published literature for this article revealed numerous negative effects that these products can have on the gut microbiota and overall human health.

UPFs affect not only the gut but also other body systems. Studies have linked the consumption of UPFs to the development of neurological conditions such as Alzheimer's and Parkinson's disease. Intestinal inflammation may play an important role in the pathogenesis of these diseases. UPFs can also affect the cardiovascular system, increasing the risk of hypertension, atherosclerosis and other cardiovascular diseases due to changes in the gut microbiota and systemic inflammation.

Nowadays, as industrial products dominate store shelves, a conscious approach to nutrition is extremely important. 

The functional food product Greespi contains all the substances that a person needs for the normal functioning of their organs and system. Its consumption offsets the impact of a modern diet on health in many ways. A series of special substances such as bioprotectors, biocorrectors and biostimulants cannot be found in any other product of natural origin. 

The microalgae which are the basis for Greespi feature a cell wall made up of the mucopolymer murein, an easy-to-digest substance. The soft cell wall of microalgae makes them the most digestible product in the world. Greespi contains 70% of high-quality vegetable protein, but it is easily digested without straining the human digestive system, making it essential for people who have undergone digestive surgery and are forced to pay close attention to their diet. You can find a list of all nutrients here.

The consumption of Greespi stimulates the growth of beneficial bacteria in the intestines, reduces inflammation, heals the intestines, which primarily affects the quality of life and well-being. 

Besides its maximum benefit as a functional food, Greespi is a completely pure food product and does not contain any chemicals that could negatively affect human health.. 

For general recommendations on how to consume Greespi, please see the Instructions section.

 

All information provided on this website is for informational purposes only. You should not use this information as a substitute for professional medical advice, diagnosis, or treatment. Always consult your doctor if you have any questions about a medical condition.

 

References

1. Stuckler, David, et al. “Manufacturing Epidemics: The Role of Global Producers in Increased Consumption of Unhealthy Commodities Including Processed Foods, Alcohol, and Tobacco.” PLoS Medicine, vol. 9, no. 6, 26 June 2012, p. e1001235,

2. Whelan, Kevin, et al. “Ultra-Processed Foods and Food Additives in Gut Health and Disease.” Nature Reviews Gastroenterology & Hepatology, vol. 14, 22 Feb. 2024, 

3. Besednova, Natalya N, et al. “Antiviral Effects and Mechanisms of Action of Water Extracts and Polysaccharides of Microalgae and Cyanobacteria.” Journal of Pharmacy and Nutrition Sciences, vol. 12, 13 Dec. 2022, pp. 54–73,

4. ---. “Ultra-Processed Food and Gut Microbiota: Do Additives Affect Eubiosis? A Narrative Review.” Nutrients, vol. 17, no. 1, 24 Dec. 2024, p. 2,