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These are my reflections after reading article from Dehghan et al. (1). It is increasing well documented that it is Industrial processing: fractionation, separation, condensation, drying, freezing, irradiation, burning, roasting, curing, microvawing, emulsifying, toasting, supplementing food additives but also plant breeding etc. which significantly destroys the nutritional and health-promoting effects of plant foods (Figure 1). Foods which have undergone such processes have to large extent lost their nutritional and health-promoting abilities. Such foods are for example Often unacceptably rich in calories particularly sugar and sugar-like foods (bread, pasta, pizza, cooked tubers, polished rice etc.) but also, which is often neglected, rich in long-chain triglycerides (LCT) contributed by meat, dairy products but also in increasing amounts of edible/ “cooking” oils. It is also well documented that processed refined carbohydrate products such as sugar and other sugarlike foods are quickly absorbed by the small intestine, and transported by the portal vein to the liver, where they are fast metabolized. Larger consumption of such molecules create a much increased burden to all internal organs, often referred to as postprandial inflammation, a state regularly lasting about 2–3 hours after each meal. Raw plant foods not fats should be alternative to refined carbohydrates

Choose right carbohydrates and right fats (RCRF) - keys to optimal health