Humans have been “processing” food through traditional methods for thousands of years. But there’s a vast difference between the processing of old—for instance, the ancient Egyptian practice of using salt to extend the shelf life of food—and the twentieth-century version of “ultra processing.”

Close to 5,000 additives are now allowed to be used in food products. Factor in the additives found in the packaging (which can also leach into your food), and the number rises to 10,000.

Most of these food additives have not undergone any safety testing. Few have been tested according to the way that they are ingested–meaning in combination with other additives.

Many are downright dangerous, including, for starters, Diacetyl and 2,3-pentanedione (PD), both of which are added to microwave popcorn to give it a buttery aroma, and both of which are linked to brain health, Alzheimer’s disease and respiratory toxicity.

Processed and “ultra-processed” foods have been marketed to consumers as “convenience” foods. But there’s nothing convenient about the hazards they pose to your health.

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