Ultraprocessed Food Makes You Vulnerable to COVID-19

Analysis by Dr. Joseph Mercola

December 29, 2021

Story at a Glance

  • A diet of ultraprocessed food makes people more susceptible to COVID-19 by causing metabolic dysfunction and harm to the immune system
  • Ultraprocessed food increases the risk of obesity, cancer, Type 2 diabetes, cardiovascular disease and gallstones and compromises the gut microbiome
  • Ultraprocessed food increases how fast people eat and delays how full they feel
  • Food giants have targeted those with low incomes with aggressive marketing of ultraprocessed food, causing disproportionate health problems in some communities
  • Ultraprocessed food relies on environmentally destructive monocrop farming, concentrated animal feeding operations, fertilizers and pesticides


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