Experts: Processed Foods Should Be Regulated Like Drugs

On Joel and Maryann in the Morning we often share studies about foods and drinks that are found to be bad for your health. Just last week we were discussing (again) how processed foods are really bad for you. Many listeners and callers didn't know foods like lunchmeat or cold cuts fell into the "processed" group.

On top of the early death discussion, according to the Centers for Disease Control and Prevention (CDC), the country has an obesity rate of nearly 42%, and most experts point the finger at highly processed foods that make up much of the American diet.

It's such an issue, in fact, that researchers want these foods labeled as drugs, because such food is just as addictive, and nearly as harmful, as cigarettes.

Dr. Ashley Gearhardt, a psychology professor at the University of Michigan, told DailyMail.com that highly processed foods not only cause obesity but have led to a spike in diagnoses of colon, breast and other cancers in people.

Just as cigarettes were deemed a delivery mechanism for the addictive chemical nicotine, the researchers say processed foods have similar properties.

"They are industrial produced substances designed to deliver sugar and fat," Virginia Tech health behaviors research professor Dr. Alexandra DiFeliceantonio says. "They are not foods anymore. These are these products that have been really well-designed to deliver addictive substances."

What's more, chips, pizza, ice cream, and the like also trigger dopamine receptors in the brain; this means they boost the feeling of well-being when you eat them, something that's both physically and psychologically addictive.

Gearhardt also shares, "People want to cut down, people go on diets and a vast majority of people fail. They find it difficult to do so even when they know it's going to kill them."

The dangers of these foods still exist, "even if you are skinny," she warns.

What's more, the products are also being aggressively marketed to kids so the researchers want the Federal Trade Commission to put a stop to that, like the agency did when it forced Camel cigarettes to stop using Joe Camel as a brand mascot.

As we start counting down the days until Thanksgiving, the U.S. Department of Agriculture (USDA) is reminding all of us how important it is to remember the steps to food safety.

If you're hosting or even just offering to cook up a dish or two this year, you'll want to read up on how to make sure to keep your stomach full of turkey and free from foodborne on November 24.

“While the four steps to food safety — clean, separate, cook and chill — are important every day and at every meal, they are particularly significant on Thanksgiving,” said USDA Deputy Under Secretary Sandra Eskin in a press release. “There will likely be many guests and many delicious dishes at your holiday table, but you don’t want to invite any foodborne pathogens. Follow those four steps — in particular remember to use a food thermometer — and your Thanksgiving dinner will be a safe one.”

Keep your Thanksgiving celebration food safe by following the tips below.

Handwashing is the first step to avoiding foodborne illness. Wash your hands for at least 20 seconds with soap and water before, during, and after handling food. In a recent study, 97 percent of participants in a USDA test kitchen failed to wash their hands properly.

Clean and sanitize any surfaces that have touched raw turkey and its juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. One way to avoid this is by using separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables.

Never thaw your turkey in hot water or leave it on a countertop. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

Your turkey is safe to eat once it reaches an internal temperature of 165 F. USDA recommends using a food thermometer even if the turkey has a pop-up temperature indicator to ensure it has reached 165 F in the three previously stated places.

USDA recommends against stuffing your turkey since this often leads to bacteria growth. However, if you plan to stuff your turkey, follow these steps:

Refrigerate all perishable foods sitting out at room temperature within two hours of being cooked, or one hour if the temperature is 90 F or above. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe.

Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep best quality from two to six months.