Food processing is an indispensable physiological process that begins at the moment we take a bite in food and continues through various stages of our digestive system. It involves reducing the food into tiny sizes, absorption of nutrients, and elimination as waste. More than just nutrition, though, food processing plays an important role in health: it can prevent foodborne illnesses, such as food poisoning. All the basic understandings about how food is processed, symptoms that come with food poisoning, and the way that they are controlled help maintain one's good health.

Food poisoning happens when contaminated food enters the body, harboring dangerous bacteria, viruses, or parasites. The common suspects behind it are Bacillus cereus bacteria, which research in Frontiers in Microbiology reports contribute to approximately 63,400 cases of foodborne diseases each year in the U.S. Symptoms of food poisoning are often abrupt and may include nausea, vomiting, watery or bloody diarrhea, abdominal cramps, and fever. These symptoms can appear within hours of consumption or may be delayed, appearing after days or even weeks. The patient should hydrate once symptoms occur, as vital fluids and electrolytes are lost by the body, and rehydration is essential in preventing dehydration.

According to the Mayo Clinic, in most cases, food poisoning usually resolves on its own after a few days, but if the symptoms worsen or do not improve, medical care may be needed. Prolonged or severe dehydration can have serious health effects, and in extreme cases, hospitalization may be required.

Recovery from Food Poisoning and Diet in Recovery

When the acute symptoms of food poisoning begin to dissipate, it's important to reintroduce foods gradually.

A commonly prescribed diet is the BRAT diet (bananas, rice, applesauce, and toast). The idea is to calm down the digestive system while healing. The bland, low-fiber diet helps ease digestion and make stool firmer. Along with the foods mentioned, crackers and biscuits may be used. Bananas have especially high potassium; this is useful because lost nutrients during vomiting or diarrhea are replaced by it. It is also suggested to include probiotics in the diet during recovery. Probiotics are live bacteria that can help restore beneficial bacteria in the gut. Yogurt, kefir, and other fermented foods are excellent sources of probiotics. However, individuals should avoid high-sugar and high-fat foods, which can irritate the stomach and prolong recovery.

4 Stages of Food Processing in the Body

Once the food gets inside the body, the process starts by breaking and absorbing the nutrient inside through this complicated digestion. It has been categorized into four stages, such as ingestion and propulsion, digestion, absorption of nutrients, and egestion, or simply, waste removal.

1. Ingestion and Propulsion

The process of food processing starts when food enters the mouth. During ingestion, the teeth break down the food into smaller pieces, while salivary glands secrete saliva to lubricate the food. Saliva contains an enzyme called amylase, which begins the chemical breakdown of starches in the food. The tongue helps move the food into a rounded package called a bolus, which is swallowed.

After swallowing, involuntary muscle contractions (peristalsis) move the bolus down the esophagus toward the stomach, preparing it for further breakdown.

2. Digestion

Most food breakdown takes place in the stomach. It stores food and churns it to break it down into smaller particles through mechanical means. The stomach also secretes gastric acid, which breaks down the food into a watery mixture called chyme. During this stage, pepsin is a key enzyme in the breakdown of proteins.

Bile salts, which are produced in the liver and secreted by the gallbladder, will now mix with the chyme when it reaches the small intestine. Bile salts are necessary to break down fats. Further digestion of carbohydrates, proteins, and fats occurs through enzymes secreted from the pancreas into the small intestine.

3. Absorption

The main purpose of the small intestine is absorption. The lining of the inner part of the small intestine contains villi or finger-like protrusions that enlarge the surface area for nutrient absorption. Nutrients such as carbohydrates, proteins, fats, and vitamins pass through the villi and get absorbed into the bloodstream. Upon absorption, they are carried into the cells throughout the body to generate energy, help in growth, and repair parts of the body.

Also Read: Can You Prevent Getting Sick After You Get Exposed To A Stomach Virus?

4. Egestion

Once the nutrient absorption process has taken place, the undigested material goes into the large intestine. It is in the large intestine where waste products leaving the body can be eliminated efficiently. The water from the contents of the large intestine is absorbed, and its state changes from watery to solid stool. Mucus is secreted to ease the passage of stool toward the rectum before it leaves the body through the anus.

Fiber plays an important role in this stage of food processing. Soluble fiber dissolves in water and can help regulate bowel movements, while insoluble fiber adds bulk to stool and aids in waste elimination.

How to Prevent Food Contamination?

While food processing inside the body is a well-coordinated system, contamination at any stage of food production can lead to foodborne illnesses. Harmful bacteria, viruses, or parasites can spread during the growing, harvesting, processing, or even cooking stages. Cross-contamination, where harmful microorganisms spread from one surface to another, is one of the leading causes of food poisoning. Therefore, proper food safety is necessary to minimize the risk of foodborne illnesses.

In the kitchen, make sure surfaces and cooking utensils are kept clean. Avoid allowing perishable foods to be out at room temperature for more than two hours. Also, make sure foods are cooked to a safe internal temperature to kill harmful organisms.

Processing of food in the body is very complex, but surprisingly efficient to break down food, absorb necessary nutrients, and remove waste products.

With understanding the stages of food processing and importance of proper food safety, an individual would make healthier choices to avoid diseases caused by foodborne illnesses like food poisoning. During food poisoning, hydration, rest, and gentle, bland diet such as BRAT diet aid the body in healing faster. As always, prevention is better than cure, and proper food handling, storage, and cooking are essential in avoiding contamination and maintaining good digestive health.

Characterization of Emetic and Diarrheal Bacillus cereus Strains From a 2016 Foodborne Outbreak Using Whole-Genome Sequencing. Front. Microbiol. 2019

Foodborne Illness. NIH

Number of people who suffer with diabetes increased from 200 million in 1990 to 830 million in 2022, according to World Health Organization (WHO). Being a chronic disease that plagues thousands of people across the world, diabetes is a condition when your body does not produce enough insulin, or cannot use insulin effectively. There are 2 prominent types of diabetes, out of five, type 1 and 2 diabetes.

When it comes to food, there are certain foods that diabetes patients should avoid. Foods like potato chips, sweet beverages, processed meats, candy, alcohol etc. Another such food, that you should avoid, which seems healthy, is cranberry juice.

Why Should Diabetes Patients Avoid Cranberry Juice?

According to the United States Department of Agriculture, two things you must consider about cranberries are their sugar content (12.1 g per 100 g) and their carbohydrate content (12.2 g per 100 g). Additionally, it provides very little fiber, only about 0.2 grams per serving. This low fiber content means the sugar in cranberry juice can be quickly absorbed into the bloodstream, potentially causing a spike in blood sugar levels.

Despite its sugar content, cranberry juice doesn't necessarily need to be completely off-limits for people with diabetes. The key is to consume it in moderation, limiting servings to no more than half a cup of unsweetened cranberry juice. Alternatively, choosing a cranberry juice that is only sweetened with an artificial sweetener like sucralose can be a better option.

Avoid Cranberries In These Capacities

While a small amount of unsweetened cranberry juice might be acceptable, it's crucial to avoid cranberry juice cocktails, which has high sugar. These beverages typically contain a relatively small percentage of actual cranberry juice (around 27% to 31%). The remaining portion often consists of water, added cane sugar or high fructose corn syrup, artificial colours, and flavors, negating many of the potential benefits of cranberries.

For instance, a serving of a popular cranberry juice cocktail can contain even more sugar than unsweetened 100% cranberry juice, with much of this extra sugar coming from added sources rather than the natural sugars found in the fruit itself.

Benefits of Whole Cranberries for Diabetes Management

Interestingly, while cranberry juice requires careful consumption due to its sugar and fibre profile, whole cranberries themselves may offer benefits for individuals with type 2 diabetes. Research suggests that cranberries, along with blueberries, can improve several markers associated with type 2 diabetes, such as fasting blood glucose and glycated hemoglobin. These positive effects are thought to be due to the presence of polyphenols, particularly anthocyanins, which give these berries their vibrant colours.

Ways You Can Enjoy Cranberry Juice

While you can enjoy cranberry juice by itself, if you do not like the tart flavour of this juice, then here are some ways you can enjoy the benefits of cranberry juice.

Dilute it with water or sparkling water: To lessen the intensity and reduce the sugar concentration, mix unsweetened cranberry juice with plain water or unsweetened sparkling water. You can adjust the ratio to your taste.

Add it to smoothies: Incorporate a small amount of unsweetened cranberry juice into your smoothies for a tangy flavor boost. Combine it with other fruits, vegetables, and protein sources.

Use it in sauces or marinades: The tartness of cranberry juice can add a unique flavour to sauces for meats like chicken or turkey, or in marinades.

Make cranberry ice cubes: Freeze unsweetened cranberry juice in ice cube trays and add them to water or other beverages for a subtle flavor and cooling effect.

What you eat, first thing in the morning or the first meal of the day, plays a very important role for your body. This food is meant to essentially boost you for the waking hours of your body. If you have health issues like high blood sugar, cholesterol or hypertension, then you must be very careful with the foods you eat.

The British Heart Foundation (BHF) points out that not all breakfast items and foods are equally good for you. Starting your day with the right meal is crucial for both your immediate mental and physical performance, and it also sets the stage for your health in the years to come.

When you are picking breakfast options, it is very easy to stick to things that taste good or is your favorite versus what is healthy. We all need a ‘pick-me-up' breakfast or meal when the days are long. However, if you are a person who eats breakfast every day, the options need to be heathier as it could drastically affect your health.

While making healthy choices might seem obvious, even some foods marketed as 'healthy' aren't as good as others. The BHF recently ranked breakfast cereals from the least to the most healthy to help consumers.

Why Eating Granola Is Not Healthy Food?

Surprisingly, the BHF ranked granola, often considered a healthy option, as the least healthy breakfast cereal. An average serving of granola with nuts can contain a significant number of calories and fat even before adding milk. While nuts contain healthy unsaturated fats, granola can also be high in saturated fat and sugar, especially varieties with added chocolate. The BHF suggests enjoying granola as an occasional treat rather than a regular healthy breakfast.

The BHF found that sugar-frosted flakes, while perhaps a popular choice, are high in sugar and low in fiber. They also often contain added salt. While they might taste good, the BHF suggests swapping them for unsweetened options like cornflakes or puffed rice for better heart and overall health. They recommend adding fruit for natural sweetness and an extra serving towards your daily fruit intake.

High-fiber bran flakes landed in the middle of the BHF's ranking. Their high whole grain content is beneficial for digestion and heart health. However, these cereals often contain added sugar and/or salt, which makes them less ideal than the top-ranked choices.

What are Healthy Breakfast Options?

BHF recommends considering these top three options: whole wheat cereals and biscuits, muesli with no added sugar or salt and are packed with whole grains, dried fruit, and nuts for natural sweetness, and the best breakfast- porridge.

Porridge made with low-fat milk or water is the healthiest breakfast you can choose. All porridge oats are whole grains and contain beta-glucan, a soluble fiber that can help lower cholesterol levels as part of a healthy diet. Porridge also provides fiber from the whole grains and naturally contains no added sugar or salt.

Instead of using sugar or salt to flavor your porridge, the BHF suggests adding a banana or other fruits. This not only provides extra sweetness but also counts towards your daily recommended intake of fruits and vegetables.

The US is preparing for a sweeping change in its food supply. Ever since the Trump administration has signed in, there has been a lot of changes in terms of the health sector, and now the focus is on the complete ban over petroleum-based food dyes. The Department of Health and Human Services (HHS) and the Food and Drug Administration (FDA) have announced a detailed plan to phase out petroleum-based synthetic dyes and replace them with natural alternatives. The shift is to be unfolded over the next few years. It will mark a significant milestone in food regulation and public health.

What Is The Timeline of Dye-free Future

The ban will be rolled out in phases. In the coming months, the FDA has planned to revoke the authorization for two synthetic dyes: Citrus Red No. 2 and Orange B. By the end of 2026, six more dyes - FD&C Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Blue No. 2, and Green No. 3 will be removed from the food supply. FD&C Red No. 3 was originally to set for removal between 2027 and 2028, however, it will be phased out sooner.

In order to make this transitional easier, the FDA will accelerate its review of natural alternatives and promptly authorize four new plant-based dyes: calcium phosphate, Galdieria extract blue, gardenia blue, and butterfly pea flower extract.

Why Does This Matter?

While synthetic dyes are currently FDA-approved when used correctly, there have been new concerns. Some studies have shown that these additives are related to behavioral issues in children, especially with regards to hyperactivity.

FDA Comissioner Dr Marty Makary stated that American children have long been "living in a toxic soup of synthetic chemicals" and stressed the importance for cleaner food labels.

To deepen the understanding, the FDA will partner with the National Institutes of Health (NIH) to study how food dyes and other additives impact children's health and development.

Political Backing and Public Campaign

The Trump administration, under the banner of its health campaign “Make America Healthy Again,” has thrown its weight behind the plan. Robert F. Kennedy Jr., who heads the HHS, has long criticized artificial food chemicals. He stressed the lack of transparency and research on many of these additives, stating, “Four years from now, we are going to have most of these products off the market—or clearly labeled so you know what you are buying.”

Industry Reaction and Consumer Response

So far, food manufacturers have not been legally compelled to remove the dyes, but the government is working closely with them. Kennedy noted that industry leaders have shown a willingness to cooperate, recognizing the growing consumer demand for safer, natural ingredients.

Public health and environmental groups, such as the Environmental Working Group (EWG), have welcomed the move, calling it “long overdue.” Some states, like California and West Virginia, have already imposed restrictions on artificial dyes in school meals and packaged foods.

However, not everyone supports the change. The Consumer Brands Association has raised concerns about removing FDA-approved ingredients, urging that food policy remain rooted in scientific evidence.