Studying Food's Impact on Health
Good Food is the primary source of good health throughout life. It must not only provide the appropriate nutrients, but present them in a form that ensures efficient uptake into the body. Today’s research looks at structuring foods and ingredients at a molecular level to optimize nutrient delivery, for optimum health benefits in the body.
Any food, when consumed, enters into contact with millions of active receptors in the body, either as whole food components or as molecules. The resulting interactions can lead to sensations of pleasure or displeasure, or, in the longer term, to good health or food-related health conditions.
Foods operate in three timeframes. In the short term comes immediate sensory pleasure. Do we like it or not? In the medium term comes comfort and feeling well, and in the long term comes basic health, the foundation of wellness and ultimately well-being.
Thanks to the ongoing work of food scientists today, tomorrow’s foods will help prevent health problems long before symptoms show, and offer the benefits of a more individualized nutrition.