The truth is out: Industrial food makes us more vulnerable to COVID-19.InboxOOrganic Consumers Associationto me
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 It’s all over the news these days: If you have “underlying health conditions” you’re more likely to get COVID-19. And if you do, your symptoms are more likely to be severe.What few if any news outlets are reporting on is the connection between industrially produced food and some of those underlying conditions—like obesity and diabetes and metabolic dysfunction—conditions that in a pandemic world, could literally mean the difference between life and death.In her most recent article, Kristin Lawless connects the dots between food, health and the coronavirus. Lawless, author of the book, “Formerly Known As Food: How the Industrial Food System is Changing Our Minds, Bodies, and Culture,” writes:“Preliminary findings show that metabolic dysfunction is causing devastating complications from COVID-19 and, shockingly, only 12 percent of the entire U.S. adult population is considered metabolically healthy. Metabolic dysfunction has one primary source: our highly processed, sugar-laden, nutrient-poor food supply.”Lawless says the pandemic has the potential to make us rethink how we produce food, and rethink the connections between food production, the environment and our health—connections Big Ag and Big Food have worked hard to hide from us.Read ‘How Industrial Food Makes Us More Vulnerable to COVID-19’

Kazan- Kazan National Research Technical University Казанский национальный исследовательский технический университет имени А. Н. Туполева he graduated in Economics in 1982

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