Cibus nimis machinatus
Cibus nimis machinatus, Francogallice Aliment ultratransformé, in fabricis e transformatione rerum naturalium operationibus chemicis conficiuntur. Tales cibi gustum placere, famem voracitatemque devincere valent. Confectoribus et venditoribus emolumenta generosiora conferunt quam quae a cibis simplicioribus adportantur. Qui autem quotidie consumere solent obesitate morbisque pluribus necnon morte rapidiore periclitari censentur. Usus ciborum machinatorum e conversione industriali et globalizatione magna parte oritur: inde enim maximae fabricae chemicae et culinariae evolverunt; inde etiam homines plurimi in urbibus habitantes, longas horas laborantes, e retibus ruralibus exclusis, alimenta cito parata cito consumpta quaesiverunt. Inde confectores per omnem orbem terrarum praxim clientium idealium comsumptricem propagare possunt.
Bibliographia
- Michael J. Gibney, "Ultra-Processed Foods: Definitions and Policy Issues" in Current Developments in Nutrition vol. 3 (Februario 2019) nzy077
- Carlos Monteiro et al., "A new classification of foods based on the extent and purpose of their processing" in Cadernos de saúde pública vol. 26 (Novembri 2010)
- Fernanda Rauber et al., "Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)" in Nutrients vol. 10 (2018) p. 587 ff.
- Bettina Elias Siegel, Kid Food: The Challenge of Feeding Children in a Highly Processed World. Oxford University Press, 2019
- Anthony Warner, "Rise of the Ultra Foods - Part 1", "[1]", "I was wrong about ultra-processed food – it really is making you fat (situs venalis)" (2018-2019)
- Bee Wilson, "How ultra-processed food took over your shopping basket" in The Guardian (13 Februarii 2020)
Nexus externi
- Attack piece
- Salud Picchi González-Alorda, INDUSTRIA DE ALIMENTOS ULTRAPROCESADOS Y SU COMUNICACIÓN MEDIÁTICA (dissertatio 2021)
- ↑ Note, however, that one should not resort to caramel for the sake of adding colour to a dish, and one should not resort to flavourings for the sake of adding fragrance to a dish: Yuan Mei, Suiyuan shidan, 1796 (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 27 apud Google Books))