ABSTRACT
This chapter explains the advantages the food industry derives from selected food technologies. This is concerning because for many food technologies biologic science demonstrates possible disadvantages for human health. Since maintaining the musculoskeletal system is evolutionarily of low priority, long-term exposures to technologically changed foods may affect the musculoskeletal system disproportionately. The chapter innovates how doctors can address the metabolic effects of food technology in clinical practice. Adding emulsifiers also makes food better able to permeate biologic structures. Emulsifiers affect the musculoskeletal system by promoting system-wide inflammation which includes joint disease and fasciitis. Metabolic syndrome represents a shift in body composition caused by muscle atrophy and fat acquisition. Food colorings are among the chemical additives with known effects on the central nervous system. Consumption of the food colorings sunset yellow FCF, quinoline yellow, carmoisine, allura red, tartrazine, and ponceau aggravates attention deficit hyperactivity disorder (ADHD).
