Udo's Choice™ Food Processing Pyramid illustrates graphically how processed foods rise in toxicity and potential health dangers as we move from the base to the top of the pyramid. 

Like the main food pyramid, the foods that are the most vital are located at the bottom of the processing pyramid.

This pyramid is for informational purposes only and is not to be construed as a dietary guideline.  Consult your nutritionally-trained health care professional to assist you with dietary changes.

The base of the FOOD PROCESSING PYRAMID consists of raw foods.

Ideally, these should be fresh, whole foods, locally grown in your own geographical area.  Foods should be grown organically without herbicides, pesticides or chemical fertilizers; they should be sun-ripened and in-season.

Human beings are the end-result of millions of years of successful evolution in Nature. Since time immemorial, raw, vital foods have formed the basis of diets for all living organisms.

FREEZING FOOD is the next-best solution for retaining vitamins, enzymes, minerals and protein necessary for building health.  Freezing foods that contain essential fats and other nutrients will slow down oxidation and delay for long periods the onset of rancidity.

Freezing is not a long-term solution. Frozen foods must be stored at consistently low temperatures and must be used up in a reasonable period of time.

DRYING PROCESSES are commonly applied to foods such as grain, beans, fruit and vegetables.  In this case, minerals and protein are often left intact, as well as some enzymes.

Advantages of drying foods includes longer shelf life and easier storage, but some nutrient loss will occur. This can be offset by proper supplementation.

PROCESSING METHODS least harmful for foods are BLANCHING, BOILING and STEAMING. Nutrient loss - enzymes, probiotics and some amino acids - takes place in all these processes.

All four BASE LEVELS of this pyramid (RAW, FROZEN, DRIED, COOKED foods...) help to support and promote health!

REFINING & PROCESSING cane sugar and whole grains has had far-ranging detrimental effects on the health of the entire western civilization.

This has resulted in losses of minerals, vitamins, enzymes, fiber, antioxidants, probiotics, proteins, essential fats and phytonutrients. It renders the food into an "empty calorie" source with little or no nutritional value.

REFINING, BLEACHING & DEODERIZING processes applied to seeds, nuts and bean crops - usually to produce commercial cooking oils - are extremely harsh and render the final product almost void of any food value.

Besides a major loss of nutrients, food molecules are permanently damaged, rendering the foods toxic on a cellular body level, and increasing risks of cancer, inflammation and permanent degenerative changes.

BROWNING foods in the oven, over a grille or in a barbeque causes basic chemical changes to the food that pose dangers to health.

Only very recently, compounds called "acrylamides" - formed in starches during high-temperature cooking have proven to increase cancer and inflammation, and damage to the central nervous system.

Damaged food molecules are toxic to humans.

FRIED FOODS are well-known to be a toxic health hazard. Research has proven that increases in rates of cardiovascular disease and other degenerative disorders were rising due to increases in consumption of fried foods and "fast foods".

Dangers include toxicity from damaged molecules and increased cancer, inflammation, and degenerative changes, as well as increased cardiovascular disease.

HYDROGENATION is the "king of the toxic castle"! In this process, oils are superheated and exposed to hydrogen in attempts to "saturate" the unsaturated molecular bonds.

Besides saturation it creates TRANS FATTY ACIDS which have been tied to increases in cardiovascular disease, cancer, diabetes and compromised immune and reproductive function.