This one always gets me annoyed. We’ve been using these techniques for preserving food for centuries, and the last 10–15 years they’ve been put under the moniker ‘processed food’ and are considered a health risk. Do you know that the Mediterranean countries, the source of your prided Mediterranean diet are also the countries that specialize most in these techniques? They’re also massively popular in the rest of Europe, in countries where life expectancy is well over 80 years. Could it be that dietitians are a bit too biased on their own beliefs?

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