{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":300,"width":600,"title":"    \ud83e\uddea\u2764\ufe0f Preserved. Processed. Pressured: Food Additives and Heart Disease","description":"\ud83e\uddea\u2764\ufe0f Are preservatives in ultra-processed foods quietly increasing cardiovascular risk? &amp;nbsp; A major analysis from the NutriNet-Sant\u00e9 cohort published in the European Heart Journal followed &amp;gt;112,000 participants and linked several commonly used food additives with higher rates of hypertension and cardiovascular disease. &amp;nbsp; Notable signals emerged for sodium nitrite, potassium sorbate, sulphites, erythorbates, citric acid, and ascorbic acid additives. &amp;nbsp; This study reminds us that nutrition science is moving beyond calories and macronutrients toward the biological effects of industrial food processing itself. \ud83c\udf54\u26a0\ufe0f &amp;nbsp; Fresh foods may still be the best \u201ccardiovascular preservative.\u201d \ud83e\udec0 &amp;nbsp; #Cardiology #Nutrition #PreventiveCardiology #HeartDisease #Hypertension #MedicalPodcast ","author_name":"Dr. RR Baliga's 'Podkast for the Kurious Doc'. Where Curiosity meets Clarity!","author_url":"http:\/\/www.MasterMedFacts.com","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/41395960\/height\/300\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/88AA3C\/\" height=\"300\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/content\/202230210"}