Carl Rogers, a founder of humanistic psychology, once said that a good life is a process, not a state of being. I would add a good diet is not highly processed, and it improves your being.

Evidence of the dangers from overly processed foods just keeps adding up. The latest study published in BMJ shows that common emulsifiers — which are used in thousands of products to make sure liquids with oils and water in them stay well mixed, and to prolong shelf life of some crackers, most margarines, and many mayonnaises and peanut butters — are likely to be increasing your risk for cardiovascular problems.

Tracking more than 95,000 adults over age 18 for around 20 years, the researchers saw that five individual and two groups of emulsifiers were positively associated with increased risk of heart disease. (Look for mention of cellulose emulsifiers and monoglycerides and diglycerides of fatty acids on labels).

This reinforces earlier animal studies that showed emulsifiers alter gut biome and trigger inflammation that’s associated with increased risk for depression, dementia, heart disease, and diabetes.

The smart move is to reduce your exposure to emulsifiers as much as possible by making your own healthy sauces, dressings, and peanut and nut butters, as well as avoiding prepared baked goods.

Check out the recipes in my "What to Eat When Cookbook" for an extraordinary variety of crema sauces, mint tahini sauce, and Cashew-naise as well as baked goods such as Mango Almond Celebration Cake.