Are you eating foods that quietly erode your gut barrier and nearly double your odds of Crohn's disease without you realizing it?

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Hello and welcome to Dr. Mercola's cellular wisdom.

I'm Ethan Foster.

Today we're examining how ultra-processed foods, U.PFs, raise your risk for Crohn's disease

and what concrete steps you can take to lower that risk.

I'm Alara Sky.

You're going to hear why additives like emulsifiers and artificial sweeteners disrupt

your protective mucus layer, how that shifts your microbiome toward inflammation, and which

everyday products, white bread, frozen meals, sauces, and cereals show the strongest links to

Crohn's.

Crohn's affects your gastrointestinal tract, from mouth to anus, most often the small

intestine and colon, and it now touches as many as 3.1 million people in the U.S.

You feel it as abdominal pain, diarrhea, fatigue, weight loss, and sometimes fever or blood in the stool.

Left unchecked, you face obstruction, malnutrition, and an elevated colorectal cancer risk.

UPFs are industrial formulations built from refined sugars and starches, hydrogenated oils, isolated proteins, and a long list of additives for

flavor, texture, and shelf life. Using the Nova system, they are made mostly or entirely from

substances derived from foods and additives, with little, if any, intact, minimally processed

food. You don't cook with these ingredients at home, and your gut

reacts accordingly. A comprehensive review and nutrients compiled pre-clinical and clinical data

to map how UPFs inflame your gut. It highlighted population studies where people eating the most

...