As per Dimple, if it can survive on the shelf for six months, it can survive in your gut also for six months. She explains, “These foods are made with emulsifiers, additives, chemical ingredients, which are not at all natural. They basically give a shelf life so that these foods can survive the logistic process and can survive on the shelf for months together till you buy it, open it and eat it. This impacts your gut microbiota.” She further adds, “It causes sugar spikes, fatty liver. It affects your detoxifying organs, liver and kidney, which has to now work harder to get rid of these preservatives. Quite often, these preservatives block your digestive passages, your strotas, which are also called as channels in Ayurveda, weakens your agni, your immune system and increases the risk of diseases.”
