## Lack of choice Fast food companies offer a limited range of food, and finding a menu for a systematic, nutritious meal is often impossible. Most dishes are not balanced in nutritional value and have poor ratios of proteins, fats, and carbohydrates. ## Time limitation Fast food minimizes the time a visitor stays in the restaurant (or waits in the drive-thru to get their food). In this way, the throughput is increased, and consequently, the profit of the enterprise. Chewing food thoroughly rather than rushing is healthier, as rushing leads to disrupting digestive organs. ## Appetite stimulation Fast food often contains ===various flavorings and flavor enhancers. Although there is no consensus among scientists on how harmful these additives are, we know that, at the very least, they stimulate appetite and can be the cause of systematic overeating and the development of obesity. ## Harmful food additives Many dishes, especially drinks and desserts, contain various food additives, including dyes, leavening agents, stabilizers, preservatives, and more. Phosphoric acids and salts in meat products and carbonated drinks can be dangerous. An excess of these (especially against the background of calcium deficiency in the diet) can lead to serious disorders of calcium metabolism in the body and, consequently, to the development of diseases of the musculoskeletal system. In addition, the acids in beverages are a risk factor for tooth decay. ## Lots of fast carbohydrates Sugary foods and drinks contain excessive amounts of sugar and other easily digestible carbohydrates: one serving of sugary soda contains 42 grams of sugar. In addition, the habit of drinking cold carbonated beverages can harm diluted gastric juices, which are crucial for digestion. ## Excess salt This is a major problem with many prepared foods, not just fast food. When eating on the run, we inevitably get an amount of salt that is sometimes several times higher than our daily physiological needs. ## Harmful fats Most meals contain excessive amounts of saturated fats (margarine, animal fats) and frying fats used to fry foods (like French fries). Excessed saturated fatty acids in the diet increase the risk of atherosclerosis and related heart and vascular diseases. Trans fats, which are found in hydrogenated fats often used for frying or included in flour products, are even more harmful. ## Carcinogens According to research, the techniques used in preparing many fast food dishes lead to higher levels of carcinogenic (cancer risk-determining) substances formed by exposure to high temperatures. ## Too little fiber Most traditional fast food meals are made from refined foods and contain little dietary fiber. A low-fiber diet increases risk factors for digestive diseases, including cancer. ## Lack of vitamins Fast food is usually poor in micronutrients (vitamins, minerals, and trace elements), which makes it difficult to form a complete diet. Eating fast food regularly increases the risk of vitamin deficiency.