Do foods replenish energy or harm the body? The creation of every food is to satisfy people's pursuit of taste and nutrition, yet the opposite is true. The following 6 foods, although they taste excellent, can indeed harm the body.
I. Margarine
In 1869, chemist Hippolyte Mège-Mouriès invented a substitute for butter that was easier to preserve—margarine. Napoleon III personally awarded him a prize to commend him.
Disaster Tag: Trans Fatty Acids. Although margarine has many appealing names—such as vegetable creamer,植脂末, shortening, or vegetable cream—they all share a common chemical name: "trans fatty acids." Behind the tempting deliciousness, they can easily pose hidden health risks, leading to a high incidence of diseases like diabetes, arteriosclerosis, and tumors.
Expert Advice: Surveys show that cookies, bread, chocolate pies, salad dressings, cream cakes, ice cream, bubble milk tea, and coffee creamers are all "high-risk areas" for trans fatty acids, so they should be eaten as little as possible. When buying packaged foods, pay attention to the nutritional labels. Foods that list vegetable cream, hydrogenated vegetable oil, or vegetable shortening all contain trans fatty acids, so it is recommended to purchase them with caution.
II. Monosodium Glutamate (MSG)
In 1908, a Japanese scientist invented MSG, and since then, food has become more delicious.
Disaster Tag: Monosodium Glutamate. MSG is a chemical seasoning whose main ingredient is monosodium glutamate, which can be broken down and converted into an inhibitory neurotransmitter in the human body. Excessive intake of MSG may lead to the inhibition of various nerve functions in the body, causing symptoms such as dizziness, headaches, and muscle spasms. MSG also contains sodium, and excessive intake can also lead to high blood pressure.
Expert Advice: The original intention behind the invention of MSG is commendable, but the current casual use of it is indeed concerning. Some research suggests that no more than 0.5 milligrams of MSG should be added per dish. However, many condiments and sauces on the market, such as oyster sauce, curry, and soy sauce, contain monosodium glutamate. Therefore, when cooking, if you have already added seasonings, there is no need to add more MSG, and salt should also be used sparingly. In addition, restaurants often add a considerable amount of MSG to ensure the flavor of their dishes, so it is advisable to reduce the frequency of dining out.
III. Canned Meat Products
In 1937, "Spam" luncheon meat was introduced, with annual sales in the UK alone reaching 6 billion cans, which is enough to illustrate its popularity.
Disaster Tag: Nitrites. It is often used as a coloring agent and preservative in processed cooked meats, especially in canned meat products, where the content is even higher. Excessive intake of nitrites can lead to food poisoning, with symptoms such as headache and dizziness, chest tightness and shortness of breath, nausea and vomiting, and abdominal pain and diarrhea. Long-term consumption can even lead to cancer.
Expert Advice: In fact, in addition to the problem of nitrites, the drawbacks of processed meat products also include high salt and fat content, and the loss of nutrients like vitamin B1. Therefore, it is recommended to avoid buying canned meat products, buy less cooked meat, and eat more fresh, home-cooked meat.
IV. Fried Chicken
In 1952, Colonel Sanders' first KFC restaurant opened in Utah, USA.
Disaster Tag: Saturated Fatty Acids. Fried foods in restaurants often use oils high in saturated fatty acids, such as palm oil, to ensure flavor. Saturated fat is a major enemy of the cardiovascular system because it can raise cholesterol and induce hyperlipidemia, diabetes, and other cardiovascular and cerebrovascular diseases. When frying chicken, it is usually coated with batter, which causes people to consume more oil. The oil used for frying is typically used for 5-7 days, and repeated frying produces harmful substances. Furthermore, vitamins are also severely lost in foods that have been high-temperature fried.
Expert Advice: When eating fried foods, it is best to pair them with vegetables and fruits rich in vitamins and antioxidants, such as lotus root, rape beans, cowpeas, taro, hawthorn, winter jujubes, kiwis, and citrus fruits. Meat itself contains saturated fatty acids, so it is best to cook it by steaming or stewing to reduce its fat content.
V. Instant Noodles in Bowls
In 1971, instant noodles in bowls were born in Japan and were later introduced to other countries.
Disaster Tag: Polystyrene. The packaging boxes for instant noodles in bowls usually contain polystyrene. This material can produce carcinogenic substances at temperatures above 65°C, posing a serious threat to human health. The seasoning packets for instant noodles also contain food additives and preservatives. In addition, their vitamin and mineral content is extremely low, while their sodium content is surprisingly high. According to statistics, the salt content in a bowl of instant noodles is twice the maximum daily intake set by the U.S. Senate Select Committee on Nutrition, and it contains as much as 1 gram of monosodium glutamate.
Expert Advice: Instant noodles should not be eaten frequently. It is best not to buy the ready-to-eat bowl type, and when you do eat them, it's better to cook them. When eating noodles, it's best to pair them with some vegetables and protein-rich foods, such as marinated eggs, dried tofu, cucumber, and tomatoes. Use only half of the seasoning packet. If you eat bowl-style instant noodles, it's best to change the soup.
VI. Large Cheese Burgers
In 1960, the large cheese burger, named "Ploughman's lunch" by the British Cheese Association, became popular.
Disaster Tag: Bad Cholesterol. Cholesterol is divided into high-density lipoprotein (HDL) and low-density lipoprotein (LDL). The former is protective for the cardiovascular system and is often called "good cholesterol"; if the latter is high, the risk of cardiovascular and cerebrovascular diseases increases, and it is often called "bad cholesterol." Numerous studies at home and abroad have confirmed that excessive intake of bad cholesterol can easily increase the risk of developing the "highs" (high blood pressure, high blood lipids, and high blood sugar).
In addition to the foods mentioned above, there are 4 other foods that have been added to the "blacklist" due to their high fat and cholesterol content, which endanger human health: the Cheesesteak, born in the USA in 1933; Lymeswold cheese, launched in the UK in 1982; the Deep-fried Mars Bar, which appeared in 1995; and Quiche.
Expert Advice: Dairy products and meats usually have a high content of bad cholesterol and should not be consumed frequently or in large quantities. When eating such foods, you should pay attention to pairing them with foods rich in dietary fiber, such as celery, carrots, beans, corn, and oats. Fruits and vegetables with high content of vitamin C and vitamin E, such as citrus, kiwis, grapes, tomatoes, bok choy, and cauliflower, can lower blood lipids and regulate lipid metabolism. In addition, drinking a cup of tea is also a good choice. The tea pigments in tea can lower cholesterol levels in the blood and prevent atherosclerosis and thrombosis, with green tea being better than black tea.