Currently, the "fresh cream" on most cakes is hydrogenated vegetable oil, and hydrogenated vegetable oil or margarine is also added to the pastry below. Both of these substances are carcinogenic. To avoid illness, try not to buy cakes containing hydrogenated vegetable oil. The traditional choice is to use real cream and butter.
Five types of cakes to avoid buying
1. Try not to buy cakes with hydrogenated vegetable oil.
Currently, the "fresh cream" on most cakes is hydrogenated vegetable oil, and hydrogenated vegetable oil or margarine is also added to the pastry below. The traditional choice is to use real cream and butter.
2. Try not to buy puff pastry cakes.
Puff pastry requires a large amount of fat and has very low nutritional value. In the current market, plant shortening is often used, which contains trans fats. Similarly, as a high-calorie food, cheesecake is a better option because cheese contains large amounts of calcium, vitamins A and D, B vitamins, and protein, whereas shortening contains nothing but some trans fats.
3. Try not to buy cakes with large amounts of artificial coloring and flavoring.
The color of the cake inside and out should be as close to the natural color as possible. Besides a few decorations, it's best to use less intense color. A mild and natural flavor is best. An overwhelming aroma usually means a large amount of cheap artificial flavoring has been added.
4. Don't be fooled by the supposed "health" benefits of fruit-added cakes.
Most of the fruit in fruit cakes is canned fruit, which provides little nutritional value. The few pieces of kiwi, strawberries, etc., are not very fresh and are used only as decorations. It's better to buy fresh fruit directly.
5. No need to buy cakes with added white or dark chocolate chips.
Most of the chocolate used in cake shops is made with cocoa butter substitutes, which contain trans fats but almost none of the cocoa polyphenols found in real chocolate. Its health value is negative.