Don't Be a "Biscuit Person" for Breakfast
Many young office workers, in a hurry, often just grab a bag of biscuits for breakfast. While convenient, this is not good for your health in the long run.
First, the fats used in biscuits on the market today generally fall into three categories. The first is common vegetable oil, which is relatively better. The second is animal fats such as butter, lard, and tallow, which have a high saturated fat content and thus slightly lower nutritional value. The third type is "shortening," "vegetable cream," or "hydrogenated vegetable oil," which contain trans fatty acids and are the most harmful to health.
Second, biscuits have a low protein content, and the protein's absorption and utilization rate is not high, far lower than the protein found in eggs, dairy, and meat. Additionally, the flavor and color of biscuits are mostly from artificial flavorings and colorings. Many chocolate-flavored biscuits contain unhealthy cocoa butter substitutes.