6 Disastrous Foods That Appeared Before 2012
【Introduction】How many foods around us are actually threatening our health? According to reports, UK's "Waitrose Food Illustrated" invited several renowned chefs, food critics, and historians to select 10 disastrous foods throughout food history.
We learned about paraffin from toxic rice, about DDVP from toxic ham, about Sudan red from red-hearted duck eggs and chili sauce, about sulfur from toxic tremella and red dates, about copper sulfate from toxic black fungus, about melamine from toxic milk powder, and the exposure of "artificial eggs" introduced us to "sodium alginate, alum, and gelatin." Recently, reports on the health risks of trans fatty acids have drawn strong attention. Besides, how many other foods around us are threatening our health? According to reports, UK's "Waitrose Food Illustrated" invited several renowned chefs, food critics, and historians to select 10 disastrous foods throughout food history.
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 his achievement.
Disaster Tag: Trans Fatty Acids. Although margarine has many appealing names—such as vegetable creamer,植脂末, shortening, and vegetable cream—they all share a common chemical name: "trans fatty acids." Behind these tempting flavors lies a potential hazard to people's health, leading to a high incidence of diseases like diabetes, arteriosclerosis, and tumors.
Expert Advice: According to surveys, biscuits, bread, chocolate puffs, salad dressings, cream cakes, ice cream, bubble tea, and coffee creamers are all "high-risk areas" for trans fatty acids, so they should be consumed 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, and cautious purchase is recommended.
MSG
In 1908, a Japanese scientist invented MSG, making food more delicious ever since.
Disaster Tag: Monosodium Glutamate (MSG). MSG is a chemical seasoning, and its main component is monosodium glutamate, which can be decomposed and converted into an inhibitory neurotransmitter in the human body. Excessive intake of MSG may inhibit various neurological functions in the body, leading to 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 its current casual use is indeed concerning. Some studies suggest that the amount of MSG added to each dish should not exceed 0.5 grams. However, many condiments and sauces on the market, such as oyster sauce, curry, and soy sauce, contain monosodium glutamate. Therefore, when cooking with these seasonings, there is no need to add more MSG, and salt should also be used sparingly. Additionally, restaurants often add a significant amount of MSG to ensure the flavor of their dishes, so it is advisable to reduce the frequency of dining out.
Canned Meat Products
In 1937, "Spam" luncheon meat was introduced, with annual sales in the UK alone reaching 6 billion cans, which speaks to its popularity.
Disaster Tag: Nitrites. It is often used as a coloring agent and preservative in processed cooked meats, with particularly high content in canned meat products. Excessive intake of nitrites can lead to food poisoning, with symptoms such as headaches, dizziness, chest tightness, shortness of breath, nausea, vomiting, abdominal pain, and diarrhea. Long-term consumption may even lead to cancer.
Expert Advice: In fact, besides the issue of nitrites, the high salt and fat content, and the loss of nutrients like vitamin B1, are all drawbacks of processed meat products. Therefore, it is recommended to avoid buying canned meat products, purchase less pre-cooked meat, and eat more fresh, home-cooked meats.
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 cardiovascular health because it can raise cholesterol, inducing hyperlipidemia, diabetes, and other cardiovascular and cerebrovascular diseases. When frying chicken, it is often coated in batter, which leads to higher oil intake. The oil used for frying is typically used for 5-7 days, and repeated frying can produce harmful substances. Furthermore, vitamins are severely lost in foods high-temperature fried.
Expert Advice: When eating fried foods, it's 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's best to cook it using methods like steaming or stewing to reduce its fat content.
Cup Noodles
In 1971, cup noodles were born in Japan and were later introduced to other countries.
Disaster Tag: Polystyrene. The packaging boxes for cup noodles usually contain polystyrene, which can produce carcinogenic substances at temperatures above 65°C, posing a serious threat to human health. The seasonings in cup noodles also contain food additives and preservatives. Additionally, they are extremely low in vitamins and minerals, while their sodium content is remarkably high. According to statistics, the salt content in one serving of instant noodles is twice the maximum daily recommended intake set by the U.S. Senate Select Committee on Nutrition, and it contains about 1 gram of monosodium glutamate.
Expert Advice: Don't eat instant noodles frequently. It's best not to buy the ready-to-eat cup noodles, and if you do, cook them instead. When eating the noodles, it's best to pair them with vegetables and protein-rich foods, such as marinated eggs, dried tofu, and vegetables like cucumbers and tomatoes. Use only half of the seasoning packet. If you eat cup noodles, it's best to replace the broth.
Large Cheese Burger
In 1960, the large cheese burger, named "Ploughman's lunch" by the British Cheese Association, began to become 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," while the latter, when elevated, increases the risk of cardiovascular and cerebrovascular diseases and 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).
Besides the foods mentioned above, another 4 foods were also included in the "blacklist" due to their high fat and cholesterol content, which threatens 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 the 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 these foods, you should pair them with foods rich in dietary fiber, such as celery, carrots, beans, corn, and oats. Fruits and vegetables high in vitamins C and E, such as citrus fruits, kiwis, grapes, tomatoes, bok choy, and cauliflower, can lower blood lipids and regulate lipid metabolism. Additionally, drinking a cup of tea is also a good choice, as tea pigments in tea can lower blood cholesterol levels and prevent atherosclerosis and thrombosis. Green tea is better than black tea.