The shocking disaster of artificial food
Recent reports on the health hazards of trans fatty acids have drawn strong attention. Beyond that, how many foods around us are actually threatening our health? According to the UK's Daily Mail, the Waitrose Food Magazine invited several renowned chefs, food critics, and historians to select the 10 most disastrous moments in 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 in recognition of his achievement.
Disaster Label: Trans Fatty Acids. Although margarine goes by many appealing names—such as vegetable creamer, vegetable fat powder, shortening, or vegetable cream—they all share the same chemical name: trans fatty acids. Behind these tempting flavors lies a potential health hazard, potentially leading to a higher incidence of diseases like diabetes, arteriosclerosis, and tumors.
Expert Advice: Surveys have shown that biscuits, bread, chocolate pies, salad dressings, cream cakes, ice cream, pearl milk tea, and coffee creamers are major "hotspots" 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 purchasing is recommended.
MSG (Monosodium Glutamate)
In 1908, a Japanese scientist invented MSG, making food more delicious ever since.
Disaster Label: Monosodium Glutamate. MSG is a chemical seasoning whose main component 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 various neural functions in the body being in a suppressed state, 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 its current casual use is indeed worrying. 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 with these seasonings, there is no need to add MSG, and salt should also be used sparingly. Additionally, restaurants often add a considerable amount of MSG to ensure the taste 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 is enough to illustrate its popularity.
Disaster Label: 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 headaches, dizziness, chest tightness, shortness of breath, nausea, vomiting, abdominal pain, and diarrhea. Long-term consumption can even lead to cancer.
Expert Advice: In fact, besides the issue of nitrites, the drawbacks of processed meat products also include excessive 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 meats.
Fried Chicken
In 1952, Colonel Sanders' first KFC restaurant opened in Utah, USA.
Disaster Label: Saturated Fatty Acids. To ensure flavor, fried foods in restaurants often use oils high in saturated fatty acids, such as palm oil. 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. Fried chicken 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 lost significantly in foods that have been 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 is better to cook it by steaming or stewing to reduce its fat content.
Instant Noodles in Bowls
In 1971, instant noodles in bowls were born in Japan and were subsequently introduced to other countries.
Disaster Label: 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 seasonings in instant noodles in bowls also contain food additives and preservatives. Additionally, their vitamin and mineral content is extremely low, while their sodium content is remarkably high. According to statistics, the salt content in one bowl of instant noodles is twice the maximum daily recommended intake set by the U.S. Senate Select Committee on Nutrition Problems, and it contains as much as 1 gram of monosodium glutamate.
Expert Advice: Instant noodles should not be eaten frequently. It's 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 vegetables and protein-rich foods, such as braised eggs, dried tofu, cucumbers, tomatoes, etc. Use only half of the seasoning packet. If you must eat the bowl type, it's best to change the soup.
Large Cheese Burger
In 1960, the large cheese burger, named the "Ploughman's Lunch" by the British Cheese Association, began to become popular.
Disaster Label: 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).
In addition to the foods mentioned above, there are 4 other foods that have also been added to the "blacklist" due to their excessively high fat and cholesterol content, which threatens human health: the Cheesesteak, born in the United States in 1933.