The Worst Artificial Foods I've Ever Eaten
Introduction: Recent reports on the health hazards of trans fatty acids have drawn strong attention. Beyond that, how many other 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 10 disastrous foods born at specific moments in culinary history.
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 recognize his achievement.
Disaster Label: Trans Fatty Acids. Although margarine goes by appealing names like "vegetable creamer," "vegetable fat powder," "shortening," or "vegetable cream," they all share the same chemical name: "trans fatty acids." Behind their tempting flavor lies a potential hazard to health, potentially increasing the risk of diseases such as diabetes, arteriosclerosis, and tumors.
Expert Advice: Surveys show that biscuits, bread, chocolate pies, salad dressings, cream cakes, ice cream, bubble tea, and coffee creamers are major sources of 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" contain trans fatty acids, and it's advisable to purchase them cautiously.
II. Monosodium Glutamate (MSG)
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 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 research suggests that no more than 0.5 mg 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. Additionally, restaurants often add a considerable amount of MSG to ensure the taste of their dishes, so it is recommended 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 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 higher. Excessive intake of nitrites can lead to food poisoning, causing symptoms such as headaches 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, besides the issue of nitrites, the drawbacks of processed meat products 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.
IV. Fried Chicken
In 1952, Colonel Sanders' first KFC restaurant opened in Utah, USA.
Disaster Label: 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 and induce diseases such as hyperlipidemia and diabetes. When frying chicken, it is usually coated in batter, which leads to higher oil intake. The oil used for frying is typically used for 5-7 days, and repeated frying produces 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 by steaming or stewing to reduce its fat content.
V. Cup Noodles
In 1971, cup noodles were born in Japan and were later introduced to other countries.
Disaster Label: Polystyrene. The packaging of cup noodles usually contains polystyrene, which can produce carcinogens at temperatures above 65°C, posing a serious threat to human health. The seasonings in cup noodles 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 a bowl 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; it's better to cook them. When eating noodles, it's best to pair them with vegetables and protein-rich foods, such as marinated eggs, dried tofu, cucumber, and tomatoes. Use only half of the seasoning packet. If you eat cup noodles, it's best to change the broth.
VI. Large Cheeseburger
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 known as "bad cholesterol." Numerous studies at home and abroad have confirmed that excessive intake of bad cholesterol can easily increase the risk of "highs" (high blood pressure, high blood lipids, and high blood sugar).
VII. Cheesesteak
The cheesesteak, born in the United States in 1933.
VIII. Cheese
Lymeswold cheese, launched in the UK in 1982.
IX. Deep-fried Chocolate Bar
The deep-fried Mars Bar, introduced in 1995.
X. Quiche