Maybe carcinogenic, cause heart disease, negatively affect every part of our health, and we nevertheless continue to consume it every day. Sugar, salt, caffeine, trans fats, dyes, and preservatives – why should we beware of them?
Avoid foods that contain too much salt
Cardiologists say that “atherosclerosis is a chronic disease that results from the accumulation and deposition of fat, cholesterol, and calcium on the walls of the arteries, and cause their blockage.”
Coronary atherosclerosis is the most common heart disease among existing heart disease and can lead to heart attacks and death.
One of the best ways to deal with atherosclerosis is to adjust the sodium level in the diet and avoid eating foods that contain a lot of salt.
“Experts recommend limiting the use of soup powders, salty cheeses, smoked and salted fish, smoked meats, sausages, salty carrots, salted nuts, cans, and others – all of which contain large amounts of salt.
When purchasing food products, it is recommended to read the label and check the amount of salt or salt substitutes contained therein, such as monosodium glutamate.
How do you switch salt? Experts say: “Natural spices can be applied to food such as lemon, fresh natural garlic, natural green onions, and pickled vegetables can also be eaten with vinegar.”
Sugar – in all its cases is not healthy
“Let’s start from the end,” says natural nutritionists. Children and adults eat more sugar each year than their bodies actually need, and consume more of their body weight than sugar.
Since many nutrients, especially vitamin B1, are needed to digest the sugar in the body, excessive consumption of sugar can lead to an imbalance in nutrients. This disorder leads to nutrition-related diseases such as obesity, diabetes, digestive problems and even a high risk of cardiovascular disease, cancer, and heart attack.
Moreover, there may be a negative effect on the sugar system in the body which can lead to imbalance and lead to cases of hypoglycemia and problems associated with the teeth, due to the change in the acidity of the mouth, which allows bacteria to eat the outer layer of teeth.
Avoid trans fats
Unsaturated fats are unsaturated fatty acids, which are formed through the process of turning liquid into solid. Ghee is one of the most famous trans fats.
In cakes and pastries manufactured, for example, margarine is rich in unsaturated fats (which is cheaper than butter, and its lifespan is longer) – and so it is converted into a real poison for our bodies. According to expert estimates, 40,000 US food products contain unsaturated fats.
In addition to pastries, unsaturated fats can be found, among other things, in frozen dough products, in engravings and fried foods (such as French fries).
Unsaturated fats increase the level of bad cholesterol in the body (LDL), reduce the proportion of good cholesterol (HDL), and thus, increase the risk of heart disease and atherosclerosis. Nutritionists and health experts recommend reducing as much intake of trans fats as possible.
“It is not recommended to eat unsaturated fats in processed margarine, processed baked goods, and fried foods,” says the dietitian. “The consumption of olive oil instead and monounsaturated fats (avocado, tahini, almonds, and walnuts) positively affect cardiovascular health.”
Caffeine, the most popular poison in the world
In the case of caffeine, opinions are divided. Several published studies report that caffeine consumption through daily coffee drinking has several advantages.
Caffeine is the most popular alarm clock in the world and we consume caffeine in coffee, tea, cola drinks, soft drinks, chocolates, and medicines.
Caffeine has an effect on the central nervous system so that it stimulates it. Consumption of caffeine at a moderate dose may cause increased alertness, a decrease in the level of performance of fine motor tasks, difficulties in sleep, headaches, nervousness, and dizziness.
In particularly high doses of up to more than 10 grams of caffeine (or calculated according to weight – 170 mg of caffeine per kilogram of body weight) caffeine may be fatal. Translated to drink coffee, this is similar to the rapid and continuous consumption of 100-80 black coffee cups, a very complex task even for those who drink coffee too much. “
What about pregnant women? “In 1980, the FDA advised pregnant women to significantly reduce caffeine use.” The recommendation was based on studies in which laboratory animals were given caffeine doses of 60 cups of coffee a day in humans.
Laboratory animals experienced an increase in the incidence of miscarriage, impaired intrauterine fetal growth and a slight increase in fetal death rate.
“Caffeine itself does not cause abnormalities in the fetus,” experts say, “but it certainly increases kidney secretions of substances that shrink blood vessels, thereby reducing blood flow to the uterus and fetus.”
The 1980 study did not determine the severity of the substance and what was the safe dose during pregnancy. An interesting study recently published in Britain tried to answer these questions. The study involved 20,000 pregnant women, who were divided into three groups according to their level of caffeine consumption: low dose (women who drank three cups of coffee per day), medium dose (those who drank 4-7 cups) and high dose (women who drank). Eight cups of coffee a day and more).
Data show that in the first group (up to three cups per day) there was no increase in risk, but the consumption of 4-7 cups led to a slight increase (1.5 times) in the risk to the fetus.
Dyes and preservatives
There is hardly any kind of food in the current feeding system that contains no preservatives or dyes.
Food preservatives, such as nitrite (which gives the pink color of sausages), are highly carcinogenic, “says nutritionists.
Many elements and factors in modern lifestyles directly affect the level of breast cancer.
According to doctors, “with the rise in the standard of living increases the incidence of breast cancer cases, as the increase in the consumption of food from animal sources and canned and processed foods, with the reduction of consumption of natural products, consumption of high calories, leads to the outbreak of the disease.
Food dyes are food additives that add or restore the natural color of food. This group includes dyes from natural sources, for example, caramel (E150), which is used as pigments in soft drinks, baked goods and sauces.
This group also includes synthetic dyes such as tartrazine (E102). This is a chromosome that gives yellow-orange color to the food.
As a clinical dietician says: “Tartrazine can cause skin irritation in a small percentage of people who are allergic to the substance.”
There is controversy over the safety of their use. There are studies that show that this substance is harmful to chemical carriers in the brain and thus may cause problems such as hyperactivity disorder and attention deficit, especially in children.
And you should realize that not every natural color is healthy. For example, colors derived from natural materials, but not edible (some of the colors of coal, for example). On the other hand, synthetic colorants can be of good quality and more uniform than their natural counterparts. Therefore, there is no relationship between the classification of food dyes as natural or artificial and the safety of their use.