If you believe the experts, it is possible to speak about harmful food products only when industrial products that have undergone certain processing are meant. And nowadays it is no secret to anyone that the most harmful food is the food that we offer fast food. As for natural food - here the concept of useful and harmful food is very relative. All natural products will be for our body only for the good - provided that we observe moderation. The second factor is the way we prepare our food. Being improperly cooked, even the best quality food can become harmful. Below we will tell you about some harmful substances that can appear in food products when cooking, as well as those products that are better to use very moderately.
Trans fats. Trans fats appear during the hydrogenation of polyunsaturated vegetable oils (for example, sunflower), a process that gives these oils the ability to withstand high cooking temperatures (frying, baking), and prolongs their life.
It has been proven that high intake of trans fats raises the level of "bad" cholesterol (low-density lipoprotein, or LDL), while lowering the level of "good" - (high density lipoprotein, or HDL) and thereby increasing the risk of cardiac disease. In addition, trans fats destroy vitamin K, which is necessary for the health of arteries and bones.
Where are trans fats? Usually in fried foods or in industrial-style snacks - for example, crispy potatoes, which could probably top the list of the most harmful foods.
How many trans fat is safe? Unknown. Nevertheless, according to the American Medical Association, the replacement of trans fats could in the US alone prevent premature death of 100,000 people annually. Special measures have been taken in Denmark and New York, thanks to which the consumption of trans fats has been significantly reduced.
Polyaromatic hydrocarbons. Polyaromatic hydrocarbons are found in fatty meat, which is baked on a grate. The fat that melts burns in the ashes, and the resulting smoke contains polyaromatic hydrocarbons that penetrate the meat. It is believed that all smoked food contains a significant amount of polyaromatic hydrocarbons. Studies show that one chop, baked on charcoal, can contain as many carcinogenic substances as contain about 500 cigarettes. (Fortunately, our digestive system is more enduring than the respiratory system). Although by itself a chop from high-quality meat carry
Where are polyaromatic hydrocarbons? In food, which is baked on coals, as well as in smoked cheeses, sausages and fish. In addition - in vegetables and fruits grown in areas that reach the smoke of the factory pipes or just smoke from burning dry branches.
How many polyaromatic hydrocarbons are safe? There is no official data. If you really like meat, baked on the grill, and in general the taste of smoked foods, there is no need to completely eliminate them from your diet. Just limit their consumption once or twice a month - experts advise.
Mercury. It refers to "heavy metals", it is released into nature from industrial activity and is considered to be a carcinogenic and mutagenic element. The accumulation of mercury in the body of a woman can affect the development of the nervous system of the fetus, children and adolescents. Excess mercury is also responsible for the reduced fertility of women.
Where is the mercury? In seafood (oysters, mussels), and in large fish - such as tuna and salmon. Methyl mercury is found mainly in fatty fish (for example, in salmon).
How much mercury is safe? The US Food and Drug Administration recommends that pregnant women who breastfeed mothers and young children avoid "suspicious" fish (tuna, swordfish) in their diets.
Salt. The salt is 40% sodium. Thus, it has the property of raising blood pressure - which, in turn, is responsible for strokes and heart attacks.
Where is the salt? In addition to the amount of salt that we add to the food, salt is found in most industrial products. We find salt in sauces, biscuits, buns, smoked foods and cheeses, as well as in ready-made hamburger-type foods. It is assumed that 75-80% of salt is consumed by the US population with products of industrial production. However, some salt experts themselves do not attribute to harmful foodstuffs themselves - noting that it simply needs to be used in moderation.
How much salt is safe? According to the European Food Safety Authority, the recommended daily dose of salt is indicated in 6 grams, or 2.3 mg of sodium - which is 1 teaspoon.
Saturated fats. It's about animal fats, which are accused of increasing the level of cholesterol in the blood - which means they have a direct connection with heart disease.
Where are saturated fats? In mutton fat - lamb meat refers to one of the most fatty. In pork and beef. Unlike beef fat, pork fat is visible, and it is easy to remove. In animal oils and in dairy products. And also in snacks that were fried in palm oil, or that contain palm oil (chocolate, crisp, biscuits, sweets, buns with sweet stuffing).
How much saturated fat is safe? Experts advise that the calories that we get from saturated fats do not exceed 10% of the total number of calories received per day. If a person, for example, consumes 2,000 calories per day, the calories from saturated fats should not exceed 200 - which corresponds to approximately 22 grams of saturated fat.
Buy fresh, quality products for your table, and cook them so that they do not destroy the nutritional value in them. You see that sometimes the food we buy becomes harmful only in our kitchen.