We live in a modern world. It’s fast and day by day it is getting faster. To keep up with it we are preferring short cut in our life. This short cut is not always good for us. For example instead of cooking at home we prefer ready to eat type of food. So we go to the supermarket and buy ready to eat food without knowing about the ingredients that the manufacturer use. All the ingredients are not harmful for our health. Some of the ingredients are harmful.
Harmful ingredients in food: Such as saturated and trans fats like butter and partially or fully hydrogenated oils, as well as sugar. We should keep this ingredients minimum to our diet.
However, there is one incredibly common ingredient that you may not know too much about and it seems somewhat innocent, but you really should avoid it like the plague. That ingredient is high-fructose corn syrup.
It’s everywhere: In soft drinks, fruit beverages, cookies, jams, breads, ice cream, cakes, some crackers, spaghetti sauces, frozen pizzas, salad dressings, and on and on. Made from cornstarch, high-fructose corn syrup didn’t even exist forty years ago, but more than 62 pounds of it was consumed per person in 2001 alone. It became popular to use by food manufacturers for three big reasons:
(1) it tastes sweeter than refined sugar, so they don’t have to use as much (i.e., it’s absurdly cheap and thus it saves them money);
(2) high fructose corn syrup is easier to blend into beverages and foods than refined sugar; and
(3) it’s cheaper to manufacture than refined sugar (again, saving them money).
But while it’s an economical no-brainer for manufacturers to use the stuff nutritional no-brainer to avoid high-fructose corn, it’s a syrup. Metabolically, it doesn’t register in our body the same way that glucose does, but actually in a much more sinister way: it acts more like fat in terms of the hormones that are involved in potential weight gain. Fructose has also been shown to elevate levels of triglycerides and thus increase our risk for heart disease. This stuff never existed until very recently, and now it pervades the food supply, disturbingly, so be on your guard.
Harmful ingredients in food: Such as saturated and trans fats like butter and partially or fully hydrogenated oils, as well as sugar. We should keep this ingredients minimum to our diet.
However, there is one incredibly common ingredient that you may not know too much about and it seems somewhat innocent, but you really should avoid it like the plague. That ingredient is high-fructose corn syrup.
It’s everywhere: In soft drinks, fruit beverages, cookies, jams, breads, ice cream, cakes, some crackers, spaghetti sauces, frozen pizzas, salad dressings, and on and on. Made from cornstarch, high-fructose corn syrup didn’t even exist forty years ago, but more than 62 pounds of it was consumed per person in 2001 alone. It became popular to use by food manufacturers for three big reasons:
(1) it tastes sweeter than refined sugar, so they don’t have to use as much (i.e., it’s absurdly cheap and thus it saves them money);
(2) high fructose corn syrup is easier to blend into beverages and foods than refined sugar; and
(3) it’s cheaper to manufacture than refined sugar (again, saving them money).
But while it’s an economical no-brainer for manufacturers to use the stuff nutritional no-brainer to avoid high-fructose corn, it’s a syrup. Metabolically, it doesn’t register in our body the same way that glucose does, but actually in a much more sinister way: it acts more like fat in terms of the hormones that are involved in potential weight gain. Fructose has also been shown to elevate levels of triglycerides and thus increase our risk for heart disease. This stuff never existed until very recently, and now it pervades the food supply, disturbingly, so be on your guard.
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