The harm of fast food to health. Video

Fact number 1. Fast food uses trans fats

Trans fats are unsaturated fats that contain trans isomeric acids. Such acids can be natural. They are formed by bacteria in the stomach of ruminants. Natural trans fats are found in milk and meat. Artificial trans-isomeric acids are produced by hydrogenation of liquid oils. A method for obtaining these substances was discovered at the beginning of the 1990th century, but they began to talk about their harm only in the 1s. At that time, data were published on a significant increase in the risk of cardiovascular disease in connection with the consumption of trans fatty acids. Subsequent studies have revealed the direct effect of these substances on the development of coronary heart disease, myocardial infarction, cancerous tumors, diabetes, Alzheimer’s disease, and liver cirrhosis. Journalists have dubbed trans fats “killer fats.” The safe proportion of these substances is no more than 30 percent of the energy value of the entire diet per day. French fries alone contain 40 to 60 percent trans fat, and our favorite breaded chicken breast chunks contain up to XNUMX percent.

Fact number 2. Nutritional supplements are included in any fast food dish

Any fast food product, from pancakes with jam to hamburgers, contains dozens of all kinds of flavors, dyes, and flavor enhancers. All components from which dishes are prepared in fast food restaurants are delivered to the warehouse dry. Both meat and vegetables are artificially deprived of moisture, that is, they are dehydrated. In this form, they can be stored for months. A common cucumber contains up to 90 percent water. Now imagine what would happen if he was deprived of this water. In such an unappetizing form, this vegetable cannot be eaten even by a very hungry person. Therefore, manufacturers, shortly before cooking, saturate the product with liquid, and in order to return the taste, aroma and presentable appearance, they add dyes and flavors. Between the buns in the hamburger is not a cucumber, but a substance with the taste and smell of a cucumber.

Monosodium glutamate and other flavor enhancers are substances without which no fast food is prepared. No solid study has yet been published that claims that flavor enhancers, when consumed in reasonable amounts, have a detrimental effect on the human body. However, these substances are addictive. This is the main reason that people come to fast food restaurants over and over again. It is because of monosodium glutamate that chips, crackers, bouillon cubes and seasonings, semi-finished products, mayonnaise and ketchup and hundreds of other products are super popular.

Fact number 3. Fast food restaurants use super meat

To prepare the famous nuggets, a special breed of chicken was bred. For several years, individuals with a wide chest were selected. From a very early age, the activity of the chickens was limited. Another breed of chicken was bred to obtain legs, a third for wings. Genetic and breeding experiments led to a revolution in trade. Since the advent of fast food restaurants in the world, it has become more common to sell individual parts of carcasses than whole chicken.

It’s not that simple with cows either. To get the maximum meat from one animal, calves are fed from birth not with grass, but with grain and various anabolic steroids. Cows grow several times faster and weigh much more than their counterparts in farm fields. A few months before killing, cows intended for fast food are placed in special pens, where the activity of animals is artificially limited.

Fact number 4. There are special potatoes in fast food chains

Once upon a time, the taste of potatoes was mainly dependent on the oil in which they were fried. However, in order to reduce spending, French fries producers switched from a mixture of cottonseed oil and beef fat to XNUMX% vegetable oil. Moreover, this oil is not olive or sunflower, but most often rapeseed or palm oil.

Rapeseed, coconut, palm and other similar oils contain a large amount of trans fats, erucic acid, which accumulates in the body.

However, clients demanded to return “the same taste.” That is why restaurant owners urgently had to get out of the situation and add another “natural” flavor to the recipe.

French fries also have a negative effect on the body due to the large amount of salt. Typically, 100-1 grams of sodium chloride is added per 1,5 grams of product. Salt delays the removal of fluid from the body, disrupts the normal functioning of the kidneys, and can cause the development of hypertension and disturbances in the work of the heart.

In the United States, overweight has been declared a national problem, and hundreds of people are working to solve it, led by the wife of President Michelle Obama.

Usually, people order a sweet carbonated drink for any set of foods in a fast food restaurant. Any nutritionist will tell you that it is not recommended to drink with meals at all. Nutrients from food do not have time to be absorbed into the bloodstream, but are flushed out of the stomach and intestines.

Carbonated drinks contain a tremendous amount of sugar. After drinking half a liter of Coca-Cola, a person consumes about 40-50 grams of sugar. Even the most notorious sweet tooth does not add so much “white death” to tea and coffee. Carbonated drinks destroy tooth enamel, have a detrimental effect on the stomach, provoking gastritis.

Fast food often causes such diseases as: – obesity; – hypertension; – coronary heart disease; – strokes and heart attacks; – caries; – gastritis; – ulcer; – diabetes; – and several dozen others. What is more important to you: health or a momentary pleasure from food of dubious quality?

Read about the decor and decoration of wedding glasses in the next article.