We used to think that fast food, fried and raw, too salty and too high in calories is bad. But some of the foods on this list will surprise you, because you eat them almost every day, and there is also danger behind them.
1. From the point of view of proper nutrition, sausages and sausages can not only lead to weight gain, but also cause significant harm to the gastrointestinal tract, since there are few natural ingredients in industrial sausage.
2. Smoked semi-finished products contain many carcinogens, poisons and preservatives, which is not only bad for our digestion, but also fraught with the development of cancer.
3. Crab sticks have nothing to do with crabs. The composition of this product: fish, water, starch, as well as all kinds of flavor enhancers, preservatives and dyes. For gastritis – sheer poison.
4. Regular cottage cheese can be a breeding ground for pathogenic bacteria, but even industrial feta, brie, camembert often contains the bacterium listeria. The danger of bacteria in the upset of our gastrointestinal tract, intoxication of the body and dangerous complications.
5. Regular black olives can turn out to be tinted green olives, and if you don’t plan on stocking up on a dose of iron and dye, then a large dose of this pseudo-product will not do you good.
6. Ice cream is not only a concentration of emulsifiers, preservatives, dyes, thickeners, but also often harbors salmonella, staphylococcus and listeria. And it’s not always about storage conditions, but also about primary raw materials.
7. Eggs, as everyone knows, can be carriers of Salmonella. Eggs still need to be included in your daily diet, you just need to clean and wash them well, and also heat them.
8. When choosing tomatoes from the market, make sure they are not damaged. Salmonella and viruses get into tomatoes through cuts, so if you come across such fruits, either fry them or boil them. And for salads, choose whole ones without cracks and punctures.
9. You will be surprised, but greens are recognized as the leader in the number of poisonings. Microbes enter it from the ground, the roots well absorb all pesticides and nitrates, transferring them to the leaves. Therefore, before cooking, the greens need to be soaked for 20 or even more minutes, and only then start cutting.
10. The same goes for potatoes. Tuberous fruits pull pathogenic microbes from the soil, and therefore potatoes should be well processed before cooking, and checked for readiness during heat treatment.