Why are common foods dangerous?
Delicious shrimp and healthy rice – there are many foods that we consider to be quite healthy, but they can do real harm to our body. We tell you what.
Shrimp are capable of accumulating heavy metals. This is why it is so important to know where they were caught. Of all seafood, shrimp are champions in cholesterol content (this is a substance that is part of the stones that form in the bile ducts and gallbladder). If they are eaten too often, it can lead to an increase in its level in the blood. It is recommended to eat shrimp with vegetables to help the body get rid of cholesterol and reduce other risks.
It is harmful to eat slices of cheese packed in plastic. All plastic sheets are manufactured with a large number of chemical additives that give this delicacy its color and taste. That is, in fact, we do not eat cheese, but plastic. Therefore, it is recommended to cut off the piece adjacent to the package.
Such extravagant types of cheese as Roquefort, Dorblue, Camembert and Brie have a number of useful properties: they improve calcium absorption, reduce the negative effect of ultraviolet rays, enrich the body with protein, prevent dysbiosis, and improve the state of the hormonal and cardiovascular systems. A special fungus of the penicillin series thins the blood and improves its circulation. However, it is recommended to eat no more than 50 g of this cheese per day. Otherwise, the microflora of your stomach will be spoiled by the same fungus, and your body will get used to antibiotics. In addition, mold contains enzymes that cause allergies, .
Rice is grown in flooded fields and is fortified with inorganic arsenic, which is washed out of the soil. If you regularly eat rice, you increase the likelihood of developing diabetes, developmental delays, nervous system diseases, and even lung and bladder cancer. Scientists at the University of Belfast have experimented with cooking rice and found a way to make it harmless. If you soak rice in water overnight, the concentration of arsenic will decrease by 80 percent.
Supermarket yoghurts contain preservatives, thickeners, flavors and other “healthy” ingredients. They don’t even look like classic yogurt made from lactobacillus milk. But their main danger is sugar and milk fat. It is recommended to eat no more than 6 teaspoons of sugar per day, and 100 g of this product may contain 3 teaspoons! Possible side effects include obesity, risk of diabetes and pancreatic disease. On average, yoghurts are quite fatty (starting at 2,5%) and raise cholesterol levels, which can cause heart attack or stroke. But natural yogurt is good for health, and it is easy to make it yourself, using only milk and dry yeast, adding fruit and honey if desired.
If store sausages contain 50% meat, consider yourself lucky. Usually they contain only 10-15% of meat, and the rest is made up of bones, tendons, skin, vegetables, animal fats, starch, soy protein and salt. At the same time, it is impossible to know whether it is genetically modified soy or not. Colorants, preservatives and flavor enhancers are usually also present. These additives build up in our bodies, destroying the immune system, causing allergies and serious diseases such as pancreatic and breast cancer. Sausages and sausages are harmful to children: their digestive system is not able to digest such complex chemical compounds.
These are the most popular biscuits and have one drawback: instead of chocolate, they are covered in confectionery fat. If you regularly eat these “chocolate” cookies, you can greatly recover. These foods are fortified with trans fats, which can cause heart disease.
The first thing that should alert you is the expiration date. Cakes and pastries can be stored for up to 5 months without spoiling. Nothing will happen to them, because gigantic doses of fats and preservatives have turned this dessert into poison.
Scientists from the University of Georgia conducted a series of experiments and established a connection between emulsifiers popular in the food industry and rectal cancer. When thickeners and emulsifiers (polysorbate 80 and carboxymethyl cellulose) are used together, they cause significant changes in the microflora of the stomach, which contributes to the development of inflammation and cancer. Polysorbate 80 is added to ice cream for better texture and prevention of melting. Carboxymethyl cellulose is used as a thickener and stabilizer. In addition, milk fat is also used here, which turns ice cream into a fat bomb for our body.