For years, foods contain many artificial colors, sweeteners and emulsifiers, with consequent negative effects on our health. Below we present a list of ingredients to avoid as much as possible in your diet.
Have you ever wondered which ingredients to avoid at all costs to protect your health? Read on to learn more.
Ingredients to avoid
Several studies have shown that sweets increase hunger, regardless of calories, and that consuming artificial sweeteners causes more weight gain than sugar.
Aspartame appears to have the worst effects, but is also used to create other artificial sweeteners, such as sucrasolio; it can cause or aggravate chronic inflammatory bowel disease as it impairs gastrointestinal function.
Artificial sweeteners increase the risk of diabetes. A recent study published in the journal Nature shows that they alter the gut microbiota. Sucralose, the best-selling artificial sweetener, can destroy up to 50% of the intestinal flora.
Trans fats and vegetable oils
The trans fats promote the onset of inflammation, cause of most chronic diseases. They also alter the function of the cell membrane, a condition that can be the initial stage of cancer, diabetes and cardiovascular disease.
They can also radically increase the risk of cerebrovascular accident. A 2010 study of postmenopausal women found a 30% higher incidence of ischemic cerebrovascular accidents among women who consumed more trans fat.
As for hydrogenated vegetable oils, they are present in most processed foods, including cookies, fried foods, and many others. Today, 10,000,000 more vegetable oils are consumed in the United States than at the beginning of the 20th century; they make up between seven and eight percent of all calories ingested.
Vegetable oils are not given the same attention as trans fats, although they are by- products of toxic oxidation when heated. It is certainly one of the main ingredients to avoid in your diet.
Artificial flavor enhancers
Some artificial flavor enhancers can have serious negative effects on our health. For example, the butter flavor added to microwaved popcorn contains diacetyl. This compound impairs brain health and contributes to the formation of beta amyloid plaques associated with the development of Alzheimer’s.
Monosodium glutamate is an excitotoxin. This flavor enhancer, often found in Chinese food, is added to a multitude of processed food products nowadays, from frozen foods and salad dressings to French fries and meats.
This component causes obesity, vision problems, headaches, fatigue, disorientation, depression, palpitations, numbness and tingling ; consequences sufficient to include it in the list of ingredients to avoid.
Nine of the food colors currently approved in the United States have been linked to various health problems. Several studies conducted by the chemical industry show that they can cause hyperactivity and allergic reactions, but also cancer.
For example, Red 40, the most widely used dye, can promote the appearance of tumors of the immune system in guinea pigs and trigger hyperactivity in children. Another example is Blue 2, used in sweets, drinks, animal feed, and associated with brain tumors.
High fructose corn syrup
High Fructose Corn Syrup contains the free formula of fructose and glucose monosaccharides. Fructose is mainly metabolized by the liver, the only organ capable of doing so.
In the liver, fructose is metabolized like alcohol, causing mitochondrial metabolic dysfunction on a par with ethanol and other toxins. Like alcohol, the body transforms fructose directly into fat.
Preservatives extend the useful life of foods, increasing the manufacturer’s earnings.However, most cause health problems such as cancer and allergic reactions. Among the most used preservatives are sodium nitrite, sodium benzonate and azodicarbonamide. Without a doubt, ingredients to avoid.
The latest study on transgenic foods, conducted on pigs, is among the most important scientific studies ever made on the effects of a transgenic diet.
Most pigs raised in the US are fed transgenic soybeans and corn. Researchers found that this diet causes severe inflammation in the pigs’ stomach.