WorstDishArtificial foods consumed types

Preface: Recent reports on the health hazards of trans fats have drawn intense attention.Besides, how many other foods around us are actually threatening our health?

According to Britain's Daily Mail, The Waitrose Food Illustrated magazine invited several chefs, food critics, and historians to select 10 moments in food history that gave birth to disastrous foods.

One: ArtificialButter

In 1869, chemist Morge invented a more preservable substitute for butter—artificial butter. Napoleon III awarded him a prize personally as an honor.

Disaster Label: Trans fats.Although artificial butter has many pleasant-sounding names such as plant milk, vegetable shortening, and pastry oil,VegetableButterIn reality, they all share the same chemical name "trans fats".The delicious taste may pose hidden health risks, leading to diabetes, arteriosclerosis, tumors, etc.

Expert Advice: According to investigations,Cookies,Bread,ChocolatePies,SaladSauces,Butter,Ice cream,PearlTeaPartners and similar are "hotspots" for trans fats, so these., and coffee all contain trans fats. Try to eat less of them.

Second: MSGMSG

In 1908, a Japanese scientist invented MSG, making food even tastier.

Disaster Label: Monosodium glutamate (MSG).MSG is a chemical seasoning with its main component being monosodium glutamate. It can decompose into an inhibitory neurotransmitter in the human body.Eating too much MSG may cause various neurological functions to be inhibited, leading to symptoms such as dizziness and headaches, muscle spasms, etc.MSG also contains sodium; excessive intake can lead to highBlood pressure.Expert Advice: While the invention of MSG was not without its merits, its current usage is too casual, which is indeed worrying.

Research suggests that no more than 0.5 milligrams of MSG should be added per dish.However, many condiments and sauces like oyster sauce, curry, andBut many seasoning sauces and gravies on the market, such as oyster sauce and curry,Soy Saucecontain glutamate sodium.Therefore, when adding seasonings while cooking, MSG is not necessary. Also, reduce the amount of salt.Additionally, restaurants add more MSG to ensure taste. Suggest reducing the frequency of dining out.

Third: Canned Meat ProductsCanned meat productsIn 1937, SPAM (Spam) was introduced, with annual sales in Britain alone reaching 6 billion cans, indicating its popularity.

Disaster Label: Nitrites.It is often used as a colorant and preservative, especially in canned meat products, which contain higher levels of nitrites.Excessive intake of nitrites can cause food poisoning, leading to symptoms such as headaches, dizziness, chest tightness, nausea, vomiting, abdominal pain, and diarrhea. Long-term consumption may even cause cancer.

Expert Advice: Apart from the problem of nitrites, excessive salt content, high fat content, and loss of vitamin B1 are also issues with canned meat products.Therefore, try to avoid buying canned meat products, reduce the purchase of processed meats, and consume more fresh meats cooked at home.Fourth: Fried Chicken

Fried chickenIn 1952, Colonel Sanders opened his first KFC restaurant in Utah, USA.

Disaster Label: Saturated fats.

The restaurant's fried food is often made with oils high in saturated fat content such as palm oil to ensure taste.

Saturated fat is a major enemy of the cardiovascular system because it can raise cholesterol levels, triggering high blood lipids and diabetes, among other heart and brain diseases.When frying chicken, breading is usually used, which increases oil intake.Fried food oil is typically reused for 5 to 7 days, during which harmful substances are produced upon repeated frying.Furthermore, high-temperature fried foods result in significant vitamin loss.Expert Advice: When eating fried food, it's best to pair with vegetables and antioxidant-rich foods such as:Additionally, foods cooked at high temperatures through frying lose a lot of vitamins.

Rhubarb,,BroccoliBeansBeansYams,Hawthorn,Winterplums,Mangoesand citrus fruits, etc.Meat itself contains saturated fats; thus, it's best to cook with methods like steaming or stewing to reduce its fat content.Fifth: Instant Noodles in BowlsInstant noodle bowls

In 1971, instant noodle bowls were born in Japan and later introduced worldwide.

Disaster Label: Polystyrene.

The bowl of the instant noodle package usually contains polystyrene. At temperatures above 65°C, this material can produce carcinogenic substances, seriously endangering human health.The seasoning sauce in instant noodles also contains food additives and preservatives.Moreover, its vitamin and mineral content is extremely low; instead, sodium content is very high.Statistics show that a bowl of instant noodles has twice the daily recommended salt intake as set by the U.S. Senate Committee on Nutrition, with monosodium glutamate (MSG) amounting to about 1 gram.Expert Advice: Do not eat instant noodles frequently.

Avoid buying pre-packaged noodle bowls and cook them if possible.When eating noodles, add some vegetables and protein-rich foods such as:When eating noodles, it's best to accompany them with some vegetables andHard-boiled eggs,Tofu,Tofudried bean curds,Cucumber,Tomatoes,etc.Only use half the seasoning sauce.If eating instant noodles, change to a new broth occasionally.Six: Large SizeIf you eat bowl-noodles from a bag, it's best to replace the broth once.

Six, large-sizedCheeseburgersHamburgers

In 1960, the large cheeseburger known as "Farmer's Lunch" (Ploughman’s lunch) began to gain popularity.Disaster Label: Bad cholesterol.Cholesterol is divided into high-density and low-density types; the former protects the cardiovascular system and is usually called "good cholesterol";

the latter, if too high, increases the risk of heart and brain diseases, which is commonly referred to as "bad cholesterol."Research both at home and abroad confirms that excessive intake of bad cholesterol can increase the risk of "three highs" (high blood pressure, high cholesterol, high sugar).Seventh: CheeseSteak

In 1933, the cheese steak was born in America.CheeseSteak

The cheese steak, which originated in America in 1933,

Eight, cheese

Lymeswold Cheese introduced by Britain in 1982.

Nine, fried chocolate bars

Eighth: Cheese

Deep-fried Mars Bar appeared in 1995.Pancakes（Quiche）