Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

E-components - a synonym for chemistry, products with GMOs are dangerous for health, bifidobacteria are useful for the body - a brilliant gastroenterologist Alexei Paramonov destroys (and some confirms) the next popular myths about food and nutrition.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: Genetically modified foods contain foreign genes, which means they are dangerous to human health and the human body cause the development of various diseases.

Actually: products with GMOs contain a gene that is foreign to this species of organisms and introduced for practical purposes. For example, to prevent Colorado potato beetle from eating potatoes, or to increase the starch content of corn.

Regardless of the source of the introduced gene, GMO products, falling into the gastrointestinal tract, inevitably break down into amino acids, glycerin, fatty acids, monosaccharides and nucleotides, which are no different from substances obtained by the digestion of classical organisms, wild or resulting breeding. On the other hand, genetically modified organisms can pose an environmental threat - they are more adapted to the environment, not afraid of pests and diseases. But this aspect is beyond the scope of the medical assessment of GMOs, and GMO firms have developed successful mechanisms for controlling these substances.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: if the product contains items with E, it is better to put this product back on the shelf.

There is definitely nothing useful in it - one continuous chemistry and harm.

Actually: E is the system of abbreviated names of nutrients accepted in Europe. Under E with the number are hidden not only food preservatives or dyes, but also such usual substances in the kitchen as vinegar, citric acid and even vitamin C.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: yogurts contain beneficial bacteria, have a beneficial effect on the functioning of the body and its microflora, and also improve the digestive system system.

And they are tasty and not particularly high in calories, although they contain sugar.

Actually: natural sugar-free yogurts are a good choice: they are balanced in protein, fat and carbohydrate content, nutritious, do not contribute to weight gain, and contain lactic acid bacteria that can serve protection, for example, against intestinal infection and antibiotic-associated diarrhea. Sweet yogurts should be considered as a milk dessert. Their sugar content can reach 10% - this is unacceptable for patients with diabetes mellitus and obesity. But thin, athletic people and children, sweet yogurt will not do harm.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: monosodium glutamate is a chemically synthesized substance, which means it is harmful to health. It is better to avoid it and choose natural products.

Actually: is like saying that protein foods are dangerous. Glutamate is an essential amino acid, an integral element of any protein.

In one steak it contains much more than in any ersatz product such as instant noodles, where it is added to improve the taste. It is glutamate that gives a meaty taste. For the preparation of many dishes of oriental cuisine, sauces based on natural glutamate are used. Synthetic glutamate is no different from natural and completely harmless.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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co. uk

What they say: you need to eat as much dairy products as possible, because there are a lot of bifidobacteria there, and they are good for the body and human health. So on the packaging of yogurt write.

Actually: most likely, bifidobacteria are really useful. In modern clinical studies, a very small number of bacteria, mainly lactobacilli, have been examined.

Regarding some of them, the following has been proved: they prevent and treat infectious diarrhea, and also act as a prophylaxis of antibiotic-associated clostridial diarrhea and colitis. But for all bacteria in our food, this data can be distributed partially and with reservations, and this will only be an assumption.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: if you want to be healthy and live a hundred years, you need to abandon unnatural foods, eat only vegetables , fruits and greens. After all, there is no chemistry there.

Actually: the whole world around us consists of chemicals. Non-product products do not exist. You can contrast each other with synthetic substances produced at the plant, and natural ones obtained from living and inanimate nature. But for two centuries the law of constancy of the composition of substances has been known - it does not matter if vitamin C is synthesized in a plant or inside a lemon tree, all the chemical properties of these two molecules with different pedigrees will be identical.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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com

What they say: it turns out that milk is harmful to the bones and does not contribute to their strengthening. Anyway, it contains lactose, which also negatively affects human health.

Actually: milk is a source of protein and calcium. This is what bones need. On the other hand, a quarter of the world’s population - adults - lose the ability to digest milk sugar, and it all goes to intestinal bacteria, which turn it into a good laxative.

But these people, knowing their peculiarity, do not drink milk.

Preservatives, GMO foods and gray sausage: 8 nutritional myths to stop believing in

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What they say: pink is an unnatural color for food. It indicates that the manufacturer adds a lot of preservatives, dyes and other harmful substances, this can not be eaten. But the gray color is good, it is useful.

Actually: if you cook meat, especially beef, it will be gray. Despite the vicious insinuations that sausage is made from toilet paper, we declare: nevertheless, the main ingredient in its production is meat. So that the minced meat does not turn gray, sodium nitrite is added to the sausage in such quantities that they give it a pink color, but do not pose a health hazard. Nevertheless, recent studies have shown that regular consumption of processed meat products, especially red and smoked ones, increases the risk of colorectal cancer. But we cannot associate this with sodium nitrite.

Therefore, any sausage, pink or gray, should not be the basis of nutrition. It is better to choose natural white meat: chicken, turkey, rabbit, fish. And if there is sausage, then not every day, and along with dietary fiber in the form of vegetable side dishes.

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