It has long been brewing this topic, a long time I wanted to write, and about one and about something else, and about a third ... and finally decided to combine all of your thoughts and the information I found on the subject, in this article about the harmful "useful" products.

What I mean by calling "useful" products harmful?

Firstly, it is the products, the use of which is due to low-quality composition significantly overstated (ie, the product is positioned as a healthy and "clean" in composition, and actually has ingredients that are totally contrary to the principles of a healthy lifestyle and proper nutrition).

Secondly, it is the products, the excessive (and possibly incorrect) use of which will bring your body more harm than good.

Therefore, we will understand this in more detail.

Peanut butter (with hydrogenated * / hydrogenated oil in the composition)

To tell the truth, I personally met in selling only 2 type peanut butter: with palm oil in the composition, as well as hydrogenated (or hardened - that in principle the same thing) with vegetable oils.

And if the harm first - palm - many have heard (at least superficially); something that is hydrogenated vegetable oil, usually have no idea. And so it is not quite afraid, moreover, consumers are sure that the product is not only safe ( "Of course, there are no palm oil"), but also useful, with "pure", so to speak, composition. Perhaps the word "hydrogenated" someone is alarming! And for good reason.

And if in a nutshell, it is safe to say: peanut paste with palm oil as part of the safer, where there hydrogenated vegetable fats.

Will hold a small educational program: speaking in a simple, hydrogenated vegetable oils are trans fats. This solid fat mass (all known as margarine!) Obtained from the hydrogenation of vegetable oils by: high temperature liquid vegetable oil is saturated with hydrogen bubbles, resulting in formation of trans fatty acids or, more simply, unsaturated fatty acids having a molecular structure distorted.

When ingested, "mutilated" the molecules being squeezed out of the cell membrane essential fatty acids, block the enzymes, preventing adequate nutrition of cells and release them from the waste products. As a result of disturbed metabolism in cells, and this eventually leads to serious pathologies from hormonal imbalance to malignant tumors.

Also trans fats contribute to obesity, destruction of joints, multiply the risk of atherosclerosis, diabetes, hypertension, coronary heart disease, provoke the development of breast cancer; men - reduce the amount of male sex hormones, have a negative impact on the growth of muscle mass and increase the risk of prostate cancer. Not a bad list, right?

Not surprisingly, in a number of countries have introduced restrictions on the content of hazardous substances in food. And, for example, in Denmark, Austria, Sweden, Iceland, Finland, Norway banned trans fats!

With regard to domestic consumers, they are absolutely not protected, if only because manufacturers are not required to bear the label information about the amount of hydrogenated fats, ie, instead, they can simply specify the "vegetable oil" than lull the customer (for example, the label known to all "peanut butter from Auchan» Edite Bibite Now the manufacturer indicates in the composition of harmless "vegetable oil", whereas previously it was said "hydrogenated rapeseed and cottonseed oil ").

Hydrogenated oil is composedBy the way, European and American manufacturers are not allowed to withhold information about the presence of hydrogenated fat, so if in doubt about a part, it is better to verify the manufacturer's website. Be careful to weigh the "pros" and "cons"!

For the same reason, avoid spreads and margarines (preferring butter, but without fanaticism), dairy products vegetable fats (eg, cottage cheese, sour cream, kefir products), cake shop and baking products containing cooking / confectionery fat ( often it biscuits, waffles, and other sweets).

Sea salt

Inflated marketers "use" and "miraculous properties" of sea salt has become a byword. Ostensibly this is the best source of iodine (and because sea salt is so necessary for the functioning of the thyroid gland), and essential minerals that help strengthen our immune system, as well as "a delicate taste and aroma of the ocean breeze" (that especially touches :).

Sounds all very far-fetched, especially if we take into consideration that iodine evaporates very quickly: just a couple of hours after opening the package, as well as at high temperatures.

Much more useful to eat seaweed, squid and cod liver oil, and seafood in general (ideally - steamed or put out); spinach, persimmons, feijoa, egg yolks also contain this element.

But, of course, one of the simplest ways to increase iodine intake - use of special nutritional supplements, where everything is balanced and contains other trace elements, which accelerate the absorption of iodine.

The same applies to other "essential" minerals contained in sea salt - they are destroyed by heat treatment.

The vast majority of people mistakenly believe that sea salt is completely harmless to health, in contrast to the regular table. However, research scientists have proved the opposite: irrespective of salts in its composition contained sodium chloride. This chemical element as used in doses exceeding the daily rate (a rate of about 10 salts z), may cause considerable harm to human health: increased blood pressure and as a result, heart failure, stroke.

Also, it is no secret that the salt retains water in the body, as a consequence, increases the load on the kidneys. This is especially dangerous during pregnancy.

In short, there is no significant difference between regular table salt and "useful" sea. I think it is unlikely someone will use the second in hopes of getting the essential mineral elements. In general, remember all the "pros" and "cons" and do not abuse!

"Fast" oatmeal

As you probably already guessed, this will focus on the oatmeal very fine grinding. Benefits are virtually zero. Let me explain in more detail.

Maximum shredded flakes absorbed by the body very quickly, which makes them simple (or "fast") carbohydrates: they do not give a feeling of satiety for a long time, so finely ground flakes are not a good source of energy.

The glycemic index of these flakes is high enough (60-80 units, depending on the degree of grinding) because of the low fiber content, and hence such a mess will provoke a sharp release of sugar into the blood. As a result, much insulin is produced, and, consequently, stimulates appetite again.

A surplus of sugar the body will postpone a reserve in the form of fat.

The same applies to all other porridges, so try to avoid the "fast" flakes, not too lazy to spend 20-30 minutes to cook this cereal rich in fiber and slow carbohydrates.

Low-fat dairy products

I know that many of those who are concerned about dietary nutrition and weight-loss issues often prefer low-fat dairy products (be it milk, yogurt, cottage cheese or yogurt).

It would seem, what's the catch: Eat Me products with the same taste and the same protein and calories to consume them at times less, and of excess body fat of animals is always better to protect. But it is not so simple turned out, when I was engaged in a detailed study of the issue.

Firstly, when the fat is removed from milk products, the concentration of vitamin A in them is greatly reduced, since the vitamin - fat-soluble, i.e. contained in milk fat (the same applies vitamins D, E, K). And if you do not get the necessary amount, the body will take it from the liver. It turns out that their stocks you spend, but do not fill them.

Moreover, vitamins A and D assist in digestion of proteins and calcium. However, when fat from dairy products is removed, the body, as I said, using buffer stocks of these vitamins to digest the proteins and calcium from the same low-fat milk. Thus, skimmed milk actually promotes nutrient deficiency. And if the "take" vitamins nowhere, supplies are limited or depleted, the protein, calcium, respectively, can not be digested.

Secondly, as is known, are added to skim milk producers concentrated dry milk proteins (to improve the taste and consistency of the product). Powdered milk concentrate made using the high temperature process in which the protein is denatured. A protein denaturation again hinders their absorption by the body.

Furthermore, the bad cholesterol is formed at high process LDH (low density cholesterol - low density holestirin), Which can induce heart disease.

All these facts equally apply to other low-fat dairy products. Not to mention the fact that, as a rule, low-fat jelly contains more carbohydrates (they ultimately still put off by the body "in reserve", ie fat), preservatives and flavor enhancers.

Therefore, much more useful to use dairy products with a small (2-5%) fat.

Listen to your body, do not fall for the marketing tricks and be healthy!