21 NOT SO HEALTHY FOOD

There’s a lot of information coming to us every day about food and products that claim to be natural or healthy; we try to choose the best options based on the information we have available and how well they fit into our lifestyle. However, sometimes we think that the supposed healthy choices are the best for us. Below are some of the foods we thought were healthy but should be checked with caution because not everything is what it seems.

1. Natural juices:

The extracted juice of fruits and veggies has concentrated quantities of vitamins, minerals and other nutrients. If you tend to avoid the fresh, frozen or canned fruits, juice should be a convenient choice of a healthy dose of easy absorbed nutrients; but, when you extract the juice, you miss the pulp and skin of fruits which are loaded with fiber.

When you do this, your body reacts in a dramatic way, the level of sugar on blood will boost much more that when you eat the whole fruit. And also, consider that a glass of juice usually contains more than one piece of fruit which increases the quantity of sugar being ingested, even in case of veggies like carrots or beets.

So, if you are controlling your sugar level on blood, carbs or calories, it is a better option to eat one piece of fruit instead of a glass of natural juice.

2. Soy protein

The soybean is a type of legume that is originally native to East Asia, but is now grown and cultivated all around the globe. Apart from the edible bean itself, the soybean plant is used to produce a number of different products, including soy milk and tofu. It’s also often fermented to produce ingredients like tempeh, soy sauce and miso, which is a traditional Japanese paste made from fermented soybeans.

Soybeans are used to make a variety of processed foods as well, including many vegan meat substitutes and dairy-free yogurts and cheeses. Other compounds such as soy lecithin and soy protein isolate are often extracted from the plant and added to processed foods and supplements.

One of the biggest dangers of this crops is the presence of glyphosate used as a weedkiller, and there are many studies linking this dangerous chemical to cancer and other very serious diseases. Only certified organic crops could be a good choice, but, even in that case, it shouldn’t be consumed regularly, because it has been linked to: cancer, asthma, rhinitis, kidney disease and bladder problems.

If you still choose to consume a small amount or soy products, it’s best to select organic, fermented and minimally processed varieties and pair with a diverse range of other nutrient-dense foods to maximize the potential health benefits.

3. Sugar alcohols:

The use of sugar alcohols (polyols) in the manufacturing of foods, medicines, and oral hygiene products has increased considerably during the past decades. Some of the most used are simple alditols such as erythritol, xylitol, d-glucitol (sorbitol), and d-mannitol and disaccharide sugar alcohols such as maltitol, lactitol, and isomalt. This substances are usually in chewing gums and sugar-free baked goods. A study conducted by the University of Finland found that these substances are normally absorbed slowly from the intestinal lumen and may cause so-called osmotic diarrhea in some individuals if the amounts consumed are too high. Such symptoms may occur especially in subjects unaccustomed to sugar alcohols, as has been found already since 1960s

Despite the many positive effects of sugar alcohols, their consumption is frequently linked also to irritable bowel syndrome (IBS) and abnormal flatulence which affect quality of life negatively and result in a considerable economic burden in terms of health-care costs. 

4. Farmed salmon:

Fish is a low-fat, high-protein food that has a range of health benefits. However, given what we know of fish and its sources today, we may have to re-examine this statement. Due to its popularity, a lot of the fish that we usually eat now comes from fish farms rather than the wild.

Persistant Organic Pollutants (POPs) are defined on an article in Diabetology & Metabolic Syndrome, as human-made organic chemicals that take a long time to break down. POPs can build up in animal tissue and Fatty fish like salmon can contain high amounts of POPs.

According to the Environmental Working Group (EWG), in 2003 farm-raised fish contained 5–10 times more of a POP called polychlorinated biphenyl (PCB) than wild salmon. Other findinds on these studies, show that PCBs may dominate human health risks from farmed salmon, but there are many other contaminants that contribute to the overall health concerns associated with these fish.

The fat in farmed salmon contains less healthy omega-3 fatty acids than the fat in wild salmon. Salmon fat is rich in omega-3 fatty acids, essential nutrients important to fetal brain development and linked to reductions in the occurrence or symptoms of autoimmune disease, headaches, cramps, arthritis, other inflammatory diseases, hardening of the arteries, Alzheimer’s disease, and heart attacks. But USDA testing data show that the fat of farmed salmon contains an average of 35 percent less omega-3 fatty acids.

Another concern about the atlantic salmon is the presence of heavy metals like arsenic, lead and mercury, the levels on the farmed raised is higher than the wild varieties.

So, as a final suggestion, if choosing farmed salmon, it is beneficial to find a reputable, responsible, and sustainably-raised source.

5. Microwave popcorn

It’s no secret that diacetyl, the chemical that gives butter-flavored microwave popcorn it’s buttery-ness, has caused serious and sometimes fatal lung disease in workers in flavoring and popcorn factories. The National Institute of Occupational Safety and Health released a study in 2018 confirming that long-term exposure to the chemical in its vaporized form causes swelling and scaring in pulmonary passageways, resulting in a form of lung disease called bronchiolitis obliterans. Another big concern of this product is its packaging, the microwable bags are coated with with nonstick perfluorochemicals like perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA), chemical that is linked to cancer.

The best way to enjoy popcorn is to prepare it yourself in a pan and add your favorite flavors like garlic powder, sea salt, nutritional yeast or cayenne pepper.

6. Factory farmed meat

Factory farms and the contamination that they produce cause illnesses in humans that range from brain damage and depression to miscarriage and birth defects. They are also responsible for antibiotic-resistant bacterial infections and severe respiratory problems. Politicians and government agencies continue to ignore the growing threat that these farms pose to our health and to the environment because of the combination of powerful meat industry lobbyists in Washington, large campaign contributions from the meat and dairy industries to key legislators, and executive agencies (e.g., the U.S. Department of Agriculture) that hire meat and dairy industry representatives to fill crucial posts.

Living near factory farms can expose yourself and your family to toxic substances coming from animal manure. That could cause: brain damage, depression and miscarriages.

The best option is to purchase meat from a trusted local source. It’s worthwhile to become familiar with how your food is sourced and prepared. If you’re looking for poultry, the perfect animals are raised on rotated green pastures and supplemented with organic feed.

7. Margarine

Margarine is a concoction of artificially modified substances that was created as a substitute for natural butter. It is mainly composed of vegetable oils, made from genetically modified soybean, corn or canola oils. These oils are high in pro-inflammatory Omega-6 fatty acids.

According to the American Heart Association, There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats. Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats. Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid, this is the case of margarine.

The primary dietary source for trans fats in processed food is “partially hydrogenated oils.” Look for them on the ingredient list on food packages. In November 2013, the U.S. Food and Drug Administration (FDA) made a preliminary determination that partially hydrogenated oils are no longer Generally Recognized as Safe (GRAS) in human food.

Saturated fats are not associated with all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes. Trans fats are associated with all cause mortality, total CHD, and CHD mortality, probably because of higher levels of intake of industrial trans fats than ruminant trans fats. Dietary guidelines must carefully consider the health effects of recommendations for alternative macronutrients to replace trans fats and saturated fats.

The best option as a spread for your toast or for cooking is butter or ghee from grass fed cows and coconut oil.

8. Shrimp

Shrimp was once considered a special-occasion treat, but now, they are expected to be found on the menu whether we’re at a pricey restaurant or a fast-food joint. Americans eat about three times more shrimp than we did 35 years ago. To satisfy our insatiable appetite, the U.S. has become a massive importer: About 94 percent of our shrimp supply comes from abroad, from countries such as India, Indonesia, and Thailand.

Most of the shrimp import in the U.S. is farmed. In some cases 150 shrimp can occupy a single square meter where they’re fed commercial pellets, sometimes containing antibiotics to ward off disease. If ponds aren’t carefully managed, a sludge of fecal matter, chemicals, and excess food can build up and decay. Wastewater can be periodically discharged into nearby waterways. “Bacteria and algae can begin to grow and disease can set in, prompting farmers to use drugs and other chemicals that can remain on the shrimp and seep into the surrounding environment,” says Urvashi Rangan, Ph.D., executive director of the Consumer Reports Food Safety and Sustainability Center. Those shrimp-farming practices raise a variety of concerns—not just about how safe shrimp are to eat but also about the environmental damage that can be caused by farming them that way.

Shrimp farm pond waters are often treated with neurotoxic organophosphate pesticides linked to symptoms of ADHD, memory loss and tremors. Malachite green, a potential carcinogen, is often used to kill fungus on shrimp eggs. Once it has been used, malachite green will stay in the flesh of shrimp for a very long time.

For shoppers the dilemma starts at the grocery store, where it’s difficult to know what to buy. Sellers may not always know the truth about the origins of the shrimp they offer. And the allure of a label proclaiming that shrimp are “natural” or “wild” can obscure the fact that some expensive varieties aren’t necessarily fresher or more flavorful.

9. Vegetable Oils

You’ve probably heard these referred to as “heart healthy oils,” a good alternative to those “artery clogging saturated fats.” These oils are supposed to help lower cholesterol and blood pressure, increase weight loss, and somehow improve overall health. There is only a little problem, science doesn’t back these claims up!

Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides. Since vegetable oils are chemically produced, it’s not really surprising that they contain harmful chemicals. Most vegetable oils and their products contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene) which are artificial antioxidants that help prevent food from oxidizing or spoiling too quickly.

These chemicals have been shown to produce potential cancer causing compounds in the body, and have also been linked to liver/kidney damage, immune problems, infertility or sterility, high cholesterol, and behavioral problems in children.

Vegetable oils also contain residues of the pesticides and chemicals used in their growth and manufacture and most often come from genetically modified sources.

The best substitute is to use cold pressed, extra virgin coconut oil.

10. Salt

Salt is also called sodium chloride (NaCl). It consists of 40% sodium and 60% chloride, by weight.

Sea salt is obtained directly through the evaporation of seawater. It is usually not processed, or undergoes minimal processing, and therefore retains trace levels of minerals like magnesium, potassium, calcium and other nutrients.

Table salt, on the other hand, is mined from salt deposits and then processed to give it a fine texture so it’s easier to mix and use in recipes. This processing strips table salt of any minerals, and additives may be used to prevent clumping.

Because it was destroyed, the naturally occurring iodine in salt is then replaced with potassium iodide in potentially toxic amounts. The salt is then stabilized with dextrose, which turns it purple. Finally it is bleached white.

It doesn’t seem to be part of a healthy diet. And also, the World Health Organization recommends a salt intake of less than 5 grams per day in adults in order to decrease blood pressure and the risk of cardiovascular disease, stroke and myocardial infarction. Reducing salt intake is considered one of the most cost-effective measures that countries can take to improve the health status of the population.

The best replacement for table salt in cooling is natural salt, like the Himalayan and celtic salt and of course keep the daily intake in less than 5 grams per day in adults to take the benefits of the minerals without the increasing risk of cardiovascular problems.

11. Artificial Sweeteners

Even now, the belief that if some food is sugar-free or light is better still remains. This is the case of artificial sweeteners. Unfortunately, many doctors recommend them because they are low on the glycemic index and should be safe for diabetics. New investigations link the consumption of them to diabetes, metabolic syndrome, coronary disease, cancer, hypertension and other conditions. They should be avoided as possible.

If you want a sweet treat you can use a little bit of raw honey or some natural maple sirup.

12. Fat-Free & Low-Fat Milk

The recommendation to avoid whole milk may have been popular in the past, but it isn’t supported by science. There may be some circumstances where skim milk is the best choice, but for most people, whole milk offers clear nutritional advantages over skim and low-fat milk.

Drinking whole milk on a regular basis may help you manage your weight over time and lower your risk of metabolic syndrome. One theory is that eating full-fat dairy helps people feel fuller longer. Aside from that, low-fat and fat-free dairy products are often laden with added sugar, a potent risk factor for type 2 diabetes, heart disease and even cancer.

I also recommend choosing raw milk. That’s because when raw milk is pasteurized, it also loses a lot of its nutritional content. Because the enzyme lactase is destroyed in the heating process, people cannot properly digest the milk sugar, lactose.

In my opinion, raw milk is healthier and can usually be found in cheese or yogurt forms in local health food stores. I choose full-fat raw milk from goats or sheep whenever possible.

13. Swai fish

Swai fish, also known as striped pangasius, tra, basa and sutchi is a new trend and that due to its low price has reached a high acceptance in American households. But don’t get fooled. It comes with a high price.

Approximately 90% of the pangasius consumed in Europe comes from Vietnam, where dubious production mechanisms have led some food chain stores to restrict its sale in Belgium, France and Spain. The debate on the safety of this fish is not new, in Spain in 2013, the Spanish Food Safety Agency issued a statement warning that you could eat swai fish without risks to food safety.

However, since then the scientific evidence against the consumption of this fish, and in particular the one from Vietnam, has accumulated.

In 2016, a study about microbiological and safety concerns of this specie, was released. It showed that 70 to 80 percent of pangasius samples were contaminated by Vibriobacteria, one of the microbes behind most cases of shellfish poisoning.

Swai is also implicated in widespread seafood fraud. A 2015 investigation, found that some restaurants in Atlanta were selling pangasius as grouper. In 2009, the president of a Virginia-based import company was sentenced to five years in prison and ordered to pay $12 million after he fraudulently re-christened $15 million worth of pangasius as six other species.

14. Seitan

Often referred to as “wheat protein” or “wheat meat”, seitan has a surprisingly similar appearance and texture to meat when cooked, and its alternative homonyms are quite adequate since it is made from gluten, the main protein found in wheat. But, if you have celiac disease, an autoimmune disorder in which gluten consumption causes significant damage to the small intestine, then it is absolutely necessary to stay away from the seitan. If you have a sensitivity to gluten, it is also better to avoid it.

Even people without this medical conditions should avoid it, since, wheat gluten is a highly allergenic protein, so it is not really a healthy food and should be avoided not only by those who avoid gluten, but by everyone.

15. Sugary coffee drinks

If you know the benefits of a cup of coffee as a natural energy booster, a reducer of risk of Parkinson disease, Alzheimer, and Type II diabetes and even a protector of the liver after transplants, why would you add another ingredients that conceal all the good like high fructose sirups, artificial sweeteners or great quantities of whipped cream.

All this is found in popular latte drinks. A campaign from a British nutrition advocacy released a report ranking some of the coffee chain’s popular drinks on the amount of sugar they contain. The findings show that some of this drinks doubled the amount of sugar recommended by the American Heart Association of 45 grams for men and 30 grams for women.

If you really enjoy getting a nice cup of coffee stick to the natural and find a good quality coffee that won’t need anything else to be great.

16. Agave Nectar

Agave nectar is product found on almost every healthy products shelf in the supermarkets. But is is it good? Although agave syrup is vegan-friendly and natural, it is not a good alternative sweetener for people with diabetes.

Agave contains higher levels of fructose than table sugar and most other sweeteners. This is directly linked to the fatty liver disease. And also, the body releases less insulin in response to fructose. This means that blood sugar may remain higher after eating agave than other sugars.

If you need the additional sweetness you can go for natural stevia extract or powder or use raw honey.

17. Overcooked Meat

Heterocyclic amines (HCAs), according to the National Cancer Institute, are toxic compounds formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing, and are carcinogens (substances that may cause cancer).

Studies have shown that exposure to HCAs and PAHs can cause cancer in animal models, and studies are being conducted to evaluate the direct impact on humans of the meat consumption, the preparation methods and the quantities required to cause harm. Even though no specific guidelines for HCA/PAH consumption exist, concerned individuals can reduce their exposure by avoiding direct exposure of meat to an open flame and prolonged cooking times; removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure.

18. Garcinia Gummi-gutta

Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. The fruit looks like a small pumpkin and is green to pale yellow in color. It has received considerable media attention because of the supposed effects on weight loss. There have been numerous studies that have shown that there is only a very small difference in the weight of individuals using this supplement compared to the control group. It’s also been shown to cause liver failure. The risk is too high to try.

19. Non-Organic Strawberries

USDA tests have found that strawberries were the fresh produce item most likely to be contaminated with pesticide residues, even after they are picked, rinsed in the field and washed before eating. Some of the substances found are fairly benign. But others are linked to cancer, reproductive and developmental damage, hormone disruption and neurological problems like carbendazim, which produce damages to the male reproductive system and bifenthrin, a pyrethroid insecticide that have designated a possible human carcinogen.

For those who don’t want to eat pesticide residues and want to make smartest choices, buying organic is a small price to pay.

20. Canned green beans

The Environmental Defence Group collaborated with five groups in the U.S. to test food cans of major retailers in U.S. and Canada. The findings were alarming, 67% of the food cans they tested contained BPA. That is the chemical used to create a barrier between the metallic can and the food, and has proven to be a toxic chemical linked to endocrine disruption and cancer.

Something else to consider is that canned green beans are consistently contaminated with some of the most dangerous pesticides, according to Consumer Reports. Eating just one serving of U.S.-grown green beans a day is “high risk,” due to the toxicity of the pesticides typically used on that crop. Because those chemicals tend to be far more toxic than others.

21. All-American Pancake Breakfast

Pancakes are a very popular breakfast in North America, and if you make them from scratch with flour, eggs, milk, butter and vanilla there is no room for weird ingredients. But if you opt for a store bought mix things can get dirty. They usually contain inflammatory hydrogenated oils and trans fats. That is not something you want to give to your family. And, also, if you add a “traditional” syrup you would probably be adding high-fructose corn syrup, a recipe for disaster.

Keep your food real, you don’t have to quit on this great breakfast, you just need to choose smart. Make your own mix adding natural flavors like coconut, lemon, carrots, spinach, beets; and top them with natural fruit, the possibilities are endless.

Like we have said before, the small choices we make everyday can make a huge difference in our lifes. We have to educate ourselves to become smart consumers and to be able to choose what’s best for our families and their health.