Tim Spector He admits that he once had a problem with Pringles. The salty, melted bite was a poor place for a professor of genetic epidemiology at King’s College London and a gut health expert.
“I could taste the chemicals on them,” he says Wealth“But at the same time there was something I ate them.”
Now Spector is well versed in the world of ultra -treated food as a co -founder ZoeA food company based in the UK known for testing of the intestinal health and the author of several books, including Myth of nutrition and Food for Life: New Science of Good Eating.
Spector optimizes his diet with nutrition, longevity and health.
4 foods that never eat
1. Ultra processed salty snacks
While Spector liked to indulge in Pringles and Cheetos, these crispy, salty snacks are no longer part of his diet, and at the top of the food list he avoids.
“It’s a food industry that has pushed us into this snack culture,” says Spector. Many ultra-treated live foods are “hyper-palathable,” he adds, making them easier to overeat.
A mixture of fats, sugar and salt combined with a texture that almost dissolves in the mouth can make it difficult to stop eating without mentioning their overly processed nature that can potentially potentially threatening your health. This quickly dissolving the texture also dispenses something like Pringle or Cheeto into the bloodstream much faster, avoiding body mechanisms that make you feel full, says Spector.
2. Its grains for breakfast
The Spector is stored with cereals full of sugar that are “completely artificially created … which have 20 to 30 ingredients” and do not look like the food they are made of.
“Somehow you feel this chemical rush while eating them,” he says.
Spector recalls that he loved the baby so much for a chocolate cereal sugar to eat it to the point of nausea.
“It’s never something you would find in nature,” he says. Although a beautiful, sweet banana might be delicious, he says, it doesn’t mean you would like to eat for five in a row.
“Now I know what nutritional companies are trying to do,” Spector says. “They have a real mixture of salt, sugar and fat. They know how to illuminate that part of the brain.”
One study They found that high-fat and sugar foods-after many ultra-handled foods-can start a reward and dopamine response in the brain, making them harder to disposal.
3. Yogurt with little fat
While Now nutritional guidelines Recommend the Americans that they include low fat milk products in their diet, Spector avoids low or non-fat yogurt and reached for full fat yogurt instead. It is part of a personal preference-saying that it enjoys more yogurt with full fat-it is also for health reasons.
“They just substituted the grease cheaper starch from corn and added all kinds of aromas and glue to make them feel like there is still that milk fat,” says Spector.
Additives aside, low -fat yogurt treatment can also sometimes degrade the quality of yogurt, he says, eliminating useful soluble fatty fats from yogurt.
One study It is stated that vitamins of soluble fats such as A and D are removed with fat during processing, but they are often added to return the nutrient value-however, since these vitamins are soluble fats, the body may have more difficulty in absorbing in the absence of fat.
4. Food labeled “low -calorie, high protein”
Whenever Spector sees food that is advertised as a “low -calorie, high protein”, it immediately raises red flags. These include food such as protein bars, powder and other protein -infused products – which today can include everything from cereals to ice cream.
“It just sends me a red warning that this product is highly threatened,” Spector says.
He explains that it is cheap to add the companies to the proteins with their products-and while marking prices-they play in the trend of people who want to eat a high-protein, low-calorie child.
Spector’s favorite sweet treat
Despite his spectrum frustration due to the permeation of Ultra -cultivated food in the American diet, he admits that there are some who are happy to eat. His favorite is Lindt a dark chocolate, which Spector considers Ultra treated because of her additive soybean Lecitin.
Many chocolate stamps add soy lecitin emulgator, which gives it that velvety texture while binding chocolate together. Soyin Lecitin is generally considered to be a safe addition. One study indicates that he could have health benefits such as lowering bad cholesterol, But there are worries The safety of genetically modified foods and the process by which the lecithin soybeans are extracted using chemical solvents like hexane.
It’s hard to find chocolate without soy lecitin, he says, “but on a whole it’s a healthy product.”
Dark chocolate has numerous advantages because it is rich in flavonolsAnd important minerals, including iron, magnesium, zinc, copper and phosphorus that support immunity, bone health and sleep quality.
And ua 2022 studiesDark chocolate has been found to enhance mood due to polyphenolic compounds in dark chocolate.
For more about nutrition:
- Top shares of a dietary expert Error number 1 he sees in US diet
- Only One simple dietary change could help you fight cancer and heart disease
- People are Adding salt to their water in the hope of helping their hydration and digestion. Are health benefits real?
- 4 Best Energy Reinforcing Annexesaccording to experts
This story is originally displayed on Fortune.com
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