Avoid Fat

 

Food Item to Reduce or Avoid

Which are the foods, which most common causes of poisoning – that is the subject of a report prepared by U.S. experts said. Over to native taste preferences, sad princes in the rankings look familiar, but in some cases totally unexpected:

Sausages

The sausages contain extremely large amounts of hidden fat, leading to both weight gain and bad cholesterol in the body, very often we can not fathom how it got there. Specialists in nutrition recall that it is in the order of things kg sausage to cost less than the pound of meat, given that imennno it should be produced. In cases where this rule apparently does not exist, it is likely sausage is made from soy, starch, lard, fat, connective tissues and other additives. The taste may have brought him, but he is far different from the useful product.

Olives

The olives on the Bulgarian market are sometimes not nothing but painted black or green fruit, which contain large doses of iron gluconate. Course, can be found and olives that are carriers of typical product taste and nutritional value, but it is impossible to make a difference, judging only by their appearance.

However overdoing colored artificially may lead to harm body with iron.
Potatoes
In potatoes, which are among the most frequently consumed by the Bulgarian products often contain pathogenic microbes that can cause colic, dysentery, salmonella.

Cheese
Milk and cheese can also be harmful because they are an ideal environment for pathogenic microorganisms. Especially careful in the consumption of cheese should be pregnant women who are fond of feta, brie and camembert, because they live bacteria causing the disease listeriosis. It almost always develops without obvious symptoms but can be very dangerous – for example, can cause miscarriage.

Smoked Foods
Particular caution should be the selection of smoked fish, smoked cheese, etc. because these products, it turns out, are often carcinogenic. Besides containing a wide range of artificial flavor enhancers, most manufacturers choose to smoked artificial “liquid smoke” which is cheaper than smoking process with wood smoke. However, this inevitably affects the taste and nutritional qualities of smoked foods.