Ketchup, Protein Bars; 12 Foods That Shouldn’t Be In Your Kitchen And Why
Some foods might sound healthy or easily accessible but that does not mean they’re good for our health. Some of these foods are very dangerous to our well-being, that is why need to make sure that they’re not present in our kitchen or get rid of them if they’re already there. Read the 12 foods that shouldn’t be in your kitchen below
“It’s called ketchup because, over time, it’s going to catch up to you,” jokes Moskovitz. “Just two measly tablespoons has up to 8 grams of sugar and 40 calories. And most of those calories come from high fructose corn syrup, which has been shown to increase appetite and, over time, lead to health problems such as obesity and diabetes.”
Soy shouldn’t be in your kitchen because it mimics estrogen and activates estrogen receptors in the body. “I avoid soymilk,” notes Gonzalez-Lomas. “Yes, the horror stories linking overconsumption of soy products to estrogen-like effects–like the development of enlarged breasts in otherwise healthy males–are exceptional.
“There isn’t a food I avoid entirely. One cheeseburger never killed anybody unless they choked on it,” says Blase Carabello, MD, Chairman of Cardiology at Mount Sinai Beth Israel Hospital. “However, I do limit myself to one per month since the dish is high in heart disease-causing saturated fat and served in a processed bun made with refined carbohydrates.”
The simple carbohydrates rank notoriously high on the glycemic index (GI) — a measure of how quickly blood rises in response to food on a scale of one to 100 (rice cakes come in at 82). High GI foods provide a rush of energy, but can leave you hungry within a few hours. Researchers at the New Balance Foundation Obesity Prevention Center found high-GI snacks caused excessive hunger and increased activity in craving and reward area of the brain — the perfect storm for overeating and weight gain.
“Most cold cereals—even the ones that seem healthy—are carb-laden, sweet and highly processed. They are definitely not the breakfast of champions—at least not thin champions,” says Lauren Slayton, MS RD, founder of Foodtrainers.
“I eat a very clean, plant-based diet so the avoid list is long for me. However, even for those who eat meat, the processed varieties are a bad choice,” warns David L. Katz, MD, MPH, Director of the Yale University Prevention Research Center and President of the American College of Lifestyle Medicine. “While the link between meat and chronic disease is fairly tenuous, the connection between salt-, sugar- and chemical-laden processed meats and chronic disease risk is strong and consistent. If you eat meat, it should be pure—like you want your own muscles to be. If you eat the highly processed, adulterated meats they may pay it forward to the meat on your own bones.”