No matter what kind of food you buy, the packaging of the food will be printed with a "food label", and there is a lot of information on the label, such as the production date and shelf life that you are most concerned about, and then the ingredient list, the nutrition ingredient list, the name category, the producer information and so on. In fact, the words behind the packaging bag hide the "traps" that many merchants will not tell you, refuse to buy "gimmick food", avoid stepping on the pit, please read this article carefully.
<h1 class="pgc-h-arrow-right" data-track="2" > "high calcium milk" really more calcium supplementation? </h1>
In everyone's subconscious, we must think that "high calcium milk is more calcium supplemental"; however, this is actually just a misunderstanding.
The so-called "high calcium milk" is actually "milk with higher calcium content"; how to make the calcium content higher, in fact, in the process of production, some additional calcium has been artificially added, at this time we should call it "calcium-fortified milk". Among them, calcium carbonate, calcium lactate, calcium phosphate, calcium citrate and other calcium-containing substances can be added as calcium to high-calcium milk, of which commonly used are calcium carbonate and calcium lactate.
The addition of additional calcium in milk itself is a restricted thing; the addition of a large amount of calcium to milk is not easy to achieve in terms of technology itself, which can easily destroy the stability system of protein, and even lead to precipitation, milk analysis and other problems; it will also affect the taste and sterilization stability of milk.
In addition, from the perspective of absorption, high-calcium milk is not a "satisfactory choice". Milk itself is a "high-calcium food", and its calcium absorption rate is very high (one-third of the calcium in milk exists in a free state, which can be directly absorbed by the human body, and the remaining two-thirds of the calcium is combined with casein, which will be released with the digestion of casein, and it is easy to absorb); due to the impact of cost, most of the calcium added to high-calcium milk is calcium carbonate, and its absorption effect in the body is not ideal, which is worth facing up to.
From a scientific point of view, the so-called "high calcium milk" is actually just a "gimmick selling point for businesses", which contains little difference in calcium content compared with ordinary milk, and the absorption rate is not satisfactory. Milk itself is rich in calcium, there is no need to add other types of calcium, we do not have to blindly follow the "high-end health", the appropriate amount of supplementation is "high quality". 、
<h1 class="pgc-h-arrow-right" data-track="9" > lactic acid bacteria drink is not yogurt:</h1>
Supermarket "dairy" shelves have different varieties of milk food, when you see the "lactic acid bacteria drink", always think that it is healthier, there will be people will misunderstand it is yogurt, when even if you buy it for your baby; however, lactic acid bacteria drink is not as "tall" as you think.
First, lactic acid bacteria beverage is only one of the "milk-containing beverages", which refers to "milk or dairy products as raw materials, through the fermentation of lactic acid bacteria to add water to the emulsion, as well as sugar and /or sweeteners, acidulants, fruit juices, tea and other ingredients in one or more of the mixture made of beverages." Please be clear, the essence of milk drinks is only "drinks", it is not the same as milk, yogurt and other real dairy foods; the national standard clearly stipulates that the protein content in pure milk needs to be ≥ 2.9%, and the protein content in milk drinks is only ≥1%, the content of nutrients is hugely different; not to mention that lactic acid bacteria drinks and other milk drinks contain more added sugars, regular intake will increase the risk of caries, obesity, diabetes and other diseases, it is not recommended that you choose, It is not possible to replace milk (yogurt) with such a drink.
Second, there is also a tempting "substance" in lactic acid bacteria drinks that is "probiotics". Lactic acid bacteria drinks can really promote human intestinal health (regulate the immune response and other effects) of the microorganism is called probiotics, but many real-life businesses are actually in the product promotion of the edge ball, merchants will only claim that the products they sell contain "active lactic acid bacteria", here is no mention of probiotics, which means that the lactic acid bacteria beverage you buy only contain ordinary lactic acid bacteria, and probiotics are not related. It is worth noting that lactic acid bacteria and probiotics are not the same, its main function is to "enhance the flavor of the drink", and there is no health care effect on body parts such as the intestine.
Therefore, I hope that you will pay more attention to food labels when buying dairy products, choose fresh milk or yogurt produced by well-known manufacturers, and harvest more real health.
<h1 class="pgc-h-arrow-right" data-track="16" > chocolate containing "cocoa butter" is not necessarily healthy:</h1>
Chocolate is a kind of "healthy snack" that many people prefer in real life; the reason why it is healthy is mainly because the "moderate" intake of chocolate "cocoa butter" has certain benefits for the health of the body (protecting cardiovascular and cerebrovascular health, etc.); but some "chocolate" If often eaten, it is easy to affect physical health, and even increase the risk of coronary heart disease and other diseases, and there are quite a few people willing to buy.
Cocoa butter is a natural fat in the cocoa bean, because of its existence, chocolate has its own unique "pure fragrance + silky taste"; in particular, cocoa butter is mainly composed of triglycerides (accounting for 98%), free fatty acids, glycerids, monoglycerides, tocopherols, phospholipids and other nutrients. Relatively speaking, the higher the content of cocoa butter, the higher the nutritional value of chocolate, and it (the content of cocoa butter) is one of the important indicators for evaluating the quality of chocolate products.
<h1 class="pgc-h-arrow-right" data-track="21" > "cocoa butter" is not cocoa butter, it is not healthy:</h1>
With the development of the food industry, "cocoa butter substitutes" is an oil and fat product used to replace natural cocoa butter, which is mainly divided into cocoa butter and cocoa butter.
A variety of commercially available chocolates are processed by the composition of "cocoa butter", which can be seen from the ingredient list; although the physical properties of cocoa butter are similar to those of cocoa butter, it is very different from cocoa butter in composition, according to the raw materials of cocoa butter (non-temperature-regulated stearin), which can be divided into lauric acid stearin and non-lauric acid stearin, and these two substances are basically "hydrogenated vegetable oils".
The problem is that hydrogenated vegetable oil contains more "trans fatty acids", and the intake of trans fatty acids itself will increase the risk of chronic diseases such as myocardial infarction and coronary heart disease, which is a greater threat to health.
Of course, for cocoa butter, China's relevant standards have strict restrictions on it. GB/T 19343-2016 "Chocolate and chocolate products, cocoa butter and cocoa butter chocolate products" clearly stipulates that products with more than 5% of cocoa butter added (calculated according to the original ingredients) should be named cocoa butter substitute chocolate.
Therefore, when you are choosing chocolate, you must pay reasonable attention to the name and ingredient list on the food label, and it is recommended that you do not choose "cocoa butter chocolate", although it is cheaper, it is a health threat to the body. It is worth noting that there are many remarks on the Internet for the cocoa butter attack is not rigorous, not that you eat the last, twice the cocoa butter chocolate will be sick, you have to be clear, the role and toxicity of any substance should be weighed under the premise of dosage, the same is true for the cocoa butter, accidentally a small amount of tasting on the body will not cause any consequences, after all, delicious is also our lifelong pursuit.
Of course, from a health point of view, it is recommended that you choose dark chocolate with "more than 65% cocoa ingredient content" and "less sugar content"; in addition, remind everyone that chocolate should not eat more, otherwise you may become a fat person.
People take food as the sky, food takes safety as the first; before enjoying the deliciousness and nutrition of food, in fact, we should pay more attention to the quality of food. Pay attention to food labels and reject those so-called "healthy foods"; I hope that you will not spend money and buy genuine "healthy products".
Note: Wang Silu's original content, first published in "Popular Science China", helps you harvest health; the picture comes from the Internet, if there is infringement, please inform and delete.