Food Health

5 Foods You Should Never Eat If You Are Age 40 And Above

7:28 PM Thejossy kitchen 1 Comments


Hello Welcome to the Jossy Kitchen , today we shall be looking at some food that is detrimental for your health if you are age 40 or Above.


1. Egg

: And although it’s true that dietary cholesterol doesn’t have much of an effect on blood cholesterol levels (only about a 10% increase), that’s not the reason why we should be avoiding dietary cholesterol.

 

The problem is the pro-inflammatory and oxidative effects dietary cholesterol has been shown to have on your LDL. This in turn can damage the endothelium (the lining inside our arteries) and increase cardiovascular effects.Another recent study found that frequent egg consumption might be as bad as smoking when it comes to carotid artery plaque build-up.


2. Sugar:

The harmful effects of sugar go way beyond empty calories.

Added sugar is sounhealthy that it is probably the single worst ingredient in the modern diet.



Eating a lot of added sugar (fructose) can cause deposition of fat in the liver and lead to Non-Alcoholic Fatty Liver Disease.

3. Red Meat


A compound found in red meat (and even used as an additive in some energy drinks) called carnitine has been found to cause atherosclerosis, the hardening or clogging of the arteries, according to a study. The research, which included more than 2,500 vegans, vegetarians, and omnivore cardiac patients, suggests that carnitine converts to a heart-damaging compound, trimethylamine-N-oxide (TMAO), via bacteria in the intestine. Researchers found that increased carnitine levels predicted increased risks for cardiovascular disease.

4. Canned Foods : we live in a world where convenience is the King, I know it is hard finding fresh foods out there but avoiding canned foods means you a many steps away from your early grave

When you buy canned foods, however, you are also buying BPA – a toxic chemical linked to reproductive abnormalities, neurological effects, diabetes, heart disease and a heightened risk of breast and prostate cancers. Canned foods that are highly acidic, such as tomatoes for example, cause the BPA to leach into your food. I recommend you avoid canned foods, whenever possible, and stick to what’s fresh and season. 

5. Vegetable Oils

Vegetable oils (and margarine, made from these oils) are oils extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), corn, sunflower, and safflower. They were practically non-existent in our diets until the early 1900s when new chemical processes allowed them to be extracted. Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides. Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally. They must be chemically removed, deodorized, and altered. These are some of the most chemically altered foods in our diets. Vegetable oils are found in practically every processed food, from salad dressing to potato chips to mayo to conventional nuts and seeds. Today, people consume, on average, about 70 pounds of vegetable oils throughout the year! Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol–by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system. As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed–it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease. Instead, whenever I cook, I use either butter or coconut oil. Coconut oil is practically 100% saturated, which means it is stable at high temperatures. It also is very beneficial

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