4 Shocking

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4 Shocking "Health Foods" that are Bad for You - Thomas DeLauer



Agave

The agave plant is native to the southern US, Latin America and South America.

The sweetener commonly sold as agave nectar would be more accurately labeled as agave syrup

The plant is first cut and pressed to extract the sugary sap

When processed into a syrup, the fructans are extracted and broken down into fructose by exposing the sap to heat and/or enzymes

This process - which is similar to how other sweeteners like high-fructose corn syrup are made - destroys all of the health-promoting properties of the agave plant

Use

Agave nectar has a very low GI because almost all of the sugar in it is fructose (about 85% fructose) - it has very little glucose, at least when compared to regular sugar

This is why high-fructose sweeteners are often marketed as "healthy" or "diabetic-friendly"

Unlike glucose, fructose does not raise blood sugar or insulin levels in the short term

The harmful effects of agave - and sugar in general - have very little to do with the glycemic index but everything to do with the large amounts of fructose - and agave nectar is very high in fructose

Basically, it’s just highly concentrated fructose

Downsides

When excess fructose is metabolized, it turns into free fatty acids and triglycerides, which get stored as fat

Fatty acids accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease

(Some) Salad Dressings

Ex: Bolthouse Farms Cilantro Avocado Yogurt Dressing

Per Serving:
Calories 40
Total Fat 3.5g
Total Carbohydrate 1g
Dietary Fiber 0g
0%
Sugars 1g
Protein 1g

Ingredients:

Carrageenan
Soybean Oil
Whey Protein Concentrate
Fruit Juice Concentrate

Carrageenan

Carrageenan is not digestible and has no nutritional value - it is often used because it thickens and emulsifies products

Soybean Oil

Vegetable oils contain very high levels of polyunsaturated fats (PUFAs) - omega 3’s support cellular membranes and keep them flexible whereas omega 6’s contain pro-inflammatory eicosanoids that are important chemicals in the immune system, but when too many of them are produced, they can increase inflammation

Monounsaturated are relatively stable in comparison to polyunsaturated fats. “Mono,” meaning one, indicates that there is one place for a free radical to enter.

Additional

Study from Journal of Food Lipids found that in soybean and canola oils found on store shelves in the U.S., about 0.56% to 4.2% of the fatty acids in them were toxic trans fats

Many vegetable oils contain BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene).

Juice Concentrates

Juice from concentrate has most of its water removed through filtration, extraction and evaporation processes. Evaporation involves heating the juice to high temperatures and extraction involves adding some chemicals to get a more condensed product

Packaged Egg Whites

Egg Yolks contain:

Less protein:

2.7 grams vs. 3.6 grams.
99% of an egg’s fat
All the cholesterol: 210 milligrams.
All the saturated fat: 1.6 grams.
All of an egg’s vitamin A: 245 International Units (IU)
All of an egg’s vitamin E: 0.684 milligrams.
All of an egg’s vitamin D: 18.3 IU
All of an egg’s vitamin K: 119 IU
All of an egg’s healthy fats: 94 milligrams.
All of an egg’s carotenoids: 21 micrograms.

Eggs contain a variety of bioactive proteins in the white fraction, including ovalbumin, ovotransferrin, ovomucin, lysozyme, and avidin

These proteins possess antibacterial and immunoprotective properties, yet are also capable of inducing unfavorable pro-inflammatory responses in individuals allergic to egg proteins

Eggs are also one of the top food allergies in the United States largely due to albumin

Albumin is a protein found in egg whites that often triggers an allergic response in the body that includes symptoms such as itchy and watery eyes, hives, rashes, redness and swelling of the skin, stomach cramps, diarrhea, constipation, vomiting, and even coughing and asthma

Ezekiel Bread

It is also made from organic, sprouted whole grains. The sprouting process changes the nutrient composition of the grains significantly.

In contrast to most commercial breads, which consist primarily of refined wheat or pulverized whole wheat, Ezekiel bread contains several different types of grains and legumes:

4 types of cereal grains: wheat, millet, barley and spelt

2 types of legumes: soybeans and lentils

Ezekiel bread is not gluten-free because it’s typically made using sprouted ancient wheat grains, barley and rye, all of which contain the gluten - and gliadin