Cookies have been around for quite some time. It’s said that this popular baked dessert was first concocted in the Middle East region around the 7th century. It was a period where sugar production was becoming common in that area. Eventually it spread across Europe and then to the Americas.
Given the long history of cookies, numerous styles of preparation have naturally developed. However certain basic ingredients have remained constant. These would be fat, sugar, flour and eggs. The crispy and crumbly texture that distinguishes cookies from other baked goods is due to the fat or shortening. In the current way of making cookies, this is usually butter, margarine, vegetable oil, or any combination of the three.
These basic ingredients, together with other modern inputs like artificial food additives, make most commercial cookies a poor choice of food. Continue reading to discover the negative effects of cookies (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.)
Risks of Cookies:
One of the negative aspects frequently associated with cookies is the amount of unhealthy fats they contain. This is almost unavoidable, as you can’t really make cookies without using some type of shortening. The choices are between saturated fat (if butter is used) or trans fat (if margarine or processed vegetable oil is used). Obviously neither of them is good for your cardiovascular system.
There are commercial brands that label their cookie products “zero-fat”. The actual FDA regulation states that such a claim can be made only if the product contains a maximum of 0.5 grams of trans fat per serving. Of course when you consume enough servings, the amount of trans fats you’ll be taking in will no longer be close to “zero”.
Cookies are expected to be sweet and most commercial products certainly contain a lot of sugar. Here are some of the more popular brands and how much sugar they have:
- Oreos = 14 grams sugar in 34 gram serving (4 pieces)
- Newman O’s = 10 g sugar in 28 g serving (2 pieces)
- Chips Ahoy = 11 g sugar in 33 g serving (3 pieces)
- Mrs. Field’s = 18 g sugar in 44 g serving (1 piece)
Whether the sugar used is plain old sucrose or a substitute like high fructose corn syrup, the amount of sugar per serving is certain to have quite an impact on blood sugar levels. To stick a “low-calorie” label on their products, manufacturers will most likely use artificial sweeteners. This may side-step blood sugar and calorie concerns, but such substitutes for sugar can still negatively affect other aspects of your health.
Caramel color is a type of food additive that is used in cookies. They’re particularly found in chocolate-flavored varieties. This coloring is made by cooking high-dextrose corn syrup with ammonium compounds. The process results in chemical contaminants called 2- and 4-methylimidazole. The International Agency for Research on Cancer has marked these two contaminants as possible carcinogens.
The kind of wheat flour used in cookies and other commercial baked goods is highly processed. As mentioned in the earlier article about regular wheat products, this type of flour has been stripped of most of the nutrients inherent in wheat. It has also been likely bleached with dangerous chemicals such as benzoyl peroxide. The fact that it also comes from wheat makes it automatically risky for anyone with gluten sensitivity.
In the next post, I’ll tell you the negative effects of biscotti and why you should avoid them to succeed in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the grains and legumes on Superhuman Food Pyramid:
• GMO Corn
• Soy Nuts
If you have questions, comments or feedback about the negative effects of cookies, the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the negative effects of cookies.