Readers of this blog know their macronutrients – carbs, fats, and proteins. You know the difference between simple and complex carbs and the various types of fats. Maybe you even know the difference between short, medium, and long chain fatty acids. However, when it comes to protein, most people don’t look beyond how many grams a day they eat, let alone the quality of their protein. Keep reading to learn about the importance of protein quality.
Nut butter can be classified as one of America’s favorite food items. This is particularly true for peanut butter. Back in the day, children were sent to school with lunch boxes filled with apples or bananas along with PB & J sandwiches. How can such a common food item then pose a great deal of danger to one’s health?
As meat has always been a part of the human diet, various natural methods have been discovered or invented to preserve this type of food. The basic idea is to effectively inhibit the growth and spread of microorganisms thereby giving the meat a considerable shelf life.
Nowadays, when meat and other food products are mass produced, the method that can best keep up with production and consumption demands is the use of chemical preservatives. Such modern meat products are certainly superior to any that’s been cured or dried via natural and traditional techniques – superior in terms of shelf life and uniformity. This advantage however comes at the cost of taking in substances that can potentially harm you.
Continue reading and learn more about the negative effects of chemically preserved or dried meats and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading
Tofu, otherwise known as bean curd, has been touted as a miracle food especially by those practicing vegetarianism since the 1990s. After all, tofu comes from soy, a naturally protein-rich plant, and for once, individuals who were avoiding meat now found a substitute that actually tasted all right. But while tofu is indeed very rich in protein, it has components that pose considerable risks to your health.
Soy has long been eaten in its fermented form of miso, tempeh, tamari or natto in Asia. In the US, it is believed that soy was first planted in 1765, and was not preliminarily scientifically studied in Agricultural College in New Jersey until 1879. Soy was mainly cultivated as a forage crop in its early existence in the US. During the Second World War though, its agronomic role significantly changed. With the disruption of the trade routes due to the war, the US started large-scale planting of soy for its oil.
To this day, soy is utilized as a main or supplementary ingredient in a whole host of processed food products, from textured vegetable proteins, to soy nuts, to cereals. While this is the case, there’s a great deal of research that products like soy protein powder as well as other processed soy made from uncooked, unfermented or unroasted beans pose risks to human health.
Some people refrain from consuming meat perhaps because of personal beliefs, preferences or diet limitations arising from a medical condition. Whatever the reasons, they will have to find a substitute source of this nutrient in order to receive the necessary daily amount and stay healthy. Textured vegetable protein (TVP) has been used as one possible option.
This type of food is also known as textured soy protein (TSP). It is a by-product of soybean processing where the oil content of its grains is extracted. TVP or TSP was invented in the 60’s by food manufacturer Archer Daniels Midland. But it was not commercially successful at first. It was a few years later that Mr. Midland’s company was able to market the food manufacturing benefits of TVP, from meat product extender to cheap protein material.
Make no mistake, TVP is processed food and is often used in combination with additives that make it potentially dangerous to your health. The fact that it’s made from soybeans also makes this food’s safety questionable. Continue reading to learn more about the negative effects of textured vegetable proteins, and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading
Strength and endurance athletes frequently include protein powders in their diet. They need the extra boost of branched-chain amino acids such as isoleucine, valine and leucine – the specific types of proteins that muscles burn for energy.
Most of these products are sourced from protein-rich natural sources like milk, eggs, legumes and grains. Some of these powders are packaged pure while others do contain additional ingredients. Sweeteners are some of the more frequently used additives, as these concentrated forms of protein don’t really taste very good on their own. A hard workout can be punishing enough without starting or finishing it off with a harsh tasting drink.
The use of artificial sweeteners in commercial processed food products, even in health supplements or pharmaceuticals is widespread. The advantages often sited are their reduced cost and their low to zero calorie content. But as you may well know, the safety of artificial sweeteners is still questionable despite official acceptance.
Read further to discover more about the negative effects of protein powders with artificial sweeteners and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading
Non-organic, commercially processed meats abound the market because these are relatively cheap, have a long shelf life, and are often ready to eat or require very minimal preparation prior to serving. This may very well be, but the dangers that non-organic, commercially processed meats pose to your health far outweigh the conveniences that these readily available food items offer.
Continue reading and learn more about the negative effects of non-organic commercially processed meat and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading
Processed cheese has natural fermented cheese as a base component. Some varieties, in order to lower production cost, may use a dairy substitute like milk protein concentrate (MPC). Then there are a few artificial ingredients added such as emulsifiers and food dyes. Whey, the liquid co-product that’s actually removed in traditional cheesemaking, is also added back into the mix.
U.S. food regulations make labeling distinctions for processed cheese based on the proportion of natural, substitute and artificial ingredients used. A ‘process cheese food’ for example is one that’s at least 51% natural cheese by weight plus some optional dairy components such as whey and other nondairy additives. Regardless of the label, all types of processed cheeses have the advantages of longer shelf-life and product uniformity. These features make such products convenient for the consumer but the presence of artificial ingredients introduces certain health risks.
Non-organic dairy products are food items manufactured from the milk of dairy animals that are raised in factory farms that do not adhere to the standards of dairy farming practices set forth by the US Department of Agriculture’s National Organic Program.
Non-organic dairy products like milk, cheese, yogurt, formula milk, butter and ice cream are the most widely available to the consumer public as these are relatively cheaper and have a longer shelf life, quite unlike their organic counterparts like organic cottage cheese or raw cheese from grass-fed cows, for instance. But while non-organic dairy products are indeed more affordable and last longer, consuming these food items may cause considerable harm to your health.