Secrets of the Superhuman Food Pyramid: Negative Effects of Any Spreadable Condiments

Spreadable condiments like cheese spread, jams, jellies, preserves, marmalades, and fruit spreads and butters are widely available in the market today. These products are practically a staple of the American diet because these can be used as spreads for crackers, bagels, or bread, as well as ingredients in cooking and baking. Though in convenient form and relatively cheap, commercially produced spreadable condiments should be avoided if you want to ensure your overall health and wellness.

Read further and discover more about the negative effects of any spreadable condiments and why the Superhuman Food Pyramid recommends you avoid this source of dietary fats.

Any Spreadable Condiments’ Risks:

Condiments like spreadable processed cheeses are notorious for their unhealthy fat content. A teaspoon of this condiment typically contains about 7 grams of fats, approximately 5 grams of which is saturated. This amount is already a little over 20% of an adult’s daily recommended intake for this cholesterol-raising fatty acids. Needless to say, these condiments are typically not eaten on their own, and instead are a basic ingredient in pizzas and mac and cheese, dishes that are similarly abundant in saturated fats.

Also, the ‘spreadable’ state of this condiment is achieved through the addition of either sodium phosphate, a known nephrotoxin; canola oil, which comes from mostly genetically modified rapeseed; and trisodium phosphate, which is a common component in industrial cleansers and household stain removers. It does not help that these cheese spread products are high in sodium which is associated with hypertension. Also, these contain a slew of additives, preservatives, and food dyes like yellow tartrazine and yellow 6, colorants that have long been banned in some European countries.

Any spreadable condiments that are sweet tasting, on the other hand, typically have excessive amounts of sweeteners. Oftentimes too, unhealthy types of sweeteners are the ones used for these food items. For instance, regular jellies, jams, preserves and marmalades have high fructose corn syrup (HFCS) in them. Aside from this sweetener being a highly processed form of carbohydrate and therefore not safe for diabetics, HFCS is primarily manufactured from GMO corn, too.

Opting for low or no sugar versions of these spreadable condiments is not any help. This is because most of these supposedly healthier varieties contain synthetic sweeteners like sucralose, aspartame and acesulfame. Sucralose at first appears to be a suitable alternative to sugar as it is 600 times sweeter than the latter, thus requiring only small amounts to sweeten food. However, our digestive system is not capable of fully breaking down sucralose, and about 15% get partially absorbed by the gastrointestinal tract. What’s alarming is that studies on the metabolic byproducts as well as interaction of sucralose upon absorption are lacking.

There are not much studies on aspartame as well. However, complaints on its negative health effects have been submitted to the US Food and Drug Administration. Acesulfame, on the other hand, though widely used in processed low or no sugar spreadable condiments, to this day has not been subjected through meticulous testing to establish its safety.

Commercially produced jams, jellies, preserves, and marmalades all use fruits like strawberries, peaches, berries, and apples as ingredients as well. These fruits, along with the sweeteners, are normally subjected to high temperatures for extended periods so as to bring about that gummy and glutinous texture. Such a process destroys most of the fruits’ vitamin content as well as its phytochemicals, which are known anti-cancer compounds.

In the next post, I’ll tell you the negative effects of farmed fish and why the Superhuman Food Pyramid recommends you avoid this source of dietary fats.

In the meantime, if you care to jump ahead, here is a complete listing of the dietary sources of fats on the Superhuman Food Pyramid:




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