Eye to the labels

From jams and yoghurt, from ready meals to baked goods, sugar is a constant presence. The main purpose is to sharpen the taste of products is not always of great quality; and to meet all’eventual reduction of fat in the function to cholesterol. In the last decades, the sugar content of different packaged foods è went growing. In 1978, for example, a well-known brand of breakfast cereal that contained 10% sugar; now we have gone to 17%. All of this abuse has another drawback: to accustom your palate to a taste that is always più sweet and make you feel the need to try these flavors everywhere.

It is rare that the sugar is accompanied by another ingredient, which is relatively new but is now virtually ubiquitous: glucose syrup-fructose. Derived from corn or wheat, undergoes various treatments in baths full of enzymes (sometimes Gm). The result is a product that is extremely cheap and malleable in the processing stage. A real boon for the manufacturers, who place it in ice cream, beverages, biscuits and quant’s another, even traditional sweets like the dove. Various studies agree that this syrup is able to raise the triglycerides in a relatively short time; as is well known, they form a bell d’alarm to cardiovascular risk.

From here l’importance of the – check the labels and choose the ingredients selected: whole grains, organic and with the wealth of fibres (in particular oat and barley) contribute to keep under control l’glycemic index; legumes, also’they are rich in fiber; vegetables, especially raw, real and true defence against the diseases in our companyà . the Space also, though with moderation, for the simple sugars of fruit. A choice food of this type, associated to’regular exercise prevents not only the cholesterol but also the overweight, l’obesityà and diabetes.

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