10 December 2013

Top 10 Worst Foods- or how to ruin your health the fastest

The top 10 worst foods to eat

10 foods with the worst reputations

True, we are surrounded by junk foods, packed with sugar, fat and salt and generally processed to the extreme — but which ones are the real worst foods to eat, the foods that you really should avoid?
Now we are not saying that these types of foods should never pass your lips again, they're are certainly not in the toxic foods category, it's just a heads up on the fact that they shouldn't feature too heavily in your diet if you want to maintain healthy nutrition and maybe lose a few pounds.

Worst food 1: Fried desserts

Fried desserts feature high up on the list of worst foods to eat as essentially you are dipping something in batter that is already high in sugar and fat, and then deep frying it. And don't be fooled by pineapple and banana fritters either; they are no better because they are fruit. The layer of batter and the fact they are swimming in sugary syrup make them one of the worst foods too. (Check out some healthy dessert options.)

Fried desserts are one of te all-time worst foods: sugar and fat combined -what an indulgence!

Worst food 2: Pork scratchings (pork rind or crackle)

Heavy and hard, we are talking fatty pig skin deep fried and then doused in salt. Also, if you are lucky you might even get one sporting a few hairs; pig hair is usually removed by quickly burning the skin before it is cut into pieces and cooked in the hot fat.

Worst food 3: Cheesy fries

Fries could feature as a bad food on their own, but taking a plate of fried potato and layering it in cheese, well, that takes them up a notch in the bad food stakes. Cheese typically contains over 10 times as much saturated fat as fish and white meat and coupled with deep fried carbs, a serving of cheesy chips are a big bad no-no.

Worst food 4: Fizzy drinks

Pop and soda — yeah they're bad, mainly because they pack massive amounts of calories, even in small quantities, so you are adding to your daily calorie quota and getting little nutritional value in return. Studies have also linked fizzy drink consumption to osteoporosis, tooth decay and heart disease. And diet drinks are not recommended either, granted they are lower in calories but as they contribute to dental erosion (the bubbles in the drink are acidic) they are a no go as well.

Worst food 5: Coloured alcopops

Alcopops are again big calorie culprits as they are packed with sugar and calorific alcohol. Plus the fact that they are full of colours and flavourings all contribute to making them a pretty toxic tipple. Little rule of thumb, the brighter the colour of the alcopop, potentially the worse it is for you. Instead opt for clear spirits with soda, tonic or fruit juice and steer clear of the technicolour stuff.

Worst food 6: Liquid meals

Okay, they aren't inherently bad for you, but liquid meals or meal-replacement drinks do keep you from eating proper food. You need to make sure you are eating whole, natural foods to ensure you gain all your essential nutrients. Meal replacements maybe okay for people who are too ill to eat, but don't let them replace the real foods in your diet.
The top 10 worst foods to eat

Worst food 7: Processed meats

These are also sometimes referred to as 'mystery meats' because it's ambiguous as to what some of them actually contain. But you can be assured that if it comes from a can and is kind of unrecognisable — it's not going to be great for your body. Try to steer clear of sausages and salamis too; these food stuffs are generally all the unwanted bits churned up with fat and salt - we are talking heads, knees and toes (plus a few other less-desirable body bits).

Worst food 8: Chicken nuggets

First off, chicken nuggets that are not made from fillets are the real bad guys. Again it's similar to the sausages situation; all the leftover carcass bits mixed up with bulking agents so manufacturers can crank out more portions. But it's when these little nuggets are deep fried that really boosts their 'worst-food' status and it's all to do with the size. Smaller fried items, i.e. nuggets, absorb more fat that larger pieces of fried goods, so a portion of nuggets will pack way more fat than a single larger fried piece. So if you want fried chicken — go for a big breast.

Worst food 9: Doughnuts

If there is one food that epitomises 21st century junk food it's the doughnut. Coated, filled, glazed, sugared, jam crammed or plain old ring, they are not great for your body. And it's not only the refined flour, refined sugar and then the frying in the refined oil that makes them bad for you. Doughnuts will upset blood-sugar balance and give a quick high followed by a 'crash and burn' low, then you guessed it, you're hungry again and reaching for another one — that's why they generally come in boxes of 10 or 12!

Worst food 10: Canned soups

Now, soups don't seem to be one of the bad boys and in comparison to some of the above they probably can sit quite comfortable in the middle of the bad-food scale, but it's their salt-packing stealth that gets them into this list. Soups mainly sport a healthy identity; wholesome, warming and good for you. The reality is that many canned varieties are high in salt, so if you must have soup, avoid the canned ones or make your own.
If you cant help but have your fill of 'bad' food then why not take a look at 5'bad' foods that are actually good for you.

The Spices of Life

Spices fit somewhere between herbs and food. They make food look, taste, and smell better and contain medicinal properties as well...

Comprehensive List Of Healthy Spices

Written by | December 9, 2013 |Comments Off
Like fruits and vegetables, many spices are rich in antioxidant, anti-inflammatory, antiviral, and antibacterial compounds.
Used regularly, herbs can help your health in many ways including reduced inflammation, fighting free radicals, aid digestion and circulation, lower blood sugar, boost your immune system, and much more.
Here is a list of perhaps the healthiest spices, what they pair well with, and how they help…
In no particular order

Pairs well with: Squashes; parsley; rosemary; thyme; walnuts
May help: Preserve memory, soothe sore throats.

Pairs well with: Potatoes; citrus; honey; garlic; onions; chile peppers
May help: Enhance mental focus, fight foodborne bacteria.


Pairs well with: Garlic; citrus; ingredients in curry powder, such as coriander & cumin
May help: Quell inflammation, inhibit tumors.


Pairs well with: Ginger; chocolate; beans; beef
May help: Boost metabolism.


Pairs well with: Soy sauce; citrus; chile peppers; garlic
May help: Soothe an upset stomach, fight arthritis pain.


Pairs well with: Cloves; nutmeg; allspice; chocolate; fruit; nuts; hot cereal
May help: Stabilize blood sugar, reduce cholesterol and triglyceride levels.


Pairs well with: Shellfish, rice, tomatoes, garlic, onion
May help: Boost your mood, relieve symptoms of PMS.


Pairs well with: lemon zest, mint, garlic, capers, fish, beef
May help: Prevent cancer.


Pairs well with: Spread roasted garlic on crusty bread, sautee it and add to sauces, and use raw in hummus and salad dressing.
May help: fighting illness, ‘poor man’s antibiotic’, help prevent cardiovascular disease, protecting against gastrointestinal and colorectal cancer.


Pairs well with: Flavor stews and soups. It works well in Caribbean dishes like jerk chicken and in Creole dishes such as blackened fish.
May help: Increase the amount of omega-3 (good) fatty acids present in kidney and brain cells, excellent antioxidant and rich in antibacterial and antispasmodic properties.


Pairs well with: Add a pinch of powdered cayenne to paella, Thai and Mexican dishes, or any dish that needs a kick.
May help: Boosts circulation, fights infections, aids digestion, boost metabolism.


Pairs well with: Add fresh cilantro to salsa, guacamole, fish or chicken marinades, and Indian and Chinese soups.
May help: Remove toxic metals such as mercury from the body.


Pairs well with: In chicken dishes, pastas, pesto, and tomato-and-cheese sandwiches.
May help: Antibacterial and anti-inflammatory properties; contains a wealth of nutrients including beta-carotene and magnesium.


Pairs well with: Add to curry dishes, to egg or chicken salad, or savory lentil or rice recipes.
May help: Very potent anti-inflammatory and antioxidant agent; activates cellular defense mechanisms in genes.


Pairs well with: Drinks and in both sweet and savoury dishes.
May help: With one of the highest levels of antioxidants; relieve bronchitis, asthma, tuberculosis, nausea and diarrhea; tooth and gum pains.


Pairs well with: Egg and cheese dishes; beef, beans, mushrooms, tomatoes.
May help: Guard you against a wide array of infections; inhibit E. coli and some staph infections.


Pairs well with: Wide variety including sauces, egg garnish, chicken, Mexican, Mediterranean and Cajun spice blends.
May help: Contribute toward cardiovascular health, as well as cancer prevention; Contains flavonoids that help to neutralize damaging free radicals; Reduce chronic pain and inflammation associated with arthritis.

- See more at: http://healthydebates.com/comprehensive-list-healthy-spices/#sthash.AFa34AyL.dpuf

Pigskin Chicken- in your supermarket now!

What would you ever need pigskin in chicken for?

To glue it together, silly!

What's really in supermarket poultry: Chemical sludge. 'Meat glue'. Pig skin. If only water was ALL they pumped into your chicken

  • Investigation revealed some chicken breasts on sale are 20 per cent water
  • Sold in the aisles of major retailers such as Aldi, Asda and Iceland
  • It is not illegal to add water and additives to chicken
After the horsemeat scandal of earlier this year, we now have the chicken fiasco, where major chains have been exposed for selling frozen chicken with shockingly high levels of added water. 
An investigation this week revealed that some chicken breasts on sale in the UK are made up of no less than 20 per cent water. 
What you think is a juicy chicken breast may in fact have been pumped full of water, either mechanically injected or through an industrial process known as tumbling — and what is worse, chemical additives are also added during the procedure.
Additives: What you think is a juicy chicken breast may in fact have been pumped full of water, either mechanically injected or through an industrial process known as tumbling
Additives: What you think is a juicy chicken breast may in fact have been pumped full of water, either mechanically injected or through an industrial process known as tumbling
The study highlighted one case of raw, frozen chicken breasts imported from Brazil into Britain and then sold in our supermarkets. 
While still in Brazil, salt and corn oil were added to the chicken breasts. Once in Britain, the breasts were thawed out and put through the vacuum-tumbling process.
This saw water and chemical additives absorbed into the meat, increasing its weight and giving it a juicier, but wholly unnatural, texture.
The breasts were then re-frozen and sold in the aisles of major retailers such as Aldi, Asda and Iceland.
A curious double standard seems to be in operation here: home cooks are sternly warned never to re-freeze previously frozen meat, unless they have cooked it thoroughly.
But behind the scenes of food manufacturing, frozen meat is being defrosted, pumped up with water and additives, then re-frozen all over again, and consumers are none the wiser.
It is not illegal to add water and additives to chicken, as long as the additions are clearly displayed on the label. But the technical legalities are not the only issue here.
There is also the unfairness of asking the public to pay more for a product than is justified.
Many of us will feel cheated at the thought of having to pay for the added water, which works out at up to £1.54 a kilo. 
What’s more, these tumbled chicken breasts are a symbol of how heavily-industrialised, intensive production now dominates the food chain, robbing the public of the natural flavours and wholesome goodness that we ought to expect from a succulent chicken breast.
What is particularly worrying is that we do not yet know the implications for our health, since there has been no in-depth analysis of the consequences of eating these adulterated meats. 
But it is hardly likely that eating chicken filled with water, salts, oil and additives will prove beneficial.
As the GM controversy continues to demonstrate, working against nature is rarely a good idea. And that is precisely what is being done here.
Normally, when meat is cooked, it loses liquid, but the meat processors are doing precisely the opposite, by actually pumping in fluids containing a cocktail of chemicals.
 "Their art consists of taking a  pig’s ear — sometimes literally — and turning it into a profitable silk purse."
- Joanna Blythman
Though this week’s news has focused on chicken, the technique of adding water and additives is applied to a vast range of produce, including ham, bacon, frankfurters, sausages, turkey rolls, luncheon meat, sandwich fillers and ready meals.
Indeed, almost any low-grade, mass-produced, frozen or  processed meat will have been treated this way.
And it goes beyond meat. Even seafoods such as scallops are regularly soaked in water with phosphates to increase their size — though inevitably much of the taste is lost.
The sheer number of foods that are adulterated in this way attests to the boundless creativity, advanced technology and cost-cutting zeal of the food processors. 
Their art consists of taking a  pig’s ear — sometimes literally — and turning it into a profitable silk purse.
Their central objective is to make the meat or seafood absorb a significant quantity of water. 
The rationale is simple. Water is cheap and easy to source. Meat is much more expensive.
The result of this process is inevitably that the customer ends up paying way over the odds for the water. The controversial process usually begins when the manufacturer acquires his supply of what is called ‘trim’, usually pieces of boned, frozen meat.
His next task is to bulk out the trim by getting it to absorb water and additives. For this to happen, the manufacturer has to create a ‘brine’, a chemical solution that will encourage the meat to retain liquid using binding agents.
These binding agents are usually from five main sources, which can be used separately or mixed together. 
The first is transglutaminase, an enzyme that is essentially a natural glue. Indeed, it is sometimes called ‘meat glue’. The second is from a group collectively known as hydrocolloids, substances that form a gel on contact with water.
These hydrocolloids include carrageenan, which is derived from seaweed, as well as the exotically named locust bean gum — extracted from the seeds of the carob tree — and guar gum, which derives from ground guar beans. 
The third widely-used agent, especially in seafood, is phosphate, which is taken from phosphoric acid and is valued for its ability to make oil adhere to water.
The fourth is fibre, made from a source such as wheat, citrus or cellulose.
And the fifth is protein powder, which is made by extracting collagen from pigs’ skins.
Protein powder comes in several different forms, such as pork pellets and broth powders — made from dehydrated, skimmed chicken stock. There is also a soya protein that tends to be made from genetically modified crops. 
Supermarkets: The breasts were then re-frozen and sold in the aisles of major retailers such as Aldi, Asda and Iceland
Supermarkets: The breasts were then re-frozen and sold in the aisles of major retailers such as Aldi, Asda and Iceland
Once you know this, none of our mass-produced foodstuffs sound remotely appetising. 
But it gets worse, for the next task is to get the brine into the meat. This can be done in two ways. 
The first is through vacuum- tumbling, the method that has been in the news this week.
The most common approach when it comes to vacuum-tumbling is for the meat to be placed with the brine in a machine that looks like a concrete mixer. The meat is then agitated as the mixer spins, the continual turning accelerating the absorption.
The second method is the injection of the brine straight into the structure of the meat through a series of needles attached to an instrument that looks rather like a steel brush.
One company has boasted that, through the injection method, 100 kilos of meat can be easily bulked up to a weight of 165 kilos with the addition of brine.
It is no wonder that the manufacturers have so eagerly embraced all this tumbling and injecting.
An internal brochure for the industry captures this enthusiasm, explaining that the process ‘transforms worthless cuts of meat with low value into standardised portions with a high added value’.
In promoting this approach, the industry uses overblown language that extols the improvements brought about by the process.
So processed meats are ‘easier to slice’ and feel ‘succulent but firm’. Each mouthful is ‘slightly resistant but juicy’.
Other products are praised for their ‘cohesiveness’, as if that were a quality that the public actually look for in a piece of meat.
‘Mmmm, I really like this chicken breast, it’s so cohesive,’ they imagine us saying as we tuck into our dinner. That just shows how far the manufacturers have departed from reality.
But it is all a huge con. Whatever language the manufacturers use, the public are getting neither value nor taste. This is not the way meat should be eaten.
The ham we find in our petrol station sandwiches has the consistency of a limp handshake and all the flavour of an old tyre precisely because it has been through such a destructively intensive process, pumped up with water and held together by chemical gel.
Those who suffer the most are those who eat in fast food restaurants and big institutions such as schools, hospitals and the British Army, where the needs of mass catering and limited budgets leave the managers vulnerable to the bulk merchants.
Yet our reliance on ‘restructured’ and ‘reformed’ meats and chemical ‘emulsions’ is a false economy.
This is not real, natural meat, but an industrialised meat-like substance.
Eating cheap meat like this is a mug’s game — we may think we are getting a bargain, but we are paying through the nose for water and chemicals that can’t positively do us any good.

Read more: http://www.dailymail.co.uk/news/article-2521119/Chemical-sludge-Meat-glue-Pig-skin-If-water-ALL-pumped-chicken.html#ixzz2n7XqMxLa
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