7 Foods A Nutritionist Would Never Eat
via: Shape Magazine
Diet Doctor Mike Roussell, PhD, lists the top foods he wouldn’t eat. Click the link above for the full article.
Fat Free Salad Dressing
Salad dressing is the perfect combination of vinegar and plant oils. However, an irrational fear of dietary fats has forced food companies to mess around with this perfect blend. The resulting fat-free salad dressings have introduced sugar and high fructose corn syrup, emulsifying agents, and other food science secrets used to make them seem natural.
Rice cakes can have a glycemic index rating as high as 91, making it the kind of carbohydrate that will send your blood sugar on a roller coaster ride.
Unlike many meat substitutes, seitan is not soy derived but made entirely of wheat gluten. Wheat gluten is a highly allergenic protein that is naturally found only in small amounts in wheat-based products.
Despite having an omega-3 fat content similar to tuna, shark contains almost three times the amount of mercury. Tilefish is another high mercury/low omega-3 fish that should be avoided.
Refined & Re-Fortified Grains
Refined and re-fortified grains are grain-based foods like certain breakfast cereals, pastas, and rice products that have been refined such that the naturally occurring fiber, vitamins, and minerals have been removed. Companies then replace the fiber and synthetic versions of the vitamins and minerals that were initially removed.
The empty calories help pad your waistline without offering any sense of satiety or fullness. What’s more, simple sugars do an excellent job of lowering your good cholesterol and increasing your triglyceride levels.
Nutritionally speaking, grits lack significant amounts of vitamins or minerals. They contain a minute amount of fiber and no essential fats.