Mindbody Nutrition

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Not-so-super foods

Whilst there are many foods that are 'unhealthy' and different foods that are not good for different individuals, there are some foods that are just not good for anyone.

The following foods should be avoided as much as possible for health promotion and disease prevention.
 

GMO (Genetically Modified Organisms)

Genetically modified foods are those derived from organisms who's genetic material (DNA) has been altered in a way that does not occur naturally.
There is continuing worldwide debate regarding ethics, safety and regulations of GM foods. 
Numerous animal studies have shown GM foods to cause toxic hepatic, pancreatic, renal, or reproductive effects, plus increased allergic responses and  anti-bacterial resistance. 

For most people the biggest concerns are in regard to safety from a personal and health perspective, and currently there is insuffucient human or impartial research.
The World Health Organisation Food Safety information "Are GM foods safe?" states "that it is not possible to make general statements on the safety of all GM foods"  and can only confirm that GM foods "are not likely to present risks for human health" .  

From a nutritional and professional perspective, nature has provided a fantastic balance in the structure of food and the chemical wonders of DNA.  As we work in harmony with nature so we should eat real food as nature intended it.

Trans fats

Also more widely known now as hydrogenated or partially hydrogenated, these are fats that have undergone a transformation process called hydrogenation. This process was first developed by manufacturers to overcome the short shelf life and delicate handling needs of polyunsaturated fats (some of the liquid vegetable oils).  Hydrogen gas is forced through the liquid fats which produces a semi-solid fat (think margarine) that is less likely to go rancid.

A winner for business but at a cost of high health damage with studies linking them to chronic disease including cardiovascular disease and cancer. 

The converted molecules (the trans fats) increase cholesterol (particularly LDL, the bad element) as well reducing energy, increasing inflammation (including inflammation of the arteries) and reducing overall health status. Trans fats also interfere with the metabolism of good fats.

Avoidance is key, so be vigilant on the ingredients of margarines and reduced-fat spreads, as well as manufactured cakes, biscuits, sweets, chocolate, crisps, fast foods, pies and  pastries.

 

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Telephone: 0818 287 212
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