9 Foods Nutritionists Would Never Eat

Do you dream of knowing the eating habits of nutrition experts? The Guardian did it. Nine specialists took part in the game, revealing their tips, their guilty pleasures, but also these foods that they never eat. To the question “What would you never dare to eat?”here is what the 9 experts answered.

Oysters

“They often carry Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that can cause abdominal cramps, nausea, diarrhea, vomiting, chills and fever.”said nutritionist Xuxa Milrose. To avoid these inconveniences, choose to purchase them from trusted producers.

Sweet cereals

“All the sugary cereals I ate growing up. They do not trigger any of our satiety mechanisms and can paradoxically trigger our hunger hormone”explained Camilla Stockholm, general practitioner at the NHS (National Health Service).

Oranges

“Oranges – not for nutritional reasons, I just remember being sick after eating one in primary school. It reminds me that when we advise people to try food, it should be something they can imagine themselves enjoying.”said Dr. Duane Mellor.

Light products

“(…) I tend to avoid “low-fat” products. To eliminate fat from foods that naturally contain it, such as milk or yogurt, they must be processed. This removes beneficial nutrients and adds unnecessary and potentially health-damaging compounds, such as flavorings, emulsifiers and stabilizers. It’s better to enjoy natural products in moderation,” emphasizes Sarah Berry, professor at King’s College London and chief scientist at Zoe.

Fried foods

“I try to limit fried foods. They absorb a lot of oil, making them high in calories, and they often contain harmful trans fats linked to heart disease and inflammation.specifies nutritionist Manisha Morgan.

Pork scratchings

“They are very high in saturated fat and a typical serving often contains more than half of the NHS recommended daily salt intake. Too much can contribute to high blood pressure. They offer few beneficial nutrients like fiber, vitamins or minerals,” explains Rhiannon Lambert, founder of the nutrition clinic Rhitrition.

A menu at McDonald’s

“I don’t think I’ve eaten at McDonald’s in over 25 years.”says Toral Shah, nutrition scientist.

Dried insects

“They have become popular in recent years, and while I know they are a sustainable source of protein and are enjoyed in many cultures, the idea of ​​munching on crickets doesn’t appeal to me.”admits Dr. Hazel Wallace.

Salt

“I would never consider adding salt to my food. Eating too much can increase your risk of heart attack and stroke”supports nutritionist Zoe Griffiths.

Source : The Guardian

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