零食可以吃，畢竟會給很多人帶來“幸福感”，但是選錯(cuò)了零食，卻可能增加疾病風(fēng)險(xiǎn)。

Snacks can be eaten, after all, they will bring "happiness" to many people, but choosing the wrong snacks may increase the risk of disease.

有些零食又香又脆，吃起來口感很好，甚至是很多人的最愛，卻可能不健康！一起來看看你是不是也中招了？

Some snacks are fragrant and crunchy, and taste good. They are even favorites of many people, but they may not be healthy! Let's see if you have been recruited too?

1 with the word "pie, crisp"-shortening

典型代表：蘋果派、蛋黃派、鳳梨酥、芒果酥、花生酥……

Typical representatives: apple pie, egg yolk pie, pineapple cake, mango cake, peanut cake...

“派、酥”字食品總與各種水果、堅(jiān)果等連在一起，聽起來好像很健康，但這些食品在加工時(shí)，往往會添加“起酥油”，而起酥油通常含有氫化植物油。

"Pie, crisp" food is always connected with various fruits, nuts, etc. It sounds healthy, but these foods are often processed with "shortening", and shortening usually contains hydrogenated vegetable oil.

2 with the word "crispy"-deep-fried

典型代表：果蔬脆片、脆皮花生、干脆面、妙脆角……

Typical representatives: fruit and vegetable crisps, crispy peanuts, dry crispy noodles, wonderful crispy corners...

為了達(dá)到香脆的口感，一些食物經(jīng)過油炸。

In order to achieve a crispy taste, some foods are deep-fried.

不僅水分少，油脂含量還極高，常吃容易引起肥胖及一系列心腦血管疾??；有些香脆小零食還會加入大量的鹽、糖，食用過多會影響人體對鈣的吸收，甚至加重骨骼中的鈣質(zhì)流失。

Not only the water content is low, but the oil content is also extremely high. Frequent eating can easily cause obesity and a series of cardiovascular and cerebrovascular diseases. Some crispy snacks will also add a lot of salt and sugar. Excessive consumption will affect the body's absorption of calcium, or even worsen it. Loss of calcium in the bones.

 

3 with the word "flavor"-sugar + flavor

典型代表：芒果味月餅、香草味餅干、草莓味飲料……

Typical representatives: mango-flavored moon cakes, vanilla-flavored biscuits, strawberry-flavored beverages...

不同季節(jié)總會出現(xiàn)各種應(yīng)季水果味的零食。雖然嘗起來有水果味道，但有些產(chǎn)品只是加了一些香精，根本沒真正的果肉。

There are always various seasonal fruit-flavored snacks in different seasons. Although it tastes fruity, some products just add some flavors and have no real pulp at all.

以水果味飲料為例，大多是用果汁加入香精、甜味劑或精制糖、酸度調(diào)節(jié)劑等食品添加劑，再加水稀釋而成，真正的純果汁一般只有10%左右。而有些人還喜歡用這些果味飲料代替水，長期如此，糖攝入過量，造成能量過剩，會增加肥胖、齲齒、糖尿病等疾病的發(fā)生風(fēng)險(xiǎn)。

Taking fruit-flavored beverages as an example, most of them are made by adding food additives such as flavors, sweeteners or refined sugars, acidity regulators to fruit juice, and then diluting them with water. The real pure fruit juice is generally only about 10%.Some people also like to use these fruity drinks instead of water. For a long time, excessive sugar intake will cause excess energy and increase the risk of obesity, dental caries, diabetes and other diseases.

 

4 candied fruit, preserved fruit

果脯是使用水果加工而成，就算商家使用優(yōu)質(zhì)的水果，但是果脯的加工過程，由于工藝的需要，會添加大量的糖和鹽。

Candied fruits are processed from fruits. Even if the merchants use high-quality fruits, the processing of candied fruits will add a lot of sugar and salt due to technical requirements.

此外，一些低質(zhì)量的蜜餞果脯可能還會添加防腐劑、色素、香精等，還可能含有漂白劑和二氧化硫殘留的可能性，長期食用自然不利于身體健康。

In addition, some low-quality candied fruits may be added with preservatives, pigments, flavors, etc., and may also contain the possibility of bleach and sulfur dioxide residues. Long-term consumption is naturally not good for health.

 

5 jelly

大多數(shù)果凍不是用水果汁加糖制成的，而是用增稠劑、香精、酸味劑、著色劑、甜味劑配制而成。

Most jellies are not made with fruit juice and sugar, but are made with thickeners, flavors, sour agents, colorants, and sweeteners.

這些物質(zhì)對人體沒有什么營養(yǎng)價(jià)值，吃多了反而會影響脂肪、蛋白質(zhì)的吸收，尤其是會使鐵、鋅等無機(jī)鹽結(jié)合成可溶性或不可溶性混合物，從而影響機(jī)體對這些微量元素的吸收和利用。

These substances have no nutritional value to the human body. Eating too much will affect the absorption of fat and protein, especially the combination of inorganic salts such as iron and zinc into soluble or insoluble mixtures, thereby affecting the body's absorption and utilization of these trace elements. .

 

6 inferior ham sausage

好的火腿腸一般以畜禽肉為主要原料，但有些劣質(zhì)的，真正的“肉”含量很少，而且還含有焦磷酸鈉、山梨酸鉀、亞硝酸鹽等多種食品添加劑。

Good ham sausages generally use livestock and poultry meat as the main raw material, but some are inferior, the real "meat" content is very small, and also contains sodium pyrophosphate, potassium sorbate, nitrite and other food additives.

高鹽、高熱量、防腐劑等特性，讓劣質(zhì)火腿腸成為了不健康的零食，還是少吃為好。

High salt, high calories, preservatives and other characteristics make poor-quality ham sausage an unhealthy snack. It is better to eat less.

在我國，火腿腸按照GB/T 20712-2006執(zhí)行，《火腿腸》標(biāo)準(zhǔn)中根據(jù)火腿腸的蛋白質(zhì)、淀粉、含水量的不同，將火腿腸分為了4個(gè)等級，分別是“特級，優(yōu)級，普通級，無淀粉級”。

In my country, ham sausage is implemented in accordance with GB/T 20712-2006. According to the difference in protein, starch, and water content of ham sausage, the ham sausage is divided into 4 levels in the "Ham Sausage" standard, namely "superior, superior, Normal grade, no starch grade".

特級：水分＜70%，蛋白質(zhì)＞12%，淀粉＜6%；

Special grade: moisture content <70%, protein>12%, starch <6%;

優(yōu)級：水分＜67%，蛋白質(zhì)＞11%，淀粉＜8%；

Superior grade: moisture content <67%, protein>11%, starch <8%;

普通級：水分＜64%，蛋白質(zhì)＞10%，淀粉＜10%；

Normal grade: moisture content <64%, protein>10%, starch <10%;

無淀粉級：水分＜70%、蛋白質(zhì)＞10%、淀粉＜1%。

Starch-free grade: moisture content <70%, protein>10%, starch <1%.

在實(shí)際購買中，應(yīng)盡量選擇質(zhì)量等級高、蛋白質(zhì)含量高、淀粉含量低的火腿腸，具體的還是要看配料表。

In actual purchases, try to choose ham sausages with high quality, high protein content, and low starch content. The specifics still depend on the ingredient list.

 

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