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30 Foods That Dietitians Refuse to Eat

30 Foods That Dietitians Refuse to Eat

Dietitians know better than the average person just how accurate the adage is–you are what you eat.

Eating well ensures that you lead a healthier, more active lifestyle. Thus, it may help you live a longer and more productive life.

The question is–do you want a healthier diet and lifestyle? Learning how to make better food choices is crucial for your weight loss goal. Here are 30 foods that dietitians recommend that you avoid.

30 Foods That Dietitians Will Never Eat

1. Sausages

Most sausage is a mixture of pork, a lot of fat, and spices. If that were all, an occasional small serving wouldn’t be wrong. The problem with most processed meats like sausage is that manufacturers usually use nitrates as a preservative.

Once these chemicals get into your system, they break down into substances that have been linked with causing cancer. This popular breakfast meat is also loaded with salt, which can raise your blood pressure and cause other health issues. Sorry, pork isn’t the other white meat.

2. Sugary Cereals

Studies show that most pre-sweetened cereals contain nearly a tablespoon of sugar per serving, and the ones geared toward children often have 60 percent more sugar than ones marketed to adults. Your best option is a low-sugar cereal or good old-fashioned oatmeal.

3. Artificial sweeteners

The sweet debate of sugar vs. artificial sweeteners has been raging for decades. When dietitians realized that people who consumed too much sugar gained weight and was prone to diseases, the search was on for a sugar substitute. However, these lab-created substitutes create a different set of health hazards.

For years, scientists have warned consumers of the cancer risks from eating saccharine. Once thought the miracle sweetener, aspartame soon fell from grace when researchers discovered its potential health threats. Most dietitians recommend that you kick the fake sweeteners and apt for a bit of honey, maple syrup, or agave nectar in moderation.

4. Microwave popcorn

Even if you purchase a brand of microwave popcorn that has no salt, butter, or other toppings, you could be risking your health. When the packaging is heated in the microwave, it can produce a cancer-causing compound called PFCs. If you want some tasty popcorn, pop some fresh on the stove or the hot air popper and jazz it up with flavorful herbs or spices.

5. Margarine

While it may be lower in saturated fats, margarine still has as many calories and fat as pure butter. Most of this butter substitute’s fat is trans fats, which are worse for your body than the saturated fat in butter. At the very least, choose a brand with the least trans fats, or splurge on the occasional dab of butter.

6.Processed Deli Foods

Processed meat and other deli specialties are far from their original form. Most of the meats have been processed with artificial fillers and preservatives, which can cause heart disease or cancer. Choose unprocessed lean meats and whole foods for a healthier and safer option. For example, you could bake a whole chicken on Sunday afternoon, slice it nice and thin, and enjoy ready-made sandwich meats for a couple of days.

7. Frozen Dinners

Convenient doesn’t always mean healthy. Today, even many of the frozen dinners labeled “healthy” are loaded with preservatives and may have as many calories and fat as the regular ones. For quick dinner ideas, freeze your healthy entrees and sides.

8. Canned Cheese

No one doubts that canned cheese is fun to spray on crackers or right in your mouth if you’re a kid (or a child at heart). However, many things shouldn’t come in a can, and cheese is one of them. Not only is the canned variety loaded with sodium, but it is chock full of chemicals and preservatives that aren’t good for anyone.

9. Hotdogs

Hotdogs may be an integral part of Americana cuisine, but you’ll not see them on any list prepared by dieticians. Most hot dogs are made with scrap meat cuts, too much salt, and harmful nitrates.

Studies show that kids who eat too many of these franks have a higher risk of leukemia. If you crave hot dogs, make sure to choose a brand that is 100 percent beef with no fillers or artificial ingredients.

10. Ramen Noodles

The dried, crunchy noodles in plastic wrap that are dirt cheap at the grocery store aren’t even close to the traditional version from Japan. This staple of new college students may look healthy and is easy to cook, but the noodles are high in fat, and the questionable spice pack is mostly salt and MSGs.

11. Fruit Yogurt

Wouldn’t dietitians rather you have a tasty fruit yogurt than sugary cereal for breakfast? You may be surprised that there’s not much of a difference. Most brands of fruit yogurt use sugar-laden jam rather than whole fruit, and you’re not doing yourself any good by consuming it. Try plain yogurt and fresh fruit instead.

12. Soda

Did you know that many of your favorite carbonated beverages can contain up to 11 teaspoons of sugar per 12 ounce can? Most have a whopping 185 empty calories, plus artificial colors and ingredients that aren’t good for you. Water is always best, even if you must drink some sparkling water with a twist of lemon.

13. Diet Cola

If you ditch the sugary pop for a diet soda, shouldn’t it be better for you? Diet cola may have zero calories, but the artificial sweeteners have been linked with causing cancer. Additionally, countless studies have suggested that drinking diet pop may make you gain weight.

14. Canned Fruits in Syrup

Enjoy fruit as Mother Nature intended, sweet and juicy on its own. Why ruin it with a puddle of high fructose corn syrup that can contribute to obesity and diabetes? If you purchase canned fruit, dietitians suggest that it’s canned in water or no-sugar-added fruit juice. Canned fruits in syrup are not healthy at all.

15. Wheat

For most people, eating natural wheat products in moderation is okay. However, some people have an intolerance to gluten, the protein found in wheat. Talk to dietitians about other options if you have this condition.

16. Icing with Food Coloring

Everyone deserves a modest piece of cake every once in a while, but watch the colored icing. Preliminary research suggests that icing with food coloring may be linked with hyperactivity in children and some forms of cancer in adults. Better yet, try a little cake without the sugary topping.

17. Sugar-Free Treats

Today’s market is brimming with sugar-free treats for dieters. Shouldn’t you eat them without guilt? If you read the labels, you’ll find that most have as many calories as their sugary counterparts, as well as extra sodium and harmful sugar substitutes. Look for natural alternatives to sweet treats.

18. Skim Milk

Do you buy skim milk to lower your daily fat intake? A glass of whole milk only has about 12% of your daily fat recommendations, and it keeps you satisfied longer. A diet too low in fat can make you crave an abundance of carbs and sugar, leading to heart disease and diabetes.

19. White Rice

There’s a reason why dietitians recommend brown instead of white rice. The white variety is processed and bleached, which depletes much of its beneficial fiber and nutrients. Plus, brown rice has a delicious nutty flavor that goes well with any rice dish.

20. Sports and Energy Drinks

One glance at the label of popular energy drinks, and you’ll be shocked at how much sugar and caffeine they have. Some sports drinks have an overload of herbal supplements and vitamins and can often do more harm than good. Instead, drink fresh water or a homemade smoothie and pass on the sports drinks.

21. Sushi

Not all sushi is nixed on dieticians lists of healthy choices. Be aware of what fish you are eating, because shark, marlin, swordfish, and some mackerel might contain toxic levels of mercury. Choose tuna, salmon, and veggie sushi to be on the safe side.

22. Pancake Syrup

Pancake syrup may taste a little like maple syrup, but it’s just artificially flavored high fructose corn syrup. It is high in empty calories and can make you crave more sugar. Pure maple syrup is a better sweetening option in moderation.

23. Canned Soup

Perhaps nothing is more comforting than a steaming bowl of soup on a chilly evening. Treat yourself to homemade for a tastier and healthier dish. Canned soup usually has too much sodium and other artificial ingredients that you don’t need. Instead, fix a big pot of soup to enjoy over your weekend, and portion leftovers into freezer containers to enjoy later.

24. Coffee Creamer

Do you enjoy coffee with cream? Don’t be surprised if dietitians steer clear of coffee creamer. These “non-dairy” products have sugar, trans fats, and corn syrup, all of which are bad for your heart and can lead to diabetes. A little bit of real cream in moderation is your best option, or learn to enjoy black coffee.

25. Fast Food Cheeseburgers

Fast food cheeseburgers may be as American as hotdogs, but they can wreak havoc on your health. One can have up to 14 grams of fat, not including the high calorie and carb content if you crave a cheeseburger, grill one at home and eat it with veggies and no bun.

26. French Fries

Who can have a burger without fries? The classic darling of fast food can be the worst when it comes to fat grams and sodium. Did you know that you can bake crisp fries in your oven and use fresh herbs and less salt?

27. Fruit Juice

Wouldn’t you think that fruit juice would be better to drink than soda? Not necessarily, because even 100 percent juices can pack a lot of fructose, a natural sugar that can build up fat cells in your abdomen. For a kick of fruit, add a few berries or citrus slices to your water.

28. Canola Oil

While canola oil may be better for you than lard or other cooking oil, it’s not necessarily the best. Remember that canola oil is still a hydrogenated oil refined with chemicals that can cause inflammation and some forms of cancer. Your better option would be olive or grapeseed oil.

29. Red Meat

Dietitians may approve lean red meat in moderation. However, there are still concerns in the medical world about the unhealthy saturated fat in red meat and added hormones. Try to keep it at a minimum and eat white meat, fish, or vegetable proteins.

30. High Fructose Corn Syrup

Did you know that this corn-derived sugar has been shown to cause inflammation in the body? When your body is inflamed, you are more susceptible to diabetes, heart disease, and even cancer. It’s best to eliminate it from your diet. Choose natural sweeter (think honey) instead!

Final Thoughts on Eating Like a Dietitian

It’s essential to eat a balanced diet every day and limit things like sausages, French fries, sugary cereals, processed deli foods, and ramen noodles. When you learn healthier options, you can plan tasty meals for the whole family. After all, you are what you eat.


Don’t Use A Microwave To Reheat These 11 Foods, Reveal Experts

Don't Use A Microwave To Reheat These 11 Foods, Reveal

A microwave is such a convenient appliance. You can easily pop just about any food item into it, set a good time and temperature, and within just a few minutes or less. It’s warm and ready to consume. But can you put any food into a microwave? The answer, as it turns out, is no.

Certain foods, when microwaved, can produce catastrophic results. These results may affect your health, your safety, or even the lives of others! Here’s why you don’t use a microwave to reheat these 11 foods, as revealed by expert studies and official health warnings.

Eleven Foods Never To Reheat in Your Microwave

1.    Processed Meat

Processed meats aren’t healthy, to begin with, primarily because they’re packed with preservatives and all kinds of dubious chemicals. These preservatives are used to make them last longer, but they’ve never been good for health – and microwaving them makes them so much worse.

When you microwave these questionable substances, you may expose them to chemical changes – especially cholesterol oxidation. Here are some research papers detailing this information:

  • “Cholesterol oxidation in meat products and its regulation by supplementing sodium nitrite and apple polyphenol before processing” in the Journal of Agricultural and Food Chemistry (2000). This study showed that microwaving processed meats is likely to result in several different chemical processes, including the oxidation of cholesterol. It also found some potential alternative preservative products that could prevent cholesterol oxidation and be more positive for health overall, though most processed meats do not use them even now.
  • “Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties” in the Journal of Agricultural and Food Chemistry (2003). This study found that frying chicken and beef patties can cause a 1.5 to 2.6-fold increment in cholesterol oxidation products. It sounds like a lot until you hear about microwaving them instead, which generates 5.3 to 6.1-fold increments!
  • “Formation of cholesterol oxidation products (COPs) in animal products” in Food Control (2007). This study revealed that the products of cholesterol oxidation are likely to lead to disorders and diseases that can be life-threatening, including coronary heart disease.

2.    Fresh Mushrooms

The danger in microwaving fresh mushrooms doesn’t come from the process of microwaving itself, but from the context in which you may microwave them.

You see, fresh mushrooms are best consumed very shortly after preparation. Mushrooms have a lot of short-lived proteins that can go bad very quickly. If not eaten immediately, they can harbor harmful bacteria and start to taste pretty terrible.

It’s recommended that you only store fresh mushrooms in a refrigerator for up to a maximum of 24 hours before eating them. Anything beyond that, and it’s safer to toss them out. When reheating, make sure they’re heated to 158 degrees, at least.

Luckily, only fresh mushrooms need this extra-careful treatment. Mushrooms that can be kept and microwaved safely include:

3.    Water

Superheating is an event where certain parts of water can rise to temperatures above water’s boiling point, meaning higher than 212 degrees Fahrenheit. When you microwave water, certain “hot spots” can develop where the water becomes superheated.

When you move a cup of superheated water, even to take it out of the microwave or tilt it to take a drink, an eruption can occur from within it. This eruption splashes out scalding water that can land on you as you move, causing severe burns. In fact, the FDA has a warning about overheating water and recommends the following more positive ways of using your microwave for water:

  • Always read the instruction manual of your microwave often and follow its recommendations and precautionary measures, especially in regards to heating times.
  • Make sure you don’t use too much time when heating water, or any other kind of liquid, in a microwave.
  • Learn to heat your water to the exact desired temperature (never close to the point of boiling) and familiarize yourself with the setting that gets you safe but satisfactory results.

4.    Rice

Rice contains a surprising amount of toxic bacteria known as Bacillus cereus. Even when the bacteria are killed by heat, a lot of its produced spores will remain, according to research. This presence can wreak havoc on the digestive system. This is why rice left at room temperature after being microwaved winds up giving its consumers food poisoning or “fried rice syndrome.”

Why does this happen? It has to do with the warm, humid environment of the rice that is a fertile breeding space for microorganisms. You can avoid this bacterial haven by heating rice to an almost boiling point, then keeping it warm at a minimum of 140 degrees Fahrenheit. This will kill the bacteria and keep its spores from thriving.

5.    Eggs

Eggs are, in a way, self-contained. They are protected by their shell or the thin membrane around them, so when they’re microwaved, a lot of heat can get trapped inside.

This is exacerbated by the moisture that naturally exists inside an egg. When you microwave it, that moisture is heated and causes a high buildup of steam. It almost becomes a sort of pressure cooker in there! This can happen even if the eggs are:

  • Raw
  • Cooked
  • Shelled
  • Unshelled

All that steam buildup can, over time, result in the egg exploding in your microwave, leaving you quite the mess to clean up. Worse still, this explosion may not occur in the microwave – but outside. This means an egg can explode in your hand or your mouth, spilling scorching egg on you and even burning you.

If you need to microwave an egg, cut it up first. Still, it’s a better idea not to microwave any eggs at all!

6.    Leafy Green Vegetables

A lot of leafy green vegetables contain nitrates, which are very healthy typically. But when heated in a microwave, nitrates have the chance of turning into nitrosamines. Nitrosamines are organic compounds that some research indicates are carcinogenic. Some examples of leafy greens that contain nitrates are:

It’s worth noting that it’s not just these types of green, leafy veggies that run the risk of converting their nitrates into something more dangerous. Beets also shouldn’t be microwaved for this same reason. For both them and leafy greens, you’ll want to reheat them on the stove for safety’s sake.

7.    Fruit

There is minimal benefit to microwaving fruit. Most people agree that fruit tastes best cool, cold, or at least at room temperature, and warm fruit can sound pretty unappetizing. But even if you’re in the rare, somewhat odd minority that enjoys the occasional hot fruit, you shouldn’t take to the microwave for that job.

Take, for example, grapes. Some people have a false idea that microwaving them may produce raisins, which it absolutely will not. Instead, the microwaving of two grapes can lead to a significant amount of plasma creation. That plasma is so powerful and substantial that it can melt a hole in plastic dishes or containers, which doesn’t do very positively for your house, microwave, or smell.

Even if plasma doesn’t ruin your bowls or plates, microwaving whole fruit is risky in general because microwaving eggs is risky. Their skin can trap a lot of heat and steam thanks to the added moisture, so biting into that microwaved fruit could burn your tongue badly. The fruit may also explode while you microwave them.

8.    Carrots

Do you know what arcing is? It’s what happens when a microwave begins producing sparks as it reacts to something metallic. Nothing quite saps away positive thinking like the fear of your microwave setting your house ablaze!

Carrots are dangerous to the microwave because many of them contain leftover minerals from the soil. This presence can cause sparking, even when there doesn’t look like there’s any reason for this. It’s OK to try microwaving cut-up carrots, but the second there’s a sign of arcing, stop immediately.

9.    Hot Peppers

Not all peppers are safe to microwave thanks to their crucial ingredient, capsaicin. Capsaicin is a chemical that is responsible for the spicy punch that peppers packed. When you use a microwave to heat peppers, what you’re doing is releasing that capsaicin into the air.

As an airborne chemical, capsaicin can cause a lot of grief. It might burn your eyes or other sensitive parts of your body, and worse still, it won’t just be you who suffers! In 2016, an entire building in New York had to be evacuated after someone microwaved a pepper and ruined everyone’s day ( plus their positive thinking). Residents started experiencing breathing difficulties and coughing fits due to the capsaicin. So save your neighbors, and don’t reheat hot peppers!

10. Baby Formula

It’s not uncommon for breastfeeding parents to decide to pump breastmilk and freeze it for use later. This is a great idea and perfectly fine to do, but make sure you don’t reheat that milk in a microwave!

You’ve probably noticed by now that microwaves don’t evenly heat food, even when that food is spread across a plate. This results in “hot spots” that may develop in a bottle of breastmilk, with uneven temperatures throughout. A baby drinking from the bottle may then accidentally hit a “hot spot” and find their mouth and throat burning up!

This doesn’t even take into account the possible carcinogenic consequences of heating a material like plastic. This is probably why the FDA has their guidelines on reheating breastmilk for positive results. Heat a bottle of milk in a bowl of hot water or reheat it on the stove in a pot.

11. Potatoes

Botulinum is a dangerous bacteria found in potatoes. At room temperature, C. botulinum can survive after a spell of heat from the microwave and affect those who consume it with botulism. It doesn’t sound very likely, but there is a lot that toxic bacteria can do. In fact, some experts refer to C. botulinum as the “most poisonous poison.”

It’s safe to cook potatoes from scratch with a microwave – if you possess the know-how. But for reheating potatoes, stick to using a baking sheet and an oven to do the job. Be sure not to use aluminum foil – that protects the bacteria!

Final Thoughts On Some Foods That Experts Recommend To Never Reheat In A Microwave

We’re all grateful for how much easier a microwave can make food preparation, especially for a busy go-getter. But there’s wisdom in knowing what can and can’t be stuffed into this machine. Be sure that you don’t reheat any of the foods we’ve discussed, and you’ll be just fine!