In this episode, I-Tosh and Makuta will discuss the negative effects of three compounds in our food and what people can do to reduce the risk of health issues. Hopefully listeners may be more mindful of the food they eat and make better choices in the future.  The food industry put elements of salt and sugar in everything today.  As a result, more people desire sugary and sodium based products.

Products being sold in the marketplace today contains several unnecessary compounds.  If consumers disregard the product labels they will eat food that negatively affect the body later.  The body reacts negatively when consuming too much salt, and this can affect the brain, kidneys, arteries and heart.

The majority of salt and sugar consumers intake is in processed and restaurant foods. Current Centers for Disease Control and Prevention (CDCP) guidelines advise adults to consume no more than 2,300 mg of sodium, or about a teaspoon of salt, per day and no more than 1,500 mg daily, or 3/4 teaspoon of salt, if consumers are 51 or older, are black, or have high blood pressure, diabetes or chronic kidney disease.

Marketing agencies are clever in how they advertise with labels. Half a cup of one name-brand organic minestrone has 580 mg of sodium. Similarly, shoppers may pick up a low-fat yogurt, not realizing that some servings of certain brands have more sugar than ice cream.  Consumers have to be more mindful of their food choices today.

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