The harmful ingredients in biscuits are revealed. Nutrition experts remind that these three types of biscuits are not necessarily healthier!

The harmful substances in biscuits have become a hot topic recently
.
Many people ask: Which biscuits are safer and have low acrylamide content? Can you eat sugar-free biscuits with maltitol? Can soda crackers be eaten?
As long as it is browned roasted and fried foods, acrylamide will be produced, including steamed buns at home
.

Generally speaking, according to similar comparisons, lighter-colored baked foods have relatively lower acrylamide content
.
The more brown and brown the color, the higher the content
.

This is because:
▪ On the one hand, the brown and strong roasting aroma are the result of the "Maillard reaction", and acrylamide is also a by-product of the Maillard reaction
.
The two are intrinsically connected
.

▪ On the other hand, whether baked food or fried food is good, as long as the oil is heated at high temperature, more or less fatty acid oxidation, polymerization, and cyclization products will be produced
.
This is the case with the fried foods and barbecued foods sold in the market, and the same is true for the fried meatballs fried lotus root boxes and eggplant boxes at home
.

Baked foods such as biscuits, cakes and the like, when the baking temperature is high, a variety of harmful substances produced by overheating fat will also appear on the surface, but they are not as prominent as fried
.

This is because:
▪ On the one hand, the baking temperature of bakery products is controlled by the oven.
Unlike grilling, it is not prone to local overheating, and the center part of the food is usually not subject to high heat;
▪ On the other hand, bakery products often use butter, lard, Fats with high saturated fat content, such as shortening, have slightly better heat resistance compared to the oil
.

So the key is not which one of the biscuits has the problem, but the processing methods of frying and baking
.
 
    Someone asked: Does the black biscuit have a higher acrylamide content?
    Actually not necessarily
.
Because the black color may be due to the addition of caramel coloring, it is not necessarily the product of Maillard reaction
.

    Eating biscuits is not a good hobby, so don't worry about those trace harmful ingredients, just eat less
.
Even if it does not contain any harmful substances, the nature of high-calorie, high-sugar, and high-saturated fat cannot be changed
.

    On the contrary, as long as you like those crispy and brown starchy foods, even if it is not biscuits, but fried dough sticks, crispy, potato chips, rice noodles.
.
.
the trouble is the same
.

    Among the biscuits, some are called "healthier" varieties, but they may not be worth buying
.

▪ Sugar-free biscuit
    biscuits contain starch and oil even without sucrose, and are not snacks with high nutritional value
.
Adding maltitol and not adding ordinary sugar will not change this
.
Maltitol itself does not raise blood sugar, but it is prone to diarrhea if you eat too much, so you should not be greedy for biscuits without sucrose
.
 
▪ Soda crackers
    Most of the soda crackers contain higher sodium because they contain more sodium carbonate and sodium bicarbonate
.
Because of the need for layering and crispness, the protein content is not high, but the saturated fat content is not low.
Look carefully at the nutritional composition table on the package
.

    In addition, although soda biscuits are not too sweet, they are easy to digest due to their loose texture
.
They have the highest glycemic index among the biscuits .
Except for those with hyperacidity and acid reflux, it is suitable to eat a small amount of it as a snack.
Others do not need to treat soda crackers as an essential healthy food
.

▪ High-fiber biscuits
    High-fiber biscuits are often "crispy" biscuits, which contain very high levels of saturated fat, up to nearly 30%
.
Shortening means adding a lot of shortening containing high saturated fatty acids to make it
.
The gluten protein in flour has very strong viscoelasticity.
After kneading together, the gluten protein will work hard to form a whole structure
.
Adding a large amount of fat will interfere with the continuous structure of gluten protein, making it difficult for them to aggregate together, so the taste lacks toughness and becomes very crispy
.

    In short, in order to achieve a crisp effect, biscuits need to reduce the protein content; to achieve a crisp effect, a large amount of saturated fat needs to be added; to achieve a fragrant effect, it is necessary to promote the Maillard reaction and add flavor
.
These are not essential characteristics of healthy food
.
 
    Of course, biscuits are not useless, after all, they can provide calories and carbohydrates
.
For example, Westerners traditionally eat biscuits during tea breaks to increase energy, keep blood sugar level, and avoid low blood sugar discomfort caused by drinking tea and coffee
.
If you don’t gain weight, you have enough exercise, tea or coffee, and two biscuits or cookies, you don’t need to worry too much; but if you buy a packet of biscuits and eat it all at once, it’s very unwise.

.

    The final
    piece of advice is: Although you always have to eat snacks at holiday parties, do not deliberately eat browned foods, including biscuits and fried steamed buns, for babies under 3 years old
.

▪ On the one hand, babies cannot deal with these harmful ingredients in food as effectively as adults;
▪ On the other hand, the most important thing for babies is to accept the flavors of various natural foods
.

Using sugar and flavored biscuits to tease children and crispy potato chips to please children are not conducive to the formation of good eating habits.
It is not a way to love children!