Be careful however, we can in no way totally incriminate this or that type of food product. Indeed, there will always be at least one brand to offer a correct product, hence the need to choose your products carefully.
- Breakfast cereals
On the marketing side, cereals would be the ideal breakfast, rich in whole grains, vitamins and minerals, we gladly give them to our toddlers. What is it really? Unfortunately most breakfast cereals are too fatty, too sweet and sometimes rich in colorings, preservatives and other additives.
In practice, cereals of less than 400 kcal per 100g are preferred with a lipid level of less than 10-12% and a simple sugar level of less than 20-25%.
Cereals whose composition includes palm oil, glucose-fructose syrup or too many additives are left on the shelves.
cream Ice cream, as we know, is caloric. So when you get one, it’s occasional, and to have fun. Unfortunately, the composition of industrial ice cream is mostly disastrous. There are several lines of ingredients and endless additives, not to mention palm oil or glucose-fructose syrup…
Favor products based on simple foods such as milk, fruit, sugar… and the shortest ingredient lists.
Too sweet, too greasy, rich in additives, there is also palm oil and glucose-fructose syrup, industrial biscuits are unfortunately to be avoided for the vast majority.
- Flavored chocolates
Chocolate has recognized nutritional qualities despite its high caloric density (550 kcal per 100 g approximately). It is therefore not a question of depriving yourself of it. On the other hand, we avoid so-called low-fat chocolates, caloric fillings that bring nothing and we favor short ingredient lists based on cocoa paste and real sugar.
- Processed fats
In cooking, favor traditional fats: vegetable oils (olive, sunflower, rapeseed, walnuts, grapeseed, etc.), classic butter and whole cream. All low-fat or processed by-products use questionable ingredients and numerous additives to compensate for the lost fat.
Ketchup gets bad press and yet basically, it’s a very decent product! The original recipe based on tomato, sugar, vinegar and spices is unfortunately increasingly shunned for products that are more of a chemistry laboratory than a kitchen…
We can therefore authorize ketchup at the table at condition of choosing it well and not abusing it.
- Dairy desserts
The “yogurt” sections are becoming more and more extensive and recipes are multiplying at breakneck speed, moving away from traditional plain yogurt.
Emulsifiers, thickeners, stabilizers and colorants are included, sugar is the fetish ingredient of the dairy industries and so-called low-fat products sometimes have worse compositions than the original products.
We choose the simplest possible products and small packaging.
- Flavored drinks and sodas
Rich in sugars, dyes and other additives, sodas and other flavored drinks are catastrophic in terms of composition. We avoid glucose-fructose syrup, we prefer natural flavors and the simplest recipes.
On the consumption side, these drinks are reserved for special occasions and not for everyday use. Under no circumstances should sugary drinks replace water, which remains the only drink essential to the proper functioning of the body.
- Processed meat
products Fatty products, a very low percentage of meat, presence of palm oil and additives, nuggets, cordons bleu, nibbles and other breaded products should be absolutely avoided.
- Aperitif products
Particularly rich in salt and fat (often palm oil), aperitif biscuits are industrial products to avoid absolutely.