Ten foods you should NEVER eat!
Categories: Nutrition & Supplements
Okay, so "never" is pretty strong language, but the mentality here is that these select foods are some of the most detrimental to your healthy diet. Unfortunately, these foods are also very practical and it may just break your heart to learn that Pepperidge Farm's roasted chicken pot pie packs over 1,000 calories and 31 grams of fat. Even if you consumed the daily allowance for saturated fat, you'd be eating more than a day's worth in this single meal!So what else was on the list? Well, the The Cheesecake Factory's 6 Carb Cheesecake throws up a red flag. Six carbs may not sound bad, but at 29 grams of fat and over 600 calories, it's more like eating a prime rib for dessert. Also on the list is Campbell's Chunky, Select, and other condensed soups. What could be so bad about them? Well, it isn't in the caloric intake, but rather the sodium content. A single can averages an individual's daily allotment for salt.
There are healthier alternatives to most of the foods talked about here. For instance, you can pick up Campbell's Healthy Request featuring much less sodium just as easy as the other kind. And don't worry: eating these foods won't kill you. It wouldn't hurt to nibble on a Mrs. Fields Milk Chocolate & Walnuts cookie if it was in moderation, just like anything else.
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Reader Comments (Page 1 of 1)
Deborah 1-18-2007 @ 4:09PM
I wish companies would continue to offer more lower sodium food. I see over the past ten years their is more choices and of course if you eat fresh then you can almost advoid salt. However, there are plenty of food such as soup, salsa just about everything could be lower if not zero. I wonder if it is becuase salt is such a cheap spice? any feed back?
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Tim UF 1-18-2007 @ 2:43PM
Cinnabons need to be on there, their original Bon and pecan bon are both in the 1000calorie range!
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Cindy 1-18-2007 @ 3:25PM
Also, any of those Hungry Man meals should be on the list. The nutritional information on those things makes my arteries clog just looking at it.
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Tim UF 1-18-2007 @ 10:18PM
Historically, salt has been a preservative and flavor enhancer. if you would like alternatives, there is the 'light salt' which has other chlorides (the Cl in NaCl) such as Magnesium Chloride, etc.
personally, i think the low sodium alternatives are kind of hit and miss as far as flavor goes, soups generally aren't bad, but other things (V8 juice in particular) lose all their appeal, especially as a cooking ingredient (i use V8 in beef stew) to get the flavor right, i usually end up adding back all the salt the V8 left out anyway, so i just go for the regular brand.
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