Although soda cake contains a lot of starch, it can't replace other starchy staple foods, such as rice, rice flour and noodles. Every 100 grams of cake has 20.2 grams of fat, which is much higher than that of white rice with only 0.6 grams of fat per 100 grams.
In addition, because it contains high salt, eating more will not only affect the weight, but also increase the risk of hypertension, hyperlipidemia and high cholesterol. In addition, eating soda cake will also quickly increase the sugar index of the human body, so diabetics should not eat it often.
If you want to eat some full snacks between meals, you can choose sugar-free cereal cakes with higher fiber content.
Three hazards of soda cookies
1, raising blood pressure and aggravating edema.
Eating soda cookies increases sodium intake, which can raise blood pressure and aggravate edema.
The relationship between salt (sodium chloride) and hypertension, renal edema, hepatic edema and heart failure is becoming more and more clear, and the intake of salt or sodium should be limited if you get these diseases.
Adopt a diet with low salt (no more than 2000 mg of sodium per day), no salt (no more than 1000 mg of sodium per day) or low sodium (no more than 500 mg of sodium per day). Patients with hypertension, heart failure and edema should not eat soda cookies because they contain high sodium.
2, easy to get fat
Characteristic soda biscuit photos (12 photos) are more likely to get fat and increase the risk of chronic diseases such as diabetes.
The fat content of soda biscuits is much higher than that of steamed bread and other foods because of the addition of refined mixed oil. 1 00g of steamed bread with flour contains fat1g, while100g of soda crackers contains 8 g of fat.
3, containing a potential carcinogen-acrylamide.
Modern research has proved that when starch food is cooked at high temperature, it not only produces substances with unique flavor, but also produces an internationally recognized potential carcinogen-acrylamide.
1000g soda biscuit contains about 200 micrograms of acrylamide, which is much higher than that in steamed bread (there is almost no acrylamide in steamed bread), but lower than that in French fries (8 1 1 micrograms).
Acrylamide can promote the formation of benign or malignant tumors and cause damage to central and peripheral nerves. The International Agency for Research on Cancer has classified acrylamide as a possible carcinogen for human beings.
It should be clear that acrylamide is a potential carcinogen for human beings, but there is still no evidence that eating starchy food cooked at high temperature will increase the incidence of cancer in human beings.