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Experts Are Begging You To Stop Eating These 9 Foods Immediately

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Feb 3rd, 2022
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  1. Dairy Products, Dairy Fatty Acids, and the Prevention of Cardiometabolic Disease: a Review of Recent Evidence (2018): https://pubmed.ncbi.nlm.nih.gov/29564646/
  2. Who Buys Reduced Fat?A Case of Reduced Fat Peanut Butter (2002): https://www.tandfonline.com/doi/abs/10.1300/J047v13n01_03
  3. Consumption of reduced-fat peanut butter in addition to the consumption of regular peanut butter (2004): https://ageconsearch.umn.edu/record/34654/
  4. Industrial Trans Fatty Acid and Serum Cholesterol: The Allowable Dietary Level (2017): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5603143/
  5. Diet, lifestyle, and the risk of type 2 diabetes mellitus in women (2001): https://pubmed.ncbi.nlm.nih.gov/11556298/
  6. Consumption of trans fatty acids is related to plasma biomarkers of inflammation and endothelial dysfunction (2005): https://pubmed.ncbi.nlm.nih.gov/15735094/
  7. Food Antioxidants and Their Anti-Inflammatory Properties: A Potential Role in Cardiovascular Diseases and Cancer Prevention (2016): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5456284/
  8. Potential effect of salt reduction in processed foods on health (2014): https://pubmed.ncbi.nlm.nih.gov/24335058/
  9. Trans fatty acids and cardiovascular disease (2006): https://pubmed.ncbi.nlm.nih.gov/16611951/
  10. Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies (2012): https://pubmed.ncbi.nlm.nih.gov/23321486/
  11. Fructose, insulin resistance, and metabolic dyslipidemia (2005): https://pubmed.ncbi.nlm.nih.gov/15723702/
  12. Changes in diet and lifestyle and long-term weight gain in women and men (2011): https://pubmed.ncbi.nlm.nih.gov/21696306/
  13. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control (2004): https://pubmed.ncbi.nlm.nih.gov/15648821/
  14. A systematic comparison of sugar content in low-fat vs regular versions of food (2016): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742721/
  15. Oils and fats: changes due to culinary and industrial processes (2006): https://pubmed.ncbi.nlm.nih.gov/17243087/
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