Nutritionists advise replacing confectionery with dried fruits, but they forget to mention that even natural products can cause harm to the body.
It would seem that what could be more useful for the body than dried fruits? The product contains a large amount of fiber, which stimulates the digestive process and metabolism. In addition, dried plums, apricots and grapes contain more vitamins and minerals than fresh fruits. But, it turns out, not all dried fruits are equally useful.
By and large, the biggest natural disadvantage of dried fruits is that when dried, the concentration of sugar in fruits and berries increases significantly. That is, for example, 100 g of fresh apricots contain 50 kcal, whereas already in dried apricots there are 200 – 250 kcal. In addition, allergy sufferers should not lose their vigilance. For example, dried citrus fruits can cause a severe allergic reaction. But such a feature of dried products does not affect the state of the body as much as external influence, namely: chemical treatment.
Chemical dried fruits
Chemicals are often used to extend the shelf life of dried fruits and achieve an attractive appearance. However, not all dried delicacies are such a danger. How to distinguish a healthy product from a harmful one and make the right choice in favor of healthy food?
Willy–nilly, first of all we are attracted by the appearance of the product, and only then we think about its quality. But, unfortunately, bright color and external beauty are not the key to a good condition of the product. The harvested grapes and apricots are treated with sulfur dioxide, after which the dried apricots acquire a bright orange color, and the raisins from light grapes become amber-yellow.
Although there is little sulfur dioxide in dried fruits, it is still worth giving up the use of products containing it. And for asthmatics, this substance can become the strongest allergen.
Another suspicious sign may be the strange taste of prunes and dried apricots. It is very difficult to dry plums naturally, in the sun or in the shade, they quickly turn sour. To speed up the process, they are dried in gasoline or gas furnaces. At the exit, dried apricots, prunes and raisins get a taste of gasoline.
So, as experience shows, it is not nature that makes dried fruits harmful, but, alas, the manufacturer, so when buying your favorite delicacy, you should be more attentive, and most importantly, remember the basic, albeit paradoxical rule: the less beauty in the product, the more useful it is.