What are the hazards of vegetable cream?

1, increase blood viscosity and cohesion, and promote thrombosis.

2, improve low-density lipoprotein cholesterol (bad cholesterol), reduce high-density lipoprotein cholesterol (good cholesterol), and promote arteriosclerosis.

Cholesterol in human body is divided into low density and high density. Eating vegetable cream regularly will lead to an increase in low-density cholesterol and a decrease in high-density cholesterol in the body. This will also indirectly lead to arteriosclerosis.

3. Increase the incidence of type 2 diabetes.

A large part of middle-aged and elderly people suffer from diabetes, so they can't eat too much sugar and strictly control the sugar in their diet. Normal people should also limit the number of sweets, otherwise it will increase the risk of diabetes.

The so-called vegetable cream is relative to the definition of "natural cream" from milk. From the perspective of food chemistry, cream is the product of protein dispersing fat into small particles. In milk, milk protein wraps fat particles and exists stably in water. Because fat is lighter than water, after long-term storage, these fat particles will float to it and become cream.

At present, the country has not issued authoritative documents, and nutrition has not formulated relevant standards. But for the sake of long-term health, it is suggested that when choosing food, we should avoid eating too much food containing hydrogenated oil as much as possible, and don't pursue the soft and crisp taste too much.