Regarding the good and bad of jelly, what are the dangers of homemade jelly?

Benefits: Vitamins can be supplemented. The manufacturing process of jelly requires the addition of minerals such as calcium, potassium, and sodium, which are also needed by the human body.

For example, the bones of the human body need a large amount of calcium, and the cell fluid and tissue fluid contain a certain proportion of sodium and potassium ions, which maintain the osmotic pressure of the cells.

The body's acid-base balance and the conduction of nerve information play an important role. Jelly of different colors also has its own unique nutrients, such as high-calcium jelly rich in calcium, high-fiber coconut fruit ice rich in water-insoluble dietary fiber, and AD calcium jelly is fortified with vitamin A

d and calcium, some varieties of jelly added carotene or spirulina, etc. Each of these different nutrients has its own specific physiological effects on human health. Jelly is not without nutrients It contains a lot of dietary fiber and is very low in calories, which can lead to constipation

Eating jelly not only does not replenish nutrients, but even hinders the absorption of certain nutrients. Currently, the jelly-based trianth on the market is a carbohydrate that cannot be absorbed by the body.

Carrageenan. It is basically fruit juice-free, its sweetness comes from refined sugar, and the flavor comes from artificial flavors. However, there is no fat in the jelly and contains some"Water-soluble dietary fiber", it doesn't hurt to eat it in small amounts, and it won't make you fat, however, you don't expect to use it"Increase nutrition"。

Jelly is not only liked by children, but also by many adults Many people think that jelly is made from fruit juice, but as long as you look at the ingredient description on the jelly packaging bag, it is not difficult to see whether you should eat more. �

Jelly is not made from fruit juice at all, but is formulated with thickeners (sodium alginate, agar, gelatin, carrageenan, etc.) with various synthetic flavors, colorants, sweeteners, acidulants. Although the above substances are all in seaweed and terrestrial plants, they are treated by acid, alkali, bleaching and other processes in the extraction process, so that their original vitamins, inorganic salts and other nutrients are lost. Sodium alginate, agar, etc. belong to dietary fiber, but excessive intake will affect the body's absorption of fat and protein, especially iron, zinc and other inorganic salts due to the combination of insoluble mixture, reducing the body's absorption of trace elements such as iron and zinc.

Synthetic flavors, the composition is also more complex, generally composed of esters and aldehydes dissolved in alcohol. The fragrance of pineapple jelly is mainly based on the addition of synthetic flavors based on ethyl butyrate; Apple jelly contains isoamyl esters; Banana jelly contains amyl butyrate, among others. The vivid color of the jelly is the result of the addition of artificial colorants.

These artificial colorants are chemically synthesized from coal tar, which has no nutritional value to the human body, and even has a certain toxicity.

It's not nutritious, it's just good-looking.

The vast majority of the jelly currently sold on the market is not made of fruits, but is made of sodium alginate, agar, gelatin, carrageenan and other thickeners, and a small amount of synthetic flavors, artificial colorants, sweeteners, acidulants, etc. Although sodium alginate and agar belong to dietary fiber, excessive absorption will affect the absorption of fat and protein, especially inorganic salts such as iron and zinc will be combined into soluble or insoluble mixtures, thereby affecting the absorption and utilization of these trace elements by the body.

For this reason, parents of children are advised not to let their children eat large amounts of jelly on a regular basis.

The vivid color of the jelly is the result of the addition of synthetic pigments. Eating jelly with artificial flavors and artificial colors not only has no nutritional value, but also due to the low detoxification and excretion function of children's liver and kidneys, it is easy for toxic substances to accumulate in the body, hinder the body's metabolism, and affect the development of adolescents and children.

Contains special ingredients, which is not conducive to digestion and absorption, and eating more is harmful.

,,, use, pea flour, the same as jelly,

Do you know that jelly is the same as vermicelli, cold skin, and fritters, and contains alum, which is enough to cause damage to the brain, and in the long run, eating jelly for a long time, if it is as frequent as rice, is equivalent to chronic Alzheimer's disease.

Jelly Eating jelly not only does not replenish nutrients, but can even hinder the absorption of certain nutrients. Currently, the jelly-based triredient on the market is a carbohydrate that cannot be absorbed by the human body carrageenan, and basically does not contain fruit juice, its sweetness comes from refined sugar, and the flavor comes from artificial flavors. However, there is no fat in the jelly and contains some"Water-soluble dietary fiber", it doesn't hurt to eat it in small amounts, and it won't make you fat, however, you don't expect to use it"Increase nutrition"。

Jelly is not a fruit product, its main ingredients are sodium alginate and agar, gelatin, flavors, pigments, etc. Sodium alginate, agar, etc. belong to dietary fibers, and excessive intake will affect the body's absorption of fat and protein, especially inorganic salts such as iron and zinc can be combined into soluble or insoluble mixtures.

Children eat more jelly, which can affect the body's absorption of protein, and also prevent the absorption and utilization of trace elements such as iron and zinc.

The flavor that makes jelly produce an attractive fragrance is mostly prepared by dissolving some compounds such as lipids and aldehydes in alcohol, and the bright color of jelly is the result of adding coal tar as a raw material for chemical reaction to synthesize pigments.

Jelly with added flavors and pigments for a long time has no nutritional value and has a certain toxicity. Due to the low detoxification and excretion function of the liver and kidneys in children, it is easy for toxic substances to accumulate in the body, hinder metabolism, affect development, and repeatedly destroy the gastric mucosal barrier and cause gastritis.

1. The main ingredient of jelly is dietary fiber, which is not easy to digest, and the ingredients contained in jelly can repeatedly damage the gastric mucosa and cause gastritis. 2. It will affect the body's absorption and utilization of trace elements such as protein, iron, zinc, etc., and will seriously lead to loss of taste, pica and other diseases. 3. Consuming jelly for a long time will affect the body's detoxification function and cause toxic substances to accumulate in the body, which is not conducive to metabolism and affects physical development.

Causes picky eating

Jelly can affect the body's absorption of nutrients such as fat and protein, disrupt children's appetite, and you can find that children who eat snacks regularly are picky eaters.

The principle of homemade jelly

Jelly is not a fruit product, its main ingredients are sodium alginate and agar, gelatin, flavors, pigments, etc. Agar and other dietary fibers, excessive intake will affect the body's absorption of fats and proteins, especially inorganic salts such as iron and zinc can be combined into soluble or insoluble mixtures.

Jelly is prepared with thickeners (sodium alginate, agar, gelatin, carrageenan, etc.) adding various synthetic flavors, colorants, sweeteners, and acidulants. Although it comes from seaweed and terrestrial plants, it is treated by acid, alkali and bleaching during the extraction process, so that the original vitamins, inorganic salts and other nutrients are lost.

Jelly can be frozen, and it tastes better when eaten after freezing.

Most jellies are made with algin, a natural food additive that nutritionally calls soluble dietary fiber. We know that fruits, vegetables, and whole grains contain a certain amount of dietary fiber, and the main nutritional effect on the human body is to regulate intestinal function, especially laxative. Jelly plays the same role as them, eating more can increase the moistness in the intestines and improve constipation.

Oligosaccharides are also added to some jellies, which have the effect of regulating intestinal flora, increasing good bacteria such as bifidobacteria, strengthening digestion and absorption, and reducing the probability of disease. According to the survey, it is a common phenomenon for most Chinese to find high-fat, high-energy foods in their daily diets, and it is also a good choice to eat more jelly to improve digestion when vegetables and fruits cannot be supplemented in time.

Another great thing about jelly is its low energy. It contains almost no protein, fat, and any other energy-destroying nutrients, so people who want to ** or maintain a slim figure can eat it with confidence.