The 7 Foods I Will NEVER Eat Again (no matter what)

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Intro (00:00:00)

There are some foods that the speaker will never eat again due to potential risks and low enjoyment factors.
Some of the reasons are based on scientific evidence, while others are based on personal opinions.

Margarine and shortening are considered unhealthy and should not be consumed.
They are highly processed and contain artificial trans fats.
Consuming high levels of trans fats can lead to increased inflammation, visceral fat, and metabolic issues.
Trans fats can inhibit insulin and leptin signaling, affecting fuel processing and hunger regulation.

The author avoids pudding cups due to emulsifiers like polysorbate 80 and polysorbate 20.
Polysorbate 80 has been shown to damage gut barrier cells and reduce the expression of proteins that repair the gut barrier.
Polysorbate 20 and polysorbate 80 can cause gut barrier cells to self-destruct.
The author believes the risks of consuming these emulsifiers outweigh any potential benefits.

MSG causes negative effects such as sleeplessness, feeling unwell, and brain fog.
A human study showed that consuming MSG increased the pleasantness value of food and led to voluntary overeating.
A rodent model study found that MSG had neurotoxic effects on the brain, which were reversed by appenine.
MSG is an excitotoxin that lights up the brain and makes people like food more.
The speaker will discuss why they will never eat McDonald's french fries again.

French fries are considered unhealthy due to their high calorie content, potential for rancid oil absorption, and the presence of acrylamide, a known carcinogen.
Acrylamide is formed when plant foods are heated to high temperatures and is also found in cigarette smoke.
The FDA considers acrylamide to be a human health concern, and California requires a Prop 65 warning for foods containing it.
French fries have higher levels of acrylamide compared to other processed foods due to their high heating temperature.
Consuming potato chips can increase circulating acrylamide levels in the body by 38 times compared to a regular meal.
Other foods with high acrylamide levels include whiskey, while fruits and vegetables have very low levels.

Alcohol consumption leads to increased visceral fat, even at low intake levels.
Alcohol prioritizes the processing of acetaldehyde, derived from ethanol, in the liver, leading to reduced fat accumulation and metabolic functions.
Alcohol inhibits the binding of PP to DNA, reducing fat oxidation and potentially prolonging this effect after consumption.

Red Dye 40 is an artificial dye linked to behavioral issues in children, particularly hyperactivity and attention problems.
Studies have shown that children aged 8 to 9 are most affected by Red Dye 40 consumption.
Personal anecdotes suggest that Red Dye 40 can cause hyperactivity in children.
Red Dye 40 is potentially harmful to the brain and should be avoided as it can be easily eliminated from the diet.