Here’s the big paradox about food chemicals, more vastly known as additives. We began injecting them into our foods specifically because we wanted to keep at bay the health hazards that raw, uncooked food brought upon us. As irony has it, everything backfired. We worry less about Salmonella nowadays, but that doesn’t shelter us from the slow burn effects. Humanity basically jumped from the pot straight into the fire.

pine leaves in hand


Food Then VS Now

In the beginning, there was nothing. Unpolluted seas and oceans gave us nutritious fish, plants harvested in healthy soil fertilized naturally provided fresh vegetables, and the animals were hunted straight from the wilderness – no questionable chemical diets there, that’s for sure. But as we advanced, so did food. And we suddenly made the leap from eating to live to living to eat. We discovered pickling, salting, smoking, and how to sprinkle over the recipes the right kind of substances to make them storable and longer-lasting.

Along with that, we learned how to artificially color foods, how to artificially give them taste, make them sweet, make them salty, make them appealing – we basically learned how to make artificial food. There are plenty of sodas, canned foods, instant soups, coffee creamers, or sugar replacements on the shelves of markets that are pretty much entirely lab-created. And, boy, do they take a toll on our health.

Additives: A Modern Health Problem

Obesity, diabetes, cancer – these are all some of the main health issues that the 21st century society has to deal with. And, in a very large proportion, they are almost entirely results of the faulty diet that we’re subjected to. Of course, chemicals are everywhere – they’re in the air, in our seas, and in what we eat. But food is something that we can control and that we can combat in order to find a balance for our lives.

chocolate filled bread bun


Triglycerides And Their Role

Let’s talk about triglycerides now. This is a more stylized way of referring to the body fat that everyone is trying to shed through intensive diets and rigorous exercise programs. Whenever we eat foods that contain carbohydrates, proteins, or fats, we skip the part where these substances turn into energy and, instead, they become fat which deposits on our hips – or whichever place it is that bothers you most.

Cholesterol and triglycerides, both of which are important types of lipids, are constantly treading on a really thin line. A level too low isn’t good, but a level too high is even worse. Finding the right equilibrium is a challenging task and it perfectly reflects the saying “can’t live without them, can’t live with them.”

How Additives And Triglycerides Levels Meet

Food chemicals affect our whole body, so there’s no wonder that lipids are also influenced by them. In fact, taking a look at the three exemplified diseases earlier, we can assume pretty safely that triglycerides take the harshest blow. Obesity pretty much equates high triglycerides levels. If you lose weight, you reduce the amount of deposited fat in your body. Reduce the fat in your body, you also lower your triglycerides levels.

So, by default, it’s easy to conclude that the same causes that make the number of pounds skyrocket are the same causes that elevate our triglycerides levels. Things such as junk food, soda pops, candy, sweets rich in sugar levels, foods rich in carbohydrates and protein strike us from both ways by damaging us both on the outside and on the inside.

As if that wasn’t bad enough, the effects are ultimately worsened by the artificial nature of the additives. If natural fats, proteins, and carbohydrates still ultimately manage to find a way to aid our organisms, the same can hardly be said about food chemicals. Why? Because they’re chemicals. Our bodies don’t recognize their compositions and, thus, reject any kind of benevolence that might come from their way. Instead, all of them turn into saturated fats that clog and thicken our blood and increase the risk of a heart attack or a stroke.

apple bite


What To Do For The Better

Fortunately, triglycerides levels are flexible and they can be quickly adjusted through a change of lifestyle. If you struggle with some serious issues gravitating around this breed of lipid then there are some things that you’ll need to remove from your life, some foods you’ll need to avoid, and some foods you’ll need to integrate into your regular diet.

  • Reduce the amount of saturated and trans fats: This refers to quite a handful of ingredients and types of foods, including butter, fried foods, pizza, whole milk dairy products etc. Avoid the trans fats which can be found in stick margarine and packaged snacks of the likes of chips, baked goods, or fast food.
  • Read labels and buy naturally: Healthy and natural goods tend to be a bit a costly, but they’re entirely worth it in the long run. Ideally, you should find a trustworthy store that sells additive-free items and stick to it. If that’s not possible, stick to the alternative of thoroughly reading labels and acquiring products that have a percentage level of chemicals low to nonexistent.
  • Avoid high levels of sugar: Fats aren’t the only enemies that contribute to elevated triglycerides levels. Sugary foods can lead both to obesity and diabetes, so it’s best that you avoid them. Piece of warning, though – don’t swap them for products with sugar replacements because, as established, these substances are wholly artificial and can pose a serious threat to your health.

Eat healthy, exercise, and keep your triglycerides levels low!