The nutritionist pointed out the harm of ketchup

Nutritionist Natalia Pavlyuk spoke about the consequences of using ketchup.

In an interview with Radio 1 on June 5, the specialist explained that ketchup is different from ketchup, and the degree of processing of the product plays an important role.

"In ketchup, as in a processed product, sugar, butter, and salt are added. They also put flavor enhancers and flavorings there, which is the most harmful," Pavlyuk warned.

According to her, when buying this sauce, you should look at the presence of preservatives in the composition: they spoil the centers of hunger and satiety, lead to weight gain and disruption of regulation.

For example, a person may feel more hunger and aversion to regular food, because it will seem tasteless after flavor enhancers. She advised giving preference to simple ketchups, and it's better to cook tomato paste yourself, writes RT.

On June 6, general practitioner and nutritionist Elena Truskova, in an interview with Izvestia, named the main risks of daily consumption of mayonnaise. According to her, Manufacturers often use sunflower and soybean oils rich in omega-6 fatty acids. Their excess contributes to systemic inflammation, including in the vascular walls, which can accelerate the development of atherosclerosis.

On June 5, nutritionist and gastroenterologist Nuria Dianova, in an interview with Moskva 24, said that ketchup leads to heartburn, increases glucose levels and is addictive in children. The sauce can harm the body due to the sugar content in it. Ketchup may also contain a lot of salt, which is harmful for hypertension and kidney failure.