What harm does jelly do to the body? Help!

There will be preservatives in jelly, and some unsanitary substances will taste delicious. It is best to put the micro-will in the refrigerator. Choose the right brand! Pudding is a sticky dessert with flour, milk and eggs as the main raw materials. Now it is mostly made of fruit, so it is also called jelly.

Others are made of sodium alginate, agar, gelatin, carrageenan and other thickeners, and a small amount of synthetic essence, artificial coloring agent, sweetener, souring agent and a small piece of pulp are added. Although most of these substances come from seaweed and terrestrial plants, most of their original nutrients such as vitamins and inorganic salts are lost after acid, alkali and bleaching in the extraction process, so they are actually not nutritious.

In addition, because the ingredients of jelly are complex after adding synthetic flavors and pigments, jelly does not contain many nutrients such as vitamins and trace elements like fresh fruit and meat. The fruit juice in jelly contains much less nutrition than pure fruit. After the fruit is squeezed into juice, the pulp and membrane are removed, and vitamin C is greatly reduced in this process. Although the pulp juice jelly made from some more nutritious fruits is rich in nutrition, such as citrus fruit jelly, sometimes some nutrients are artificially added to the jelly juice.

Experts tell consumers that when buying jelly, they should read the label carefully to understand the substances in it. Maybe many brands of jelly don't have the nutrition you need at all. In particular, children should not eat more jelly, because it is not easy to digest, and eating too much will also affect the absorption of protein, fat, iron, zinc and other nutrients. But also artificially synthesize pigments, edible essences, preservatives, sweeteners and the like. Everything in jelly is not good for children's growth and health.

At present, most of the jellies sold in the market are not made from fruits, but from thickeners such as sodium alginate, agar, gelatin and carrageenan, as well as a small amount of synthetic flavors, artificial colorants, sweeteners and acidulants. Although sodium alginate and agar are both dietary fibers, excessive absorption will affect the absorption of fat and protein, especially inorganic salts such as iron and zinc will combine into soluble or insoluble mixtures, thus affecting the absorption and utilization of these trace elements by human body.

Interviewee: Baby Piggy 10 1- Assistant Level 2 4-27 16:56.