Chocolate, sweets and other sweets provide bright taste sensations, but they also contain unpleasant surprises. All kinds of dyes and an abundance of sugar make desserts unsuitable for constant consumption. Confectioner Marina Romanova spoke about this in more detail.
The most dangerous, according to her, component of sweets is refined sugar. It is the cheapest, therefore it is used in most products, but it does nothing but harm the body. The specialist advised choosing sweets with natural sweeteners - they are more expensive, but safer.
No less insidious are trans fats contained in sweet pastries. “Look for unrefined natural oils, cocoa butter or coconut oil as a healthy alternative,” the pastry chef shares his knowledge.
Dyes and preservatives that improve the color of the product and extend its shelf life can cause allergic reactions, as well as gastrointestinal diseases. In order to avoid unpleasant consequences, Romanova recommended avoiding sweets with artificial colors in the composition (these are indicated by code E).