Food Facts Daily ©

  Ever wondered what’s really bubbling in that golden pool of oil in your kitchen—or worse, at your favorite street food stall? Here’s the hard truth: that crispy samosa or crunchy pakora may have been deep-fried in reused, carcinogenic oil. Welcome to the world of reheated, rancid, toxin-filled oils —a silent but deadly threat to your health. 🍟 What’s the Big Deal With Reused Oil? Reusing oil might feel economical, but it’s a ticking time bomb . Every time oil is heated and reheated: Its chemical structure breaks down . It forms toxic compounds like aldehydes, free radicals , and acrylamide . These harmful substances get absorbed into your food—and then into your body. So while you enjoy that crunchy kachori, you're also feasting on oxidized fats that damage cells, clog arteries, and increase cancer risk. 🧪 The Shocking Science: What Happens to Oil When Reused? Here’s what repeated frying does to your oil: Oil Condition          ...

🍬 The Toddler Sugar Trap Nobody Talks About Remember your kid’s first birthday? That giant chocolate cake, the colourful juices, the sweetened “healthy” cereal in the morning? Cute photos—lasting damage. Indian children are consuming 3-4× the recommended daily sugar allowance before they even start kindergarten. By age 5 many are already on the path to obesity, tooth decay, and even early insulin resistance. Let’s uncover how a culture of treats, deceptive marketing, and busy parenting is turning toddlers into sugar addicts—and what we can do to break the cycle. 1 — Where the Sugar Starts: The First 1000 Days Age Common “Harmless” Foods Sugar Shock 6–12 months       Packaged fruit purées, sweet rusks         Up to 8 g sugar per serving 1–2 yrs       Flavoured milk, chocolates as rewards         2–3 tsp per drink 2–3 yrs       Breakfast cereal, jelly candies         10–15 g pe...

🍭 The Sweet Lie We’re Swallowing Every Day You’ve sworn off sugar. You skip dessert. You drink your chai without that heaping spoonful of chini. Victory, right? Not so fast. Sugar is a master of disguise—showing up under chemical aliases and “healthy-sounding” names that fool even the smartest label reader. Your “sugar-free” breakfast cereal? Loaded. That “all-natural” energy bar? Syrup bomb. This post unmasks 10 aliases sugar uses on Indian grocery shelves, the shocking health impact of each, and how to spot them before they sabotage your diet. 1 — Why the Food Industry Loves Fake Names Loop-hole labeling : Indian regulations don’t force brands to list total “added sugar” prominently. Health halo : Words like “honey” and “fruit concentrate” sound nutritious. Bliss point : Manufacturers tweak sweetness to trigger dopamine without tasting overtly sugary. Bottom line: If you can’t pronounce it—or it ends in “-ose” or “syrup”—be suspicious . 2 — Meet the 10 Sneakiest...

  Welcome to the age of “Zero Sugar, Zero Guilt” —where soft drinks, protein bars, biscuits, and even your favorite “diet” sweets are laced with words like Stevia, Sucralose, Aspartame , and Acesulfame-K . But here's a bitter truth you won’t find in those glossy ads: just because it says “zero sugar” doesn’t mean it’s zero risk. In fact, the sweet deal might just be souring your health. What Are Artificial Sweeteners? Artificial sweeteners are chemical sugar substitutes that taste many times sweeter than regular sugar—sometimes up to 600 times sweeter . They're used in everything from "sugar-free" sodas to low-calorie desserts and diabetic-friendly foods. Common Names on Labels: Aspartame (E951) Sucralose (E955) Acesulfame Potassium (Ace-K) Saccharin Stevia (in its purified, commercial form—not the green leaf!) These are promoted as safe, weight-loss-friendly, and even diabetic-safe. But what does science say? The Shocking Risks You Didn'...

The Everyday Ingredient That's Slowly Killing Millions in India Salt. It’s in your breakfast poha, your lunch dal, your evening chaat, and even your “healthy” soup packets. We sprinkle it like magic over every dish, thinking: “What’s the harm? It’s just salt.” But here’s a truth that’s hard to swallow: salt is silently killing millions of Indians every year. Shocking? It should be. India is facing a sodium crisis —one that isn’t talked about enough. While sugar gets the headlines, salt is quietly pushing our blood pressure up, weakening our hearts, and sending us straight from the dining table to the hospital bed. Let’s break down how something so ordinary has become extraordinarily dangerous. Section 1: How Much Salt Are Indians Actually Eating? (Spoiler: Way Too Much) According to the World Health Organization (WHO) : 🧂 The recommended maximum salt intake is 5 grams per day (about one teaspoon). Now, guess how much the average Indian consumes? 🔴 A shocking 10 to 12...

🥖 The “Multigrain” Trap That’s Fooling Millions in India You walk into a grocery store with the best intentions. You skip the cream biscuits. You bypass the chips. You even side-eye that chocolate bar and move on. Instead, your hand lands proudly on a pack of multigrain bread . “Look at me making adult choices,” you think. The packaging screams healthy — brown tones, maybe a leaf icon or a yoga pose, with bold words like "Multigrain," "High Fiber," and even "No Maida." But what if I told you… That "multigrain" bread may contain more refined flour than regular white bread? That your multigrain biscuits, rotis, and snacks might be nothing more than glorified maida with fancy names? That these health buzzwords are doing more harm than good — spiking blood sugar, triggering weight gain, and leading to chronic diseases like diabetes and PCOS? Welcome to the Multigrain Myth — where marketing sells you health, but reality serves yo...