20 Nepali Foods, Dishes & Recipes That Are Bad For Your Health

Nepali Foods That Are Bad for Your Health:- Food and food have a different scenario between developed and developing countries. In developing countries where there is already extreme poverty and food insecurity, the heavy use of junk food in urban and semi-urban areas has added another major problem.

In the case of Nepal, it was driven towards the double burden of disease. While malnutrition and infectious diseases remain a major challenge, non-communicable diseases are becoming more prevalent and 65.7% of Nepal’s deaths are due to noncommunicable diseases. In other developing countries the scenario is the same.

Therefore, the question arises as to whether food manufacturers who have taken responsibility for the provision of foodstuffs contribute to the maintenance of food safety or aggravate the situation. The world food system is not a competitive market for small producers but an oligopoly.

What people eat is increasingly determined by some multinational companies. This is pushing small food producers from food markets in developing countries that are affecting their economies. The situation in Nepal can be considered as an example.

Nepalese farmers are slowly moving towards alternative jobs as they do not get a market for their production. Some of those who still cling to their business sell whole grains, fruits, and vegetables to buy packaged foods for consumption.

This imperishable behavior leads even more to poverty and food insecurity in the household. People’s dietary habits change from homemade food to junk food. This change in dietary habits has a greater impact on children of school age. Parents often send their children to school for lunch with these quick and easy foods.

It was easy for parents and tastier for kids. The daily expenses of a family increase as these foods are more expensive than homemade products.

However, they are hardly aware of the fact that the local foods they produce are much cheaper and more nutritious than the attractive foods they buy on the market. The growing appeal of these foods is due to sophisticated advertising.

In recent decades, Nepalese society has experienced a significant change in food culture. Not only the foods we eat have changed, but the way they are made and the attitudes towards food have changed dramatically. Like any other tradition, eating culture changes with times and needs.

In the past, traditional foods such as corn, millet, and rice were consumed with a minimum of processing. Native food grains, leafy vegetables, lentils, and dairy products have been widely consumed in many households.

Traditionally, most households had cattle and therefore dairy products such as milk, yogurt, and butter, which were included in the daily meal. The recipes for dishes were specific to certain shapes or communities.

For example, Brahmans ate less spicy food. Besides, self-cooking (Swayam pakya) was very common in older adults and they were mostly vegetarians.

Before eating, God was first offered ready meals. Eating at a dining table was rare and people were sitting on the floor eating from female family members. These traditions still exist in many rural parts of the country.

The traditional snacks were homemade and qualitatively different from the ones we eat today. Fried rice (Chiura) with yogurt and popcorn mixed with roasted soybeans are some of the popular traditional snacks.

In the past, rice flour, but not wheat flour (Maida) was the main ingredient of many foods. Traditional sweets lacked added colors and sugar.

It was also common to pack food with green leaves for the grill. Butter made from butter was commonly used for cooking. Fermented foods such as Gundruk, Sinki, Khalpi, and Maseura have been widely consumed in the country.

Economic prosperity as well as the demographic and ecological change led to significant changes in the food culture. With the improvement in living standards, people began to give food a higher priority. As a result, there has been a growing trend to have high-quality exotic foods.

For example, many people today prefer quinoa instead of rice to recognize its nutritional value. Delicious dishes like Pulaw, Paneer, and Kabab become an important part of Nepalese cuisine. And that’s why our culinary heritage also seems to have been influenced by the food culture from the outside.

At the same time, many multinational fast-food companies with practical but unhealthy junk foods invaded the global food market. Packaged foods that contain a lot of salt, sugar, and saturated fat are widely used.

The food culture around Dall-Bhat is replaced by pasta, spaghetti, and pizza. As a result, diets for younger and older generations have started to differentiate. French fries and sodas have become the first choice for many young people, and celebrations are followed by parties serving sweet and unhealthy fried foods.

In terms of moral behavior, Nepalese society made high demands. It’s something our collective society is made up of. But in a developing country like ours, where companies have not yet professionalized, the morality that has been restricting our society for years is very weak in companies, and its effects are evident in our society and our nation.

Lately, messages have been published one after another that clarifies the immorality committed in Nepalese companies. Today, we present 20 types of food in Nepal that are not healthy.

20 Nepali Foods, Dishes & Recipes That Are Bad For Your Health

1. Chatpate

Chatpate is one of the most popular and sought-after junk food in Nepal. Whether inside or outside the Kathmandu valley, everyone likes to chat. Spicy food tastes good when all ingredients are mixed in balance.

Children, adolescents, and adults, especially women of almost all ages, love Chatpate. There are different types and types of chatpat. Some of them are a simple combination of a few main ingredients, while others use multiple ingredients.

Chana Chatpate, Murai Chatpate, Chauchau Chatpate are just a few. No matter what you mix it with, the main ingredients in the Chatpate are bhuja (puffed rice), onion, tomato, chickpea (roasted or raw soaked), vegetable oil, salt and lemon juice or lime, which can also be used with plenty of juice. Do not miss potatoes and coriander leaves for extra flavor.

Nutritional information of Chatpate Per Mixture (50 g) is Carbohydrate 5 g Fat 8 g Protein 12 g. Therefore, the nutritional value of Chatpate is too low and it contains several mixed additives that contain MSG.

Lead contained spices that are harmful to the bones and brain. That’s why Chatpate is not one of the healthy diets.

2. Panipuri

Too much of anything is bad. Due to the effect in the digestive system with the food that we eat, Pani Puri is not healthy because the Puri is fried, containing potato and tamarind chutney.

However, when consumed to the limit, they cause no harm and their taste is delicious. If you are sensitive to gluten or eat a gluten-free diet, you cannot take Gappas or Pani Puri. People with high blood pressure are also advised not to take any Chaat products because of the amount of salt they contain.

It may be a flat, fried dish, but most likely Bhatura is healthier. It may be better to eat Poori-Aloo for breakfast than a Poori paratha, because the Poori may have less oil.

It depends on the quality of Pani Puri you eat and the place where you eat (in general, people like to eat Pani Puri, which is sold by Khomchas or Sellers.)

We recommend Pani Puri from vendors or Khomchas This is an unhygienic condition, and the Pani Puri water is also not clean so it can cause diarrhea or constipation when ingested. So choose a few stores because their quality is much better than that of street vendors’ food and also in terms of quality.

You can take Pani Puri daily (but to a certain extent) as it is very rich in spicy and does not add weight to your body. The spicy water of Pani puri contains too much salt. There is too much sugar (natural or artificial) in sweet chatney.

Too much salt causes the kidneys to work overtime, resulting in kidney failure with regular use. Roasted puri is bad for heart health when eaten daily. And freshwater triggers short-term blood sugar, which leads to blood sugar spikes. If you do not eat daily and in smaller quantities, it should be fine.

3. Homemade alcohol

It is illegal to keep distilling alcohol without a license in most countries. However, many countries allow the non-commercial processing of a limited amount of beer, wine, and mead in a process commonly known as home-brewing.

While brewing at home is a hobby for many people around the world, it is mainly used by poor people in developing countries as a cheap alternative to buying commercial alcohol, not to mention that it is often stronger. In Nepal, homemade alcohol is culturally accepted.

The on-site grain is fermented in traditional containers. The containers are sealed to prevent contamination and to keep beer and some wines in natural carbon dioxide. Failure of the filling process can damage the container and explode on bursting, and in the worst case, blow off the glass splinters.

The other danger is pollution and can come from any number of sources. The quality of the ingredients, the water used, or the improper cleaning of the container. You can poison yourself if one of them is not right.

Liqueurs are far less likely to have active bacteria poison the product as it is distilled. However, the equipment used for the distillation can be the cause of poisoning.

The joints that used to be lead-welded, the burner tanks are metal, and any use of metal could cause contamination by that source. Heavy Metal is not just music but also poison.

Everything that is said, elaboration, and distillation have become big and small for a long time, and humanity is still there to bribe, but it does not regularly die of poisoning. Many sources tell you how to make homemade alcohol without risking blindness.

4. Fried rice

Yes, you can get poisoned by eating overheated rice. It is not the overheating that causes the problem but the way the rice was stored before reheating. Raw rice may contain spores of Bacillus cereus, a bacterium that can cause food poisoning.

Spores can survive when rice is cooked. When the rice rests at room temperature, the spores can become bacteria. These bacteria multiply and can produce toxins (poisons) that cause vomiting or diarrhea.

The longer the boiled rice is left at room temperature, the more likely it is that bacteria or toxins will make the rice unsafe for consumption. Also, fried foods contain excess fats, which can be the cause of weight gain.

In Nepal, fried rice is eaten for lunch from leftovers of breakfast, so guests are asked to eat as much freshly cooked rice as possible.

5. Poleko Makai (Bhutta)

Many people complain of bloating and severe abdominal pain when they eat Bhutta. This happens for a reason.

“Drinking water after taking Bhutta can severely disrupt the digestive process, and if it does, it slows down the digestive process, corn contains complex carbohydrates and starch, and water consumption can cause the release of gas in the stomach.”

This can lead to flatulence, heartburn, and severe stomach ache. The container for heating the soil is covered with charcoal, which can make you the victim of cancer. The Bhutta Available on the Streets can contain many microorganisms that can make you sick.

It can get into the body through the pods. Lemon juice and spices increase the taste, but for prunes, these things stay on for a long time so people give you the wrong spices and lemon juices that are the cause of the disease. They are kept outdoors all day and are exposed to all kinds of air inactivity impurities.

6. Fermented Pickle

In Nepal, locally available vegetables are fermented and kept in the glass for a long time to make pickles. The chemical degradation of a substance by bacteria, yeasts or other microorganisms is known as fermentation. In other words, when a food is fermented, it is dipped in saline, sealed in a container, and allowed to stand for an extended period.

Meanwhile, the microbes decompose and change their chemical composition. When cucumbers are made by fermentation, they hold back some of these microorganisms or probiotics that can be beneficial and harmful to your digestive system.

Benefit in the sense that it has a low calorific value, but the answer to this question is unfortunately complicated. According to the American Institute for Cancer Research, “N-nitrose compounds (NCO)” and “mycotoxins” are by-products of fermented cucumbers and can be carcinogenic.

This means that they are likely to contribute to stomach cancer. However, the AICR also notes that cucumbers contain “antimicrobials” that are “viable bacteria in unpasteurized products” and can help destroy the pathogens that cause cancer in the body.

When it comes to the majority of cucumbers bought in the shop (made by pickling), the same problem persists, but for a different reason.

Although they do not contain the same carcinogenic carcinogens from fermented cucumbers, they contain extremely high levels of sodium which, according to the National Center for Biotechnological Information, can “increase the risk of gastric cancer”.   

7. Instant noodles

Since these instant noodles are designed for long shelf life, they are highly processed. They are low in nutrients. As, they are rich in fat, calories, and sodium; and they are impregnated with artificial colors, preservatives, additives, and flavors.

In most cases, a chemical preservative from the oil industry such as Monosodium Glutamate (MSG) and tertiary-butylhydroquinone (TBHQ), present in instant noodles to enhance flavor and maintain properties. Although the intake of these elements through food is permitted within a certain range, regular intake can cause serious health problems.

Although instant noodles are a practical and delicious food, due to the high content of possibly a higher risk for metabolic syndrome, sodium, saturated unhealthy fats and glycemic levels of [food] that ate twice a week or more instant noodles had a higher risk of metabolic syndrome as those who ate less or nothing, whether they ate it or not diet style was included in the category of fast food or traditional food – ground, refined and bleached wheat.

Whatever Maida so bad for our health is the fact that it is highly processed: it has a richer taste, but unfortunately it lacks nutrients. Unfortunately, most processed foods are not as high in fat as saturated fat or transfat. Monounsaturated fatty acids and also polyunsaturated fatty acids are the good fats for you.

As you look more closely at food labels and know what those terms mean, you will find that edible vegetable oil, sugar, sugar syrup, flavor enhancers, and many other remedies and are not suitable for food and health at all.

Instant noodles contain saturated fats that, when consumed excessively or regularly, can increase blood cholesterol. High cholesterol increases the risk of heart disease and type 2 diabetes.

8. Jeri

Jeri is the name of a sweet continental delicacy from roasted India that is also popular in Nepal. It is regularly served at all major festivals and celebrations. It consists of refined wheat flour and saffron, giving it the yellow or orange color.

Refined wheat flour is the main ingredient for the fermentation of dough for Jeris. The dough is then channeled in concentric circles in hot cooking oil for frying, resulting in a crispy and tough delicacy. Very often, this is sprinkled with some sugar syrup after roasting again.

The ingredients Jeris is made of are not healthy. These include refined wheat flour, sugar, oil, and dyes. There is no natural minerals and vitamins in refined white flour.

It contains simple sugar that raises blood sugar levels and leads to obesity and diabetes, heart problems, high cholesterol, and high blood pressure. It even increases the cravings for food and contains little or no fiber, leading to digestive problems such as constipation.

Jeri is full of sugar syrup that makes Jeri calorie-rich. This can raise your blood sugar levels again, leading to obesity and even high cholesterol, which is bad for your heart.

Therefore, if you ever really feel a craving for Jeri, you can mitigate your consumption or simply avoid it, as they are full of unhealthy ingredients and cause diseases that promote fat.

The hydrogenated oil used to fry Jeris contains trans fats (when hydrogen gas goes into vegetable oil, it becomes trans fat). Trans fats are mainly used to extend the shelf life of a product. Trans fats are the worst kind of fat as they lower the level of good cholesterol in the body and increase bad cholesterol.

It can even cause heart disease and is linked to diabetes. Jeri is very unhealthy because she eats him alone. But it is often served with a side dish or in combination with another candy, which can aggravate the situation. For example, Jeri is often served with Rabdi, which contains a lot of saturated fat and sugar.

After analyzing the ingredients of Jeri, it is fairly clear that even moderate consumption of Jeri can cause blood sugar spikes and other health problems. It could be a dangerous food for people with diabetes or prediabetes. So avoid it, and if you can not help but want to, then eat a very small portion of Jeri.

9. Gudpak

A few years ago, Gudpak was found to be inedible in Kathmandu. These stores used animal fat in the name of pure ghee and rotten sweets, expired products, and raw materials to make gudpak and pustakari.

The production site was classified as very unhygienic and unhealthy. Ghee was found to produce and sell non-edible ghee with zero RM value. Also, Gudpak is made from soymilk, and soy contains isoflavones that act like estrogen in the body.

Since many breast cancers require estrogen to grow, it is logical to assume that soy could increase breast cancer risk. However, this is not the case in most studies. In an animal study, the odds of fermented soy milk-fed rats developing breast cancer were 20% lower than in rats not receiving this type of diet.

Rats fed soy isoflavones developed breast cancer with a 10 to 13% lower likelihood. Also, soy may interfere with thyroid function. Soy contains goitrogens, substances that can adversely affect the thyroid gland by blocking iodine absorption.

Test tube and animal experiments have shown that soy isoflavones block the production of thyroid hormones. Likewise, soy can affect male sex hormones. Because soy contains phytoestrogens, men may have concerns about including it in their diet.

10. Fermented Tama

The fermented bamboo shoots of Bambusa sp., known in the region as “Tama”, were eaten after cooking and appreciated by the people of Nepal.

In an attempt to determine whether the aqueous extract of the fermented bamboo shoot interacting with the genetic material was cytogenetically analyzed using three test protocols based on traditional chromosome aberration analysis, micronucleus analysis, and SC damage analysis.

Mice intraperitoneally injected with varying doses of the aqueous extract from the fermented bamboo shoot exhibited a dose-dependent increase in chromosome aberrations, SC damage, and micronucleus frequency, indicating positive mutagenicity results for the bud extract in fermented bamboo in all test protocols.

Also, fermented bamboo shoots are prone to fungal attack, and the enzymes produced by fungi are also the cause of the carcinogenic infection.

Therefore, fermented Tama is harmful to health, but the newly grown Tama is very beneficial for consumption, which contains several good minerals and vitamins.

11. Broiler Chicken Meat

Broiler Chicken is not good for your health for many reasons. They eat harmful chemicals and antibiotics to prepare for maximum meat production and gain fat.

They were genetically modified for meat purposes. Because of the chemicals and the injections, they grow three times faster than normal chickens. They are also injected with growth hormones that may affect us.

The bones of broilers are also weak because they do not grow properly. They also lack the right nutrition because they are full of chemicals and medicines. Fried chicken is so harmful.

All this is not the case with a native chicken. They grow naturally. They are good for your health.

12. Katahar Curry (Jackfruit)

It is not known if taking jackfruit as medicine is safe. Jackfruit extract may cause drowsiness. Pregnancy and breast-feeding: Not enough is known about the use of jack fruits during pregnancy and lactation. Stay on the safe side and avoid use.

Jack’s fruit is also allergic to birch pollen: some people who are allergic to birch pollen can also be allergic to jackfruit. People allergic to birch pollen should use jackfruit with caution. Jackfruit can lower the blood sugar level. There is concern that it might affect blood sugar control in people with diabetes.

The dose of diabetes medication may need to be changed. Jackfruit can cause too much drowsiness in combination with medications taken during and after surgery. Stop taking jackfruit at least 2 weeks before surgery. Jackfruit is harmful to high doses.

On several factors, such as: Remember that natural products are not always safe and dosages may be important, the right dose of jackfruit for treatment depends. The fruit of the jackfruit is taken as vegetable curry in Nepal, and the resin of the fruit of the jackfruit is portrayed as a headache and abnormal sweating.

13. Curd

In Nepal, Curd is one of the ingredients for panchamrit (long-life potion). You should not consume cold curd, especially if you are prone to cough and cold. Ayurveda states that eating Curd is not good for people with a cold and asthma as it causes mucus to form.

It blocks blood circulation and metabolism during the night and is considered a heavy diet. It can further improve inflammation, spasm, or narrowing of the bronchial tube. But if you cannot do without it, opt for the butter instead. Not all Curd species are healthy.

Those with no added sugar or unnecessary additives can be a healthy supplement to the diet, but some products contain high levels of added sugars and other ingredients that may not be beneficial. Natural yogurt can be a low-calorie, nutritious, high-protein food.

14. Sekuwa

Sekuwa is very similar to a barbecue in English. While most people just care about the rain that ruins their fun, scientists are raising a much bigger concern: eating grilled meat, fish, or poultry could cause cancer.

In recent years, growing research has discovered that cooking flaming meat increases our exposure to carcinogenic carcinogens known as HAP and HCA. These can damage the DNA of our genes, which can lead to skin, liver, stomach, and other cancers.

A study conducted at the University of Minnesota, USA. In the US, he found that people who ate well-cooked meat at very high temperatures were 60% more likely to suffer from pancreatic cancer, so barbecuing poses a greater risk.

The enrichment of carcinogens takes place during grilling in one of three ways: on the surface of smoke-contaminated food, by the breakdown of fat, protein, and carbohydrates ¬ how food is cooked or how fat drops meat or poultry on hot coals and dissolves a chemical Reaction out.

The third is by far the most common, as the exiting grease also produces more smoke. The less fat the meat has, the better. When the coal melts at maximum temperature and we cook it, the emitted smoke contains toxic gases such as carbon monoxide and PAH.

To breathe too much can be harmful to the lungs. It is no coincidence that cigarette smoke also contains PAH. When ingested, PAHs enter our cells directly.

15. Wild mushroom

In many parts of the country, wild mushrooms are abundant, especially after a rainy season. Some of these mushrooms are dangerous to eat; Some may even kill you. One species of fungus, Amanita virosa, is so dangerous that it is called the “angel of death”.

And in Nepal, this mushroom can be found almost everywhere. In the rural village, people are looking for wild mushrooms for their curry, but not all mushrooms are edible.

How can one recognize the difference between an edible and a poisonous mushroom? If you do not have much experience in identifying fungi, you cannot! There are many fungal ones. Poison Control helps many people with fungus poisoning. Almost everyone was sure that they were collecting a safe mushroom.

It is NEVER safe to eat a wild mushroom unless a fungus identification expert says so. It is important that children play outside should eat mushrooms as they find mushrooms outside. For a child, it just seems like dinner!

16. Sweets colors

Dye-free sweets look dull and may even diverge from their original taste. In Nepal, most sweets are like Ladoo, Barfi, etc. They are made with additive color.

However, there is much controversy regarding the safety of artificial food colors. All artificial colors currently used in foods have been tested for toxicity in animal studies.

A pediatric allergic patient said that hyperactivity and learning problems in children were caused by artificial food dyes and food preservatives. At that time, there was very little science to support his claim, but many parents adopted his philosophy.

The doctor introduced an elimination diet for the treatment of attention deficit hyperactivity disorder (ADHD). The diet eliminates all artificial food colors, along with some other artificial ingredients.

While most food colorants have not been detrimental in toxicity studies, there is concern about possible contaminants in the dye that could have a carcinogenic effect. In Nepal, there is no strict control over the use of colorants in food. Therefore, be careful before consuming foods that contain dyes.

17. Pakora

Pakora is Indian food that is well consumed in the Nepalese market. It is delicious and gives your taste buds a tingling sensation. However, it also can ruin your health. Pakoras are made by frying your favorite vegetables/rice/potatoes in a mixture of garlic, besan, and salt.

They are served together with a sweet and spicy dip. Pákoras increase bad cholesterol and lower good cholesterol in the body, leading to obesity and coronary heart disease.

The frying process is to immerse the food product in boiling oil, which is generally in the temperature range of 160 to 190 degrees Celsius. The successful frying technique causes the outer layer of the food to be crisp, although the inner layers remain soft but boil successfully.

When the food is immersed in boiling oil, the outer layer rapidly heats up, causing changes in the surface proteins that make it difficult. This in turn allows only a limited flow of moisture from the inner layers. Fried Pakoras may be tastier, but certainly not healthier.

They are low in nutritional value but at higher levels of risk in certain health conditions. Pakoras are generally high in fat and therefore high in calories. Some of the side effects of excessive consumption of Pakoras are listed below.

• Obesity: Fatty and fried foods lead to weight gain, which in turn can lead to a condition known as obesity. Obesity causes high blood pressure, heart problems, diabetes and even death if left unattended
• High cholesterol: Deep-fried foods contain high cholesterol. Without control and care, high cholesterol levels can block blood flow in the arteries, which can lead to heart failure or stroke.
• Poor digestion: Oily and fried foods are not well digested. Negligence in this area can lead to problems such as excessive gas formation, flatulence, stomach pain, irritable bowel syndrome, diarrhea, constipation, and even more serious problems such as colon cancer.
• Risk of gallstones: The liver has to work more and more hours to eliminate the excess fat that is consumed by fried foods. Along with alcohol and sugar, a lot of pressure is exerted on the livers. Excess fat in the food accumulates in the liver and gall bladder and increases the risk of getting gallbladder stones, which is extremely painful, although it is small
• Nutritional deficiency: If you eat more fatty foods, you tend to eat less healthy foods that cause vitamin deficiencies. In such conditions, the skin becomes pale. It can also lead to muscle loss and anemic states.

18. Packed food

While in Nepal most people move to urban areas and are selected for food, they prefer mostly packaged food instead of homemade food. The mother herself sends packaged foods as lunches for her children, as she does not know what detrimental effects this can have on the children.

The toxins used in the production of food packaging materials can affect your health as the quality of these materials changes over time, which also changes the taste and appearance of packaged foods.

For this reason, we have listed some harmful effects of packaged foods that you should know.

• Digestive Problems: Well, it’s somewhat difficult to estimate the risk of eating contaminants from packaged foods. However, if the rubber and plastic come in contact with food, there is a risk of health problems.
• High blood pressure: Regular consumption of food in fast food establishments can cause high blood pressure due to hard plastic packaging.
• Cancer: In general, food contact material (FCM) is made of plastic and plastic, which is used to package various food products. However, you should be very careful because formaldehyde, a toxic product, is used to make FCM that can cause breast and prostate cancer.
• Heart problems: Bottles and plastic cans contain a chemical called bisphenol A, which can cause heart disease.
• Asthma: Chemicals used in the manufacture of food packaging materials can cause asthma. Bisphenol-A is toxic, a common poison found in most plastic products that can cause asthma in children between the ages of 5 and 12 years.
• Infertility: Bisphenol-A, which is contained in packaging materials, can cause hormonal imbalance and also mimic the actual hormones that can lead to breast cancer and infertility.
• Diabetes: Phthalate is a chemical that is commonly found in plastics and also in cosmetics and household cleaners. It is therefore recommended not to take any takeaway food, as this chemical can damage your hormones and cause heart disease and diabetes.

19. White bread

Bread is a staple of human nutrition. After thousands of years, it is still the food most commonly consumed in the world for its convenience, portability, nutrition, and taste.

It is also well consumed in the Nepalese market. There are many types of bread, such as wholegrain bread, sweet bread, cornbread, yeast and unleavened bread, pita bread, fermented dough, sprouted cereal bread with old grains, soda bread, etc. Some are healthier than others.

But in Nepal, they are always ignored in the selection of bread in terms of their type and their health effects. In Nepal, the normal bakery produces white bread for sale on the market. It is not a healthy diet.

Here are some important points about white bread. White bread can do more harm than good if it contains too many calories and too little nutrients. It contains less fiber, vitamin B, and minerals.

And not suitable for allergy sufferers. Eating bread in moderation will not lead to weight gain, but if you do, you can fill the sandwiches with processed meat and other high-fat ingredients.

20. Packaged Biscuit & cookies

Biscuits are one of the easy-to-eat foods for lunch and breakfast for Nepalese. It is one of the tiffin foods for several school children. One of the negative aspects often associated with cookies is the number of unhealthy fats they contain.

This is almost inevitable because you cannot create cookies without some kind of cutback. Some brands label their cookies and biscuit products as “fat-free”.

The current FDA regulation states that such information can only be given if the product contains a maximum of 0.5 grams of trans fat per serving. Of course, if you take enough portions, the amount of trans fat you eat is no longer zero.

Biscuits are expected to be sweet, and most commercial products contain lots of sugar. These are some of the most popular brands and the amount of sugar they have:

Regardless of whether the sugar used is simple sucrose or a substitute such as high fructose corn syrup, the amount of sugar per serving will certainly have a major impact on blood sugar levels. Manufacturers are likely to use artificial sweeteners to label their products with a “low calorie” label.

This can eliminate blood sugar and calorie problems, but such sugar substitutes can adversely affect other aspects of your health. Caramel color is a food additive that is used in biscuits. They are found especially in chocolate flavors.

This staining is done by boiling high dextrose corn syrup with ammonium compounds. The process results in chemical impurities called 2- and 4-methylimidazole. The International Agency for Research on Cancer has labeled these two contaminants as possible carcinogens.

The type of wheat flour used in biscuits and other commercial baked goods is highly processed. As mentioned in the previous article on regular wheat products, this type of flour has removed most of the nutrients inherent in the wheat.

It is also likely to be bleached with hazardous chemicals such as benzoyl peroxide. The fact that it is also from wheat makes it an automatic risk for anyone with gluten sensitivity.

These are top and famous Nepalese dishes that are used in most of the Nepalese house and street but it effects badly in our health.