Nowadays there are multiple sauces and dressings to accompany everyday meals; mustard, mayonnaise, barbecue, caesar, and a wide variety more that can be added; but if we talk about the most classic ones, ketchup takes one of the top positions.
A little bit of history on the ketchup
The creation of this classic red sauce dates back many centuries, it is not known exactly when. Its origin is based on an ancient Chinese recipe, it was used more to preserve meat and fish than to accompany meals. It was called ke-tsaip and it was just a mixture of vinegar and sugar, it didn't even have tomato among its ingredients.
From the seventeenth century it became very popular thanks to the English sailors on their voyages and exploration to the Asian continent. This discovery was of great relevance to them as it was an interesting form of preservative for their food on long voyages of exploration by sea; even without this preparation having the tomato among its ingredients.
Finally, in 1876, the businessman Henry John Heinz, had a company of vegetable preservatives and the recipe for this preparation came to his hands; After several tests, he adds the tomato in addition to the vinegar and sugar and markets it as we know it today under the name of ketchup.
The ketchup is a sauce, as already said, based on tomato, vinegar, water, salt, sugar and various spices that give different flavors and nuances depending on the brand and manufacturer.
From a nutritional point of view, it is characterized by its high-water content, and the main macronutrient it provides are carbohydrates, sugar among its ingredients and those provided by tomato; it also has very little protein and almost zero the amount of fat it provides.
Why would it be better to avoid ketchup?
So why should ketchup be avoided? What are the disadvantages of its consumption? ...
1. High sugar content:
As mentioned above, among the ingredients of ketchup is sugar. It is estimated that a container of this sauce can have approximately 20 tablespoons of sugar, that is, a tablespoon of ketchup is calculated to have about 4 grams of sugar.
This adds empty calories, that is, it does not provide any useful nutrient for the body, and makes the product highly addictive, in addition to the consequences, such as cavities, obesity, diabetes, etc. which can bring excess sugar into the diet.
2. High salt content:
The amount of salt that one brand of the other has varies greatly, but it is estimated that several of them exceed 3 grams of salt per 100gr of ketchup. This causes 3-4 tablespoons of this sauce to exceed the recommended amount of sodium, especially in children.
Excess sodium in the diet can cause high blood pressure, cardiovascular disease, fluid retention, etc.
3. Invade the flavor of other foods:
The kétchup has a very particular flavor and tasty strong that invades the flavor with other foods more making them tasty. This is especially harmful for children.
Many parents add this sauce to meats and vegetables so that children consume more of these foods that are often rejected by them; But this behavior will make them feel only the taste of the sauce and not the true flavor of the food so that they get used to it.
4. High content of additives
To ketchup, additives such as allowed colors, flavorings and HFCS (high fructose corn syrup) are usually added, making the product more caloric and more addictive.
5. Other reasons:
It is unhygienic, it is very easy to stain with this sauce without realizing it and the intense red that it has makes it very difficult to remove the stains from the clothes or tablecloths that are left when ketchup was dropped on top.
So, when choosing a sauce for your meals for this and other reasons, ketchup is not recommended, at least not to be consumed at all meals.
At night, while we are asleep, the liver releases glucose into the bloodstream. The liver acts as our glucose warehouse and keeps us supplied until we eat breakfast. The amount of glucose being used is matched by the amount of glucose being released by the liver, so blood sugar levels should remain constant.