Wahrheiten zur „gesunden Ernährung“

„Kohlenhydratarme“ Pasta fällt unter eine Kategorie von Lebensmitteln, die innerhalb der Branche als „kleinere Übel“ bekannt sind – Nahrungsmitteln mit weniger unerwünschten Kalorien, Fett, Transfettsäuren, Zucker, Salz oder Kohlehydraten. Es gibt inzwischen eine ganze Industrie derartiger Produkte, sowie Lebensmittel, die als „natürlich“, „Bio“ oder „Functional Food“ bezeichnet werden. Aber sind derartige Lebensmittel tatsächlich besser für uns?

In den Vereinigten Staaten hat der Begriff „organic“ (~ Bio) eine genaue, vom US-Landwirtschaftsministerium festgelegte Bedeutung. „Natural“ (natürlich) jedoch bedeutet, was auch immer der Hersteller darunter versteht. So genannte „funktionale“ Lebensmittel sind solche, denen der Hersteller Omega-3-Fette, Süßstoff, unverdauliche Stärke, Cholesterinspiegelsenker, Soja- oder Milch- (Molke-) -eiweiße, sekundäre Pflanzenstoffe (Phytochemikalien) und andere Inhaltsstoffe zugesetzt hat, um von der US-Lebensmittelbehörde (FDA) zugelassene „qualifizierte“ Behauptungen über ihre gesundheitlichen Vorteile machen zu können.

Der Umsatz mit diesen funktionalen Lebensmitteln floriert in den letzten Jahren und betrug 2004 allein in den USA ca. 85 Milliarden Dollar. Falls Sie regelmäßig derartige Produkte kaufen, gehören Sie zu den so genannten LOHAS-Verbrauchern (Lifestyles of Health and Sustainability) – der hoch geschätzten demografischen Basis der Health-Food-Industrie. Sie kaufen kohlenhydratarme Produkte, Energie- und Nahrungsergänzungsriegel, Lebensmittel und Getränke mit Vitamin- und Mineralienzusätzen, Sojaprodukte und praktisch alles, was angeblich gesundheitliche Vorteile bietet.

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