![]() ![]() When consumed in moderation, this ingredient isn’t anything to worry about. In the amounts typically found in food, calcium sulfate isn’t likely to cause adverse effects and is generally regarded as safe by the FDA.ġ3) Monocalcium Sulfate: In b aked goods, monocalcium phosphate can produce carbon dioxide, which helps the dough rise. It can also be used as a flour treatment agent to increase the speed of dough rising and to improve the strength and workability of the dough. It’s added to improve the chewiness of the doughnut.ġ2) Calcium Sulfate: Calcium sulfate is added to stabilize foods and regulate their acidity levels. Like hydrogenated soybean oil, they’re often packed with trans fats that aren’t listed on the nutrition facts label, which is incredibly problematic: Because trans fats are associated with an increased risk of heart disease, stroke and diabetes, consuming more than you think you are (because they weren’t listed on the label) could do serious damage to your body.ġ1) Wheat Gluten: Those with celiac disease beware: Wheat gluten is wheat flour that’s been hydrated to activate the gluten, then processed to remove everything but the gluten. So watch out for this ingredient.ĩ) Salt: Each doughnut contains only a small sprinkling of salt to enhance its flavor.ġ0) Mono and Diglycerides: Mono (aka, monoglycerides) and diglycerides are dough conditioners added to improve the texture or quality of dough. Unfortunately, trans fats raise cholesterol, harden arteries and inhibit the formation of an enzyme called cyclooxygenase, which otherwise helps determine the dilation of your arteries and regulates blood flow. When you add hydrogen to food via hydrogenation, which many manufactures do to increase its shelf life, you get trans fats. “It’s also frequently used to extend product shelf life,” Dagan Xavier, ingredient expert and co-founder of Label Insight, told me during our analysis of the ingredients in frozen breakfast sandwiches.Ĩ) Hydrogenated Soybean Oil: Soybean oil might be kinda bad, but hydrogenated soybean oil is worse. It’s typically added to food products as an emulsifier, which means it helps the numerous ingredients in these doughnuts mix together. ![]() ħ) Soy Lecithin: S oy lecithin is a component of fat found in - you guessed it - soy. For reference, the American Heart Association recommends men consume no more than 36 grams and women consume no more than 25 grams of added sugar per day.Ħ) Yeast: Yeast is the fungus that makes dough rise. But in an ideal world, they’d use something else entirely.Ĥ) Soybean Oil: While soybean oil isn’t as notoriously bad for the environment as palm oil, the same concerns apply.ĥ) Sugar: One glazed doughnut contains 10 grams of sugar, which can certainly add up, but is still a reasonable amount relative to, say, the 61 grams in a Starbucks frappuccino. ![]() This is why Krispy Kreme and other leading doughnut producers have pledged to move toward deforestation-free palm oil. ![]() Double unfortunately, the sourcing of palm oil is awful for the environment. Unfortunately, consumed in large amounts, palm oil can cause all sorts of problems, including fatty liver disease, insulin resistance and migraines. Ģ) Water: In doughnut making, water is combined with yeast to make dough.ģ) Palm Oil: Many major doughnut retailers, Krispy Kreme included, have a history of frying their products in palm oil or a blend that contains palm oil. In addition to containing more calories than whole wheat flour, the bleaching process enriched flour often undergoes can produce an unfortunate byproduct: A chemical called alloxan, which has been found to induce diabetes in lab-animal test subjects by destroying their pancreas. ġ) Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid): As we learned in our exploration of the many, many, many ingredients in the McDonald’s Big Mac, enriched flour isn’t actually “enriched” at all. This edition: Krispy Kreme Original Glazed Doughnuts, which are made from 33 separate ingredients that we’ve broken down in the exact order they appear online. But since most of us have no idea what xanthan gum or potassium benzoate are - or more importantly, what they’re doing to our bodies - we’re decoding the ingredients in the many things Americans put in (and on, or near) themselves. We’re often told that you should never eat anything (or put anything on your body) if you don’t recognize everything on the ingredients list. ![]()
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