The food that most children eat for breakfast, which destroys the body, according to Dr. Adrian Copcea

The publication Ziar de Cluj said that a week ago, the catering company responsible for delivering food to children and the management of the educational unit decided to give them a croissant for breakfast each at a kindergarten in Cluj-Napoca, something that angers the parents.

In this context, the nutritionist Adrian Copcea accepted and presented additional arguments regarding the reasons why this product is harmful for children.

“(…) I mentioned a post that mentioned a croissant and there was the comment: “it has too many carbohydrates, it has 42 grams”, my comment was in the comment that many of these ( so it was understood) carbohydrates are among the last problems with that croissant… And I will explain now. 42 carbohydrates is a no problem amount at breakfast. It can be 20, it can be zero, it can be 100, it can be 150, it’s okay anyway. It depends on how the whole diet is”the doctor explained.

Nutritionist Adrian Copcea

The problems reported by Dr. Adrian Copcea:

CARBOHYDRATE DEFINITION: The use of refined carbohydrates, especially white flour and sugar, is the unnatural, fiber-free version of providing carbohydrates that are not satiating, in fact, which causes a more aggressive stimulation of the pancreas and is kind of weak happens that the body does. not suffering well: carbohydrates enter faster than we have been trained in the thousands of years since our species has existed in the modern version – Homo sapiens sapiens. By repeating the pattern, of course, you run the risk of entering various vicious circles that include hyperinsulinism, insulin resistance, fat deposits in the liver. There’s a circuit here that I’ve talked about countless times involving the pancreas, the digestive tract with its digestive hormones, the pancreas, the brain. Famous newsletter.

• GUARANTEE OF QUALITY. Here, measures were taken once it was found that lard, which has been used for a long time for such products (biscuits, pastries, cakes) is harmful, but quality lard is not used highest yet, for many reasons. Palm oil is rich in saturated fat and efforts by the scientific community recommend reducing saturated fat, including vegetable sources such as palm and coconut. Until data to the contrary is made, but does not exist or does not yet exist. The story with the coconut is longer, this is not the place, here I wanted to emphasize that, in addition to the white flour and sugar from point 1, we have fat at point 2.

• CALORIES. Of course calories wouldn’t be a problem in themselves, if they were part of a “correct” caloric intake. The problem is that the 400 kilocalories (we call them “calories” in a friendly way, I explained the terminology another time, kilocalories is correct, but the term “calories” is also appropriate) in the croissant is not as filling as 400 kcal from meat + potatoes + cabbage. But so … the calories that do not satiate you but, on top, even stimulate hunger stronger than necessary … somehow it means that you use the pastry as food , until you are hungry for her “real” food. Unstructured for kilograms.

• THE MICROBIOME (THROUGH THE COMPOSITION OF FIBERS AND FATS IN THE PRODUCT). An aspect that is very neglected in our justification of defining “good/bad”, “healthy/unhealthy” is the insect. Food has an impact not only on our lives, but also on the other creatures that live with us. Receivers from the adults. Which has well-known roles in the management of kilograms, satiety, immunity, inflammation. The croissant seems to be the very prototype of a carb + fat saturated fat food that is not good for the microbiome (gut flora is the old term, it’s time to start digging it), saturated fat is co- associated at this stage with non-beneficial bacterial populations.

• EMAILS (ALF IN THE MICROBIOM CHAPTER). In the same way, the “treatment” of products that sit for a long time on the shelf, which is against the bacteria that would spoil them, also reaches our bacteria. Not many types of additives get along with our bacteria. Those in the EU, from Europe, are called “E”.

“These are the general reasons why we do not promote a product that is sugar + flour + E, there is also a deficiency, there is also an addition, and each of them can have a negative effect on one level. Of course, everything I’m talking about here is gradual, it doesn’t happen from a cross, just like nothing happens from anything… obesity, with inflammation, reduced immunity, widely discussed phenomena including on the Internet. So … one of the last problems of the croissant was the level of 42 grams of carbohydrates, not an alarming amount, the problem is related to the quality of the product as a whole. Which, in summary, involves high caloric density with low nutrient density, which is the definition of empty calories. “concluded nutritionist Adrian Copcea.

Later, however, he retracted that post to cause a real scandal, but he also specified why he decided to respond in this way, also via post: