Health and Me

Supriya Ramesh

Did You Know? THESE Additives In Your Ultra-processed Foods Could Increase Risk Of Death

Processed Food

We all know ultra-processed foods have a bad rap. But it’s not the processing alone that’s harming your health. A new study has pointed the finger at very specific food additives—those extras that make your crisps zing, your fizzy drinks sweet, and your instant noodles irresistible. And some of them, researchers say, could actually increase your risk of death. Yes, death.

Researchers in Germany, publishing their findings in eClinicalMedicine, followed a whopping 186,744 people in the UK for several years. Ages ranged from 40 to 75, so this wasn’t just a “college-student-on-an-instant-ramen-diet” survey. Over the study period, more than 10,000 deaths occurred. And when the scientists dug into what those people were eating, the results were unsettling.

Out of 37 different food <span>additives</span> and markers of ultra-processed foods, five groups stood out for their grim connections to all-cause mortality:

<ul><li><span rel="noindex">Flavour additives</span></li><li><span rel="noindex">Flavour enhancers</span></li><li><span rel="noindex">Colouring agents</span></li><li><span rel="noindex">Sweeteners</span></li><li>Varieties of sugar</li></ul>

<h3>Specific ingredients that stood out in the research:</h3>

<ul><li>Glutamate and ribonucleotide (flavour enhancers)</li><li>Acesulfame, saccharin, and <span rel="noindex">sucralose</span> (sweeteners)</li><li>Fructose, inverted sugar, lactose, and maltodextrin (varieties of sugar)</li><li><span rel="noindex">Caking agents</span>, firming agents, <span rel="noindex">thickeners</span> (the texturising gang)</li></ul>

These are the invisible additives that make food taste better, look prettier, and last longer, but your body isn’t impressed. The study connected them with weight gain, metabolic disruption, and even mischief in your gut microbiota. Basically, your insides know when they’re being tricked.

These gooey, jelly-like ingredients, often rich in <span>pectin</span> (a type of soluble fibre found in fruit), were linked to a lower risk of death. Pectin has a reputation for improving blood sugar levels, supporting digestion, and even showing anti-cancer potential. 

The study isn’t saying that every crisp or fizzy drink is instantly fatal. What it highlights is that eating more ultra-processed foods overall is linked with higher mortality risk, and within that big basket, certain additives stand out as particularly problematic.

Interestingly, not every ultra-processed food marker was linked with harm. Modified oils, processing aids, proteins, and fibre didn’t seem to have the same deadly connections. 

The findings add nuance to the conversation about food. For years, advice has been a blunt “avoid ultra-processed foods”. But this study suggests the smarter move is to pay attention to which additives are doing the damage. If you spot acesulfame, maltodextrin, or sucralose in your ingredients list, maybe it’s time to put that product back on the shelf.

Meanwhile, it’s not all doom and gloom. <span>Gelling agents</span> might just be good for your gut. And who knows? One day, future food companies might lean more heavily on these safer additives to give us “healthier processed foods” that don’t spell trouble in the long run.

Ultra-processed foods are everywhere, and pretending we can avoid them completely is unrealistic. The real trick is being aware of what’s in them. Flavour enhancers, sweeteners, colouring agents, and sugars deserve the side-eye, while fibre-rich gelling agents can keep their halo.

Health Conditions A-Z

health

additives

flavour enhancers

flavour additives

colouring agents

sweeteners

sucralose

caking agents

thickeners

gelling agents

pectin

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We all know ultra-processed foods have a bad rap. But it’s not the processing alone that’s harming your health. A new study has pointed the finger at very specific food additives—those extras that make your crisps zing, your fizzy drinks sweet, and your instant noodles irresistible. And some of them, researchers say, could actually increase your risk of death. Yes, death.Researchers in Germany, publishing their findings in eClinicalMedicine, followed a whopping 186,744 people in the UK for several years. Ages ranged from 40 to 75, so this wasn’t just a “college-student-on-an-instant-ramen-diet” survey. Over the study period, more than 10,000 deaths occurred. And when the scientists dug into what those people were eating, the results were unsettling.Out of 37 different food additives and markers of ultra-processed foods, five groups stood out for their grim connections to all-cause mortality:Flavour additivesFlavour enhancersColouring agentsSweetenersVarieties of sugarSpecific ingredients that stood out in the research:Glutamate and ribonucleotide (flavour enhancers)Acesulfame, saccharin, and sucralose (sweeteners)Fructose, inverted sugar, lactose, and maltodextrin (varieties of sugar)Caking agents, firming agents, thickeners (the texturising gang)These are the invisible additives that make food taste better, look prettier, and last longer, but your body isn’t impressed. The study connected them with weight gain, metabolic disruption, and even mischief in your gut microbiota. Basically, your insides know when they’re being tricked.Not All Additives Are Bad These gooey, jelly-like ingredients, often rich in pectin (a type of soluble fibre found in fruit), were linked to a lower risk of death. Pectin has a reputation for improving blood sugar levels, supporting digestion, and even showing anti-cancer potential. What the Study HighlightsThe study isn’t saying that every crisp or fizzy drink is instantly fatal. What it highlights is that eating more ultra-processed foods overall is linked with higher mortality risk, and within that big basket, certain additives stand out as particularly problematic.Interestingly, not every ultra-processed food marker was linked with harm. Modified oils, processing aids, proteins, and fibre didn’t seem to have the same deadly connections. The findings add nuance to the conversation about food. For years, advice has been a blunt “avoid ultra-processed foods”. But this study suggests the smarter move is to pay attention to which additives are doing the damage. If you spot acesulfame, maltodextrin, or sucralose in your ingredients list, maybe it’s time to put that product back on the shelf.Meanwhile, it’s not all doom and gloom. Gelling agents might just be good for your gut. And who knows? One day, future food companies might lean more heavily on these safer additives to give us “healthier processed foods” that don’t spell trouble in the long run.Ultra-processed foods are everywhere, and pretending we can avoid them completely is unrealistic. The real trick is being aware of what’s in them. Flavour enhancers, sweeteners, colouring agents, and sugars deserve the side-eye, while fibre-rich gelling agents can keep their halo.

did you know? these additives in your ultra-processed foods could increase risk of death

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For years, <span>meat</span> has been positioned as a key concern in the field of <span>nutrition</span>, blamed for shortening lifespans, fuelling <span>cancer</span>, and clogging arteries. Plant <span>protein</span>, in contrast, has been paraded down the <span>health</span> red carpet as the best for longevity. But a new study says otherwise. 

The case against animal protein looked convincing: previous studies tied red meat consumption to cancer deaths, supposedly through the hormone IGF-1 (insulin-like growth factor 1), which has been linked to higher cancer risk. Meanwhile, beans, nuts, and lentils basked in praise, appearing to lengthen lives and lower disease risk.

But according to research published in the journal Applied Physiology, Nutrition, and Metabolism, those assumptions might not hold up in court anymore. Three researchers from Canada and the United States sifted through decades of nutritional data, and what they found could rewrite a big chunk of dietary dogma.

Contrary to what many of us have been told, the study discovered no evidence that eating animal protein raises your chances of dying from cancer, heart disease, or even from any cause at all.

Even more surprising, they found a “small but significant” protective effect of animal protein against cancer-related deaths. Yes, meat, often demonised as the problem, appeared to offer a shield, not a sword.

On the other hand, plant protein, which has been championed for its apparent health perks, did not demonstrate the magical life-extending benefits past studies suggested.

<h3>Same Rules Apply, Whatever Your Age</h3>

The findings stood firm regardless of age. Whether the participant was a sprightly 20-year-old or in their seventies, the impact of protein type on <span>mortality</span> did not budge.

What did emerge as genuine risk factors? No surprises here: smoking, sedentary behaviour, and <span>ageing</span> itself. In other words, a sausage might not do you in, but a cigarette habit just might.

Earlier research that condemned animal protein leaned heavily on the IGF-1 theory. The logic was straightforward: animal meat elevates IGF-1 levels, and higher IGF-1 has been linked with certain cancers. Case closed.

Except it was not. The new study points out that IGF-1 is a slippery suspect. Its connection with cancer risk has not held up consistently, and hormone levels alone are not reliable markers for predicting chronic disease. In fact, the relationship between IGF-1 and age-related illnesses is “nonlinear”, meaning more or less of it does not straightforwardly equal more or less disease.

Of course, no study is without caveats. The researchers drew on NHANES III survey data from 1988 to 1994, looking at adults aged 19 and older. That means their conclusions were based on dietary recall rather than direct biological measurements. They admit more nuanced research, particularly using biomarkers, is needed to fully understand how different proteins affect long-term health.

Animal protein may carry nutrients plant sources cannot easily replace — vitamin B12, for one. But the real problem of the meat world may not be the protein itself but the processing. Sausages, salami, and other highly processed meats are often loaded with saturated fat and sodium, which have well-documented links to heart disease and hypertension.

This research does not suggest that plant protein is useless or that meat is suddenly a superfood. What it does say is that protein, whether from plants or animals, may not be the health battleground we have been led to believe. The real key might be balance, along with <span>lifestyle</span> choices that science repeatedly confirms matter most: staying active, not smoking, and eating a varied <span>diet</span>.

Cancer

protein

meat

mortality

nutrition

hormones

ageing

lifestyle

diet

For years, meat has been positioned as a key concern in the field of nutrition, blamed for shortening lifespans, fuelling cancer, and clogging arteries. Plant protein, in contrast, has been paraded down the health red carpet as the best for longevity. But a new study says otherwise. The case against animal protein looked convincing: previous studies tied red meat consumption to cancer deaths, supposedly through the hormone IGF-1 (insulin-like growth factor 1), which has been linked to higher cancer risk. Meanwhile, beans, nuts, and lentils basked in praise, appearing to lengthen lives and lower disease risk.But according to research published in the journal Applied Physiology, Nutrition, and Metabolism, those assumptions might not hold up in court anymore. Three researchers from Canada and the United States sifted through decades of nutritional data, and what they found could rewrite a big chunk of dietary dogma.What The Study Says Contrary to what many of us have been told, the study discovered no evidence that eating animal protein raises your chances of dying from cancer, heart disease, or even from any cause at all.Even more surprising, they found a “small but significant” protective effect of animal protein against cancer-related deaths. Yes, meat, often demonised as the problem, appeared to offer a shield, not a sword.On the other hand, plant protein, which has been championed for its apparent health perks, did not demonstrate the magical life-extending benefits past studies suggested.Same Rules Apply, Whatever Your AgeThe findings stood firm regardless of age. Whether the participant was a sprightly 20-year-old or in their seventies, the impact of protein type on mortality did not budge.What did emerge as genuine risk factors? No surprises here: smoking, sedentary behaviour, and ageing itself. In other words, a sausage might not do you in, but a cigarette habit just might.A Hormone Under SuspicionEarlier research that condemned animal protein leaned heavily on the IGF-1 theory. The logic was straightforward: animal meat elevates IGF-1 levels, and higher IGF-1 has been linked with certain cancers. Case closed.Except it was not. The new study points out that IGF-1 is a slippery suspect. Its connection with cancer risk has not held up consistently, and hormone levels alone are not reliable markers for predicting chronic disease. In fact, the relationship between IGF-1 and age-related illnesses is “nonlinear”, meaning more or less of it does not straightforwardly equal more or less disease.The Fine PrintOf course, no study is without caveats. The researchers drew on NHANES III survey data from 1988 to 1994, looking at adults aged 19 and older. That means their conclusions were based on dietary recall rather than direct biological measurements. They admit more nuanced research, particularly using biomarkers, is needed to fully understand how different proteins affect long-term health.The Bigger Picture on MeatAnimal protein may carry nutrients plant sources cannot easily replace — vitamin B12, for one. But the real problem of the meat world may not be the protein itself but the processing. Sausages, salami, and other highly processed meats are often loaded with saturated fat and sodium, which have well-documented links to heart disease and hypertension.What It Means for Your PlateThis research does not suggest that plant protein is useless or that meat is suddenly a superfood. What it does say is that protein, whether from plants or animals, may not be the health battleground we have been led to believe. The real key might be balance, along with lifestyle choices that science repeatedly confirms matter most: staying active, not smoking, and eating a varied diet.

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Step into a health shop, swipe through TikTok, or wander through beauty stores, and there it is, a familiar promise: powders, pills, or drops to reveal radiant skin, cleanse the body, or even reverse aging. Two of the biggest players in this wellness wave are chlorophyll—the green pigment in plants now bottled into tinctures and waters and collagen, a structural protein sold as the ultimate anti-aging fix.

On social media, celebrities and influencers sip on green shots or blend collagen into coffee, packaging them as the shortcut to health and beauty. But does the science hold up, or is it more about clever marketing dressed up in glossy branding?

Chlorophyll is the pigment found in plants that makes them green. In biology lab, it's recalled as fueling photosynthesis—to capture light energy to create glucose and oxygen. In plants, it's vital. In humans, things aren't quite as simple.

Wellness brands and influencers, from Gwyneth Paltrow's Goop to Kourtney Kardashian Barker's Poosh, have made drinking chlorophyll water a daily habit. Marketing promises range from detoxification to more radiant skin and even "oxygenating the blood." The concept sounds alluring—except that it can't be done biologically.

As physician and researcher Ben Goldacre points out, photosynthesis requires sunlight, water, and carbon dioxide. Our gut and bloodstream aren’t flooded with sunlight, so chlorophyll simply can’t perform its plant-like function inside humans. Drinking it won’t generate oxygen in your body.

<h2>What is The Trend Promoting Chlorophyll Supplement?</h2>

The type most commonly employed in supplements is chlorophyllin, a semi-synthetic, water-soluble derivative of chlorophyll. Several small, older studies indicate that it might decrease odors in wounds or stool, possibly by breaking down some compounds or stopping bacteria from growing. There's weak evidence that it might act as an antioxidant, roaming free radicals causing cell destruction, but studies are few and far from convincing.

More promising are investigations into its application in wound healing. Chlorophyll dressings have been studied for their potential to speed up healing and deodorize infected wounds. But consuming it for beauty or detoxing purposes is something else—clinical evidence for those uses is scant.

<h2>Potential Risks and Side Effects of Chlorophyll</h2>

Most individuals are able to tolerate chlorophyll, but it is not risk-free. Side effects reported include diarrhea, cramps in the stomach, and colored urine, stool, or even tongue. Mild itching or burning with topical use can be produced in occasional instances. The U.S. National Library of Medicine states that chlorophyll is non-poisonous in normal doses, but in high doses it can produce gastrointestinal upset.

What this actually translates to is that while chlorophyll won't hurt you in moderation, it's also unlikely to bring the extreme makeovers promised on TikTok.

Collagen differs from chlorophyll in that it's something that humans naturally create. It's the body's most common protein and what builds scaffolding for skin, bones, cartilage, blood vessels, and connective tissue. It's responsible for skin elasticity and flexibility of joints.

Collagen production inherently decreases with age, resulting in wrinkles, stiff joints, and less resilient connective tissue. This loss has propelled a billion-dollar collagen market, with powders, pills, and creams touted as a means to "replenish" what the body is losing.

<h3>What Science Says About Collagen Supplements</h3>

Collagen supplementation research is further advanced than chlorophyll's, although it's not yet conclusive. Some research indicates oral collagen peptides can moderately enhance skin hydration, elasticity, and fine lines. There's also support that they might be good for joint health, mitigate exercise-induced joint pain, and increase bone density in the elderly.

But science doesn't go so far as to make miracle promises. Collagen won't cause weight loss, detox the body, or stop cardiovascular disease, no matter what ads might promise.

Collagen creams and serums inundate the beauty market, but it's hard to find one that works. Collagen molecules are too big to pass through the skin barrier, so most topical products can't really increase collagen where it counts. At best, they offer surface moisture and temporary plumping.

<h3>Supporting Natural Collagen Production</h3>

The body synthesizes collagen from amino acids, so consuming sufficient protein-containing foods—chicken, fish, eggs, beans, and bone broth—is still the best method to supply it. Vitamin C, zinc, and copper are also necessary cofactors for collagen production. Having a well-nourished diet and staying away from excessive sunlight exposure and smoking might preserve your natural reserves better than any costly powder.

<h3>Why TikTok Supplements Feel So Convincing?</h3>

One of the reasons supplements such as chlorophyll and collagen do so well online is that they provide instant, tangible rituals. Adding green drops to water or spilling white powder into a latte gives one a feeling of agency and pampering. When influencers couple such rituals with radiant skin or lean bodies, it's simple to think that the supplement is the magic bullet—when genetics, diet, and lifestyle actually have so much more to do with it.

Social media exaggerates anecdotal accounts, frequently beating what the evidence will allow. And although both collagen and chlorophyll might have specialized advantages, they are not cure-alls or substitutes for healthy living.

Experts always recommend taking supplement fads with a grain of salt. The evidence for chlorophyll remains limited, with only mild effects in very particular medical contexts such as wound healing. Collagen is more robust, especially for joints and skin, but the effects are modest compared to what is claimed in the marketplace.

Supplements must be used to complement, and not substitute, a diet of balanced nutrition, exercise, and sleep. For beauty and health in the long run, consuming a diet that has high quantities of fruits, vegetables, protein, and micronutrients is a much better way than consuming any one powder or extract.

<h2>Is Chlorophyll Drink Worth the Hype?</h2>

Chlorophyll won't make you a detoxed, glowing version of yourself any more than photosynthesis will function in your blood. Collagen supplements might be helpful, particularly for skin and joints, but they're no miracle cure themselves.

For the time being, consider these TikTok staples as add-ons, not requirements. If drinking a chlorophyll latte makes you happy or sprinkling collagen powder makes you eat more protein, that's okay. Just be aware that the glow-up is much more likely to be the result of regular healthy habits and not an online-viral supplement.

Disclaimer: This article is intended for informational purposes only and is not a replacement for medical professional advice. Always consult a qualified healthcare professional before starting supplements, treatment, or altering your health regimen.

chlorophyll supplements

collagen powder benefits

tiktok wellness trends

do collagen supplements work

chlorophyll water side effects

collagen for skin health

social media health fads

Skin & Hair

diet & nutrition

Step into a health shop, swipe through TikTok, or wander through beauty stores, and there it is, a familiar promise: powders, pills, or drops to reveal radiant skin, cleanse the body, or even reverse aging. Two of the biggest players in this wellness wave are chlorophyll—the green pigment in plants now bottled into tinctures and waters and collagen, a structural protein sold as the ultimate anti-aging fix.On social media, celebrities and influencers sip on green shots or blend collagen into coffee, packaging them as the shortcut to health and beauty. But does the science hold up, or is it more about clever marketing dressed up in glossy branding?Chlorophyll is the pigment found in plants that makes them green. In biology lab, it's recalled as fueling photosynthesis—to capture light energy to create glucose and oxygen. In plants, it's vital. In humans, things aren't quite as simple.Wellness brands and influencers, from Gwyneth Paltrow's Goop to Kourtney Kardashian Barker's Poosh, have made drinking chlorophyll water a daily habit. Marketing promises range from detoxification to more radiant skin and even "oxygenating the blood." The concept sounds alluring—except that it can't be done biologically.As physician and researcher Ben Goldacre points out, photosynthesis requires sunlight, water, and carbon dioxide. Our gut and bloodstream aren’t flooded with sunlight, so chlorophyll simply can’t perform its plant-like function inside humans. Drinking it won’t generate oxygen in your body.What is The Trend Promoting Chlorophyll Supplement?The type most commonly employed in supplements is chlorophyllin, a semi-synthetic, water-soluble derivative of chlorophyll. Several small, older studies indicate that it might decrease odors in wounds or stool, possibly by breaking down some compounds or stopping bacteria from growing. There's weak evidence that it might act as an antioxidant, roaming free radicals causing cell destruction, but studies are few and far from convincing.More promising are investigations into its application in wound healing. Chlorophyll dressings have been studied for their potential to speed up healing and deodorize infected wounds. But consuming it for beauty or detoxing purposes is something else—clinical evidence for those uses is scant.Potential Risks and Side Effects of ChlorophyllMost individuals are able to tolerate chlorophyll, but it is not risk-free. Side effects reported include diarrhea, cramps in the stomach, and colored urine, stool, or even tongue. Mild itching or burning with topical use can be produced in occasional instances. The U.S. National Library of Medicine states that chlorophyll is non-poisonous in normal doses, but in high doses it can produce gastrointestinal upset.What this actually translates to is that while chlorophyll won't hurt you in moderation, it's also unlikely to bring the extreme makeovers promised on TikTok.CollagenCollagen differs from chlorophyll in that it's something that humans naturally create. It's the body's most common protein and what builds scaffolding for skin, bones, cartilage, blood vessels, and connective tissue. It's responsible for skin elasticity and flexibility of joints.Collagen production inherently decreases with age, resulting in wrinkles, stiff joints, and less resilient connective tissue. This loss has propelled a billion-dollar collagen market, with powders, pills, and creams touted as a means to "replenish" what the body is losing.What Science Says About Collagen SupplementsCollagen supplementation research is further advanced than chlorophyll's, although it's not yet conclusive. Some research indicates oral collagen peptides can moderately enhance skin hydration, elasticity, and fine lines. There's also support that they might be good for joint health, mitigate exercise-induced joint pain, and increase bone density in the elderly.But science doesn't go so far as to make miracle promises. Collagen won't cause weight loss, detox the body, or stop cardiovascular disease, no matter what ads might promise.Topical CollagenCollagen creams and serums inundate the beauty market, but it's hard to find one that works. Collagen molecules are too big to pass through the skin barrier, so most topical products can't really increase collagen where it counts. At best, they offer surface moisture and temporary plumping.Supporting Natural Collagen ProductionThe body synthesizes collagen from amino acids, so consuming sufficient protein-containing foods—chicken, fish, eggs, beans, and bone broth—is still the best method to supply it. Vitamin C, zinc, and copper are also necessary cofactors for collagen production. Having a well-nourished diet and staying away from excessive sunlight exposure and smoking might preserve your natural reserves better than any costly powder.Why TikTok Supplements Feel So Convincing?One of the reasons supplements such as chlorophyll and collagen do so well online is that they provide instant, tangible rituals. Adding green drops to water or spilling white powder into a latte gives one a feeling of agency and pampering. When influencers couple such rituals with radiant skin or lean bodies, it's simple to think that the supplement is the magic bullet—when genetics, diet, and lifestyle actually have so much more to do with it.Social media exaggerates anecdotal accounts, frequently beating what the evidence will allow. And although both collagen and chlorophyll might have specialized advantages, they are not cure-alls or substitutes for healthy living.What Consumers Should Know?Experts always recommend taking supplement fads with a grain of salt. The evidence for chlorophyll remains limited, with only mild effects in very particular medical contexts such as wound healing. Collagen is more robust, especially for joints and skin, but the effects are modest compared to what is claimed in the marketplace.Supplements must be used to complement, and not substitute, a diet of balanced nutrition, exercise, and sleep. For beauty and health in the long run, consuming a diet that has high quantities of fruits, vegetables, protein, and micronutrients is a much better way than consuming any one powder or extract.Is Chlorophyll Drink Worth the Hype?Chlorophyll won't make you a detoxed, glowing version of yourself any more than photosynthesis will function in your blood. Collagen supplements might be helpful, particularly for skin and joints, but they're no miracle cure themselves.For the time being, consider these TikTok staples as add-ons, not requirements. If drinking a chlorophyll latte makes you happy or sprinkling collagen powder makes you eat more protein, that's okay. Just be aware that the glow-up is much more likely to be the result of regular healthy habits and not an online-viral supplement.Disclaimer: This article is intended for informational purposes only and is not a replacement for medical professional advice. Always consult a qualified healthcare professional before starting supplements, treatment, or altering your health regimen.

Aarushi Bhadury

Wednesday's Jenna Ortega Eats Kiwi With The Skin On - Is That Healthy, Doctor Weighs In

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<span>Jenna Ortega</span>, known for playing the beloved <span>Addams Family</span> character <span>Wednesday</span>, recently posed a video exclaiming how she ‘recently’ found out you can eat kiwis with its skin on, which has sparked a great deal of conversation about whether it is healthy or not. 

We are all used to either cutting out the fuzzy skin of kiwis or cutting it in half and scooping out the soft fruit flesh from the inside. However sometimes, just because we are used to something, doesn’t mean it is right. For a long time, peeling fruits was a norm and people thought it was necessary to do, to be safe. However, recently we have seen more scientific proof of why these fruit peels is not only edible but have hidden benefits. 

Weighing in on this conversation gastroenterologist Dr. Joseph Salhab and registered dietitian Gillian Culbertson posted a video explaining how this is actually a good practice. 

Eating the kiwi skin can significantly boost the fruit's nutritional power. Dr Salhab and Culbertson explain that the skin is loaded with 

Eating the skin increases the kiwi's fiber content by up to 50%. This is great for your digestive system, helping to prevent constipation and support a healthy gut. 

You'll get more vitamin C and vitamin E, which support liver health and your immune system. The skin also adds extra folate, magnesium, and vitamin B6. 

The skin contains three times more antioxidants than the fruit itself. These include polyphenols and vitamin C that fight inflammation and help protect your cells from damage. 

<h2>What Are The Benefits of Kiwi Skin? </h2>

According to the Cleveland Clinic, eating kiwi, especially with the skin on, offers other notable health perks: 

<ul><li>Eating a kiwi two hours before bed can help your body produce melatonin, a hormone that regulates sleep, leading to a better night's rest.</li><li>The fiber and antioxidants help protect the colon from DNA damage, which can lower your risk of colon cancer.</li></ul>

<h2>What Are the Risks of Having Kiwi Skin? </h2>

While kiwi skin is packed with nutrients, it's not for everyone. If you have a history of kidney stones, you should avoid eating the skin. The skin contains high levels of oxalates, which are natural substances that can bind with calcium in your body. This can lead to the formation of crystals in your kidneys, increasing your risk of developing painful kidney stones. It's much safer for you to simply enjoy the fruit on its own and throw away the skin. If you're ever in doubt, it's always best to check with your doctor first. 

<h2>Tips for <span rel="noindex">Eating Kiwi Skin</span> </h2>

If the idea of eating a kiwi with its fuzzy skin doesn't appeal to you, don't worry—you have options. 

The golden kiwi has a smooth, fuzz-free skin that's much easier to eat than its green counterpart. 

For green kiwis, you can gently scrub the skin with a kitchen towel or vegetable brush while rinsing it under water. This will help remove the fuzzy texture and make it more pleasant to eat. 

The easiest way to get all the benefits of the skin without even noticing it is to throw a whole kiwi into a smoothie. The blender will break the skin down into tiny, unnoticeable pieces.

jenna ortega

eating kiwi skin

addams family

Wednesday

Jenna Ortega Eats Kiwi

Can You Eat Kiwi With Skin On

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Jenna Ortega, known for playing the beloved Addams Family character Wednesday, recently posed a video exclaiming how she ‘recently’ found out you can eat kiwis with its skin on, which has sparked a great deal of conversation about whether it is healthy or not. We are all used to either cutting out the fuzzy skin of kiwis or cutting it in half and scooping out the soft fruit flesh from the inside. However sometimes, just because we are used to something, doesn’t mean it is right. For a long time, peeling fruits was a norm and people thought it was necessary to do, to be safe. However, recently we have seen more scientific proof of why these fruit peels is not only edible but have hidden benefits. Weighing in on this conversation gastroenterologist Dr. Joseph Salhab and registered dietitian Gillian Culbertson posted a video explaining how this is actually a good practice. Can You Eat Kiwi With Skin On? Eating the kiwi skin can significantly boost the fruit's nutritional power. Dr Salhab and Culbertson explain that the skin is loaded with More Fiber Eating the skin increases the kiwi's fiber content by up to 50%. This is great for your digestive system, helping to prevent constipation and support a healthy gut. More Vitamins You'll get more vitamin C and vitamin E, which support liver health and your immune system. The skin also adds extra folate, magnesium, and vitamin B6. Rich in Antioxidants The skin contains three times more antioxidants than the fruit itself. These include polyphenols and vitamin C that fight inflammation and help protect your cells from damage. What Are The Benefits of Kiwi Skin? According to the Cleveland Clinic, eating kiwi, especially with the skin on, offers other notable health perks: Eating a kiwi two hours before bed can help your body produce melatonin, a hormone that regulates sleep, leading to a better night's rest.The fiber and antioxidants help protect the colon from DNA damage, which can lower your risk of colon cancer.What Are the Risks of Having Kiwi Skin? While kiwi skin is packed with nutrients, it's not for everyone. If you have a history of kidney stones, you should avoid eating the skin. The skin contains high levels of oxalates, which are natural substances that can bind with calcium in your body. This can lead to the formation of crystals in your kidneys, increasing your risk of developing painful kidney stones. It's much safer for you to simply enjoy the fruit on its own and throw away the skin. If you're ever in doubt, it's always best to check with your doctor first. Tips for Eating Kiwi Skin If the idea of eating a kiwi with its fuzzy skin doesn't appeal to you, don't worry—you have options. Try a Golden Kiwi The golden kiwi has a smooth, fuzz-free skin that's much easier to eat than its green counterpart. Scrub the Fuzz Off For green kiwis, you can gently scrub the skin with a kitchen towel or vegetable brush while rinsing it under water. This will help remove the fuzzy texture and make it more pleasant to eat. Blend It The easiest way to get all the benefits of the skin without even noticing it is to throw a whole kiwi into a smoothie. The blender will break the skin down into tiny, unnoticeable pieces.

wednesday's jenna ortega eats kiwi with the skin on - is that healthy, doctor weighs in

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