Children should eat less refined cakes

Eat cake, do not pursue too delicate texture, a little rough some rather better, eat less so-called “milk cake.” Pre-school children have to strictly control the consumption.

The pursuit of the market cake tastes become more and more soft, delicate, in fact, it’s delicate appearance is often caused by adding an excessive amount of additives, these additives, including emulsifiers, shortening, baking powder and so on.

Emulsifier will be fat and sugar, flour and other ingredients evenly mixed together, so that cake volume increased, pore uniformity, but also to prevent the cake hardens the hair shaft.

Shortening make gluten proteins of wheat flour distributed soft, the cake was easy to loose shape.

This is one of Monoglycerides, poly ester, glycerol ester of sucrose itself is not toxic substances such as emulsifiers, however, partially hydrogenated vegetable oils such as palm oil and dubbed in the shortening, but it contains a lot of “trans-fatty acids”, and cardiovascular health and nervous system great harm.

The vast majority of baking powder containing alum, aluminum. The so-called “pure fresh cream” also has little to do with milk, its main raw material is actually a “plant creamer”, also contain dangerous “trans fatty acids.”

Therefore, eat cake, do not pursue too delicate texture, a little rough some rather better, eat less so-called “milk cake.” Pre-school children have to strictly control the consumption.