For many popcorn became the integral attribute of visits of cinema. And ardent admirers of popcorn like to speak about advantage of this product on health, unlike chips and other snacks, popcorn is a natural product. Nutritionists don't share such position, pointing that besides advantage there is very obvious harm of this delicacy.
In pure form popcorn represents a natural product, vitamin-rich and minerals. As well as any grain dish, popcorn it is vitamin-rich groups B, potassium. High content of carbohydrates and cellulose allows this product to act as natural cleaner of an organism. At the same time, popcorn has low caloric content. For example, cases when regular moderate intake of popcorn allowed to fight against excess weight are frequent.
At the expense of the polyphenols which are contained in structure of popcorn this product is good means for clarification of intestines. In the West courses receptions of clean corn without additives and dyes enter dietary complexes.
It should be noted what has these properties only, the so-called, clean popcorn made without any additives. Such popcorn isn't on sale at movie theaters and its semi-finished products can't be found in shops difficult.
Flavor additives, fragrances and dyes sating different types of popcorn are the main reason for negative impact of this product on an organism. For example, the high content of sugar turns almost dietary product into high-calorie. The same way the organism is influenced by salty popcorn which at the expense of the exceeded saltiness at the same time causes strong thirst and liquid in an organism detains. At the same time experts do the reservation that salty and sweet popcorn are the least harmful types of this delicacy for organisms. The much bigger loss to health is caused by the popcorn made with use of fragrances and dyes. For example, grades with chocolate, caramel, cheese and fruit tastes are made without use of extracts of these products. For creation of tastes fragrances which represent chemical compounds are used. One more important component of similar structures – flavor enhancers which repeatedly increase activity of flavoring receptors. Flavor enhancers in itself are harmless, however the use them in a large number can provoke metabolic disorders.