Haldiram’s Classic Indian Gulab Jamun is a popular North Indian dessert (Mithaee) which is cherished throughout the world.
As with all Indian mithais, Haldirams’ classic Indian Gulab Jamun is very sugary which makes it unhealthy for most people, especially diabetics and people at risk of heart disease.
Indians are known to have a sweet tooth and do not count calories when eating mithai but this statistic will alarm you as just 1 Gulab Jamun of 83 gm has 39 gm of sugar .
The foodnetindia Safety rating for this product :-Foodnetindia safety rating : 3 (On a scale of 1 to 10 from very unsafe to very safe)
The sugar content in this product is 39 gm per serving of 83gm is alarming and strictly not recommended for diabetics and those who are obese. Even healthy people must know that their entire day’s sugar allowance is completed with only one serving of this product.
Foodnetindia wholesomeness rating : 3 (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Haldiram’s Classic Indian Gulab Jamun cannot be considered as healthy food and is not a meal replacement.
This is primarily due to the very high sugar content.
Ingredients of concern in Haldirams Classic Indian Gulab Jamun
This product contains 39 gm per piece (83 gm) of sugar. This is very high. This food product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
A significant proportion of the population is gluten intolerant, either because they suffer from Celiac disease (1% of the population) or gluten sensitivity, which is quite common. Many people who suffer from gluten intolerance may be asymptomatic and may be unaware that they suffer from systemic and chronic inflammation due to their gluten intolerance.
Gluten intolerance has also been linked to autoimmune diseases, cancers, intestinal inflammation, degeneration of the intestinal lining and has even been linked to several mental illnesses (either as a cause or exacerbating factor) the most serious being cerebellar ataxia, a serious disease of the brain that involves an inability to coordinate balance, movements, problems talking, etc. Persons diagnosed with schizophrenia, autism, Alzheimer’s, etc., have been known to respond well to a gluten free diet.
Sulphites are often used as preservatives in dried fruits, preserved radish, and dried potato products. Most beers no longer contain sulphites, although some alcoholic ciders contain them. Although shrimp are sometimes treated with sulphites on fishing vessels, the chemical may not appear on the label. In 1986, the Food and Drug Administration in the United States banned the addition of sulphites to all fresh fruit and vegetables that are eaten raw.
Sulphites are counted among the top nine food allergens but a reaction to sulphite is not a true allergy. Some people have positive skin allergy tests to sulphites indicating true (IgE-mediated) allergy.
It may cause breathing difficulty within minutes after eating a food containing it. Asthmatics and possibly people with salicylate sensitivity (or aspirin sensitivity) are at an elevated risk for reaction to sulphites. Anaphylaxis and life-threatening reactions are rare. Other potential symptoms include sneezing, swelling of the throat, hives, and migraine.
Other ingredients that are in the product but not a major source of concern in our opinion are:
- Milk Solids
- Refined Palmolein Oil
- Wheat Flour
Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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