Fat is supposed to be more healthy the more liquid it is, therefore it’s commonly believed that all vegetable oils are healthy. And hey, they’re from plants, too! But ordinary butter can be liquid too, if it’s just heated a little. The “oil” used for frying in fast food restaurants, is most commonly palm oil, an almost purely saturated (unhealthy) oil. What you're really looking for are the unsaturated ("good") fats and oils found in foods like avocados and olive oil.
Although there are near infinite variations, and therefore several healthy variations of this food as well, the typical pasta you get when you buy your spaghetti, macaroni, or other noodles, at least in the Western World, is made with plain white flour, mixed with water and eggs. No vitamins, no minerals, and barely any fiber. Nothing, except for empty carbs, shaped as pasta. To make things worse, “fast food pasta,” like take-away Chinese food for instance, often contain loads of salt, mixed with unhealthy fat.
You didn’t think that goofy green powder you mix into water could be good for you, did you? Well, it isn’t. When you eat soup, you consume the water, milk, butter, or whatever else you mixed that powder into, along with a mixture of tasty salt and preservatives. A lot of salt, in fact. Salt is often overlooked as a risk-factor in food, but salt is actually a major contributor to heart disease.
Don’t let the fact that ketchup was almost got accepted as a vegetable in the United States fool you. Despite containing the antioxidant lycopene (antioxidants greatly reduce the risks of mutations in your body, and the risk of developing diseases like cancer), ketchup contains loads of sugar, often high fructose corn syrup, and also a lot of salt. Most of the ketchup we eat is processed and non-organic, so the lycopene levels are much lower than they could be.
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