Cakes and cookies or biscuits, with their delightful flavors and textures, have carved a special place in the ever-evolving culinary culture. Their universal appeal transcends borders, making them beloved indulgences across the globe. However, beneath their sweet charm lie potential health concerns. This article explores the health risks of Cakes and biscuits, offering seven nutritious alternatives to satisfy your cravings.  Health Risks of Cakes and Cookies Cakes and biscuits, though tempting, come with a set of health risks that should not be overlooked. Here are the key concerns: High Sugar and Refined Flour Content Cakes and cookies usually contain sugar and refined flour, causing rapid spikes in blood sugar levels. Consistent high sugar consumption can lead to insulin resistance, paving the way for diabetes, obesity, high blood pressure, and heart disease. Read more: Natural Sweeteners: 7 Healthy Alternatives of Refined Sugar Saturated Fats and Cholesterol Levels These baked foods often contain solid and highly saturated fats like butter and palm oil, which can increase low-density cholesterol levels. Margarine or butter used in cakes can contribute to raised cholesterol levels in the blood. Dental Issues The sugary and starchy nature of cakes and cookies can contribute to cavities and dental problems over time. Weight Gain Cakes are rich in carbohydrates and fats, making them calorie-dense and conducive to weight gain. Read more: 10 Best Teas for Weight Loss Blood Glucose Spikes Sugar is one of the most common ingredients used in baking cakes. The sugar in cakes can lead to higher blood glucose levels, increasing the risk of developing diabetes over time.