Nutrition Myths Busted
Have you ever wondered what is fact and what is fiction when hearing about the endless diet plans and weight loss methods? If so, you’re not alone and this video debunks common nutrition myths so you can enjoy your favourite foods again.
Nutrition Myths Busted
- Added sugar is always bad for you – Adding a little sugar to balance a too-tart tomato sauce is a good thing; so is a teaspoon of honey on a tart grapefruit half or in plain yoghurt. Add a little bit of sugar to help boost your intake of nutrient-rich foods by making them tastier.
- Eating eggs raises your cholesterol levels – Dietary cholesterol found in eggs has little to do with the amount of cholesterol in your body.
- All saturated fats raise blood cholesterol – New research shows that some saturated fats don’t raise blood cholesterol.
- The only heart-friendly alcohol is red wine – Beer, wine, and other types of alcohol all confer the same health benefits.
- Adding salt to the pot adds sodium to the food – Salt added to boiling water may actually make vegetables more nutritious as the salt in the cooking water reduces the leaching of nutrients from vegetables into the water
- Fried foods are always too fatty – Healthy deep-fried food is possible when the frying is done right. For most foods, 375°F is best and oil temperatures that are too low will increase fat absorption. Drain cooked foods on a paper towel for a minute or two before eating.
- The more fibre you eat, the better – Not all fibres are equally beneficial, you need to consider the source as different fibres have different functions (wheat bran helps move foods along; oat bran lowers cholesterol; inulin supports healthy gut bacteria).
- You should always remove chicken skin before eating – You can enjoy a skin-on chicken breast without blowing your diet. A 12-ounce bone-in, skin-on chicken breast half contains just 2.5 grams of saturated fat and 50 calories more than its similarly portioned skinless counterpart.
- Organic foods are more nutritious than conventional – Researchers at the London School of Hygiene & Tropical Medicine have provided the most comprehensive review of organic foods to date. Their conclusion: No significant nutritional difference exists between conventional and organic crops and livestock. There is, of course, still the issue of trace amounts of pesticides or herbicides—wash conventional produce carefully.
- Cooking olive oil destroys its health benefits – Research is showing that the elements that give olive oils their complex flavour profiles as well as other healthful properties can stand up to standard cooking procedures. They’re surprisingly stable, as long as the oil isn’t heated past its smoking point, which for extra-virgin olive oil is pretty high—about 405°F.
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