Behind most nutrition and food myths, there’s a kernel of truth. Why do some food, as well as nutrition, inventions die while others keep coming back, even when faced with what seems to be undeniable evidence?
Myths in addition to misinformation are much more alluring than the truth is. A diet which is balanced diet, getting sufficient sleep as well as exercising often are typically the best course of action for fighting diseases and remaining healthy. Unfortunately, this just isn’t as interesting to people as what the nutrition and food myths say.
In actual fact, the nutrition myths that are the most determined are those that contain at least a nugget of truth. Some of the myths help us get to true dietary wisdom that, in reality, might help our health. Here’s the cold, hard and science-based truth about some of the most often-repeated nutrition and food myths as well as what really is the truth behind them.
Eggs are not good for your heart
It’s a fact that eggs do contain a considerable amount of cholesterol in the yolk. A large egg contains about 211mg. Cholesterol is indeed the fatty component in our blood which contributes to clogged arteries as well as heart attacks. However, calling eggs to be bad for your heart is not accurate as epidemiologic studies show most people who are healthy people can eat an egg a day without experiencing any problems.
Eat legumes with grains to acquire a “complete” protein
You need to each a mix of amino acids throughout the day in order to get all the complete nutrition you’ll need. Beans and legumes are nutritional powerhouses. They are high in:
- B vitamins,
- iron, and
These types of foods are also low in fat.
Restrict salt to lower blood pressure, reduce heart attacks as well as strokes
The myth about eating too much salt is still alive and kicking. This is even though there has never been any well-founded scientific support for it. Even though reducing salt can cause a decrease in blood pressure by between 1 and 5 mm/Hg on average, cutting out salt doesn’t have any effect on heart attacks, strokes or death.
However, if you have a medical condition – such as salt-sensitive hypertension – then you may be an exception. But the widespread notion that every single person should drop their salt intake (and have to eat food without any taste) is not based on evidence.
Carbohydrates make you put on weight
There’s nothing intrinsically fattening about carbohydrates. What makes you put on weight is eating too many calories. Of course, loading up on sugary as well as refined, carbohydrate-rich foods (such as white bread, pasta and doughnuts) can increase your risk factor in terms of developing health complications like heart disease and diabetes. However, if you cut out foods which contain good carbohydrates – for example whole grains, beans, fruits and vegetables – you’ll be missing out on:
- Your body’s primary supply of fuel, as well as
- Essential nutrients, and
In addition to this, for many people a low-carb diet may be harder to stick with in the long term than one which the Recommended Daily Allowance (RDA) of carbs.
There are countless other food myths out there and, if you are familiar with good nutrition principles, you’ll be able to steer clear of these. Trifocus Fitness Academy’s Specialised Nutrition Course will teach you all that there is to know about clean eating. For more information, visit our website.