Food Myths

Whether you’re into Paleo, Banting, Atkins or any other more mainstream eating plan, indisputable is the fact that when you’re trying to make healthier choices, the amount of information out there is staggering and quite often misleading – what’s good today is disproved tomorrow and vice versa. Nutrition is constantly under the magnifying glass; as well it should be, as so much of what we choose to put into our bodies affects our health and general well-being. But food myths – which often lead to sweeping and misguided dietary guidelines – die hard; so, here’s an update, thanks to the Telegraph, helping you to separate fact from fiction.

Myth: Eating too many eggs is bad for you.

Many of us grew up believing that we shouldn’t eat more than two or three eggs a week, this was purportedly down to fears about high cholesterol levels. Subsequently, in the last few years, it’s been proven that in most cases, food does not directly affect our cholesterol levels and those foods deemed ‘dangerous’ are in fact quite harmless – eggs are actually beneficial, as they’re excellent sources of protein, vitamins and minerals.

Myth: Saturated fat is bad for you.

In the late 70s fat became enemy number one. Demonised, it was abolished from all ‘healthy’ food and led to low-fat products consumed en masse in the 80s and 90s, but what only came to light much later was that once the fat was removed, loads of sugar was added to improve a product’s taste. Three decades later and obesity levels have soared, because as it turns out saturated fat – think delicious steak, whole milk, cheese and real butter – was never bad for you, but excessive carbohydrates, such as sugar, were – and still are.

Myth: Frozen food isn’t as good for you as fresh.

We’ve always been taught ‘fresh is best’, and while that may have been true many years ago when the local farmer supplied the corner store, or today when you visit a farmer’s market; it isn’t always the case with produce bought at many of the big retailers. The truth is that after long periods in transit and storage, produce is not fresh and has lost some of its nutritional value. Conversely, frozen food such as wholesale frozen vegetables for example, have been picked and almost immediately flash-frozen, locking in all their nutritional goodness – making them at the very least equal to, if not superior to, their fresh counterparts.

As technology advances and as we learn more and more about our bodies and how different food affects us, there will always be newer and better theories dispelling older ideas. Truth be told, the only way to completely avoid it all would be to live off the grid, raise your own animals and grow all your own food, but as that’s not going to happen for the majority of us (more’s the pity), the best advice we can follow is ‘trust your body’ and ‘everything in moderation’.

And with that I’m off to fry eggs – in real butter.