you could findhealthy eatingadvice on every corner.
That doesn’t mean it’s good advice, though.
Nutrition research can be confusing, and it’s always changing.
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Best-case scenario, following bad advice means you unnecessarilyavoid your favorite foods.
Worst-case, you end up choosing the unhealthier option all while thinking you’re making a better choice.
We zeroed in on eight myths about healthy eating that especially need to die.
Myth #1: Egg yolks are bad for you.
Dietary cholesterolhas been wrongly accused of raising our blood cholesterol levels for years.
It’s become clearer thatsaturated fatsand trans fats are more influential in raising blood cholesterol levels.
Myth #2: Coffee is dehydrating.
Myth #3: Natural sugar is different from added sugar.
Sugar is sugar is sugar.
Sugar in a whole fruit comes with fiber and helps slow digestion and preventblood sugarspikes.
That’s better than sugar that comes void of other nutrients.
Myth #4: Organic food is automatically healthy.
The truth is that organic snacks are still snacks.
Eating them in excess isn’t suddenly OK because they meet the requirements for an organic label.
“Organic chocolate syrup is still chocolate syrup,“Caroline Kaufman, R.D., tells SELF.
Myth #5: Margarine is automatically better than butter.
Not all fake butter is bad, but you have to be cautious about what you’re buying.
Look for ones witholive oilto get a good dose of healthy plant-based fat.
Myth #6: Salads are always the healthiest option on the menu.
You’d think that choosing thesaladis safe.
Myth #7: Low-fat versions are better than the originals.
“Fat is a necessary part of a healthy diet.
You need fat in your diet.
Fat is not bad.
Fat does not go directly to your hips,” Kaufman reassures.
Fat is more densely caloric, though, which is both a blessing and a curse.
“Because fat is so rich in calories, it is also very satisfying.
It also means you need towatch your portion sizes.
Myth #8: Everyone will benefit from giving up gluten.
It’s also important to note that not all gluten-free foods are created equally, or healthfully.
“Gluten-free breads and baked goods may still use nutrient-poor, refined flours,” she explains.
They can also be high in sugar.
to ask about being tested.
