Biggest Lies About Regular Eating Habits
If we hear it from a friend, a magazine or a food label screaming at us in BIG BOLD LETTERS, it’s got to be true, right? Chances are you’re pretty savvy when it comes to knowing just what lies corporations are feeding you. But even the wisest mathematician and ardent know-it-all could be forgiven for not knowing about the following biggest lies told by people about food.
Eggs are Bad for Your Heart
Eggs are a fantastic source of protein. They contain a substantial amount of cholesterol in their yolks—about 211 mg per large egg. And yes, cholesterol is the fatty stuff in our blood that contributes to clogged arteries and heart attacks. However, for most of us, the cholesterol we eat doesn’t have a huge impact on raising our blood cholesterol; the body simply compensates by manufacturing less cholesterol itself.
Diet Soft Drinks Are Better Than Regular Soft Drinks
This one truly pains us. As much as we’d like to think that downing a can of Diet Coke is better for us than a regular Coke, chances are we’re not actually doing ourselves that many favors.
In fact, a 14-year study showed that diet drinks raise the risk of diabetes more than their sugar-sweetened counterparts. On top of that, diet drinks slow down your metabolism and make you crave sugar and carbs, so we might as well basically just all eat chocolate and Coke and be done with it.
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Chocolate is Bad For You
While we wouldn’t recommend three-course meals of chocolate day-in day-out (at the weekends is fine though), chocolate needn’t be something to avoid. In fact, dark chocolate that’s at least 85% cocoa bursts forth with a glut of delicious nutrients.
Microwaving Zaps Nutrients
This is misguided and is one of the biggest lies spread by people who don’t know better. Whether you’re using a microwave, a charcoal grill or a solar-heated stove, it’s the heat and the amount of time you’re cooking that affect nutrient losses, not the cooking method. The longer and hotter you cook a food, the more you’ll lose certain heat- and water-sensitive nutrients, especially vitamin C and thiamin [a B vitamin]. Because microwave cooking often cooks foods more quickly, it can actually help to minimize nutrient losses.
Dark Bread Is Better for You Than White
Don’t be fooled by the color of your bread. Just because it’s got a faint brown tint doesn’t always mean it’s healthier than its white counterparts. It could just mean it contains some caramel coloring or just the tiniest amount of whole wheat. Instead, make sure you look for whole wheat bread which contains higher amounts of protein, fiber, vitamins B1, B2, and much more.