6 Common Nutrition Myths You Should Know

There are a lot of nutrition myths out there, you may stay away from certain types of food just because someone said it is bad for you. We in the Lifestyle Club don't want you to miss out on perfectly healthy food because of this. Here are 6 common nutrition myths you can forget. 

Eating eggs raises your cholesterol levels

This is one of the most famous nutrition myths, it turns out that eggs has little to do with the amount of cholesterol in your body. Eggs are also a rich source of 13 vitamins and minerals. 

The more Fiber you eat, the better

This statement is not all true; it all depends on what kind of fiber you are putting in your body. Many groceries are added fiber-supplement to increase sales like some yoghurts, cereals and water – however, experts are critical to the faux-fiber foods and if they have the same beneficial effects like the natural fiber-rich foods like whole grains, vegetables, and fruits.

Cooking olive oil destroys its health benefits

Research is showing that plant-based compounds, like olive oil, can stand up to standard cooking procedures. The plant-based compounds are stable as long the oil isn’t heated past it’s smoking point, which is 207 degrees Celsius for extra-virgin olive oil.

Adding salt to the pot adds sodium to the food

Who had thought that to add salt to boiling water can give vegetables more nutritious.  The amount of sodium that the food absorbs are minimum. Harold McGee says; “salt in the cooking water helps reduce the leaching of nutrients from vegetables into the water. It also speeds up the cooking process so nutrition’s aren’t lost”.

Organic foods are more nutritious than conventional

Researches at the London School of Hygiene & Tropical Medicine has researched organic foods and today’s conclusion is that there are no significant nutritional between organic and conventional foods. Even though you prefer, but there are no nutritious beneficial.

The only heart-friendly alcohol is red wine

Recent research from Eric Rimm, associate professor of nutrition at School of Public Health at Havard University, has shown that the ethanol itself raises levels of good cholesterol. These protect against plaque build-up int the arteries, and reduce clotting factors that contribute to heart attack and stroke, when consumed in moderation of course.