Little Known Food And Diet Myths 

People love to eat. And with a lot of food choices around, it can be quite overwhelming. It can also be easy for people to choose eating unhealthy. It takes some effort to try and eat healthily at all times. It helps that you know how to distinguish between healthy and unhealthy food choices. But there are certain beliefs that may continue to mislead people regarding diet and food. Here are some of them.

Eggs are not good for the heart.

Some people say that eating too many eggs can be unhealthy. Eating them may not be good to the heart. It is because eggs are considered to be rich in dietary cholesterol. Because of that, people associated it with increasing blood cholesterol levels, which can affect heart health. But recent studies have shown that saturated fats and trans fats are bigger culprits to raising blood cholesterol levels compared to dietary cholesterol. Not only that, eggs are also rich in nutrients such as lutein and zeaxanthin, which is linked to a reduced risk age-related macular degeneration or AMD, a leading cause of blindness for people over the age of 50.

Carbohydrates make you fat.

When people say that carbohydrates can make you fat, that is not necessarily the right statement to make. Carbohydrates do not inherently make people fat. It is the excess calories that do. Cutting off carbs totally in your diet because of this belief may not be a good idea. You can leave out the good carbs from your diet if you do avoid all carbs.

Microwave cooking can destroy nutrients in food.

Associating microwaves with radiation may be making people think that this cooking process can destroy essential nutrients in food. On the contrary, microwave cooking can even help reduce the number of nutrients lost in food as a result of cooking. The length of time cooking as well as the level of heat used can damage nutrients in food more than the cooking method. The longer and hotter food is cooked the more heat- and water-sensitive nutrients are lost. In this case, microwave cooking may help preserve some of the nutrients since it takes a shorter cooking time.