Healthy food is deemed as such because there is scientific evidence to prove that it is. The gold standard go to resource to sort out whether food is healthy is a Registered Dietitian. RD’s study nutrition science, biochemistry, physiology, microbiology, and chemistry, among additional related subjects at accredited colleges and universities.
There is a tremendous “quack” factor regarding nutrition information that is available all over the proverbial map. When searching for the “holy grail” for how to nourish yourself best, look with scrutiny. Rules of thumb: if the claim is miraculous, it probably will not be effective, if the claim eliminates entire food groups, you may end up deficient in a nutrient, if the claim comes from animal studies only (rats), more information related to human consumption is warranted…. etc. (You get the picture.)
The problem with the “quack” factor, is that it is vast. Here, from the “Ottawa Citizen” is information from RDs that helps sort out some nutritional facts from fiction.
- Sea Salt: Is it healthier than tables salt? NO. They have the same basic nutritional value. Table salt usually has iodine added, so it actually has an added essential nutrient (for healthy thyroid function). The difference between the two is texture and taste. Sprinkling either on your food? Remember to try to limit sodium to 2300mg per day (that is the equivalent of a teaspoon of salt)
- Oysters are an aphrodisiac? YES. They contain amino acids that boost sex hormone in humans. Oysters also have dopamine, which stimulates the brain’s arousal center.
- Brown Sugar more nutritious than white? NO. There really is no difference between the two. Maple syrup & honey are also NOT more nutritious than sugar. When eaten, they are all adding glucose (sugar) to your body.
- Microwaving destroys nutrients? YES (minimally). This is for vitamin B12. B12 is important for building proteins in the body, building red blood cells, and normal function of nervous tissue. B12 is found in clams, oysters, mussels, liver, caviar, octopus, fish, crab, lobster, beef, lamb, cheese, & eggs. Avoid microwaving these every time you eat them to be sure you get your Vitamin B12.
- Microwaving food and letting it sit for a few moments is important for safety? YES. It prevents mouth burns. It also helps microwaved food cook more thoroughly. The colder areas absorb the heat from the hotter parts of the food. The time frame is an extra minute or two!
- The 3-Second Rule is safe? YES if… they are processed foods with salty or sugary surfaces. Bacteria don’t easily survive on these surfaces. Cookies have low moisture content, a place where bacteria thrive, so they are safe too.
- Multi-Grain and Whole-Grain foods are equally nutritious? NO. Multigrain sounds wholesome, but it may have the bran and germ stripped to promote longer shelf life, better taste, and better appearance. The germ and bran are important sources of fiber, vitamin E and antioxidants. Look for at least 3 grams of fiber per serving!
- Probiotics are essential for good health? NO. Probiotics, which can be added to foods like yogurt and cheese are bacteria that aid in digestion. They may reduce symptoms of irritable bowl syndrome, inflammatory bowel disease, and diarrhea related to antibiotics. A diet without probiotics can also produce a healthy digestive system. Think probiotics are helping you? Be sure they are lactobacillus and bifidobacterium.
YMCA of Greater Rochester Parent's Time Out 