2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One can never know for sure which foods are harmful and which are not. Guidelines and recommendations for individual products, ingredients and herbs are constantly changing in the light of new research. Even experts are now confused in their advice to us when they recommend what to eat and what not.
It is this problem that Scott Harding, a professor at the Royal University of Food Technology, addresses in his new book. It is called Misconceptions in Modern Nutrition. Basically, his work tries to rehabilitate some foods that are intended to be harmful.
Here are three of them, which the British expert advises to return to our menu immediately:
Eggs
Eggs have long been thought to be harmful to the heart. The main concern for this was the high content of cholesterol in them, which, in turn, increases the content of cholesterol in the blood. Recent studies, however, show that normal intake of cholesterol in eggs is even good for the body. Eggs are an excellent source of protein, healthy fats, and many vitamins and minerals.
Margarine
The story of margarine is perhaps one of the most confusing stories in nutrition. The origin of this product, which is made from vegetable fats, dates back to the early 19th century. Gradually, margarine replaces butter almost everywhere. Scientists in the past even recommended it to avoid saturated fats, leading to coronary heart disease.
In the last two decades, however, the product has gained notoriety for the harmful trans fats that have been put into it. Today, however, most large companies avoid using such fats in margarine, and it has once again become a useful vegetable oil. However, Harding recommends that you read the label carefully, because there are still margarines with harmful ingredients in them.
Potatoes
Potatoes are one of the few vegetables considered unhealthy due to their higher glycemic index. However, potatoes are a rich source of carbohydrates, vitamin C, some B vitamins and trace elements. Until recently, their notoriety was due to the starch they contained, which many believed led to blockage of blood vessels. Recent studies, however, show that this is not only untrue, but on top of all that, starch creates a thin layer on the intestines, protecting them from bacteria.
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