The most popular nutritional misconceptions

Over time, many misconceptions and half-truths have formed about nutrition. All things that we have heard from childhood, but that are not true. But what is right and wrong about the widely held views? We have put together common nutritional errors for you.

When it comes to nutrition, research is carried out, and tests are carried out to see what it takes. After all, we want to know exactly what will eventually propel us into eternity. Is it the daily breakfast egg, too much salt in the soup, or the daily glass of wine? And does eating a lot of fruit really keep us alive longer? Over time, many half-truths and weirdnesses have gotten stuck in our heads. In the book “Lexicon of popular nutritional errors,” the authors want to dispel these misunderstandings and myths. Here are some of these persistent nutrition rumors.

The most popular nutritional misconceptions

Is spinach high in iron?

According to calculations by a scientist from the 19th century, 100 grams of spinach contains an incredible 35 milligrams of iron. Granted, that’s more than lavish. What is unfortunately not so well known: The scientist worked with 100 grams of dried spinach powder. His results were correct, but they were copied incorrectly. 

Bunge based his information on spinach powder, i.e., dried spinach, made from a kilo of fresh produce, which the copyists had obviously overlooked. Since the vegetables consist of 90 percent water, the iron content for fresh spinach is reduced to the normal 3.5 milligrams per hundred grams. According to this, spinach hardly provides the body with more iron than a serving of french fries, which is not exactly the yellow of the egg because of the high-fat content.

Bad, bad balls?

Eggs are very high in cholesterol (200 mg per egg), that’s true. And too much cholesterol in the blood promotes various heart diseases, that’s true too. But the direct connection between egg consumption and heart disease is, according to the authors, a long-outdated theory.

Cholesterol gave cause for concern when some animal experiments showed a connection between the intake of cholesterol from food and degenerative vascular changes and thus a higher risk of myocardial infarction. However, recent studies show that low-cholesterol diets only slightly lower blood cholesterol. In contrast, the fat ingested with food affects the blood cholesterol level much more.

The cholesterol level in the blood cannot be influenced by food. The body basically tries to maintain the value it desires. If too much cholesterol comes in from the outside, it automatically restricts its absorption into the blood. If too little comes from outside, it boosts in-house production. Even with a low-fat diet, the cholesterol level can be reduced by a maximum of two percent.

Low fat makes you thin?

At every supermarket corner they force themselves on the dieters: the low-fat milk, the particularly light cheese, the curd cheese with only 0.2 percent fat and so on. They should be good helpers in the fight against bacon.

But the body cannot easily fool an X for a U. If you give him light products, he feels cheated of his calories. The next feeling of hunger comes back much faster. In addition, the body automatically demands “more” at the next meal in order to get the calories it needs.

The male beer belly comes from the calories in beer?

Of course, the calories in beer also come into play. But have you ever noticed that beer drinkers focus specifically on the stomach and chest area? The hops it contains are responsible for the very targeted fat distribution. Because it has an estrogenic effect. And the female hormone estrogen increases the storage of fat in the tissue. Therefore, they are not only women somewhat rounded but also more and more men.

Is a lot of raw food good for you?

It is known that raw fruits and vegetables contain more vitamins than their processed counterparts. The healthiest thing would be to eat mostly raw vegetables. But if you really did that, the effect on most people would be fatal.

Since raw food is difficult to digest, many undigested food components could eventually be stored in the intestines. These are then fermented by microorganisms. The consequences: indigestion, painful gas, and diarrhea. In addition, the fermentation products also attack the intestinal mucosa in the long term. Vegetables that are cooked every now and then cannot do any harm. However, it is also obvious that raw vegetables are preferable to fatty snacks such as chips or Soletti.

Muesli fills you up longer than jam rolls?

Regardless of whether it is muesli or a standard breakfast; – After five hours at the latest, the sugar level is completely in the basement again. With both variants. With the muesli knife, even less sugar is released in the meantime and transported into the bloodstream, with the same proportion of carbohydrates, of course. This means that a grain lover’s blood sugar level is lower after the muesli than that of the conventional eater. Therefore, he should actually feel hungry. He doesn’t because the stomach pressure caused by the hard-to-digest grains is mistaken for satiety.

Udo Polymer, 46, head of the European Institute for Food and Nutrition Sciences, and Susanne Warmuth, 41, biologist and editor of medical books, create a contentious reference work against ascetics and enemies of pleasure in the nutrition sector. They expose vitamin popes and capsule providers (e.g. vitamin C can promote cancer cell growth and hinder chemotherapy). But also the eco-health craze with left- or right-turning yogurts, natural cloudiness, wholemeal flour, all of these half-truths and targeted deceptions ultimately only serve for better marketing.

The authors urge us to carefully and consciously shape the much-criticized diets ourselves. Appetite and common sense serve as a practical corrective, but should still be accompanied by critical vigilance, especially when shopping. Because “the (apparently) nutritionally conscious kitchen from the ivory towers of science is like sex without orgasm,” says the Australian psychophysicist R. McBride, and there is something to it.

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