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Busting Nutrition Myths

With lots of healthy eating advice circulating, it can be hard to determine fact from fiction. This article will debunk 3 common nutrition myths.

MYTH 1: Want to lose weight? Cut out the carbs!

Carbohydrates are the energy source that breaks down the fastest, giving them a bad reputation as a one-way ticket to weight gain. The truth is that any weight gain results from eating more calories than are burned -- regardless of the source. Our muscles and brain rely on carbohydrates for fuel. Studies show that complex carbohydrates found in legumes, whole grains, fruits and vegetables can protect against heart disease and diabetes. To prevent weight gain, choose complex carbohydrates that will keep you feeling fuller, longer. The new, portable Summer Fresh Meal-To-Go selections are a perfect fit with high fibre options like hummus and whole grain salads.

MYTH 2: Go fat free for optimum health.

Health experts tell us to limit fat consumption to no more than 30% of our daily calories. As a concentrated energy source, eating excess fat has been linked with several common diseases. But not all fat is bad for you. We need some fat in our diet to aid in nutrient absorption, nerve transmission and cell development. Some unsaturated fats such as omega 3 fatty acids are essential for health and play a role in disease prevention. Also, many 'low fat' foods can still be high in total calories and sodium. Choose your fats wisely and use in moderation. Adding a little bit of fat can also improve the satiety value of your meals -- a perfect reason to add a spoonful of Summer Fresh Spinach Dip to your next cruditι platter.

MYTH 3: Fresh is better than frozen.

Canadians typically don't get enough daily vegetable servings, so eating any vegetable is better than eating none at all. Also, depending on the season, it can be expensive to buy fresh vegetables. Today's vegetable processors often flash freeze ripe vegetables within hours after harvesting which helps to retain essential nutrients. Fresh produce that has been picked before it's ripe and travels a long distance will not have the same nutritional profile as fresh local produce. For a delicious gourmet side dish, warm Summer Fresh Cheddar & Leek Dip to spoon over steamed, frozen broccoli, cauliflower or Brussels sprouts.




Amy Snider-Whitson
President, The Test Kitchen Incorporated

Amy Snider-Whitson has developed nutrition programs and guided food marketers to use health and diet messages responsibly and meaningfully.

She employs a battery of nutrition databases and has contacts at the CFIA, USDA, FDA and ADA with whom she frequently consults to help make responsible claims that can help consumers to lead healthier lives.

Contact Amy at amy@thetk.ca

Click to read Amy's Full Bio

Past Articles

• Nutritious Harvest Vegetables

• Smart After School Snacks

• Summer Salad Days

• Weeknight Grill Buddies

• Seven Layer Heaven

• I Love Mom

• Spring Planting

• Nutrition Myths

• Family Day Fun

• Cupboard Clean-Up: Snack Attack

• Holiday Party Survival Guide

• Entertaining Special Diets

• Thanksgiving Shakedown

• Dinner Made Easy

• Glycemic Index Primer

• Summertime Switch Up

• Just For Men

• Mommy Love

• Spring Bounty

• Getting Kids to Eat Healthy Food

• Food for the Heart

• Countdown to improve your health


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