Food Myths

Food Myths

A great deal of everyday nutrition "wisdom" is simply wrong. Food myths spread because they sound plausible and are repeated often, but many collapse the moment they are checked against the science. The CBSE Class 12 Physical Education textbook singles out five common myths and states the fact behind each - a set that appears regularly in CBSE 12 previous-year papers.

• Myth: "The fewer the carbohydrates, the healthier you are."

  Fact: Choosing the healthiest carbohydrates - especially whole grains - is important for health and well-being. Refined carbohydrates should be limited, but whole grains are actually associated with a decreased risk of chronic diseases and premature death. Cutting carbohydrates out is not the goal; choosing the right ones is.

• Myth: "Oils and margarine have fewer calories than ghee and butter."

  Fact: Ghee, butter, oils and margarine all contain about the same amount of calories. Margarine, made from vegetable oils, was once seen as a healthier alternative to butter (which has cholesterol and saturated fat), but some margarines turned out to be unhealthier still because they contain trans-fats, which are even worse for cholesterol and heart health.

• Myth: "Apples and brinjals are rich in iron because they turn brown when cut."

  Fact: This is one of the biggest myths about apples and brinjals. They are an excellent source of fibre, not iron. The browning when they are cut is simply an enzymatic reaction and has nothing to do with iron.

• Myth: "Milk should be avoided after eating fish."

  Fact: Many people in India believe that drinking milk right after fish causes skin disease such as leukoderma (white patches on the skin). This is not true.

• Myth: "Drinking water in between meals affects digestion."

  Fact: Most people think drinking water during a meal harms the ability to digest food. In reality, water simply fills up the stomach, so a person tends to eat a little less - which is especially helpful for someone trying to lose weight.