POPULAR FOOD MYTHS (PART 1)

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 There is a lot of nutritional information out there that is misleading or just outright “not true”. And then there is information that seems to work but isn’t endorsed by the medical community. What you can do is empower yourself with the ability to do a little research and choose for yourself what may work best for you. I tend to recommend everyone eat a diet very high in an abundance of veggies and fruits. I am not a medical expert, but I know what works for me. For some people, eating a grain-free high veggie diet may not satisfy them at some level so they will look for help elsewhere. 

 I am featuring an article this week that is eye-opening and full of useful information. I discovered this at CRACKED.COM and found it interesting. I hope you do to.

Link to original article

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5 BS Health Myths People Still Believe (Thanks to One Guy)

By R. Jason Benson, Joseph Joyce, Charles Angstrom

 If you woke up tomorrow and decided to switch to a perfectly healthy diet, your first step would be to try to find out what that actually is. At that point you’ll quickly find yourself in a shitstorm of conflicting information about what “science” says is good for you. The reason we haven’t solved problems like obesity, heart disease, and diabetes is because there’s still lots we don’t know about how the body interacts with food.

 So the problem becomes that it’s really hard to tell the difference between what is actual scientific consensus versus, say, a theory proposed by some random dude selling a cookbook. After all, it only took one high-profile “expert” to convince millions of people that …

#5. Salt Causes High Blood Pressure

 If you ask your parents (or maybe your grandparents, depending on how much of a whippersnapper you happen to be), there was once a time when salt was a glorious thing, enjoyed by the masses in wondrous abandon. If you went out to a nice restaurant, your entree was salt with a side of steak, and your dessert was a pack of unfiltered Camels. It was truly a magical era. 

 Then, sometime in the latter part of the 20th century, that all changed. Suddenly, science figured out that salt was a crystalline boogeyman stiffening our arteries and causing our blood pressure to rise to literally vein-popping levels. Dinner would never be the same, and it was all based on some pretty flimsy-ass science.

The Guy You Can Thank for It:

Lewis Dahl.

 The suggestion of a possible link between salt and high blood pressure had been floating around since 1904, but the theory didn’t really hit the mainstream until the 1970s, when Dahl from Brookhaven National Laboratory announced that he had discovered “unequivocal” evidence that salt caused hypertension. What exactly was said unequivocal evidence? Pretty simple, really: by giving some rats a daily dose of salt, he had induced high blood pressure.

 By 1976, the president of Tufts University, Jean Mayer, was labeling salt “the most dangerous food additive of all.” The U.S. Senate was recommending that Americans reduce the salt in their diets by as much as 85 percent. The New York Times was blaming salt for “high blood pressure, heart and kidney disease, and stroke.” Salt apparently wasn’t satisfied with some measly high blood pressure — it had become food evil incarnate, haunting our entire freaking anatomy.

 There was just one slight problem. You see, in order to induce high blood pressure in those aforementioned rats, Dahl had pumped them full of … hang on, let us grab our calculator real quick … almost 15,000 percent more sodium than the average American’s consumption. Countless more recent studies have utterly failed to back up the relationship between salt intake and high blood pressure. Not only that, but it turns out that we actually need salt to, you know, live. Mothers unnecessarily restricting the salt intake of their young children have even sent them into shock or, holy shit, outright killed them. 

 The truth is that science is still trying to figure out what causes high blood pressure — maybe it is salt for some people, or just certain types of salt. But there’s a reason we get a new “stop eating ________!” warning every few years or so — food science is complicated as shit. It’s hard to figure out what problems are caused by diet versus genetics, or any of the billion other environmental factors that can slowly murder you behind your back. And the biggest mistake you can make is to declare one part of your diet to be The Bad Guy and just ignore everything else.

Want another example?  

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GO TO PART TWO 

Randy Powell, Eating-Veggies.com