The Truth Behind 5 Common Food Myths

We separate fact from fiction.


When it comes to food myths, it's sometimes difficult to separate fact from fiction. We take the guesswork out of the most common ones:

Myth: Eating eggs raises cholesterol levels.
Truth: The cholesterol found in eggs is actually the good kind—the type that removes bad cholesterol from artery walls. As long as it's in moderation, eating eggs rather than animal protein (which contains saturated fat and bad cholesterol) can lower your chances of heart disease.



Myth: Fried food is too fatty and should be avoided at all costs.
Truth: Fried food should be eaten in moderation, but that doesn't mean it should be avoided completely. There are proper ways to fry food: Make sure the oil you use is low in saturated fat (use peanut, soybean, or canola oil) and maintain the proper oil temperature (between 325°F and 400°F) while cooking; otherwise, the food will begin to absorb excess oil. Don’t forget to drain the cooked food on paper towels after cooking.

Myth: Red wine is the only type of alcohol that’s heart-friendly.
Truth: Beer, wine, and liquor also have the same benefits red wine does. Alcohol increases levels of good cholesterol, which can help prevent clogged arteries. Any beverage that has alcohol—when consumed in moderation, of course—can help decrease heart risk. Drink responsibly!

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Myth: Gluten-free foods are healthier.
Truth: This really depends on your body type. If you have celiac disease or an intolerance to gluten, then gluten is a problem. If you aren’t, your body should be able to process gluten just fine. Just because a type of food is gluten-free doesn’t automatically make it healthier. While gluten-free diets are beneficial for those who are actually allergic to it, it can restrict the amounts of fiber, vitamins, and minerals one can actually consume if you aren’t allergic.


Myth: Cooking olive oil makes it lose its nutrients
Truth: As long as oil is never cooked past its smoking point of 405°F, its flavor and nutrition will remain intact. What actually affects olive oil is how it’s stored. Olive oil is best stored at room temperature and consumed within six months.

Text by Regine Rafael originally appeared in the January-February 2014 issue of Yummy magazine.

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