Like other fields of study, nutrition is subject to advancements and changes. Scientists, researchers, and experts do what they can to provide us with the most accurate information possible regarding the diet. This means that our understanding of what is healthy (and what is not so healthy) to eat is always evolving. Sometimes, science gets it wrong, and we learn that some of the foods we’ve been avoiding are actually good for us. More often than not, when it comes to eating healthy, moderation is what matters more than substance. Here are foods that aren’t as bad as you’d think.
In the recent past, it was not uncommon for health experts to warn against the consumption of eggs. This line of thought stemmed largely from the fact that eggs can add bad cholesterol and therefore lead to problems with heart health, weight gain, and other issues. However, we know better now. In fact, eating eggs can actually contribute indirectly to weight loss, because eggs provide satiety, leading to a lower chance of overeating. Aside from that, eggs are nutrient powerhouses that provide Vitamin D, Vitamin B12, and other goodness. Eggs are also a versatile food, contributing to lots of recipes.
1 whole egg and 2 egg whites
1 tablespoon olive oil
1/8 vidalia onion
1 clove garlic
1/4 bunch of chopped Swiss chard
Heat a pan, add olive oil and cook onion and garlic until translucent, then add Swiss chard and cook until tender. In a separate bowl, beat the egg and egg whites, then pour into pan. Scramble, and cook until done. Enjoy with a side salad.
Generally, a hard-boiled egg makes a good snack when it is with mixed vegetables such as cucumber, bell peppers, green beans and cherry tomatoes.
All natural butter is a fatty food. Like eggs, it has received a bad reputation that stems back to a time where we knew less about fats than we do today. Margarine has been touted as a healthier (but still unhealthy) alternative, but this is not quite true. In actuality, all natural butter is healthier for the body, given that it doesn’t contain much in the way of added sugar or salt. This is especially true compared to margarine’s additives and preservatives. As long as you don’t go overboard on the butter, there is no harm in consuming it regularly.