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Which Kinds of Healthy Misunderstand Should Know?

By Yyfq66 Subscribe to RSS | May 10th 2012 | Views:
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Myth # 1: eat the yolk will increase cholesterol

The truth: cholesterol in food and your body's cholesterol.

The reason why there is such a misunderstanding, are all to blame the same name, called cholesterol, but in fact is simply different.

Dietary cholesterol exist in the class of fat atoms, in general, and animal food, such as eggs, however, it is your blood cholesterol has little impact. Your body will manufacture its own cholesterol, without external Really stimulate your body to produce cholesterol, saturated and trans fats. Eggs in the saturated fat content is relatively low, a large egg contains only 1.5 grams of saturated fat, only a small part of a tablespoon of butter.

Myth # 2: salt intake, the better

Truth: sodium is not the root of all evil.

The United States now advocate: culture where food eating habits of the salt, sodium reputation is not very good, because it is patients with hypertension have an adverse effect, but many people ignored the critical role of sodium in food.

Said the good news: in boiling water with salt, make vegetables more nutrition. This means that your cauliflower, green beans and asparagus are more nutritious. And salt to speed up the cooking process, so that your vegetables will not cook excessive loss of nutrients.

Myth # 3: saturated fat have increased cholesterol

Truth: The latest research shows that some saturated fats do not.

As just mentioned, the key to affect your blood cholesterol levels is saturated and trans fats, what is not to get you started vigilance, determination, and these types of fat goodbye? In the traditional concept, only a single fat and unsaturated fats are healthy fats (eg olive oil and walnuts), including many professionals was that saturated fat is bad fat.

After the experimental study, saturated fat, there are many after the intake by the body, they also have a variety of reactions. Such as stearic acid, saturated fat present in the cocoa, dairy products, meat, palm oil, this saturated fat does not increase harmful LDL cholesterol, on the contrary will increase the beneficial high-density lipoprotein cholesterol levels.

Myth # 4: chicken must go before the chicken skin

Truth: You can enjoy the skin of the chicken dinner without worrying about excessive intake of saturated fat.

You know, chicken greatest pleasure will come from the crispy chicken skin, is the entrance of the feeling you must forget. But many chefs, nutrition experts behind the times to stand up and sweep the people interest: skinless boneless chicken breast in order to provide a healthy protein. Do not worry, studies have shown that excess saturated fat in the skin of chicken with a microscope can barely see that. About 340 grams of skin bone chicken breast contains 2.5 grams of saturated fat, 50 calories but more than the size of skinless chicken breast.

Myth 5: The cellulosic eat better

Truth: Not all fiber is beneficial to health, depending on where they come from.

Yogurt in itself does not contain fiber, but now a lot of yogurt brand in the introduction of various types of dietary fiber, whole grains taste yogurt, why is it so?

Fiber present is really hot, food manufacturers have even developed different types of fiber, add to the variety of food in order to meet the nutritional needs of the market. But from the professional point of view, the fact is not that simple - study found that fiber will be "a great tree twigs". Nutritionists believe that artificial fibers and natural fiber or natural cellulose better.

Myth # 6: heat the olive oil nutrition discount

The truth: even if it is refined extra virgin oil in the cooking will not lose their nutritional value.

Since olive oil was identified as a healthy fat, many people believe that cooking with olive oil, its nutrients will be loss. This is absolutely not true.

First of all, to protect the heart of the mono-unsaturated fat and is not affected by temperature, even if it is used for frying and their nutritional value without the slightest shake. Recently, studies have shown that the decision of some phytochemicals in the olive oil flavor and the nutrients will not be lost in the cooking process. These elements are unusually stable, as long as the oil temperature is not high enough to become the extent of the soot, the refined extra virgin olive oil of the critical point is 200 ℃.

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