A number of foods that have been listed for years as virtually banned today are recommended by nutritionists and specialized in the food sector.
And it is that investigations are progressing and giving new results over time, and today there are foods that have gone from being “forbidden” to recommended. I talked about some of them.
The dilemma of egg consumption
If there is a food star in what to change and when recommendations include in our diet is concerned, is undoubtedly the eggs. A product that for many years has been considered harmful for its relationship with increasing cholesterol.
Some time ago we told you in our post on is there to limit egg consumption? The fact that a food contains cholesterol, does not mean it will increase our levels of blood cholesterol, having much more influence on this, for example consumption of certain fats.
Different studies (I) (II) have made it clear that the relationship between regular consumption of eggs and increased blood cholesterol is a myth, and today the egg, thanks to its excellent macro nutrients properties, being rich in protein and healthy fats, is again recommended and a cornerstone in our daily diet.
What about dairy?
Another product that has been on top of the “blacklisting” of the popular diet are dairy, largely due to its high content of fat. This has meant that there has been a radical shift towards consumption of dairy light as a substitute to traditional, both cheeses and milks and yogurts. A solution that sometimes we ignore what is sometimes supposed really takes a light product.
Excess salt or sugar to compensate for losses suffered food flavors may be reasons that make the consumption of a light product, in many cases, is not healthier than regular composition of the product.
In the latest update of Table Food, dairy remain one of the cornerstones of our diet, although it is clear that this does not mean “gorging” to the full. We must not forget that dairy products such as cheese, contain large amounts of fat and salt, so it is advisable to incorporate them into our diet but always without abusing them.
Butter or margarine spread?
Recently we told you the difference between these two foods, what it is better? For many years, both one and the other fat spreads have been virtually banned in our diet, but the truth is that there are differences between them, allowing their consumption may be beneficial within the limits and recommended amounts.
The consumption of fats like butter, has always been associated with increased coronary heart disease population, and from this statement, the unlimited consumption of margarine, as a substitute to the classic butter and due to its vegetable origin, greatly increased.
The problem lies in margarine trans fats, originating in the partial hydrogenation process of production, which, according to investigations, have also been linked to coronary problems and conditions.
For this reason, today margarines free of trans fats are marketed. To identify these products must look at the nutrition label that does not appear: “partially hydrogenated vegetable oil” .
Consumption of this type of plant oil based margarines, where they have replaced saturated fats with polyunsaturated today has become recommended, since even linked with a reduction in coronary heart disease. Always remembering that their consumption should be recommended and not overdo it.
Examples of foods that have sometimes been restricted almost entirely by myths or ancient beliefs that called into question its benefits.
It is important not to forget that even though today recommended foods in our diet, this does not mean that we can consume without limit. Sometimes they are foods that despite having beneficial properties have high fat content, so it is important that their consumption is done in an appropriate manner and without overdoing.