At Green Bean, we know the value of a healthy meal. Treat your body well and you can effectively boost your immune system, relieve stress, and even get a better night’s sleep. We stand behind all our dishes and feel confident that every single salad and wrap has nutritional benefits – even if there are some tasty treats too! However, there are many misconceptions when it comes to what’s good for you and what’s not – especially in the realm of fat, cholesterol, and carbohydrates. We’re here to bust some of those myths and give you the low down on what’s ideal for a healthy lifestyle.
Myth #1: Low fat is always best.
Though low fat might sound like the better choice, beware! Fat is an important part of a healthy diet. Next time you’re at the grocery store, pick up 1% or 2% milk instead of your usual skim. Milk is an excellent source of fat-soluble vitamins A and D - unless it’s fat-free. When you take all the fat out of milk, your body can’t properly absorb these and other essential vitamins, which are vital to healthy metabolic function.
Many PB&J fans believe that using low fat peanut butter is one way to improve this comfort food, but they’re wrong. The lower fat version is chock full of added sugar and other chemicals to flesh out the taste. Stick with the full-fat version and you’ll get the childhood favorite you crave, with maximum nutritional benefits. Just aim for about 1 tablespoon, and you’re good to go!
Remember, fat doesn’t make you fat.
Myth #2: Pretzels are a good snack option.
Though pretzels might be a low fat alternative to greasy potato chips, they are no better for you from a health standpoint. With less fat than potato chips, these little munchies have been called “healthy” since the fat-free craze of the ‘90s. But most pretzels have no real nutritional value and are typically made with refined flour, which quickly converts to glucose, spiking your blood sugar levels and keeping you going back for more. For a better source of carbohydrates, try whole grains like oatmeal or quinoa.
Myth #3: Eating eggs increases cholesterol.
For decades, eggs were vilified as a high-cholesterol food that doctors urged patients to avoid at all costs.
When your body has too much “bad” LDL cholesterol, it can build up in arteries and cause heart disease and stroke. As experts saw it, the problem with eggs was their wallop of dietary cholesterol.
Today, however, research shows that the cholesterol in eggs doesn’t have the effect on humans previously believed. In fact, most nutritionists agree that dietary cholesterol doesn’t have a significant effect on blood lipid levels. While there’s some debate over whether eating high-cholesterol foods increases the risk for heart disease, eggs (yolk included) are a generally safe bet – and a great source of vitamins and minerals!