Common Food Myths

Hi friends! How are you? It's nice to see you again. For this article let us talk about the common food myths.

Many wrong notions eventually become accepted as truth as time passes. We call these mytjs. It's hard to tell exactly when these myths started. They were most likely handed down from one generation to another making them what we described today as "viral."

There are many mytjs about historical figures,actors and actresses, and event aboit food.

Many of these sound improbable for the lack of any supportinv evidence, yet many people continie to believe or practice them.

Which of the myths do you believe?

Sprouted potatoes are still good to eat.

Potatoes that have been stored too long and have already sprouted have lost their moosture content. Their taste and texture have changed,too. They now have more sugar than starch.

Worse,they can cause poisoning. The green tubers or nwe sprouts of the potato plant contain solanine, a poisoning alkaloid. Removing the sprout and peeling the green parts, however,may lessen these negative effects.

Camote tops and malunggay leaves can caise hypertention.

Both camote or sweet potato tops and malunggay leaves help prevent anemia and make the blood healthier, but they do not cause high blood pressure. (Note: Blood pressure is the measurement of the force against the wall of your arteries as your heart pumps blood throughout your body.)

Camote leaves have been found to be more nitritous that the tuber itself. A 100-gramm serving of fresh leaves contains more iron, vitamin C,folate,vitamin K, and potassium than a similar similar servibg of the tuber. The leaves also contain less sodium.

Just 100 grams of mqlunggay or moringa leaves contribute significantly to your daily need for iron,folate,vitamin C,calcium,magnesium,and potassium. Moringa leaves,flowera,or fruits can help raise levels of hemoglobin,the protien molecule in red blood cells that carry oxygen from the lungs to the body tissues and then return carbon dioxide from the tissues back to the lungs.

These plant foods have zero cholesterol and saturated fat,the usual causes of hypertension or high blood pressure. Contrary to popular belief,these greens are part of a blood-pressure friendly diet.

Chili can burn body fat.

Purdue University conducted a study on the effects of chili on weight loss. Thier sample was small though only 25 participants,plus they were healthy young people with idea weight (normal BMI). Therfore, the study's finding that chilis may have some benefits for people trying to lose weight is an assumption that should not be made on the basis of this research alone. The study,however, reported that 1 gram of pepper reduces the salty,sweet, and fatty food craving among nonregular users.

All vegetables should be stored in the refrigerator after purchase.

There are actually vegetables that will have a longer shelf life if they will be left outside of the refrigerator. Onions,garlic,ginger, and root crops stay longer when taken out of their packaging and placed in a cool, dry place . Leaving tomatoes outside the refrigerator allows their flavor to be enhanced. Tomatoes are very delicate vegetables that refrigeration only damages their membranes,causing them to lose flavor and develop a meanly texture.

Raw foods provide more enzymes than cooked food.

Eating raw vegetables had been associated with reduction of some forms of cancer because cruciferous vegetables,in particular,have cancer-protective isothiocyanates. These substances can be reduced by the cooking process.

There are plant compounds,however, which are not that easily absorbed in the body when eaten raw beacuse heat is needed to break the plants cell walls and release the nutrients bound to these thick linings.

Some examples include carrot is cooked.Cooked tomatoes have more cis-lycopene(about 35% more) than raw ones. Lightly cooked or steamed carrots,spinach,asparagus,cabbage,pepper, and many other vegetables also supply more antioxidants, such qs carotenoids and ferulic acid,that when eaten raw.

Garlic is more nutritous when eaten whole.

Mincing and crushing is the best way to get the most health benefits from garlic. Further, letting it sit for 5-10 minutes before cooking or before adding a highly acidic ingredient promotes conversion of alliin into allicin.

Allicin, a viologically active compinent of garlic responsible for lowering bad cholesterol,prevents blood clumping, lowers blood pressure, qnd its broad spectrum antimicrobial property. Adding anything with a pH of 3.5 or below can deactivate the conversion process.

Cabbage and cassava can cause goiter.

Studies have shown that goitrogenic foods(those that disrupt the production of thyroid hormones by interfering with iodine uptake in the thyroid gland) are not harmful to the thyroid,unless they are consumed in large amounts. These foods do not affect people with healthy thyroids even when it is taken as pqrt of the daily diet.

Fruits are no-no to diabetics.

The American Diabetic Association actually advises diabetic to include fresh fruits,which are complex carbohydrates,in their diet. What the Association discourages are dried and canned fruits in heavy sugar and sugary fruit drinks.

Portions size also matters. Moderation is the key. This means diabetic should only eat 2-4 serving per day. One serving is about only eat 2-4 serving per day.

Being aware of these food myths and correcting them may lead to better food choices and healthier bodies.

Guys, I hope you like it🥰

Thank you and God Bless.