Food Myths Smashed

Separate food fact from food fiction with advice from Benjamin Siong, founder of Australian Strength Performance.

There has never been more information available about the best ways to eat for weight loss and optimal health. Yet at the same time, we’re seeing an unprecedented rise in obesity and related long-term health issues, including type 2 diabetes and cardiovascular disease. So why is this?

One of the main reasons is the commercialisation of the food industry. In recent years, there has been a huge marketing drive to convince consumers that foods that are artificially preserved, sweetened, packaged, genetically modified, fortified and/or microwaveable are not only acceptable substitutes for proper meals, but possibly even healthier than naturally produced food.

Ignore the misleading misinformation and follow advice from real experts to look and feel your best. Here’s the truth behind five marketing myths.

01 RED MEAT

THE MYTH The high saturated fat content of red meat increases your risk of heart disease.

THE TRUTH All the studies showing the relationship between saturated fat and heart disease fail to identify the source of the meat consumed by participants. It’s important to know that in the US, for examples, the Food and Drug Administration (FDA) has approved feed for commercially farmed animals that includes plastics, hormones, chemicals and trans fats.

In small amounts these toxins are not enough to kill animals in the short term, but they cause them to gain fat as a buffer against the toxic load. The result is a rapidly grown, fattened animal with a large amounts of toxins stored within its saturated fat.