Chapter 15 (part2)Food Facts and Fallacies

Pastor,Rydni B.

Dairy productsCow’s milk

Fallacy: any milk other than cow’s milk is desirable. Goat’s milk is nutritious and is recommended

Fact: goats are not susceptible to tuberculosis. Pasteurization makes the cow’s milk safe by killing the tuberculosis germ.

Dairy productsYogurt-is fermented whole milk eveporated to

2/3 of its original volumeFallacy:yogurt is nutritionally superior to milkFact: yogurt has the same nutritive value as

whole milk. It provides a source of milk in other forms

Dairy productsMilk and cheese

Fallacy: these are constipatingFact: milk and cheese are easily digested and

leave a little residue. (constipation may occur when the diet lacks food that contain bulk)

Dairy productsPasteurized milk

Fallacy: it is “dead milk”Fact: pasteurization does not alter the

nutritional value of milk except to reduce the Vitamin C content slightly.(milk is a poor source of Vitamin C) Pasteurization destroys bacteria that can cause

undulant fever and tuberculosis

Bread and Cereal ProductsFallacy: Gluten,protein bread and dark bread

are less fattening than white breadFact: breads vary little in caloric ocntent.

Thus one bread is not superior to another in the standpoint of weight loss

Bread and Cereal ProductsFallacy: white bread and white flour are unfit

for human consumption because all of the vitamins and minerals have been removed and the bleaching process is poisonous

Fact: almost all commercial white breads and white flours are restored and enriched (according to law) with niacin, iron, thiamine and riboflavin. Chlorine Dioxide is a harmless compound that

is used to bleach flour.

Meat, Fish, and EggsFallacy: eggs with brown shells are more

nutritive than white shell eggsFact: the color of the shell is determined by

the breed of the hen and it does not indicate the nutritive value of the egg

Meat, Fish, and EggsFallacy:the characteristics of the type of meat

are transmitted by consumptionFact: this is not true

Meat, Fish, and EggsFallacy: meat that is raw or cooked rare is

more nourishing than well-done meatFact: proteins are not damaged by cooking.

Cooking protects the individual from bacterial infections and disease e.g. trichinosis

Meat, Fish, and EggsFallacy: fish is brain foodFact: The brain contains phosphorus and fish

is a rich source of this mineral. The reasoning is invalid.

VegetablesFallacy: drink your vegetablesFact: vegetable juice make excellent

contribution to the diet but do not contain the bulk necessary to the diet

VegetablesFallacy:

Tomatoes clear the brainOnions will cure the coldLettuce is soothing to the nerves

Fact: there is no scientific evidence to substantiate his claims

SugarsFallacy: blackstrap molasses cures practically

every affliction,from restoring color to gray hair to restoring youth

Fact: it contains small amounts of calcium(from the limewater used in processing), iron(comes from the contact with the factory machinery) and B complex vitamins

CondimentsFallacy:spices and condiments have the

power to prevent diseaseFact: the belief that diseases originated in

foul-smelling air may have led to the conclusion that pungent smell can ward of disease

CondimentsFallacy:spicy foods have the reputation for

being cooling and for that reason are eaten in tropical countries

Fact: hot weather and a natural increase in water intake cause appetites to lag. Spices tend to stimulate a desire for food.

WaterFallacy: drinking water with meals dilute the

gastric juice and interfere with digestionFact:water stimulates the flow of digestive

juice

WaterFallacy: large amounts of water are said to

thin the bloodFact: there is no evidence for this

WaterFallacy: drinking water will increase weightFact: water drunk in excess of body needs to

be eliminated

LecithinFallacy: Lecithin removes fat depositsFact: There is no good evidence to indicate

that lecithin lowers serum cholesterol levels or that it has a role in the treatment of coronary heart disease

Megavitamin TherapyUse of megadoses of vitamins for

improvement of health is based on the concept that if a little is good,more must be better(which is not true)

Use of megadoses of vitamins for conditions other than acute vitamin deficiency is not scientifically sound

Excessive doses of vitamins may have pharmaceutical or toxic effect or both

Megavitamin TherapyOnly two groups of disorders are corrected or

alleviated by large doses of specific vitamins:Malabsorption syndromeSome inborn errors of metabolism

Megavitamin TherapyJustifications for megadoses of vitamins:

Providing optimal healthIndividual variabilitye.g.pregnant women*large doses of Vitamins A and D,which can be

stored are actually toxic when they accumulate

Megavitamin TherapyMegadoses of Vitamin C

There is no evidence that Vitamin C can kill cold-carrying virus.There is some preliminary evidence that Vitamin C may have antihistamic effects(some people will have reduced symptoms if they take vitamin C)

Can cause: acidic urine with accompanying burning sensations on

urination Inaccurate glucose tests in diabetes Can cause kidney problems(overproduction of oxalate can

result in formation of oxalate stones)*RDD=60 mg for an adult

Megavitamin TherapyMegadoses of Vitamin E

Vitamin E acts as an antioxidantvitamin E excess can induce the development

of ‘flu-like’ symptoms and may be toxic to some extent

Can cause an Interference with vitamin K activity(prolongation of coagulation time)

Vegetarianism

Vegetariana person whose diet is composed

predominantly of plant foodAbstains from the consumption of meat, fowl or

fish but may eat eggs and dairy products

Different types of vegetarians include: Pure vegetarian (vegan)- consumes only plant foods Lactovegetarian-eats dairy products as well as plant

foods Fruitarian-whose diet consists chiefly of fruits

Motives: Health concerns Religious or philosophical belifs both

Risks of a Vegetarian DietCaloric needs are difficult to meet (particularly in

children)because the diet is high in bulk.Diminished caloric intake would require increased

bodily use of protein (which may not be abundant in the diet) as an energy source

There may be low calcium,vitamin D and riboflavin intake especially for children.(a lactovegetarian diet is safe for children)

Zinc and vitamin B12 deficiency may develop because the best sources of both are animal products

May cause iron deficiency to infants, children, and pregnant women (those who have a great need for iron)

Benefits from a Vegetarian DietLess likelihood of atonic constipationLower incidence of artherosclerosisReduced blood pressureLower death rates from cancers of breast,

intestines, lungs, and mouthLow blood levels of cholesterol and

triglycerides

Health risks can be a voided when dietary planning is based on:Milk groupProtein groupFruit and vegetable groupBread and cereal group*If more calories are necessary,the fifth group

may be used prudently with the approal of your physician

Fats,sugars and alcohol