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Monday, March 24, 2008

MenScience Dispels More Nutrition Myths

1. Brown Eggs are Better - FALSE. Eggshells have absolutely nothing to do with eggs' nutritional value - nor does it reflect on the quality, flavor or cooking - it just depends on the breed of the hen. With 13 vitamins and minerals and only 75 calories, eggs themselves, whatever their color, are great for you.

2. Skip Meals to Lose Weight Fast - FALSE. Your body is shocked into 'starvation mode,' so your metabolism slows to compensate for the deprivation - first, you'll eat more (consuming more calories) on your next meal because your famished and second, your body will store the calories because it thinks its starving. The best approach to fat loss? Eat small, healthy snacks frequently to boost metabolism and keep a balanced blood sugar.

3. Red Meats are Bad For You - FALSE. Red meat has been linked with increased risk of heart disease because it is higher in saturated fat, but lean means like poultry have equal amounts of saturated fat when the skin is left on. Red meat of itself isn't bad for you, as long as you choose a leaner cut. What is well known to help build lean muscle mass, however, is Conjugated Linoleic Acid.

4. Eating Right After Working Out Helps Recovery - DEPENDS. Strength athletes don't - endurance athletes do. Endurance athletes need to replace glycogen stores lost during exercise by eating or drinking something with a little protein or carbs. For strength athletes, protein won't help build muscle, so there's no need to eat immediately after working out.

5. Brown Bread is Whole Grain. - DEPENDS. Very often, brown dyes and additives are added to make foods appear to be whole grain. For the best grain choices, read labels. A good place to start is to look for the American Heart Association's distinctive red and white heart-check mark as it certifies the product as whole grain (having at least 51% whole grains by weight, meeting minimum daily dietary fiber content criteria as being low in saturated fat and dietary cholesterol). Also look for the 'Whole Grain Stamp;' created by the Whole Grains Council, it features a stylized grain sheaf on a golden yellow background with a black border. To have the general 'Whole Grain Stamp,' the product has at least 8 grams of whole grain per serving, whereas those with the '100% Whole Grain Stamp,' must contain at least 16 grams of whole grain per serving (without any refined grains).


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