March 5, 2018
We all have food myths lodged in our subconscious; ‘carrots help us see in the dark’, ‘eggs are high in cholesterol’, ‘sugar causes diabetes’. We spread these rumours to our kids without ever really reading up on the science behind the rumours.
So, should we be following these dated myths surrounding our food, or should we be starting to question what the truth is?
The truth behind some of the most well-known food myths might very well turn your world upside down:
It has commonly been the standard that olive oil can be used for cooking, but extra-virgin oil should just be used for dressing dishes and salads. Some people live by the fact that you can’t cook with extra-virgin oil… but why? Does it lose any nutrients when heated? Well, according to nutritionists, extra-virgin olive oil is one of the most heat stable oils to cook with.
A lot of people switch to honey as a cheat to sweeten their dishes in a healthier way. Yet people forget that although honey and molasses are naturally unrefined sugars, they still have a high glycemic index and contain more calories per teaspoon than white sugar does.
The word cholesterol has put the fear of an early grave in to so many home kitchens that pure Desi Ghee has become a very unpopular ingredient. Desi Ghee contains 65% saturated and 32% monounsaturated fatty acids – a highly desirable dietary fat which helps lower cholesterol.
Although a single egg yolk (215mg cholesterol) can contain your entire daily allowance of cholesterol (300mg). But the cholesterol in an egg seems to do very little to influence the blood cholesterol levels in long term egg consumption trials.
Now we’ve poked holes in generations of food myths, you’re now free to enjoy sugar, eggs and Ghee like never before.
Visit Royal Nawaab’s halal restaurant Manchester where the finest ingredients are used to produce sumptuous Asian dishes.
