Debunking Food Myths


Heard something too good to be true? It could be a myth! Let’s bust common food myths!

Disclaimer: The content on this page is for information only, it is not meant to substitute direct medical advice from your doctor or clinician.

Myth 1: Rock/Sea salt is better than table salt

Fact: False. Sea salt, rock salt, and table salt have similar sodium contents. It is recommended to keep your sodium intake to less than 2,000mg per day, which is equivalent to about 1 teaspoon of salt. Whichever type of salt you choose, it is also essential to practice moderation.

Myth 2: Drinking fruit juice is just as good as eating fruits

Fact: Fruit juices seem like a relatively healthy beverage option when compared with soft drinks or sweetened coffee/tea. However, one will be surprised to find out that a glass (250ml) of orange juice contains about 4.5 teaspoons of sugar. Eating an orange itself gives you less than half of that amount! Furthermore, as fruit juices often have their pulp removed, they contain little fibre. Go for fresh fruits instead, for an extra boost of fibre without the burden of extra sugar.

Myth 3: Carbohydrates are bad for you

Fact: Carbohydrates are a preferred source of energy for our body and brain. Go for unrefined carbohydrates such as wholegrains. Wholegrains are a good source of fibre; fibre prolongs the digestion of carbohydrates and helps to keep you full for longer. Unrefined carbohydrates are also lower in glycaemic index (GI), which means that they are converted to glucose at a slower rate, making them suitable for people with diabetes.

Myth 4: I can replace fruits with vegetables

Fact: Different fruits and vegetables provide us with different vitamins, minerals, and antioxidants. Having a variety of both fruits and vegetables is essential for us to get the variety of nutrients that our bodies need. The recommendation is to consume 2 servings of fruits and 2 servings of vegetables daily.

Myth 5: A vegetarian diet is the best for lowering cholesterol levels

Fact: Since dietary cholesterol is only present in animal foods, a vegetarian diet likely has little or no cholesterol. Other than the intake of dietary cholesterol, the key to managing blood cholesterol levels is moderating the type and amount of dietary fats. Having good fats (monounsaturated fat and polyunsaturated fat) in place of bad fats (saturated fat and trans fat) can help to lower blood cholesterol levels.