We have grown hand in hand with concepts such as “fat is bad for your health”; “the egg is bad for cholesterol” or “vegetables are good if you want to lose weight”. However, as of today We no longer talk about “bad” and “good” foods, but about foods that make us feel better and worse. We tell you the reason for this change, and the importance of applying it on a day-to-day basis.
The negative effects of considering some foods bad, and others good
How in everything, the fact of not having a middle or flexible point, but on the contrary talking about “good” and “bad” foods can cause a gap between what is permitted and what is prohibited in the usual diet.
And of course, all foods or meals that are bad for health will be avoidable whenever possible, which can condition our behavior erroneously food, often falling into prohibitions that impact the relationship we have with food.
If we divide foods into “bad” and “good” we will consider the latter to be suitable for consumption in all the quantities we want and with high frequency; while the bad ones will always be frowned upon, without giving them a place (even in small proportions) in a healthy diet. That is, this classification wish string a position or prejudice, often wrong.
Clearly separate foods into “bad” and “good” can unwisely condition dietary decisions that we take, also influencing the relationship we have with food.
Foods are more or less adequate, depending on each person
In order not to generate often erroneous prejudices about meals or foods, as well as to make the right decisions when eating, it is advisable to stop talking about “bad” and “good” foods and, on the contrary, refer to foods that feel better or worse.
Likewise, we must consider that food is more or less adequate for health and for each organism depending on the particularities of who consumes them.
In other words, a food can be bad for those who have high uric acid in the blood, such as liver that contains purines, but it can be good and beneficial for those who seek to obtain iron, folic acid and vitamin B12, to prevent or control anemia. nutritional.
Depending on each person and their characteristics, a food may or may not be good or bad, This is why we cannot generalize as it will depend to a large extent on the situations and biological conditions of the consumers or on the preparations and presentations of each dish.
Nutrition is relative to many factors and nothing is always “good” or “bad”
For all of the above, it will always be better to refer to healthier foods or to foods that feel better or worse, trying not to fall into the error of categorizing, dividing and pigeonholing foods or meals into “good” or “bad” for the body and human nutrition.
Extremes are never good and nutrition is not an exact science like mathematics, but everything is conditioned by each organism, the frequency of consumption, the preparation and other characteristics of each food or meal.
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