Good Food Now Bad Rap Once – 6 Gastronomical Flip-flops

good food

Many of the GOOD FOOD ‘s we enjoy today once had a bad rap.  They flip-flopped and did a 180.  From bad to good.

Most of us can remember, not that far back, when eggs were bad for us, that is, before they were good for us. Or when heart disease was certain if you indulged in that cheeseburger with fries.  You would definitely be forgiven for any confusion you’ve experienced from all these flip-flops and complete reversals we seen over the years about the goodness or badness of many different foods. For all of the scientific research, studies and fascination of nutrition, health, and wellness, you would figure we should know a lot about food we eat. But the truth is, the science behind what we eat and how it affects our health is in still in the beginning stages.

You would definitely be forgiven for any confusion you’ve experienced from all these flip-flops and complete reversals we seen over the years about good or bad foods


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There are lots of reasons why, as a society are large, we get information that conflicts.  This happens, in part, because of how some reporters and writers interpret the scientific reports. Often, many of the reputable research papers are analyzed the same way. It starts with the introduction and background, a methods area detailing how the research was done, a results section, discussion and conclusion, and then a summary. Journalists, most often aren’t scientists and on strict deadlines, often just read only the summaries, which often have less scientific words and can be more easily understood than the whole paper or study. Lots of journalists has fallen in this trap by absorbing the summary without taking a deep dive into the details.

The challenge isn’t always the journalism. Many reports and studies are just majorly flawed.  Some studies can’t be duplicated and so they are outright discredited.  Often times, the sample of individuals studied is too small. And the big one, of course, are the studies that are sponsored by companies and industry that have ulterior motives , hidden agendas, and a conflict of interests.


Here are the 6 Good Food Bad Food Flip-flops


NOW GOOD FOOD #1:  Egg Yolks

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Not too long ago, the egg-white omelet was synonymous with the healthy breakfast.  Those days are gone and now you should add the color back into your omelet. Egg yolks offer one of the richest sources of choline, a nutrient critical for neurological function, and a is a natural anti-inflammatory. Choline helps with the production of serotonin, dopamine and norepinephrine, neurotransmitters that better the mood, increase focus and sex drive. Egg yolks are also nature’s B-vitamin. It is an ideal way to get the vitamins you need from food, and not supplements.


NOW GOOD FOOD #2:  Popcorn

Popcorn can be a good, healthy, low-calorie food when cooked right, that can add fiber into your diet. The bags filled with the kettle and caramel-corn kinds in the super market aisle need to be avoided, at all costs. The ideal way to cook popcorn is on the good old stovetop.   This way you avoid more of the preservatives that are often in the microwave bags. After popping, you can add natural flavors and things to spruce it up some.


NOW GOOD FOOD #3:  White Potato

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White potatoes recently have been overshadowed and overlooked for the sweet potato.   The sweet potato is often marketed as the healthier choice.  But, the white potato has up to twice the amount of potassium which is critical for healthy heart and balancing the blood sugar. They also have more fiber and less sugar than their sweeter cousins. They are really not the villains they have been made out to be.




NOW GOOD FOOD #4:  Butter

For a long time now butter has been the Dark Vader of food. However, things evolved.  Now, grass-fed butter is a tremendous source of brain-building omega-3 fatty acids, as well as short and medium-chain fatty acids like n-butyrate. These aide the lining of the digestive tract, lower inflammation, reduce heart disease and boost metabolism.   Butter can be a fantastic source of fat-soluble vitamins like A, D and K2, which help bone, brain, skin and immune health. Grass-fed butter is the best choice when it comes to butter because it is much higher in all of the above in fatty acids, vitamins and nutrients than butter from grain-fed cows.


NOW GOOD FOOD #5:  Saturated Fat/Red Meat

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Bad and good information regarding saturated fat has been debated more than most political contests for several decades now. One of the primary sources of saturated fat is red meat like hamburgers, steaks, beef hot dogs etc. Starting in the early to mid 20th century, people were encouraged to eat lots of meat because it was a super source of protein, B vitamins and lots of other nutrients. But, in the 1960s, research studies began to link saturated fat with heart disease and cancer.

The argument raged back and forth, with a host of conflicting studies that linked, and then, unlinked the dangers of eating red meat. People read the studies and get alarmed, and then accepted that meat was bad.   And then, celebrated whenever news came out that maybe meat wasn’t that bad. Then in 2014, Harvard study, which included of over one million people, found zero link between the consumption of unprocessed red meat and either heart disease or diabetes. And then another study came out of Europe of over 450,000 people touting the same result.

But, both of these studies did report and find a link between processed, such as hot dogs and cold cut, and disease.

Here’s the skinny:   If you want and crave a hamburger, go ahead eat one and enjoy it, but think again about processed meats with beef sandwich in your sandwich.


GOOD FOOD ONCE #6:  Coffee

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It seems that the dark side of coffee was greatly exaggerated over the years.  Coffee is loaded with antioxidants.  It is a wild fact that a lot Westerners actually get more antioxidants from coffee than from fruits and vegetables. Coffee, also enhances brain function, like a lot stimulants do, and may protect your brain from degenerative diseases like Alzheimer’s and Parkinson’s.








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