“Healthy” foods to avoid for better health

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Trying to eat healthily can be really confusing. Just when you think you’re on the right track, some authority declares new, contradictory information. Most “junk” foods are pretty identifiable, but are foods you’ve always considered “healthy” even good for you? You may want to start inspecting nutrition and packaging labels more closely after you read this.

Margarine — During the low-fat revolution, margarine and vegetable oils were considered the healthy choice. But we’ve since learned that that’s wrong.  Margarine (and vegetable oils in general) are loaded with trans fats that can cause diminished brain function, poor heart function, inflammatory immune response, allergies, poor cholesterol levels, poor blood pressure levels and damage to your veins and arteries.

Choose “real,” grass-fed butter instead, or look for beneficial fats found in avocados and coconut oil.

Salmon — Salmon is widely celebrated for its health benefits. Unfortunately, not all salmon are created equal. Today, a lot of the salmon we eat isn’t caught in the wild, but bred in fish farms. This infographic by Prevention shows the differences in wild salmon versus farmed salmon. Farmed salmon is low in beneficial omega-3 fatty acids, but that’s not the worst of it; just like conventional produce, farmed salmon is chock full of chemicals, pesticides and toxins — sometimes even flame-retardants!

In order to get health benefits from salmon, be sure what you’re buying is labeled “wild.” It’s best to skip restaurant salmon, too. Unless it specifically says “wild,” it’s likely been farm raised. Be weary of GMO salmon which is also cropping up. If you’re looking for wild salmon on a budget, you can save money by buying canned wild salmon. Just make sure it’s labeled “Alaskan Salmon,” as it is not allowed to be farmed. Sockeye salmon is another healthy option that cannot be farmed.

Corn — But it’s a vegetable! Well, it was… until 2011 when Monsanto started growing genetically modified corn on 250,000 acres, roughly accounting for 40 percent of the corn market. The corn is being used for frozen and canned corn products and is also available fresh. GMO corn is genetically engineered to be herbicide resistant and to produce its own insecticide. Like all GMOs, genetically modified corn has not been thoroughly tested to ensure that it is safe for consumption.

To be sure the corn you buy is non-GMO, look for a USDA National Organic Standards sticker or label. The USDA National Organic Standards prohibit the use of GMOs. A seal of approval by a non-GMO third party, like the Non-GMO Project, will also work.

Multigrain bread — Words like “multigrain” and “wheat” don’t mean healthy. Most wheat grown today is genetically modified and therefore completely void of nutrients. It’s also bred to contain very high amounts of gluten. Extra-high gluten content is what makes commercial wheat bread super fluffy. Plus, GMO crops are bred to withstand excessively high amounts of pesticides and chemicals, which make them toxic. Wheat bread has been linked to inflammatory bowel disease, skin disorders, allergies and more. Eliminate it from your diet for a few days and see if you notice a difference. If you consume a lot of wheat bread you may experience detox symptoms — called a Herxheimer reaction — like nausea or headache.

There are a few healthier bread options. Ezekiel bread is one of the healthiest breads available. It is made with several types of sprouted grains and legumes, including wheat, millet, barley, spelt, soybeans and lentils. Ezekiel bread also contains no added sugar. However, if you are sensitive to gluten, Ezekiel bread is not the right option for you.

Making bread with a mix of cauliflower and cheese is a healthy alternative to bread. To do this, an entire head of cauliflower is grated and cooked. The cauliflower is then mixed with egg, cheese and spices before it is flattened and baked. Cauliflower bread tastes great and is nutritious. Additionally, it is low in carbs.

Rye and sourdough breads are also healthier alternatives to wheat bread.

Reduced-fat peanut butter Fat from nuts is good for you! If you compare labels of regular and reduced-fat peanut butter, you’ll see that calories are nearly equal. The difference is that reduced-fat versions add more sugar to make up for the lack of fat. You’re better off sticking with the real deal.

Couscous — Though couscous is en vogue these days, the jig is up with the health-conscious. Couscous is really just a small pasta a refined grain. If you’re thinking of eating couscous, you’re better off choosing a healthier whole grain like quinoa.

Anything — even fruits and vegetables — canned in BPA-lined cans Bisphenol A (BPA) lines an estimated 75 percent of canned foods in North America, protecting the metal from corroding and preventing bacteria from getting in. This is scary because BPA seeps into the contents of cans at high rates.

I have three recommendations:

• Sub in fresh, frozen or dried food for canned food.
• Purchase food in alternative packaging, like glass.
• If canned food is unavoidable, never heat food in the can. Molecules of BPA can migrate from containers into food, especially when the containers are heated and the foods are acidic or fatty.

Personal Liberty

Virginia Tims-Lawson

has dedicated her life to researching and studying natural health after her mother had a stroke that left her blind in one eye at the age of 47, and her grandmother and two great uncles died from heart attacks. Spurred by her family history, Virginia’s passion to improve her and her family’s health through alternative practices, nutrients and supplements has become a mission she shares through her writing. She is the founder and Chief Research officer for Peak Pure & Natural.