5 Foods that a Nutritionist recommends NEVER to eat after the age of 45
Options
Replies
-
No one should eat margarine. It's one molecule away from becoming plastic. I don't know about you but I will not willingly ingest plastic. Nothing natural about it. Google it for yourself .
And water is one molecule away from being hydrogen peroxide. That argument is ridiculous.-1 -
Came back to make this argument... See that it's already made. Carry on0 -
Huh. I've never eaten any of those 5 foods, and over the past 4 years or so I've gained 35 lbs... of fat. Pure fat. From not eating anything unhealthy, and eating "real" food per this nutritionist. Strange, isn't it?0
-
KimBaker7463 wrote: »Sorry you guys, I honestly posted it before I realized how long it was and that she was promoting her program. Lesson learned.
Just beware in the future! Never trust anyone who calls themselves a nutritionist. Certified dietitian or bust.
0 -
Don't you know that 100% of people that drink water die?
I'm going to take that to mean I should just drink wine exclusively.-1 -
Nony_Mouse wrote: »Dear god that goes on and on! Still don't know what the supposedly evil foods are but I'm gonna go out on a limb and say it's b/s.
Artificial Sweeteners
Orange juice
whole wheat bread
Soy milk
Margarine
Thank you. I was interested, but not interested enough to watch a video.
0 -
Nony_Mouse wrote: »Dear god that goes on and on! Still don't know what the supposedly evil foods are but I'm gonna go out on a limb and say it's b/s.
Artificial Sweeteners
Orange juice
whole wheat bread
Soy milk
Margarine
Thank you. I was interested, but not interested enough to watch a video.
She listed them at the beginning. That was as far as I got.
0 -
No one should eat margarine. It's one molecule away from becoming plastic. I don't know about you but I will not willingly ingest plastic. Nothing natural about it. Google it for yourself .
I do agree with staying away from trans fat, but what you said is frankly incorrect. Margarine is NOT a molecule. Margarine contains hydrolyzed fats. It's made from hydrogenation of vegetable oil. Vegetable oil have a a double bond, This double bond creates a 120 degree bend where the double bond is.. This bend makes it so when the molecules are stacked together they form a liquid, hence vegetable oils are liquid at room temperature. Saturated fats such as butter don't have this bend, they are more linear, the atoms are in 109.5 degree's in relatoin to each other. so they stack in more compact making them solid at room temperature.
Margarine is made by a processed where you get a vegetable oil and you get rid of this double bond. Making it more linear. This process is called hydrogenation. It stacks like butter. A byproduct of hydrogenation is converting the bend in vegetable oil(cis isomer) to a trans isomer. This results in trans fat in the margarine.
Notice the trans isomer on the right. That's a trans fat. Now compare that to Polypropylene(a certain type of plastic).
not even close to a trans fat. The first picture was a 2d representation of a trans fat. you might have difficulty comparing the 2. So here is the 3d structure of the trans fat.
Thanks for the chemistry lesson. Good info.0 -
Oh no, I have 5 years left before all the orange juice I drink now causes me to regain 15% of my body fat.0
-
debsdoingthis wrote: »SherryTeach wrote: »A nutritionist is not a certified dietician. There is no scientist who would say that a food should be prohibited because of age. Well, maybe jello shots or Red Bull aren't often served in nursing homes.
MY NURSING HOME HAD BETTER WELL HAVE GOOD BOOZE.
0 -
No one should eat margarine. It's one molecule away from becoming plastic. I don't know about you but I will not willingly ingest plastic. Nothing natural about it. Google it for yourself .
I do agree with staying away from trans fat, but what you said is frankly incorrect. Margarine is NOT a molecule. Margarine contains hydrolyzed fats. It's made from hydrogenation of vegetable oil. Vegetable oil have a a double bond, This double bond creates a 120 degree bend where the double bond is.. This bend makes it so when the molecules are stacked together they form a liquid, hence vegetable oils are liquid at room temperature. Saturated fats such as butter don't have this bend, they are more linear, the atoms are in 109.5 degree's in relatoin to each other. so they stack in more compact making them solid at room temperature.
Margarine is made by a processed where you get a vegetable oil and you get rid of this double bond. Making it more linear. This process is called hydrogenation. It stacks like butter. A byproduct of hydrogenation is converting the bend in vegetable oil(cis isomer) to a trans isomer. This results in trans fat in the margarine.
Notice the trans isomer on the right. That's a trans fat. Now compare that to Polypropylene(a certain type of plastic).
not even close to a trans fat. The first picture was a 2d representation of a trans fat. you might have difficulty comparing the 2. So here is the 3d structure of the trans fat.
0 -
Margarine: since back in the day when you squeezed the bag of oleo to mix in the colour (a Canadian thing) I have never been able to stomach this crap.
Not a Canadian thing -- a dairy industry thing. There was a time when you had to do this in the U.S., too, because the dairy industry lobbied for regulations barring the margarine manufacturers from selling it with the yellow color already mixed in, in the hopes of making it less appealing to consumers.0 -
saw that somebody else already said this
0 -
Everything is changed to sugar by the body. That's how it's digested. And enough people said a nutritionist is not a licensed food professional.0
-
Why eat margarine when you can have butter?
Mmmmm....butter.... *drool*0 -
Nony_Mouse wrote: »Dear god that goes on and on! Still don't know what the supposedly evil foods are but I'm gonna go out on a limb and say it's b/s.
Artificial Sweeteners
Orange juice
whole wheat bread
Soy milk
Margarine
That's an odd list. I can get the sweeteners, orange juice and soy milk.
But why the bread? And margarine? What margarine. There are so many different margarines with different ingredients. Are they ALL supposedly bad just because of the label?0 -
LavenderLeaves wrote: »KimBaker7463 wrote: »Sorry you guys, I honestly posted it before I realized how long it was and that she was promoting her program. Lesson learned.
Just beware in the future! Never trust anyone who calls themselves a nutritionist. Certified dietitian or bust.
Every certified dietician I know calls themselves a nutritionist. And, thanks to a family member with a severe GI disorder, I know a few. Heck, even many nutrition scientists refer to themselves as nutritionists. While I agree that it's a good idea to check credentials, all nutritionists should not be discounted.0 -
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.3K Introduce Yourself
- 43.4K Getting Started
- 259.6K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 387 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.2K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 914 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions