FOOD MYTHS VS REALITY

Why food myths exist

Food myths don’t usually start with bad intentions. They often come from:

• Oversimplified science

• Marketing incentives

• One-size-fits-all advice

• Short-term studies taken out of context

Over time, repetition turns assumptions into “facts,” even when real-world outcomes don’t support them.

This section separates what people are told from what consistently shows up in real human bodies.

Common Myths — and What Actually Happens

Myth: Calories are all that matter

Reality:
Calories don’t act the same in the body. The source of calories affects:

• Blood sugar

• Insulin response

• Hunger signals

• Fat storage

Two foods with the same calories can produce completely different metabolic outcomes.

Myth: Fat makes you fat

Reality:
Fat itself does not automatically lead to weight gain.
Highly processed carbohydrates combined with certain industrial fats are far more strongly associated with metabolic problems.

Traditional diets with higher natural fat intake existed long before modern obesity.

Myth: Low-fat foods are healthier

Reality:
Removing fat often means adding:

• Sugar

• Refined starch

• Artificial stabilizers

These substitutions frequently worsen blood sugar control and increase cravings.

Myth: “Natural” on the label means safe

Reality:
“Natural” is a marketing term, not a biological guarantee.
Many products labeled natural still contain ingredients that disrupt digestion, hormones, or blood sugar.

Myth: Everyone should eat the same diet

Reality:
People respond differently to the same foods due to:

• Genetics

• Gut health

• Stress levels

• Sleep

• Life history

Health improves when people learn how food affects them, not when they follow rigid rules.

The takeaway

Food myths persist because they are simple.
Health is complex because humans are complex.

Understanding food means moving beyond slogans and learning how the body actually responds over time.