2. Dairy products
Cow’s milk
Fallacy: any milk other than cow’s milk is desirable.
Goat’s milk is nutritious and is recommended
Fact: goats are not susceptible to tuberculosis.
Pasteurization makes the cow’s milk safe by killing the
tuberculosis germ.
3. Dairy products
Yogurt-is fermented whole milk eveporated to 2/3 of
its original volume
Fallacy:yogurt is nutritionally superior to milk
Fact: yogurt has the same nutritive value as whole milk.
It provides a source of milk in other forms
4. Dairy products
Milk and cheese
Fallacy: these are constipating
Fact: milk and cheese are easily digested and leave a
little residue. (constipation may occur when the diet
lacks food that contain bulk)
5. Dairy products
Pasteurized milk
Fallacy: it is “dead milk”
Fact: pasteurization does not alter the nutritional value
of milk except to reduce the Vitamin C content
slightly.(milk is a poor source of Vitamin C)
Pasteurization destroys bacteria that can cause undulant fever
and tuberculosis
6. Bread and Cereal Products
Fallacy: Gluten,protein bread and dark bread are less
fattening than white bread
Fact: breads vary little in caloric ocntent. Thus one
bread is not superior to another in the standpoint of
weight loss
7. Bread and Cereal Products
Fallacy: white bread and white flour are unfit for
human consumption because all of the vitamins and
minerals have been removed and the bleaching
process is poisonous
Fact: almost all commercial white breads and white
flours are restored and enriched (according to law)
with niacin, iron, thiamine and riboflavin.
Chlorine Dioxide is a harmless compound that is used to
bleach flour.
8. Meat, Fish, and Eggs
Fallacy: eggs with brown shells are more nutritive than
white shell eggs
Fact: the color of the shell is determined by the breed
of the hen and it does not indicate the nutritive value
of the egg
9. Meat, Fish, and Eggs
Fallacy:the characteristics of the type of meat are
transmitted by consumption
Fact: this is not true
10. Meat, Fish, and Eggs
Fallacy: meat that is raw or cooked rare is more
nourishing than well-done meat
Fact: proteins are not damaged by cooking.
Cooking protects the individual from bacterial
infections and disease e.g. trichinosis
11. Meat, Fish, and Eggs
Fallacy: fish is brain food
Fact: The brain contains phosphorus and fish is a rich
source of this mineral.
The reasoning is invalid.
12. Vegetables
Fallacy: drink your vegetables
Fact: vegetable juice make excellent contribution to
the diet but do not contain the bulk necessary to the
diet
13. Vegetables
Fallacy:
Tomatoes clear the brain
Onions will cure the cold
Lettuce is soothing to the nerves
Fact: there is no scientific evidence to substantiate his
claims
14. Sugars
Fallacy: blackstrap molasses cures practically every
affliction,from restoring color to gray hair to restoring
youth
Fact: it contains small amounts of calcium(from the
limewater used in processing), iron(comes from the
contact with the factory machinery) and B complex
vitamins
15. Condiments
Fallacy:spices and condiments have the power to
prevent disease
Fact: the belief that diseases originated in foul-
smelling air may have led to the conclusion that
pungent smell can ward of disease
16. Condiments
Fallacy:spicy foods have the reputation for being
cooling and for that reason are eaten in tropical
countries
Fact: hot weather and a natural increase in water
intake cause appetites to lag. Spices tend to stimulate a
desire for food.
17. Water
Fallacy: drinking water with meals dilute the gastric
juice and interfere with digestion
Fact:water stimulates the flow of digestive juice
18. Water
Fallacy: large amounts of water are said to thin the
blood
Fact: there is no evidence for this
19. Water
Fallacy: drinking water will increase weight
Fact: water drunk in excess of body needs to be
eliminated
20. Lecithin
Fallacy: Lecithin removes fat deposits
Fact: There is no good evidence to indicate that
lecithin lowers serum cholesterol levels or that it has a
role in the treatment of coronary heart disease
21. Megavitamin Therapy
Use of megadoses of vitamins for improvement of
health is based on the concept that if a little is
good,more must be better(which is not true)
Use of megadoses of vitamins for conditions other
than acute vitamin deficiency is not scientifically
sound
Excessive doses of vitamins may have pharmaceutical
or toxic effect or both
22. Megavitamin Therapy
Only two groups of disorders are corrected or
alleviated by large doses of specific vitamins:
Malabsorption syndrome
Some inborn errors of metabolism
23. Megavitamin Therapy
Justifications for megadoses of vitamins:
Providing optimal health
Individual variability
e.g.pregnant women
*large doses of Vitamins A and D,which can be stored are
actually toxic when they accumulate
24. Megavitamin Therapy
Megadoses of Vitamin C
There is no evidence that Vitamin C can kill cold-
carrying virus.There is some preliminary evidence that
Vitamin C may have antihistamic effects(some people
will have reduced symptoms if they take vitamin C)
Can cause:
acidic urine with accompanying burning sensations on
urination
Inaccurate glucose tests in diabetes
Can cause kidney problems(overproduction of oxalate can
result in formation of oxalate stones)
*RDD=60 mg for an adult
25. Megavitamin Therapy
Megadoses of Vitamin E
Vitamin E acts as an antioxidant
vitamin E excess can induce the development of ‘flu-like’
symptoms and may be toxic to some extent
Can cause an Interference with vitamin K
activity(prolongation of coagulation time)
27. Vegetarian
a person whose diet is composed predominantly of plant
food
Abstains from the consumption of meat, fowl or fish but
may eat eggs and dairy products
28. Different types of vegetarians include:
Pure vegetarian (vegan)- consumes only plant foods
Lactovegetarian-eats dairy products as well as plant foods
Fruitarian-whose diet consists chiefly of fruits
Motives:
Health concerns
Religious or philosophical belifs
both
29. Risks of a Vegetarian Diet
Caloric needs are difficult to meet (particularly in
children)because the diet is high in bulk.
Diminished caloric intake would require increased bodily
use of protein (which may not be abundant in the diet) as
an energy source
There may be low calcium,vitamin D and riboflavin intake
especially for children.(a lactovegetarian diet is safe for
children)
Zinc and vitamin B12 deficiency may develop because the
best sources of both are animal products
May cause iron deficiency to infants, children, and
pregnant women (those who have a great need for iron)
30. Benefits from a Vegetarian Diet
Less likelihood of atonic constipation
Lower incidence of artherosclerosis
Reduced blood pressure
Lower death rates from cancers of
breast, intestines, lungs, and mouth
Low blood levels of cholesterol and triglycerides
31. Health risks can be a voided when dietary planning is
based on:
Milk group
Protein group
Fruit and vegetable group
Bread and cereal group
*If more calories are necessary,the fifth group may be used
prudently with the approal of your physician
Fats,sugars and alcohol
