I’m used to the look of shame I get from my peers when I crack open a fresh can of sugar-free Red Bull. Still, the questions — and judgment — never end. “That stuff’ll kill you,” someone said to me the other day, shaking his head. “So many chemicals!” was the one I heard last week.
Truth be told, Red Bull (at least the sugar-free kind) isn’t all that terrible for you. In fact, besides having only 10 calories and no sugar, it has only 80 milligrams of caffeine, or about a third the amount in a tall Starbucks drip coffee. As far as its other ingredients — namely B vitamins and taurine — go, scientific studies have found both to be safe.
But my favorite source of caffeine isn’t the only harmless food or drink that gets a bad rap. Here are some of the rest, along with the real science behind their safety.
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The myth: The massive amounts of cholesterol in eggs will translate to a massive amount of cholesterol in your veins.
Why it’s bogus: Even though eggs are very high in cholesterol (a single egg packs roughly 186mg), eating them will most likely not translate into higher blood cholesterol for you. The first studies that suggested it would were done in rabbits, as my colleague Kevin Loria reported, and as we all know, rabbits are not people. So go ahead, pop a perfectly poached egg on that avocado toast. You know you want to.
The myth: Fizzy water is all the rage these days, showing up in grocery store isles in flavors ranging from coconut to watermelon. But many people worry the bubbles cause kidney stones, leach calcium from your bones, and even strip the enamel from your teeth.
Why it’s bogus: The bubbly stuff is just as good for you as plain old water, Jennifer McDaniel, a registered dietitian and certified specialist in sports dietetics, told my colleague Dina Spector.
“Carbonated or sparkling water is made by dissolving carbon dioxide in water, creating carbonic acid. This process just adds bubbles — it does not add sugar, calories, or caffeine. Tonic water, club soda, and mineral water are all types of carbonated water, but these have added sodium, vitamins, or sweeteners, so it’s important to read the label,” Spector writes.
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The myth: As more and more of your friends go gluten-free, you may be wondering: Is there something to this latest diet craze? Is gluten intolerance a thing? Is it getting more common?
Why it’s bogus: Only about 1% of people worldwide actually have celiac disease, the rare genetic disorder that makes people intolerant to gluten, according to the Celiac Disease Foundation. For the rest of us, this doughy, chewy ingredient is simply how it tastes: delicious!
See the rest of the story at Business Insider