5 Healthy Foods That are Actually Healthy

In # 10: Communicating food science by Cade0 Comments

I found an article in the Orange County Register online by Amy Osmond Cook where she talks about “5 healthy foods that are ruining your diet.” She goes on to say such things as how fruit can interfere with weight loss. She goes on to also say that quinoa and oatmeal, when eaten for breakfast, are unhealthy because of the toppings you put on them. The article says how a bowl of oatmeal may add up to 700 calories and above. The final item that is labeled as unhealthy is a whole wheat wrap. The wraps are twice the size as two pieces of bread, which is too much for a diet.

This article has many false claims and may scare many into not eating typically healthy foods such as oatmeal, fruit and whole wheat wraps. The first and faultiest point she has is that she brings up how bad the toppings are and how they increase the calories, making the original food unhealthy. This makes consumers afraid of eating foods such as oatmeal, because of the supposedly high calories. The toppings are what makes the meal unhealthy, the oatmeal isn’t unhealthy as the writer says.

The author doesn’t have any scientific results in her article, it is just claimed by her saying that these foods are unhealthy. In order for this to be a good, credible article, she needs to have studies with significant statistics showing a rise in things such as blood pressure, weight, and cholesterol. Since many people do not have a huge scientific background nor the knowledge to know if this article is credible or not, many will believe everything this article says and will stop eating these generally healthy foods.

Many well-known people in society, such as the Food Babe and Dr. Oz are coming out with claims that can be misleading to the general public without an extensive knowledge of the food science world. This is inconvenient for food companies and also for food companies with a healthy product because the general public is more likely to listen to a public figure first. A huge hill for future food scientists to climb is the battle of science communication. The main question is: How can we find a way to teach the correct ideas and science behind products and food?

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