Katherine Tallmadge, a registered dietitian and the author of “Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations,” busts some of the myths that surround the world of nutrition. Here is her advice.
Gluten and wheat Decades of studies have found that gluten-containing foods, such as whole wheat, rye and barley, are vital for good health and are associated with a reduced risk of diabetes, heart disease, cancer and excess weight. Though wheat- or gluten-free diets are popular, many people who don’t eat wheat often end up bypassing excess calories in sweets and snack foods. Then they start feeling better, lose weight and mistakenly attribute their success to gluten or wheat avoidance, Tallmadge says. Larry W. Smith/Bloomberg News Buy Photo