#GlutenFree

In a climate of fad diets and quick fixes, separating fact from fiction can be challenging. A recent insight from a registered dietitian highlights common nutrition myths that may mislead people striving for healthier living. For Thai readers, understanding these misconceptions helps make informed food choices that fit local culture and lifestyles.

Misinformation around carbohydrates often leads to unnecessary restrictions. In reality, carbohydrates from fruits, vegetables, and whole grains provide essential energy and nutrients. In Thailand, where rice is a dietary staple, it’s important to balance traditional meals with nutrient-dense carbohydrates rather than demonize them.

In a world saturated with fad diets and nutritional advice, distinguishing fact from fiction can be overwhelming. A recent article by registered dietitian Chelsea Rae Bourgeois shines a light on common nutrition myths that might be misleading those striving for a healthier lifestyle. Understanding these misconceptions is crucial for Thai readers who aim to make informed food choices without compromising their health or succumbing to dietary myths.

Nutrition myths can be hazardous as they often lead to unnecessary dietary restrictions, stress, and unbalanced meals. For instance, the longstanding belief that carbohydrates are detrimental to health is misguided. Carbohydrates, particularly those from fruits, vegetables, and whole grains, are vital energy sources and carry essential nutrients. In Thailand, where rice is a dietary staple, understanding the role of nutritious carbohydrates is crucial for balancing traditional diets with health goals.

Gluten-free dining is no longer a niche in the East Bay. What started as a niche for people with celiac disease and wheat sensitivities has become a diverse, vibrant scene. The new dining landscape makes eating out easier for everyone while prioritizing safety and quality.

Gluten is a protein found in wheat, rye, and barley. For those with celiac disease, even trace amounts can trigger immune reactions that damage the small intestine. As awareness grows, restaurants are adopting dedicated gluten-free kitchens to minimize cross-contamination. A simple “GF” label is not always enough to prevent adverse reactions, so clearer practices matter.