Experts won't touch these 49 foods

Though there is a trend toward cutting out gluten to shed a few pounds or to feel healthier and thinner, many people suffer from gluten-intolerance or even worse, Celiac disease.

For Pech, her son’s allergy to wheat is what prompted her to cut out this ingredient from her diet.

“I stopped eating wheat with him because he was only 8 and was convinced his life would end if he couldn’t have pizza (that was before gluten-free pizza),” she explains.

“I told him we’d do it together to make it easier for him. Once I stopped, I noticed my mind was much clearer and I had more energy, so I kept going with the wheat-free diet and I love it.”

We’ve all seen the commercials where an anthropomorphic sun promises tons of energy after wolfing down a breakfast sandwich.

Don’t fall for this sandwich scam: “These little buggers can actually raise LDL cholesterol levels—the bad cholesterol—and lower good HDL cholesterol, which increases the risk of the number one cause of death in this country: heart disease,” explains registered dietitian Cassandra Golden MS, RD.

“There are absolutely no health benefits of trans fats, and are used by food manufacturers to improve texture, shelf life, and as a less expensive alternative to butter or lard.

“Trans fats earned the nickname ‘bad fats’ for good reason, with our past president declaring them a threat to public health!”

So you’re faced with a choice: Do you go for the regular dressing on your salad or the non-fat?

Actually, you’re better off making your own olive oil-and-red wine version.

“The fat, especially something like olive oil, can actually help you better absorb nutrients from the vegetables in your salad,” says registered dietitian Tanya Freirich, MS, RD.

“Also, when the food company takes out the fat, they usually add a lot of sugar or man-made ingredients to achieve a similar taste. Healthy fats like olive oil, avocado, and nuts are an important part of a well-balanced diet.”

The best news to come out of the dietary revolution of the last decade or so? Probably the condemnation of fat-free and sugar-free foods.

You have full permission from those who know best to have an honest-to-goodness hunk of cake instead of something silly (not to mention supremely unsatisfying) like a sugar-free pudding.

“I’d rather have a small amount of a natural sugar like honey or brown sugar than the processed facsimile of a dessert like a sugar free cookie or sugar free candy,” Freirich says.

“The real dessert satisfies my sweet tooth with just a small portion, whereas the sugar-free option never really hits the spot. Eating sugar or fat in moderation can be a part of a healthy, well-balanced diet, and I’d rather eat whole, natural foods than processed ones.”

Karen Brennan, MSW, CNC said animals need to be eating what is natural to them, and they need to be outdoors with room to roam in a stress-free environment.

“Confined animals contain more omega 6’s, which are inflammatory. Grass-fed animals that are pasture raised have more heart protective omega 3’s,” she said.

“You are not only what you eat, but what your food eats. So, what did that chicken eat? What did that cow eat? Was it GMO grains? Were they injected with growth hormones and antibiotics? What impact will this have on your body over time after you consume these foods day after day, year after year?

Fun fact: humans are the only species that consume dairy post-infancy.

While babies might need the enzymes from milk to build their bones and immune system, once you’ve grown, the benefits don’t always outweigh the drawbacks.

“The main reasons why I do not consume traditional milk is because of the hormones injected into these cows, the GMO unnatural corn/grain based diet they are fed, the antibiotics these cows are given and because pasteurisation destroys good microbes and enzymes that milk would otherwise contain,” Brennan says.

Brennan says skim milk would never be on her breakfast table, no matter what.

“The fats in milk build and balance the nervous system. The fat also acts as carrier for the fat-soluble vitamins so that these nutrients get to where they are needed. Personally, I would opt for goat milk instead since it is easier to digest and has fewer problematic proteins than does cow milk found in the United States. Also, it’s a myth that you have to eat dairy in order to meet your calcium needs! Your bones are made up of much more than just calcium and you can meet your calcium needs on a plant-based diet.”

Yes, canola was a good guy, once upon a time.

We fried with it, made cakes, used it in dressings.

“Made from rapeseed, most canola oil is genetically modified,” explains functional diagnostic nutritionist Cate Ritter.

“Like most vegetable oils, canola is highly processed, refined, bleached and deodorized, which adds toxins and removes nutrients including the omega-3s. The manufacturing process makes it partially hydrogenated.”

What does this include? Ritter says “corn oil, high-fructose corn syrup, corn syrup, cornstarch, dextrose and maltodextrin.”

All of these sneaky ingredients are hanging out in many processed foods, and corn is the second-most common GMO that’s dangerous for your health.

Even if your Thai takeout doesn’t feel complete without rice; neither does Chinese food without noodles.

Nonetheless, you’re better off to stick to the chicken and veggies, says Caroline Apovian, MD, director of nutrition and weight management at Boston Medical Centre.

“There are three parts of a grain: bran, germ, and endosperm. Refined grains remove the bran and germ, while whole grains preserve all three parts. Removing the bran and germ also removes the dietary fibre, B vitamins, and iron from grains. Refined grains include white bread, white rice, and most pastas.”