9 Myths About Your Salad
Myth #7: If I Add Bacon, I Might as Well Have Ordered a Burger.
Bacon won't ever win any health prizes — in fact, nutritionists consider it
a fat (and not a healthy fat!), as opposed to a meat. But it's not as bad as
you might think. One slice, about 1 tablespoon crumbled, has about the same
amount of fat as 2 tablespoons of feta or shredded cheese or 1 tablespoon of
sunflower seeds. Just make sure you keep other fats, such as croutons or creamy
dressing, out of your salad.
Myth #8: You Can't Get Food Poisoning from Salad like You Can from Beef or Chicken.
"Lettuce, sprouts, and tomatoes are some of the most common carriers of
salmonella, toxic strains of E. coli, and other harmful microbes," says
Christopher Braden, M.D., at the Centers for Disease Control in Atlanta. How do
they get into your salad? From the manure and contaminated water they're grown
in, from a dirty cutting board or knife, or from people touching the vegetables
without washing their hands. Not much you can do about it when you're out, but
at home, wash veggies under running water.
Myth #9: Organic Salad Is Healthier.
When it comes to nutrients, freshness matters more than an "organic"
designation. Every day after they're picked, vegetables lose vitamin B, vitamin
C, and other nutrients; heat and light speed the decline. A conventional head
of lettuce that was picked yesterday will have retained lots more nutrients
than an organic head of lettuce that's a week out of the fields. Of course,
there are reasons to choose organic, but a nutrient bonus isn't one of
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