The Biggest Food Myths Debunked by Experts (Including THIS Age-Old Frozen vs. Fresh Veggie Debate)

Whether it’s an influencer telling you to drink lemon water lose weight or avoiding microwaves because they claim they deprive you of important vitamins: nutrition myths plague social media.

Although there is tons of healthy eating advice on platforms like TikTok and Instagram, not all of it is true, nutritionists warn.

But with hundreds of conflicting opinions, it’s nearly impossible to know what we should and shouldn’t be eating.

So MailOnline asked experts what they think are the most worrying myths about food being produced on social media…

Microwaves destroy nutrients

Social media is awash with claims that microwaves strip food of nutrients.

A TikTok by @cleanseclub, which has 258,000 followers, claims that microwaving your food kills “94 percent” of the “nutrients in your food.”

Another video on the platform by @cooperhealth, who has 3,000 followers, says you’re “better off using a stove or oven” because microwaves remove antioxidants.

But in reality, all cooking methods – such as steaming, grilling or microwaving – break down some nutrients because heat can change their chemical structure.

This is especially true if food is cooked for too long or at very high temperatures.

A TikTok from @cooperhealth (pictured left) says it’s “better to use a stove or oven” and that microwaves cause a decrease in antioxidants. Another TikTok from @cleanseclub, pictured right, who has 258.1k followers, claims that microwaving your food “kills 94 percent” of the “nutrients in your food.”

According to dr. According to Dr Duane Mellor, a registered dietician at Aston University in Birmingham, microwaves can preserve vitamins better than other cooking methods because they cook food faster.

That means vitamin C, potassium and magnesium are theoretically better preserved in microwavable meals, he said. All three are essential for maintaining heart health, kidney function, and bone and muscle health.

Microwaving is also better at retaining fiber, which is important for gut health, compared to pressure-cooking vegetables, according to a 2002 study published in Food Chemistry.

Nightshades are dangerous

If you scroll through TikTok, you might think that tomatoes, peppers and potatoes are bad for you.

That’s because some wellness bloggers have pushed the theory that nightshades — a family of about 2,500 plants — can cause inflammation and worsen arthritis.

The theory is based on the fact that these vegetables contain lectins – a protein that holds cells together – which, when consumed in large quantities, have been linked to irritable bowel syndrome and arthritis.

A TikTok video by @iamkellytang, a nutrition coach with 11.6k followers, suggests “limiting” or “avoiding” night screens if you have arthritis.

She claims that it is “known to cause inflammation in people with joint pain, arthritis and chronic disease.”

Wellness bloggers say nightshades like tomatoes, eggplant and potatoes cause inflammation, but may even support joint health, experts say

However, Dr Mellor says nightshades that are often eaten raw, such as tomatoes and peppers, only contain small amounts of lectins.

And many protein-rich foods – such as kidney beans – are cooked before consumption, which breaks down lectin.

Meanwhile, nightshade also contains high levels of vitamin C, which can maintain healthy joints and not worsen arthritis, he says.

Fresh is better than frozen

Although frozen and canned fruits and vegetables have a longer shelf life and are usually cheaper, many people avoid them because they believe that fresh fruits and vegetables are always the best.

A video from self-proclaimed “fat loss expert” @alejandrofts, who has 55.5k followers, suggests that frozen food is “bad” and “terrible for the body.”

But just because something is frozen doesn’t make it worse than fresh, experts say.

A video from self-proclaimed “fat loss expert” @alejandrofts, who has 55.5k followers, exemplifies this belief, as he points out that frozen food is “bad” and “terrible for the body.”

Research has shown that frozen vegetables, such as frozen peas, actually lose less vitamin C than vegetables stored at room temperature or in the refrigerator.

“In fact, frozen fruit and vegetables can contain higher amounts of nutrients,” says London-based nutritionist Kim Pearson.

This is because they are frozen directly after harvest in optimal condition and undergo minimal processing before freezing, meaning they retain much of their nutrients, explains Ms Pearson.

In contrast, fresh produce can sit in the supermarket for days or weeks after harvest, meaning it may have lost more nutrients by the time it is eaten.

For example, vitamin C levels, considered essential for maintaining healthy skin and bones, can drop by half within a few days.

Research has shown that frozen vegetables, such as frozen peas, lose less vitamin C than peas stored at room temperature or in the refrigerator.

“One study found that fresh peas lost 15 percent of their vitamin C after seven days when stored in the refrigerator and 60 percent when stored at room temperature.”

“However, when they were frozen, after 12 months they only lost 10 per cent,” says Ms Pearson.