Features

October, 2012 Issue

“Good” Foods, “Bad” Foods

Some foods and ingredients, like trans fats and sugary beverages, have few redeeming qualities, while others—fish, fruits, and veggies—are true winners.

“We really need to talk about good food,” said Walter Willett, Dr.P.H., M.D., Nutrition Chair, Harvard School of Public Health, at the Food for Your Whole Life Health Symposium in New York on June 4, 2012. “If you look at recommendations from the Academy of Nutrition and Dietetics and the U.S. Department of Agriculture, there is no such thing as ‘good’ or ‘bad’ foods. Yet research shows that the choice of food does make an impact. We need to distinguish between these foods.”

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