The surprising foods top nutritionists say they’d never touch

NZ Herald | 19 April 2017

Hardly a day passes without some new edict being issued about the food we should be avoiding.

Superfoods are worshipped one minute and shot down in flames the next, according to Daily Mail.

We’re told sugar is bad (sometimes) and fats are good (but not always – and, anyway, it all depends how you eat them).

So in an effort to get to the truth, we asked the country’s leading nutritionists what foods they’ve banned from their own kitchen cupboards. Some of their choices may well surprise you…

Raw kale

These vegetables are classed as goitrogens (substances that can affect thyroid function). Photo/Getty Images
These vegetables are classed as goitrogens (substances that can affect thyroid function). Photo/Getty Images

Dr Marilyn Glenville PhD is a nutritionist specialising in women’s health and author of bestselling books, including her new one Natural Solutions For Dementia And Alzheimer’s.

She has women’s health clinics in Harley Street, Tunbridge Wells and Ireland.

WHY?: Kale is everywhere, from salads to juices, yet Dr Glenville says she would never eat kale or other cruciferous vegetables (the family that includes broccoli, Brussels sprouts, cabbage, cauliflower, collards and kale) raw on a regular basis.

“They are often added in handfuls to smoothies or juices, yet these vegetables are classed as goitrogens [substances that can affect thyroid function]. And as an underactive thyroid can mean weight gain, raw kale could actually be contributing to your weight problem!

“But I would definitely eat them cooked as they carry many health benefits,” continues Dr Glenville.

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