1. “Organic”
It’s kind of a mixed bag when it comes to organic produce. On one hand it’s free of harmful chemicals, preservatives and additives that can really do a number on our body. On the other, the body can’t really distinguish the difference between organic and non-organic foods, at least to a clinically significant degree. Organic sugar is still sugar and will be treated by the body as such.
2. “Low-calorie”
Lower calorie food options have their time and place, their purpose being best served when calorie restriction is required, not desired. However, this doesn’t necessarily mean it’s good for you. Take a look at the ingredients label and I wouldn’t be surprised if you find a list of chemicals that sound like they belong in a chemistry lab.
5. “Gluten-free”
The only groups of people who truly benefit from eating gluten-free food are people with coeliac disease and non-coeliac gluten sensitivity. Gluten-free bread isn’t going to magically improve your blood sugar levels or cure diabetes even if you eat them by the boatload.