As a health editor for Good Food, I spend most of my time thinking about how to make health accessible and approachable for all. How can we share genuinely useful information in a way that’s interesting and entertaining? Most importantly, we want to cut through the noise and be a voice you can trust.
Head over to Good Health by Good Food on TikTok and Instagram, where we are doing just that. You’ll find straight-talking facts with a no-BS approach, as well as tips from from nutritionists and experts, including NHS doctors.
Read on to discover three of the most unhinged pieces of health ‘advice’ I’ve seen on TikTok. Next, check out 20 everyday habits which are probably harming your health; I’m a dietician, these 20 healthy eating tips will change the way you eat for good; and can this ‘magic mushroom’ help you find your focus?
Myth 1: vegetables are bad for you
People are saying vegetables are “very bad for you” as they contain “dangerous chemicals” and could in fact be poisoning us.
This one is easy to eliminate. There is plenty of evidence that shows the importance of eating a variety of colourful fruits and vegetables. Doing so has been shown to reduce the risk of heart disease, stroke, certain cancers, diabetes and obesity. While we used to think five-a-day was the goal for good health, latest research has shown that aiming for 30 plant foods a week is, in fact, better for us. This is because different plants have different fibres, so eating more plants diversifies the types of fibre you eat.
Fibre is essential for our gut health. Getting enough fibre lowers your risk of heart disease, stroke and diabetes, helps manage your blood sugar levels and strengthens your immune system.
Studies highlight that fruits and vegetables are also packed with important nutrients, which our bodies need to function. Spinach, for example, is a good source of bone-healthy vitamin K and plant compounds called polyphenols, which help to protect us from some cancers. Red peppers are remarkably rich in vitamin C, which plays a vital role in supporting the immune system.
So, we’ll be keeping the veg on our plate, thanks!
Myth 2: you should be on the carnivore diet
This involves eating animal products like meat, fish, eggs, animal fats and small amounts of dairy.
The carnivore diet is high in protein and fat, and very low in carbohydrates. This is to send your body into a state of ketosis, which encourages the body to burn fats instead of carbohydrates for fuel. For this reason, it excludes all other foods, including fruits, vegetables, legumes, grains, nuts and seeds.
The diet itself is not ‘unhinged’, per se, but what shocks me is the way it’s touted as being ‘the way humans are supposed to eat’ or a much-needed ‘reset’ – meanwhile, some poor soul is frying up 12 shop-bought meatballs and covering them with grated cheese. I don’t have to tell you that we were not, in fact, intended to eat highly processed foods.
Followers of the carnivore diet, as with other low-carb diets, may experience some weight loss. However, much of the initial weight loss is actually water, and some people regain this weight once they resume a more balanced way of eating.
To date, there have been no high-quality controlled studies analysing the effects of the carnivore diet.
What we do know is that the carnivore diet contradicts our understanding of a healthy, balanced diet, which typically promotes the consumption of protein, fat and carbohydrates.
It’s also extremely restrictive, which means you’ll be lacking essential vitamins and minerals as well as fibre.
What’s more, given all the advice we hear on limiting red meat in order to protect us from heart disease, it’s unlikely to be good for you in the longer term.
Myth 2: drink six raw eggs a day
Let’s all sigh together at this one. When I first saw this trend on my TikTok algorithm, I genuinely asked myself “what is happening with the world?!”
People claim that eating raw eggs provides “more protein” and “builds muscle”, but this sounded like a red flag to me, so I checked in with our expert nutritionist Kerry Torrens to get her take.
“There is roughly the same amount of protein in raw and cooked eggs – the main difference is the protein is denatured when cooked. This makes it easier for our digestive enzymes to break it down for us to absorb.
“That said, one study reported that levels of essential amino acids went up after eating five raw eggs, compared with boiled eggs, but there was no difference in the resulting muscle protein synthesis.”
So, I would be interested to know where the fitness influencers and muscle bros of ‘EggTok’ are getting their information.
They also say that eating raw eggs “boosts energy” before a workout. What’s wrong with oats, bananas and honey? All of these are great for a sustainable hit of energy, and much more appealing than a glass of raw eggs.
I would like to end with my favourite claim: consuming raw eggs before bed will “increase sex drive.” For this one, I have no words. TikTok, you left me speechless! So, I revert to Kerry’s expertise: “There is no direct evidence that raw eggs support libido, but the nutrients the eggs contain, such as choline, vitamin D and the B group of vitamins, may help. But, that is likely to be only a modest effect at best.”
There you have it – three of the most unhinged pieces of health ‘advice’ I’ve seen on TikTok. This is, by no means, an exhaustive list, but merely the tip of the iceberg. Follow Good Health by Good Food on TikTok and Instagram for the next instalment.
Now read:
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All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food.
