you asked the everyday person what it means to eat healthy,
youre likely to get a list of "lows" and "nos." Whether its fat,
carbs, or excessive calories, a well-intentioned list of lows
and nos inspire our sense of whats good for us. And if youre
gluten intolerant, you are learning to add "no gluten" to the
list. Curiously, most of our thinking in terms of lows and nos
is less influenced by fact and a lot more by how food is
marketed. Advertisers would have us believe that if a food has
less of something we know is bad, it must be good for us. Take
margarine, for example. Discovered in 1869 by a French food
chemist, margarine is marketed as a cholesterol-free alternative
to butter. Manufacturers of this "wonder fat" know that if they
stamp a no cholesterol label on their product, well buy it
thinking its a healthy food. We all know that not taking steps
to lower serum cholesterol can lead to a higher chance of having
a heart attack or stroke. But is margarine a healthy
alternative? True, pure margarine has n