Muffin makeover
Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no healthier than moderate- or high-fat diets — and for many people, may be worse. To combat this “low fat is best” myth, nutrition experts at HSPH and chefs and dietitians at the Culinary Institute of America have developed five muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. The goal? To make over the ubiquitous low-fat muffin, touted as a “better-for-you” choice when in fact low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but plenty of harmful carbohydrates in the form of white flour and sugar. Other low-fat processed foods are not much better, and are often higher in sugar, carbohydrates, or salt than their full-fat counterparts. For good health, type of fat matters more than amount....