Healthy Foods That Become Unhealthy When You Eat Them the Wrong Way

27. Gluten-Free Packaged Goods: Not Always Healthier

For those without celiac disease or true gluten sensitivity, reaching for gluten-free cookies, breads, or crackers isn't necessarily a healthier choice. Manufacturers often replace gluten with refined starches (like rice flour, potato starch) and add extra sugar, fat, and gums to mimic texture. These products can be lower in fiber and essential nutrients than their whole-wheat counterparts and may still spike blood sugar. Focus on naturally gluten-free whole foods instead of relying heavily on processed GF alternatives unless medically necessary.

28. Healthy Oils Used for High-Heat Cooking: Smoke Point Sabotage

Oils like extra virgin olive oil, flaxseed oil, or walnut oil are lauded for their healthy fats and antioxidants, but they have low smoke points. Heating them beyond this point not only destroys their delicate nutrients (like omega-3s) but also creates harmful free radicals and compounds that are detrimental to health. Reserve these sensitive oils for cold uses like salad dressings or drizzling over finished dishes. For high-heat cooking (sautéing, roasting), choose stable fats with high smoke points like avocado oil, coconut oil, or ghee.