5 Delicious Foods Once Misunderstood as Har.mful – But Turn Out to Be Super Healthy: Don’t Make the Mistake of Avoiding Them

These 5 "unjustly accused" foods have been misunderstood for years – maybe you've unfairly avoided one of them too.

1. Pork fat – Once blamed for being fattening, now considered a health booster

You’ve probably heard people say: “Eating pork fat makes you gain weight and clogs your arteries.”

But there’s also an old saying: “One spoon of pork fat is worth ten doses of medicine.” So, what’s the truth?

Pork fat was once highly valued for its rich, savory flavor. Nutritionally, it contains both saturated and unsaturated fats. It helps boost energy, relieve constipation, and even detoxify the body – benefits that vegetable oils often lack.

Notably, pork fat contains twice as much vitamin D as olive oil, aiding better calcium absorption. Its monounsaturated fats are also heart-friendly – just like those in olive oil – but less prone to oxidation when cooked at high temperatures.

And it’s incredibly flavorful! Just a small spoonful can enhance stir-fried veggies or a bowl of noodles.

Of course, moderation is key. Don’t eat it too often – alternate with vegetable oils to enjoy both taste and health benefits.

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2. Animal organs – Not just “high in cholesterol” as rumored

Many people avoid organ meats thinking they’re too high in cholesterol and bad for the heart.

But in fact, organ meats are nutrition powerhouses with dense nutrient content.

For example, pork and chicken liver are rich in vitamin A – great for eye health and relieving dry eyes, especially for people who use screens often.

Liver also contains heme iron – which is absorbed more easily than plant-based iron. For people with iron-deficiency anemia, organ meats may be more effective than supplements.

Yes, they are high in cholesterol and purines, which can be taxing if overconsumed. But eating them occasionally is both safe and nutritious.

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3. MSG – Wrongfully accused of being “toxic”

You might have heard: “MSG is a harmful chemical that damages your brain.” But is that true?

MSG is made primarily of glutamate – an amino acid essential for the body. It’s produced through fermentation of natural ingredients like wheat or corn.

According to food safety standards in China, MSG is a permitted seasoning, just like salt, fish sauce, or sugar.

Once inside the body, MSG breaks down into glutamate – which supports many physiological functions, including the brain and nervous system.

The key is moderation: too much may cause negative effects, but used correctly, it’s perfectly safe and even beneficial.

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4. Egg yolks – Don’t throw them away, or you’re wasting a treasure trove of nutrients

Many people only eat egg whites, fearing that yolks are too high in cholesterol. But here’s the truth:

Egg yolks are rich in protein and contain lecithin – which helps regulate blood lipids, supports brain function, and slows aging.

Moreover, the cholesterol in egg yolks doesn’t directly increase blood cholesterol as many believe. Healthy individuals can safely eat 1–2 eggs per day – it’s actually good for you.

So next time you eat eggs, don’t waste the yolk!

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5. Stinky tofu – Smells strong, but surprisingly nutritious

Many assume stinky tofu is unsanitary or made from spoiled ingredients – but that’s far from the truth.

It’s made from selected soybeans and fermented under controlled conditions, then marinated, sun-dried, or deep-fried to create its signature flavor.

The fermentation process produces beneficial probiotics that support gut health and improve digestion.

Fermented tofu also contains more easily absorbed protein and is rich in B vitamins – excellent for the body.

Of course, make sure to buy from reputable sources and enjoy in moderation. Done right, it’s both tasty and healthy.