Salt & Our Health


Top 5 foods that went from bad to good

Over the years we have received conflicting information about ‘good’ and ‘bad’ foods.  The “experts” who so confidently advise, often have to do a u-turn, causing confusion. We take a look at the top 5 vilified foods, once considered unhealthy but have now been found to be healthy if not essential when consumed in moderation.



Over the past 30 years, sales of butter have plummeted due to health concerns relating to saturated fats. But now butter is back!

A major study found that the supposed link between moderate intake of saturated fats and coronary heart disease does not appear to exist, contradicting about 50 years of health advice.

Coconut Oil

As a saturated fat, coconut oil was vilified in the same way as butter. However, it’s had a dramatic resurgence in popularity as people became aware of the benefits of lauric acid, which enhances the immune system through its antiviral and antibacterial effects.



Avocados contain about 25g of fat, which led people to drop them in the 1980s. Now they are thought to raise good cholesterol so don’t hold back on the extra guacamole.



We were told that we should eat no more than two eggs a week because they contained cholesterol. In 2007, The British Heart Foundation (BHF) dropped its advice to limit egg consumption to three a week when research showed that cholesterol in eggs had almost no effect on blood cholesterol.



According to official NHS guidelines, adults in the UK are advised to limit their salt intake to 6g per day, a figure that’s not based on any agreed credible scientific study. Conflicting studies cause confusion over a recommended daily allowance which is outdated and ignores studies suggesting that too little salt is harmful. We encourage people to question the low salt strategy laid out by the Government and apply common sense in relation to their own health and their own salt intake levels. Find out more about the salt benefits of salt here.



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