7 Foods I’ll NEVER Eat in 2024 (Based on Science)

As we ring in the new year, you will likely be looking to clean up your diet and remove some foods that are making you fat. But what about the foods that may be keeping you unhealthy and you didn’t even know it? Today, we break down 7 foods I’ll never eat again starting in 2024 and we’re making our decisions based on science and the latest research that points us towards better food options.

We kick off this list with a fruit that gets a lot of attention but never necessarily for these reasons. We’re talking about bananas. Now some like to blame the banana, saying that it is a ‘high calorie’ fruit that packs on weight when eaten. I’m sorry but I am not buying it. Though higher in calories than say strawberries, blueberries or any other type of berry, it is not impactful enough to make people fat by eating one or even two a day.

What is shocking however is the recent findings of the effects of bananas on the bioavailability of anthocyanins and polyphenols in smoothies when they are included. They contain an enzyme called polyphenol oxidase that acts to degrade up to 80 percent of the polyphenols present in blueberries and greens in your shake.

That isn’t to say that eating the banana on its own at a different point during the day is bad, but it should get you to start rethinking their inclusion in your antioxidant rich smoothie that you are eating to boost your health.

Next we look to Doctor Lustig MD for his warning on whole grain bread. While we may think we are buying whole grain bread in the store, there is a high likelihood that what we purchase is no longer whole grain bread. The food industry allows the labeling of these breads based on what the product started as, not what it arrives to you as in the package.

Too often, during the manufacturing of these breads they pulverize the grains which ends up releasing the inner contents much too soon during the digestive process. This can cause a rapid spike in blood sugar and insulin which sets off a cascade of metabolic issues that can lead to you getting fatter faster. Instead, you have to look for real whole grain bread found in specialty health food stores that is much more dense and, some would say, less tasty.

We keep moving on with my personal experience with food PTSD that came from eating white bean soup just prior to experiencing one of the worst GI sicknesses of my life. Though it was just unfortunate timing it still left a mark in me that causes physical nausea and stomach upset every time I see the soup – even now when perfectly healthy.

That said, it does bring up a very important point regarding soups. If you eat any soups from a can right now you are definitely going to want to remove them from your diet in 2024. The amount of sodium and nitrates contained in these soups is just unnecessary and not conducive to long term health. Don’t fall for the label lies either. The amount of sodium stated, though already high, is usually for just half the can. We likely are eating the whole can so you can double that amount if you want to find out how much salt you truly are getting.

Next we have to focus on avoiding food dyes at all costs. There is a great amount of research attributing things like blue #1, yellow #5 and #6, and red #40 to hyperactivity and behavioral disorders in kids. Throw in the fact that a mounting amount of research has suggested that these dyes are directly linked to increases in carcinogenic disesase and they are surely things to avoid – since they do nothing more than make your foods look prettier on your plate.

Speaking of these food dyes. You’re going to want to watch how they make their way into farm raised salmon. Not many people know this but the natural color of this fish is gray, not pink. Watch to see how they do this.

Also, be sure to check out why Dr. Lustig thinks that eating yogurt may not be giving you the gut benefits that you thought it was supposed to.

Research Referenced:

Polyphenol breakdown in smoothies from bananas

Blue #1 Associated with ADHD

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Jeff Cavaliere MSPT, CSCS served as both the head physical therapist and assistant strength coach for the New York Mets. Jeff earned his Masters of Physical Therapy and Bachelor’s of Physioneurobiology from the College of Health Sciences University of Connecticut Storrs. He is a certified Strength and Conditioning Specialist by the National Strength and Conditioning Association (NSCA).