Five Common Nutrition Mistakes and How to Avoid Them

1. You Pick Brown Eggs over Less-Nutritious White Eggs…
A large brown egg contains the exact same proportion of white and yolk, and has the same nutrients, as a white egg. Brown eggs simply come from a different breed of hens, which are often bigger birds and require more feed than standard white-egg-laying hens. These costs are passed on to the consumer, adding to the "specialness factor".
Answer: Chose by wallet or style, either way you'll pick a good egg.

2. You Favor Peanut Butter Fortified with Omega-3s to Get Your Share of Those Good Fats…
Fortification of foods is sometimes good and sometimes more marketing than science. You would have to eat 1 cup of that peanut butter (1520 calories) to equal the amount of omega-3s in a single serving of salmon (200 calories).
Answer: Enjoy the PB but favor the fish.

3. You Trade Ground Turkey for Ground Beef in Recipes to Save Fat…
A quarter pound of regular ground turkey contains 3 grams of sat fat. Compare that to only 2.5 grams of sat fat in the same amount of ground sirloin. Ground turkey breast on the other hand has just half a gram of saturated fat, so the right cut of turkey is the significant fat-cutter.
Answer: Buy only ground turkey breast meat or stay with ground sirloin or even ground buffalo.

4. You Leave Your Hot Cereal Eating Until the Weekend, When You Can Slow Cook Some Steel-Cut Oats…
An oat is an oat is an oat, whether it is steel cut from the original groat or rolled flat or steamed so it will cook in 90 seconds rather than 15 minutes or more. The whole grain benefits are not removed with this extra processing so you get all the vitamin, antioxidants and oat fiber in all varieties.
Answer: Eat all oats and eat them often except for the pre-packaged flavored oats with a lot of added sugar and salt.

5. Sea Salt and Kosher Salt Contain More Sodium than Table Salt…
Kosher and table salts are chemically the same. But the larger grain size of kosher salt actually allows a person to get more "mileage" out of their sprinkles. Up to 20% savings in sodium can be estimated by switching to coarser flakes and crystals because the grains pile up like little rough rocks with more air between the pieces than the packed down tiny grains of table salt.
Answer: Explore the new sea and rock salts now on the market so you can get more flavors with less sodium.