【美國新飲食指引】終於不再死計卡路里！原來「食真嘢」先係王道？

Frequently Asked Questions

1 What are "ultra-processed foods" and why should I avoid them according to the new US dietary guidelines?

Ultra-processed foods are items containing emulsifiers and additives that, while not immediately harmful, can lead to "sub-health" conditions like bloating, skin sensitivity, and fatigue over time. The new guidelines explicitly recommend avoiding them, emphasizing that avoiding chemical names in ingredient lists is crucial for gut health.

2 The new guidelines recommend higher protein intake. How much protein is suggested, and why is it important?

The new guidelines suggest a significantly increased protein intake, approximately 1.2-1.6g per kg of body weight. This is crucial for maintaining muscle mass and ensuring high-level body function and energy, moving beyond just basic bodily maintenance. Many people, especially those eating typical Hong Kong breakfasts and lunches, often don't consume enough protein.

3 What is the new stance on fats in the US dietary guidelines, and which types of fats are considered healthy?

The guidelines have softened their stance on saturated fats, even mentioning natural fats like butter. The key distinction is between natural, quality fats (e.g., grass-fed butter, fish oil, avocado) and "fake oils" or refined processed oils. Natural fats are essential for body function and gut micro-ecology, while processed oils should be avoided.

4 How do the new US dietary guidelines shift focus from calorie counting to "real food" and "food quality"?

The new guidelines acknowledge that simply counting calories is insufficient for health. Instead, they emphasize "food quality" and "processing level" as the critical factors. The overall message is a return to "real food" and a focus on gut micro-ecology, suggesting that choosing truly beneficial foods will naturally lead to better health outcomes.