Dietary:

• Salt

“These findings call into question the common wisdom that excess salt is bad for you, but the evidence linking salt to heart disease has always been tenuous”

http://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt

 

• Meat (protein)

“Red meat is very nutritious, especially if it comes from animals that have been naturally fed and raised. It’s a great source of protein, iron, B12, Zinc, Creatine and various other nutrients.

There are some observational studies out there saying that red meat is associated with a greater risk of cardiovascular disease, diabetes and death. However, if you look at larger studies that are of higher quality, you find that the effect of red meat diminishes.”

https://authoritynutrition.com/is-red-meat-bad-for-you-or-good

 

• Carbohydrates (slower digesting)

“A dietary tool called the glycemic index, or GI, measures how quickly a carbohydrate-containing food is digested and converted into glucose in the body. Maintaining a steady level of glucose in your bloodstream instead of riding a roller coaster of energy peaks and troughs can have positive effects on your health, including improved weight management and reduced risk of chronic disease. Foods that rank under 55 on the GI are sometimes called “slow” carbs because they digest more slowly.”

http://www.livestrong.com/article/84650-list-slow-digestible-carbs

 

• Sugar (related problems)

“146 Reason why sugar is ruining your health”

http://www.rheumatic.org/sugar.htm

 

• Bread (gluten free)

“A key treatment for those with celiac disease, a recognized and diagnosable medical disorder, is to avoid gluten. But some celebrities and popular diet books have demonized gluten, elevating gluten-free diets to the mainstream. This exposure has led people with no medical reasons to attempt to eliminate gluten from their diets. “It’s caused a bit of hysteria,” says Pam Cureton, a registered dietitian at the Center for Celiac Research in Baltimore.

Some people incorrectly associate a gluten-free diet as synonymous with choosing to restrict the amount of carbohydrate they eat. Consumers see the gluten-free label on packaging and assume it must be better. Often, however, the gluten-free food is lower in nutrients and higher in added sugars, saturated fat, and sodium, making it a less healthy choice for most people—especially for those with diabetes.”

http://www.diabeticlivingonline.com/food-to-eat/nutrition/gluten-and-diabetes-there-connection

 

• Fruit (as snack or energy)

“One of the reasons that fruit is so controversial is because it can be a double-edged sword. While fruit is a very nutritious food that should be included in a weight loss diet, there may come a time when you will need to reduce or temporarily remove fruit from your diet to reach your goals. Let's take a closer look at both sides of this controversy.”

http://www.shape.com/weight-loss/food-weight-loss/ask-diet-doctor-fruit-really-free-diet-food