Food news can be confusing. In one moment, carbohydrates are fine. Then they're bad for you. In the next, they're good, but only if they're not processed. It can be really difficult to keep up with the changing science of food and to decipher fad from fact. Here are 8 myths we'd like to clear up for you.

1. Avoid egg yolks for heart health. According to Eating Well magazine, egg yolks do contain around 211 mg of cholesterol per large egg, but to say that they're bad for you is a little bit of a leap. One nutrition professor from Penn State says that for most of us, the cholesterol we eat doesn't have a huge impact on raising our blood cholesterol; the body simply compensates by manufacturing less cholesterol itself. The fat we eat on the other hand, both saturated and trans fats, have a larger impact and egg yolks only contain 2 grams of saturated fat with no trans fats. One egg a day is easily tolerable.
   
   
2. Sugar is better for you than high-fructose corn syrup (HFCS). The composition of HFCS and common table sugar are nearly identical and HFCS has the same calorie count as sucrose. The Center for Science in the Public Interest says that the idea that HFCS is worse than sugar is "one of those urban myths that sounds right but is basically wrong." Both HFCS and sucrose have nearly the same effect on several hormones such as insulin and satiety hormones. It's no worse and no better than regular sugar. It is true that consuming too much of either is harmful to your health.
   
   
3. There's no such thing as good fat. The idea that no fat is good for you is officially outdated. WebMD.com says there are some good fats that you need in your diet to keep you healthy. Un-saturated fats are often known as good fats because studies have shown that when consumed in moderation, they fight the diseases that the bad fats are known to cause. One type of unsaturated fat, polyunsaturated, are often a good source of omega-3 fatty acids which you typically find in certain kinds of fish, nuts and dark leafy greens as well as some oils. One kind of omega-3 fatty acid is known as an "essential fatty acid," which our bodies can't produce, so we have to eat those foods to get them. Research has shown that omega-3 fatty acids can lower blood pressure, combat LDL, fight inflammation and protect the brain and nervous system.
   
   
4. Raw foods provide enzymes essential to good digestion. While it's true that a raw vegetable meal preserves the full nutrients of the vegetables and spares what is typically lost with cooking, it's not right that digestion is boosted by preserving these 'vital' enzymes. According to Brenda Davis, R.D., co-author of Becoming Raw: The Essential Guide to Raw Vegan Diets, "Those enzymes are made for the survival of plants; for human health, they are not essential." Some raw food diet believers say that our bodies have only a limited number of enzymes and that consuming plant enzymes enables us to burn those rather than pull from our limited supply. Dr. Davis disagrees saying, "The reality is that you don't really have a finite number of enzymes; you'll continue to make enzymes as long as you live."