In today’s health-conscious culture, your clients are exposed to an overwhelming amount of dietary advice. While well-intentioned, much of this information is oversimplified or taken out of context—leading to confusion, guilt, and unsustainable habits. As health coaches and practitioners, one of your most valuable tools is helping clients move from blanket rules to balanced understanding.

At the 131st Congress of the German Society for Internal Medicine, experts reminded us of the need to avoid broad generalizations, particularly around ultraprocessed foods (UPFs). But UPFs are just one example. Here’s how you can guide clients through some of the most common nutrition myths with confidence and positivity.

1. Ultraprocessed Foods: Understand, Don’t Demonize

UPFs often get a bad rap—but not all are created equal. Yes, some have low nutritional value (like sugary drinks and chips), but others—such as fortified plant-based milks, tofu, and vegetable stews—offer convenience and solid nutrition.

🔹 Coaching tip: Help clients look at the whole picture—ingredients, nutritional value, and how the food fits into their overall pattern. Encourage better choices within the category, not total avoidance.

2. “Sugar Is Toxic”: Not Quite

The message that sugar is “toxic” can create unnecessary fear. While managing added sugars is important, natural sugars from fruit or occasional treats can fit into a healthy diet.

🔹 Coaching tip: Teach clients how to identify added sugars and reduce intake gradually, without eliminating enjoyment or variety. Emphasize balance and mindfulness, not restriction.

3. Carbohydrates: Fuel, Not Foe

Carbs have been blamed for weight gain, but they’re also the body’s main energy source. The key is choosing the right kind—think fiber-rich vegetables, legumes, and whole grains.

🔹 Coaching tip: Reframe carbs as allies, not enemies. Help clients notice how quality carbs support energy, mood, and performance.

4. Fat: Essential and Beneficial

Fat isn’t just okay—it’s essential. Healthy fats from nuts, seeds, avocado, and olive oil support brain health, hormone production, and satiety. Even saturated fat has its place when part of a balanced pattern.

🔹 Coaching tip: Empower clients to include a variety of fats in moderation. Highlight fat’s role in nutrient absorption and long-term satisfaction.

5. Plant-Based Doesn’t Always Mean Nutritious

Plant-based diets can be incredibly health-supportive, but not all plant-based foods are inherently beneficial. Highly processed vegan products can be high in sodium or low in fiber and protein.

🔹 Coaching tip: Encourage whole, minimally processed plant foods as the foundation—then add plant-based products where they make sense and support the client’s lifestyle.

6. “Natural” and “Clean” Labels: Look Beyond the Hype

Terms like “natural,” “clean,” or “chemical-free” often sound appealing but aren’t always meaningful. Many “clean” products may still be high in sugar or lack key nutrients.

🔹 Coaching tip: Teach clients to read labels and focus on nutrient density, rather than marketing claims. Highlight simple, accessible swaps that boost nutrition.

7. Detoxing: Channel the Motivation

Many clients are drawn to “detox” diets because they’re looking for a reset. Rather than dismissing these efforts, honor the intent and guide them toward safe, sustainable habits.

🔹 Coaching tip: Validate your clients’ desire to feel better. Recommend science-backed ways to support natural detoxification—like drinking more water, eating fiber-rich vegetables, getting enough sleep, and limiting ultra-refined foods. Frame detoxing as rejuvenation, not deprivation.

Reframing Nutrition: From Restriction to Empowerment

Clients thrive when they feel informed and in control—not judged or overwhelmed. As a health coach or practitioner, your superpower lies in turning myths into teachable moments.

🔸 Encourage flexibility over rigidity
🔸 Promote curiosity over fear
🔸 Lead with compassion and clarity

Final Thought

Generalizations make nutrition advice seem simple—but real life is complex, and so are your clients’ needs. Whether it’s choosing the right kind of UPFs, understanding sugar, or making peace with fat, your role is to foster understanding, not perfection.

When clients feel empowered with context and support, they’re more likely to make lasting, nourishing choices. And that’s the kind of transformation that truly matters.

Inner Circle (Includes BA, OMM)

Platinum Business Packages

Done-for-you programs

📚 Further Reading & Resources

1. Smollich, M. & Bosy-Westphal, A. (2024). Ultraprocessed Foods: Nuance Needed in Health Assessment. Presentation at the 131st Congress of the German Society for Internal Medicine.
2. Monteiro, C.A. et al. (2019). The UN Decade of Nutrition, the NOVA Food Classification and the Trouble with Ultra-Processing. Public Health Nutrition, 21(1), 5–17. https://doi.org/10.1017/S136898001800085X
3. Hall, K.D. et al. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, 30(1), 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008
4. Dicken, S.J. et al. (2021). The Nutritional Quality of Ultra-Processed Foods: A Systematic Review and Meta-Analysis. British Journal of Nutrition, 125(5), 531–543. https://doi.org/10.1017/S0007114520003091
5. Srour, B. et al. (2019). Ultra-Processed Food Intake and Risk of Cardiovascular Disease: Prospective Cohort Study (NutriNet-Santé). BMJ, 365, l1451. https://doi.org/10.1136/bmj.l1451
6. Harvard T.H. Chan School of Public Health. (n.d.). Carbohydrates and Blood Sugar. https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/
7. Academy of Nutrition and Dietetics. (n.d.). The Truth About Fats: The Good, the Bad, and the In-Between. https://www.eatright.org/food/nutrition/dietary-guidelines-and-myplate/the-truth-about-fats
8. National Institutes of Health (NIH). (2021). Nutrition Myths and Facts. https://newsinhealth.nih.gov/2021/10/nutrition-myths-vs-facts