Written by Olivia Farrow, RD, MHSc
Reviewed by Krista Kolodziejzyk, RD, MPH, MBA and Maria Dellanina, RDN
In a world where nutrition advice is everywhere, from social media influencers to viral wellness trends, it can be challenging for clients to know what to believe. As dietitians, our role isn’t just to correct misinformation, it’s to create meaningful conversations that encourage critical thinking and build connection with our clients.
In this article, we’ll explore how to navigate nutrition myths with clients including common nutrition trends in 2025:
- Raw milk
- Seed oils
- The carnivore diet
We’ll focus on practical strategies to support clients with curiosity, empathy, and evidence-based guidance, helping them make informed decisions without feeling judged or pressured.
Through your Dietitian Success Center membership, you get access to the following client handouts to help you navigate these conversations:
- Spotting Reliable Nutrition Information
- Should I Drink Raw Milk?
- Should I Avoid Lectins?
- Do You Need To Avoid Seed Oils?
- Myth or Fact: Does Sugar Feed Cancer?
Get started for free! Access your DSC starter kit and join a supportive community of dietitians today.
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How to Talk About Nutrition Myths and Trends Without Triggering Pushback
Have you ever explained the science behind a nutrition myth, only to have your client dig in even deeper to their beliefs?
This isn’t because they’re being difficult; it’s a natural human response. When people feel like their choices are being criticized or controlled, they can become more attached to those choices. This reaction, known as resistance to persuasion, often shows up when we come across as “the authority” telling someone what to do (1,2).
The good news? There are strategies to encourage open, productive conversations about nutrition without triggering defensiveness. Here’s how:
Lead with Curiosity, Not Correction
Instead of jumping straight to correcting a myth, start with:
- “I’d love to hear more about what you’ve read on that topic.”
- “What made that information stand out to you?”
This shifts the focus from a lecture to a conversation, making your client feel heard and respected. As humans, we’re more open to new information when we don’t feel like we’re being judged. This dialogue can also help you learn more about their motivations, beyond the surface-level.
Validation Before Education
People want to feel understood before they’re ready to hear new information.
Try validating their feelings first:
- “I totally get why that sounds convincing, there’s so much information out there, and it can be hard to know what’s true.”
- “It makes sense that you’d be curious about that, it’s a topic a lot of people are talking about right now.”
- “It does feel really scary with all of the information out there about that right now.”
Once clients feel heard, they’re more open to learning.
Offer Choices, Not Directives
The language we use matters. Phrases like “You should…” or “You need to…” can feel controlling, even when we’re just trying to help.
Instead, try to frame your advice as options:
- “Some people find that focusing on whole grains helps them feel fuller. I wonder if this would be helpful for you?”
- “There are a few different ways to manage this, let’s explore them together.”
When clients feel they’re part of the decision-making process, they’re more likely to engage with the information.
Focus on Shared Goals
Instead of positioning yourself as the “expert with the facts,” find common ground. Consider where the client is coming from and what important points of view they bring to the conversation.
- “It sounds like you really want to feel more energized, let’s look at some strategies that might support that.”
- “I can tell you’re really committed to your health, and I’m here to help you find what works best for your body.”
- “You’re a really caring parent, and you want what’s best for your child, let’s work together to uncover what might help here.”
This shifts the dynamic from “me vs. you” to “we’re on the same team.”
Plant Seeds, Don’t Expect Immediate Change
The goal isn’t to change someone’s mind on the spot. Instead, think of your role as planting seeds of curiosity:
- “That’s an interesting perspective. If you’re open to it, I’d love to share some of the things I’ve learned about the topic.”
- “Here’s some research I’ve found helpful, just something to think about.”
When clients feel free to explore ideas at their own pace, they’re more likely to reflect on what you’ve shared later.
Nutrition counseling isn’t just about sharing facts; it’s about creating an environment where clients feel safe to explore new ideas. By focusing on curiosity, choice, and connection, you can help clients think critically about nutrition trends without triggering that natural urge to push back.
Up next, we’ll dive into three of the biggest nutrition trends right now and how to apply these strategies in real conversations.
Trending Topic #1: Raw Milk
In recent years, there’s been a growing interest in raw milk, with some advocates claiming it offers superior health benefits compared to pasteurized milk. As dietitians, understanding the facts behind these claims can help us provide evidence-based advice to our patients and clients. However, our role isn’t to shut down these conversations- it’s to create space for thoughtful discussion based on what we know.
The Raw Milk Claims
Advocates for raw milk often believe it:
- Contains more beneficial bacteria
- Is easier to digest than pasteurized milk
- Keeps more nutrients that are “lost” during pasteurization
- Can help with allergies, lactose intolerance, or even prevent illness
These points may feel compelling, especially when they’re shared with personal stories or bold claims.
Safety Concerns
The most significant issue with raw milk is its safety. According to a report from the Center for Disease Control (CDC), between 1998 and 2018, there were 202 outbreaks linked to raw milk, causing approximately 2,500 illnesses, which don’t include unreported cases (3,4). Raw milk can carry harmful bacteria like Listeria, E. coli, and Salmonella, significantly increasing the risk of foodborne illness (3).
What is Pasteurization?
Pasteurization is a food safety and processing technique developed about 100 years ago that uses mild heat to eliminate pathogens, making food and drinks safe for consumption and extending shelf life. Most of the milk sold in the United States is pasteurized at 161 F (72 C) for 15 seconds, but there are various types of pasteurization (5).
Nutritional Impact of Pasteurization
One main claim is that pasteurization impacts the nutritional benefits of raw milk. When articles or wellness influencers show the initial percentage change of some nutrients, consumers can find the changes alarming. However, when we provide the actual value changes alongside the percentage changes, it gives a clearer perspective of the nutritional differences. For example, Vitamin D sees a 33% reduction from raw vs. pasteurized, but the actual value is only changing from 0.03 μg to 0.02 μg. When we focus on actual values, the information seems less alarming. Here’s a more detailed breakdown of the nutrient content in raw milk versus pasteurized milk, showing both the values and the percentage changes (5,6):
- Vitamins (per 100g of milk)
- Vitamin C
Raw: 1.6 mg | Pasteurized: 0.8 mg (50% reduction) - Vitamin A
Raw: 31 μg | Pasteurized: 28 μg (10% reduction) - Vitamin D
Raw: 0.03 μg | Pasteurized: 0.02 μg (33% reduction)
- Vitamin C
- Minerals (per 100g of milk)
- Calcium
Raw: 120 mg | Pasteurized: 115-120 mg (0-4% reduction) - Phosphorus
Raw: 93 mg | Pasteurized: 92 mg (1% reduction) - Iron
Raw: 0.03 mg | Pasteurized: 0.02 mg (33% reduction)
- Calcium
- Total Protein (per 100g of milk)
Raw: 3.3 g | Pasteurized: 3.2 g (3% reduction) - Total Fat (per 100g of milk)
Raw: 3.7 g | Pasteurized: 3.7 g (no significant change)
These values demonstrate that while there are some reductions in nutrient content due to pasteurization, the changes are generally small in absolute terms (6). The nutritional profile of milk remains largely intact after pasteurization, and it continues to be a valuable source of essential nutrients without the safety risks (7). While there are slight reductions in some nutrients, the overall impact is negligible, especially considering that milk isn’t a primary source of vitamins like Vitamin C in a balanced diet.
Raw Milk’s Impact on Allergies, Intolerances, and Cancer
Some studies suggest a possible protective association between raw milk consumption and allergies (6,8). However, this evidence is weak, inconclusive and is likely multifactorial related to other environmental factors (6). The GABRIELA study concludes that while there may be potential protective effects of raw milk against asthma and atopy related to the whey protein fraction of milk that is not heat treated, this association does not justify the consumption of raw milk due to its significant safety risks (8). Further studies are needed to isolate and understand these potential benefits, which could then potentially be incorporated into safer, pasteurized dairy products. There is currently no strong scientific support for claims that raw milk prevents cancer or improves lactose intolerance, though more research may be warranted to evaluate the introduction of L. acidophilus cultures to milk to improve lactose intolerance (6).
Opening the Conversation with Clients:
Now, what do you do with all of that evidence-based information? Instead of leading a client conversation with safety warnings (which can feel like a shut-down), consider asking:
- “What drew you to raw milk? I’d love to hear your thoughts.”
- “What benefits have you heard about, and what’s been your experience so far?”
This creates space for the client to share without feeling judged, making them more open to new information.
How to Support Clients in Making Informed Choices:
- Acknowledge their curiosity: “It makes sense why people are interested in raw milk, there’s a lot of information out there, and it can be hard to sort through.”
- Offer balanced information: “Pasteurized milk provides the same key nutrients without the risk of harmful bacteria. If you’re looking for gut health benefits, there are safer options like fermented dairy products. Have you heard of these?”
- Focus on shared goals: “It sounds like you’re really focused on health. Let’s explore options that support that goal safely.”
It can feel very challenging to have these conversations, especially when client safety is a concern. At the end of the day, conversations about raw milk are less about convincing and more about creating space for informed decision-making. By focusing on your shared goals with the client which may include: safety, symptom improvement, and nutrition, we can help clients feel supported in exploring their options without fear or judgment.
While raw milk often sparks debate around natural versus processed foods, it’s not the only topic raising questions about what we put on our plates or in our bodies.
Trending Topic #2: Eliminating Seed Oils
Seed oils (like canola, sunflower, and soybean oil) have sparked heated debates online, with claims ranging from being “toxic” to causing inflammation and chronic disease.” nstead of jumping straight into fact-correcting, it’s helpful to approach these conversations with curiosity: Why do these claims resonate with people? Often, it’s because they’re tied to deeper concerns about health, food processing, or mistrust in mainstream nutrition advice.
Common Concerns About Seed Oils
People often wonder if seed oils:
- Are inflammatory
- Cause chronic diseases like heart disease or cancer
- Contain “harmful” omega-6 fats
- Are toxic because they’re in ultra-processed foods
Rather than dismissing these fears, we can invite critical thinking:
- “I’ve heard that too, what made that information stand out to you?”
- “What do you feel unsure about when it comes to seed oils?”
This helps shift the conversation from “I’m right, you’re wrong” to “Let’s explore this together.”
What Does the Research Actually Show?
- Seed oils and inflammation:
While excessive omega-6 intake relative to omega-3 intake might promote inflammation, moderate consumption of seed oils as part of a balanced diet is not harmful. Overconsumption of any type of fat, including saturated or unsaturated, can contribute to health risks (9,10,11). - Heart health benefits:
Studies consistently show that seed oils, rich in polyunsaturated fatty acids (PUFAs), can lower cholesterol levels and protect against heart disease. For instance, diets high in omega-6 PUFAs reduce heart disease risk compared to those rich in saturated fats (11,12).
Potential risks from ultra-processed foods:
While PUFAs in seed oils have health benefits, consuming them from ultra-processed foods can increase inflammation and oxidative stress. This is a concern when ultra-processed foods replace whole, nutrient-dense options (14).
When clients are ready to dive deeper, you can share:
- Seed oils are rich in polyunsaturated fats (like omega-6s), which have been shown to help lower LDL cholesterol, a key factor in heart health (9-12).
- Inflammation claims are overstated. Research doesn’t support the idea that moderate intake of omega-6 fats causes harmful inflammation (12). In fact, they may even be protective in some cases (12).
- The real issue isn’t the oil, it’s the context. Seed oils often show up in ultra-processed foods, which can impact health when eaten in large amounts (14). Using seed oils in home cooking isn’t the same as eating lots of ultra-processed snacks/foods (ex. Chips, packaged cookies, cakes, etc.).
Practical Ways to Guide the Conversation:
- Validate their concerns: “It’s totally understandable to have questions about seed oils. There’s a lot of conflicting information out there.”
- Shift focus to balance: “Rather than cutting out seed oils completely, it can be helpful to look at the bigger picture, like the overall variety and quality of your diet.”
- Plant seeds: “If you’re open to it, I’d love to share more about seed oils in home-cooking versus their use in processing.”
- Empower choice: “If you prefer other oils, that’s okay! There’s no one ‘perfect’ oil. The key is finding what works for you while still getting the healthy fats your body needs.”
Conversations about seed oils often reflect broader concerns about processed foods and overall health. By shifting the focus from fear-based messaging to balanced, evidence-based information, we can help clients make choices that align with their health goals while feeling confident and empowered in their decisions.
Trending Topic #3: The Carnivore Diet
The carnivore diet has been gaining attention, especially on social media, where advocates claim it can lead to weight loss, reduce inflammation, and improve overall health. The diet involves eating only animal products, meat, fish, eggs, and some dairy, while cutting out all plant-based foods.
Instead of jumping straight into whether it’s “good” or “bad,” it’s helpful to ask: What’s driving the interest in this diet? Understanding the appeal can help us have more productive conversations with clients who are curious about trying it.
What Are People Saying About the Carnivore Diet?
Supporters of the carnivore diet often claim that it (15):
- Helps with weight loss
- Reduces inflammation
- Increases energy and mental clarity
- Balances hormones and improves digestion
These claims can sound compelling, especially when they’re paired with personal success stories or come from influential figures online. Rather than dismissing them outright, we can approach these conversations with genuine curiosity:
- “What interests you about the carnivore diet?”
- “What changes are you hoping to see if you try it?”
This opens the door for a thoughtful dialogue, making clients feel heard and respected.
What Does The Science Say?
While research on the carnivore diet is limited, we can look at what we know about its components:
- Weight Loss and Metabolic Health: Like other restrictive diets, the carnivore diet may lead to weight loss, primarily due to the reduction in caloric intake from cutting out entire food groups. This creates a natural calorie deficit, which can result in weight loss over time. Restricting processed foods, sugars, and carbohydrates may reduce the need for diabetes medications for individuals with type 2 diabetes (15). However, it’s important to note that while carbohydrate reduction is effective for short-term management, concerns remain about the sustainability of this approach and the long-term effects on metabolic health, including potential adverse impacts on lipid profiles and cardiovascular risk factors (15). Furthermore, the long-term metabolic effects of strict carbohydrate restriction in a carnivore context are still under investigation (16).
- Nutrient Adequacy: One of the biggest concerns with the carnivore diet is nutrient deficiencies. By excluding all plant-based foods, such as fruits, vegetables, grains, and legumes, the diet misses essential vitamins, minerals, fiber, and antioxidants. These plant-based foods provide important micronutrients, like vitamin C, fiber, and various phytonutrients that are difficult to replace with animal products alone (15,17). Research also indicates that some nutrients may be at risk on a carnivore diet, such as folate, calcium, and magnesium (16). While proponents claim that all essential nutrients can be met with animal-sourced foods, studies examining nutrient intake on restrictive diets like this highlight potential gaps in micronutrient adequacy, especially in diets that limit variety (15).
- Heart Health: Cardiovascular outcomes are another important factor to consider. Research has consistently shown that plant-based protein sources are associated with better cardiovascular health compared to animal proteins, largely due to the higher content of unsaturated fats, fiber, and antioxidants in plant foods (18). Furthermore, there are concerns that diets high in red and processed meats,may increase the risk of heart disease over time (15,18).
- Gut Health: A carnivore diet’s complete lack of fiber can negatively affect gut health. Fiber is essential for feeding beneficial gut bacteria and maintaining digestive health, as well as reducing the risk of conditions like colorectal cancer (15). While some argue that animal-based diets may improve gut function in certain individuals, particularly those with autoimmune conditions, fiber remains a critical component for long-term gastrointestinal health. Eliminating fiber-rich plant foods may also limit the diversity of the gut microbiome, which is essential for a balanced immune system and optimal digestion (15,17).
How to Support Clients Without Triggering Defensiveness:
- Validate Their Curiosity: “It makes sense why people are interested in the carnivore diet, there’s a lot of buzz around it, and some stories can be really convincing.”
- Focus on Shared Goals: “If you’re looking to improve energy and reduce inflammation, there are other approaches that can support those goals without cutting out entire food groups. Would you want to explore some of those options?”
- Plant Seeds of Critical Thinking: “Have you thought about how the diet might affect things like your digestion or nutrient intake over time? I’d love to explore that with you.”
Key Takeaways for Dietitians
When it comes to nutrition trends and myths, the goal isn’t to “win” the argument, it’s to create space for curiosity and reflection. By focusing on open-ended questions, validating emotions, and sharing evidence without judgment, we can help clients make informed decisions without triggering the natural urge to push back.
This approach not only strengthens trust but also fosters a deeper, more collaborative relationship where clients feel empowered to explore what’s best for their health.
References
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- Lucey JA. Raw Milk Consumption: Risks and Benefits. Nutr Today. 2015 Jul;50(4):189-193. doi: 10.1097/NT.0000000000000108. Epub 2015 Jun 27. PMID: 27340300; PMCID: PMC4890836.
- Macdonald LE, Brett J, Kelton D, Majowicz SE, Snedeker K, Sargeant JM. A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes. J Food Prot. 2011 Nov;74(11):1814-32. doi: 10.4315/0362-028X.JFP-10-269. PMID: 22054181.
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