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Which is better for you: A 1/2 cup of ice cream or 3 scoops of sorbet?
Which is better for you: Half cup of ice cream or 3 scoops of sorbet?Getty Images (4)
Which is better for you: A 1/2 cup of ice cream or 3 scoops of sorbet?
Answer: A 1/2 cup of ice cream
Which is better for you: Real butter or spray on fake butter?
Answer: Butter
Which is better for you: A sirloin burger or a turkey burger?
Which is better for you: Almonds or pretzels?
Answer: Almonds
Which is better for you: Eggs or Special K?
Answer: Eggs
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Answer: Regular salad dressing
Which is better for you: A low fat cookie or dark chocolate?
Answer: Dark chocolate “People tend to believe fat free is calorie free,” says Keri Gans, a registered dietitian in New York City. “Go for the real thing.” Fat free cookies may be lower in fat, but higher in other ingredients like sugar. Try a nice piece of dark chocolate for those antioxidants.
Which is better for you: Low fat Greek yogurt or 100 calorie Yoplait yogurt?
Answer: Low fat Greek Yogurt
Which is better for you: Half cup of ice cream or 3 scoops of sorbet?
Getty Images (4)
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QUIZ: Should You Eat This or That?

Jun 12, 2014
TIME Health
For more, visit TIME Health.

For decades, fat has been vilified as the worst part of the American diet. Scientists made their case, the government codified it with nutritional guidelines, and industry launched a fat-free food frenzy that hasn't abated. But in those 40 years, people got sicker—and fatter. The new science shows fat isn't the reason, and in fact, the nutrient might deserve even more room on our plates.

In this week’s cover story, “Don’t Blame Fat,” TIME debunks misconceptions and mistakes about saturated fat, and reveals how we really should be eating. Given this new knowledge, you might be surprised by what foods you should actually be avoiding. See how much you really know, by clicking on which food you think is healthier.

MORE: Give Frozen Peas a Chance--and Carrots Too

MORE: The Oz Diet

(Note: For our assessments we consulted nutritionists, like registered dietitian Keri Gans, weighed nutritional data from the USDA National Nutrient Database for Standard Reference and used our common sense).

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