Who Avoids It: Courtney Cox

Why: Some of you are probably thinking: Hey, what gives? Fruit is healthy! While you are 100 percent correct there, dried fruit is a different story. "Dried fruit is a source of sugar and fiber, only there is no additional water for transport," Goglia says. "Just like juice, dried fruit is highly caloric and spikes insulin levels, which gives you an immediate energy boost followed by a quick crash." Goglia also adds that dried fruit can be disruptive to your digestive tract, causing bloating and gas for many people with irritable bowel syndrome. So, if you're craving fruit, stick to the real stuff.

Who Avoids It: Jessica Alba

Why: Most conventional meat found at the supermarket contains something called transglutaminase. "Also called 'meat glue,' transglutaminase is an enzyme used to bind proteins to make uniform portions of fish fillets, tenderloins, etcetera, Goglia says. "When sprinkled on a protein, such as beef, it essentially acts like a superglue, binding pieces together with near invisible seams." So that beef tenderloin you're thawing for dinner could actually be from several cows glued together, not just one cow. "Since food manufacturers are not required to disclose what they've done, you think you're buying a prime cut when in fact you're paying top dollar for glued-together bits and pieces, that would've otherwise been discarded or sold for a fraction of the cost," Goglia explains. Scary, huh?

So why is this concerning for our diets, or more importantly our health? Because it's the most efficient way of spreading and contracting contaminated meat. "When an outbreak does occur, its difficult if not impossible to discern the source of the contamination if there's chunks of meat from multiple cows now combined," Goglia says.

It may not be a weight-loss secret, but it certainly is important for your health. To avoid a 100-in-1 deal on your meat, Goglia recommends always reading labels, and asking questions about where your meat is sourced. Stick to the organic and grass- fed meat, and try to purchase from local butchers as much as you can.

Who Avoids It: Olivia Wilde

Why: Let us first address the question you're probably all asking: What the hell is "plumped" poultry?

According to Goglia, plumped poultry has been around for decades, particularly down in the South. "Restaurants and cafeterias would soak their chicken in a salt water solution to plump or tenderize the chicken meat," Goglia explains. "Making the cheaper cuts of meat more juicy and tender, especially as fried chicken."

So what's the consequence? According to Goglia, after being soaked in the salt-water solution the chicken holds more water and sodium per ounce of meat, which results in savory and flavorful chicken meat, but can also land you some high sodium levels.

"For those with high blood pressure, naturally occurring water retention and coronary heart failure risks, this is not a good choice," Goglia says. "In turn, the manufacturer makes more bottom dollar profit and provides the consumer with a chicken breast that could damage heart health. Real, nice huh?"

To avoid plumped poultry, you can go to the extreme like Wilde and switch to an animal-free diet, or for those of us who still love us some meat -- read your food labels closely, avoiding anything that says it contains a certain percentage of "broth," and buying locally or pasture-raised chicken meat only.