"Zero-calorie food" really means less than 5 calories per serving (according to the US FDA). This often differs from public perception of an absolute absence of calories, potentially leading to overconsumption. The popular notion of "negative-calorie foods," which supposedly burn more energy to digest than they provide, is a persistent myth unsupported by scientific evidence; even very low-calorie foods like celery still yield net energy. Despite this, natural, high-water, and high-fiber foods such as many vegetables and fruits are genuinely beneficial for promoting satiety, providing essential nutrients, and aiding weight management. In contrast, processed "zero-calorie" products frequently utilize artificial sweeteners, which, while effective for reducing sugar intake and managing blood glucose, are subjects of ongoing scientific debate regarding their long-term impacts on metabolism, gut health, etc. Ultimately, a balanced dietary strategy should prioritize whole, natural low-calorie foods for their inherent nutritional value, while artificial sweeteners should be approached with caution and moderation, integrated within a broader framework of healthy, mindful eating and overall sugar reduction. Check the links below for more about zero-calorie foods.