Sugar increases triglycerides, cholesterol, and insulin, and can impair the immune system. Check food labels and look for hidden sugar such as corn syrup, sucrose, glucose, and lactose.
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Tea doesn’t have any calories, unless you add sweetener or milk. Consuming even 250 fewer calories per day can result in losing one pound per week. If you’re looking for a satisfying, calorie-free beverage, tea is a top choice. Most Americans consume far more salt (sodium) than their bodies need. Heavy sodium consumption increases blood pressure in some people, leading to high blood pressure. People diagnosed with high blood pressure are often put on sodium-restricted diets. From americanheart.org Eat at least 5 servings of fruits and vegetables per day. A half cup of cooked vegetables, one cup of raw, leafy vegetables, or one small whole fruit counts as one serving. Saturated fat, such as butter, cheese, and the fat in meat, is solid at room temperature. Eat more foods that do not contain cholesterol, such as fruits, vegetables, grains, nuts, and seeds. It is also important to eat a well-balanced diet to get the essential nutrients you need to stay healthy. From uihealthcare.com. Use liquid plant oils for cooking and baking. Olive, canola, and other plant-based oils are rich in heart-healthy unsaturated fats. Try dressing up a salad or spring vegetables with a delicious, olive oil-based vinaigrette. From harvard.edu. Start reading labels. If you don’t know what you’re putting in your mouth, you’re flying blind. Don’t assume, either – triple-check the ingredients list and serving sizes. From chris.pirillo.com. In the supermarket, read the label to find foods that are trans free. In restaurants, steer clear of fried foods, biscuits, and other baked goods, unless you know that the restaurant has eliminated trans fat. From harvard.edu. Bigger portions breed bigger appetites which can lead to obesity. Men eat 70% more at a sitting than women do. The biggest change in eating habits since the 1970′s is portion size, which started growing in the 1970s in restaurants and recipe books, then supersizing really took off in the 1980s. From webMD.com. |
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