Tuesday, December 17, 2013

A Garden in a can!


When I use canned vegetables I rinse them off.  That liquid that is in there should go away, so much salt in it.
They add salt to preserve this produce. A half-cup serving of canned string beans has approximately 300 to 400 milligrams of sodium. That is way too much.   Can we say future heartache if it's kept up.  Just saying.
Many companies offer "no salt added" options.  If you can't find one to your liking, go frozen instead many of these don't contain salt. Better yet, you can buy fresh and in season. I know that's a scary option, but you can handle it I know.

Friday, December 13, 2013

Which one do you buy Frozen or Canned Fruit?


I grew up on canned fruit, mainly pineapple.  It was in juice, so I thought of it.  I found out the difference later on in life.  I always stayed away from fruit in light syrup.
Any food swimming in juice or "light syrup" isn't good for you. Furthermore, most canned fruit is peeled, meaning you're being robbed of a valuable source of fiber. Frozen fruit is a little trickier. Freezing preserves the fruit itself, but some manufacturers add sugar during the freezing process to preserve color and taste. Most fruits can be found in the frozen food section.
You have to read the ingredients list! You want it to say fruit, water—and that's it.  Nothing more.

Thursday, December 12, 2013

Let's make a sandwich..........


If you are me and trying to get all of the "junk" out of your diet, then I sympathize with you.  I am the biggest fan of white bread.  It's so delicious, but it's so bad for you.  I hate that.  Now don't get me wrong I love some wheat, but for years I was buying the cheater wheat bread.  I didn't know the difference.  I know there are some of you out there that believe that all wheat bread is the same, but I'm sorry to tell you that it's not.  Here's the break down.
Slice of whole-grain bread wheat is better for you than refined wheat. By keeping the bran and germ, you maintain the naturally occurring nutrients and fiber. But, for some reason, manufacturers constantly come up with new ways to lead you back to the refined stuff. One of their latest tricks is to refer to refined flour as "wheat flour" because, obviously, it's made of wheat. But just because it's wheat-based doesn't mean it's not refined. The distracted shopper can mistake this label for "whole wheat flour" and throw it in his cart. Another loaf of cruddy, refined, fiber less bread has a new home.
The solution to this is to slow down when you read the label and pay attention to what the ingredients are. That word "whole" is an important part.