Category Archives: Nutrition/Live-It

We don’t DIE-T we LIVE-it! Great articles on nutrition, the latest diet information, recipes and great foods.

Is Tap Water Better?

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By Michael Castleman for Live Right Live Well

What’s in that bottle of water you just bought? Ads suggest it’s pure H2O, implying that it’s less contaminated by pollutants than what flows from the tap. But recent tests commissioned by the Environmental Working Group (EWG), a nonprofit environmental organization based in Washington, D.C., show that 10 bestselling brands of bottled water contained “a surprising array of chemical contaminants…at levels no different from those found in tap water.”

The International Bottled Water Association countered that the EWG’s report contained “false claims and exaggerations” and maintains that bottled water meets federal standards for drinking water quality.

So what’s a water drinker to do? Get the facts and then decide for yourself.

Fact No. 1: An estimated 45 percent of bottled water comes from ordinary municipal water supplies.
Many bottlers begin with municipal water, filter it and label their product as “purified” water. “Spring” water must come from an underground spring. “Mineral” water must come from an underground source and contain at least 250 parts per million of total dissolved minerals. “Artesian” water must come from a well that taps into an aquifer.

While all this may sound good, keep in mind that all municipal water supplies are filtered, and many come from springs or aquifers and contain enough minerals to be called mineral water. If you’re curious where your bottled water comes from, check the label, visit the company’s Web site or call their 800 number to ask.

Fact No. 2: Bottled water is less regulated than tap water. The Environmental Protection Agency (EPA) regulates tap water and requires municipal water systems to test annually for contaminants and publish the results. The Food and Drug Administration (FDA) regulates bottled water but has no testing or publication requirement and rarely inspects bottled water plants. “In other words, consumers have to take bottlers’ word for the purity of their products,” says Nneka Leiba, co-author of the EWG report.

If you’d like to view the latest test results for the water that flows from your tap, contact your municipal water supplier to ask for a copy. You can also have your water tested — which may not be a bad idea if you live in an older home, since old pipes can sometimes add contaminants to your water. The EPA’s Safe Drinking Water Hotline (800-426-4791) can provide the names of reputable laboratories.

Fact No. 3: Chemicals may leach from plastic bottles into bottled water.
This is controversial. Some experts say there is little, if anything, to worry about. But several studies, show that chemicals from plastic bottles leach into bottled water, notably formaldehyde, acetaldehyde and acetone. The EWG recommends storing water in stainless steel bottles, not plastic.

Fact No. 4: Home water filters are cheaper than bottled water.
OK, so maybe you don’t like the taste of the tap water in your area, or the test results reported to the EPA were less than stellar. Water filters can help at a fraction of the cost of bottled water. Just keep in mind that home filters must be cleaned and serviced regularly, otherwise the contaminants they trap might be reintroduced into your water.

Fact No. 5: Plastic bottles are bad for the planet.
Americans drink nine billion gallons of bottled water a year, packaged in the equivalent of about 35 billion one-liter plastic bottles. It takes a great deal of energy to manufacture those bottles, says Allen Herskowitz, a senior scientist with the Natural Resources Defense Council. It takes even more energy to fill those bottles and ship them, often thousands of miles, to market. In the end, the vast majority of empty water bottles end up in landfills.

So give some thought before you buy your next bottle of water. Some people like the convenience, especially when they’re out and about. Others prefer the taste. But if your primary concern is purity, you might do just as well turning on the tap.

Michael Castleman Michael Castleman has been called “one of the nation’s leading health writers” (Library Journal). He is the author of 11 consumer health books and more than 1,500 health articles for magazines and the Web.

Copyright © 2010 Studio One Networks. All rights reserved.

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The Whole Scoop on Whole Grains

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By Stacey Colino for Live Right Live Well

Whether they’re served warm or cold, whole grains are heating up grocery store shelves and restaurant menus with offerings ranging from pastas, cereals and breads to crackers, snack foods and even frozen entrees. “Whole grains are the food of the minute because they involve less tampering with the food and getting the maximum nutrition from it,” says registered dietitian Keith Ayoob, an associate professor at the Albert Einstein College of Medicine in New York and author of The Uncle Sam Diet. “As the whole-foods concept explodes, it’s easier than ever to get whole grains.”

Yet the average person in the U.S. eats less than one serving of whole grains per day, even though experts recommend at least three servings of whole grains each day and that at least half of your total grain intake be whole-grain. Why? Consuming a diet that’s rich in whole grains has been linked to a reduced risk of high cholesterol, type 2 diabetes, heart disease, stroke, obesity and a variety of cancers.

Getting the Whole Thing

“A whole grain consists of the entire seed of the plant — the bran (which is the outer coating of the kernel), the endosperm (or middle layer) and the germ (which is the inner layer),” explains Lisa Hark, Ph.D., a registered dietitian and nutrition consultant in Philadelphia and co-author of The Whole Grain Diet Miracle and Nutrition for Life. Besides containing good-for-you fiber, whole grains also provide healthy oils, health-promoting phytochemicals, vitamins (such as A, E and several B’s) and minerals (like magnesium, iron, calcium and selenium).

Unfortunately, when it comes to packaged foods, it’s often hard to get the whole truth about what’s really in them. That’s beginning to change thanks to the Whole Grains Council. Now, if a product bears the basic black-and-gold whole-grain stamp, you’ll know it contains at least 8 grams (half a serving) of whole grains. If a product bears the “100%” stamp, all the grains in the product are indeed whole grain, and each serving contains 16 grams or more of whole grains. You can also find out what’s in a packaged food by reading the nutrition label: If the ingredient list has whole wheat, whole oats, whole rye or another “whole” grain listed as the first ingredient, you’ll know you’re getting the good stuff, says Ayoob.

Beyond Whole Wheat

While there’s a whole lot of whole wheat out there, you’d be cheating yourself if you didn’t explore the wider world of whole grains. Consider:

Barley One of the oldest grains in history, barley is a fiber-rich, nutrient-dense whole grain, says Hark. Pearled barley is delicious in soups and salads, whereas cracked barley or barley flakes can be used for hot cereals or in such baked goods as biscuits, pancakes and breads.

Brown rice With far more fiber, protein, vitamins and minerals than its pale sibling (white rice), brown rice can be used in soups, side dishes or rice pudding, or as the base for a tasty stir-fry with veggies and meat.

Buckwheat Buckwheat noodles (aka soba noodles) can be used in soups and pasta dishes, while buckwheat flour can be used to make hearty pancakes, breads and muffins. “Because it is not actually a variety of wheat [it’s another type of plant altogether], people who are allergic to gluten can have buckwheat,” says Hark.

Cracked wheat Made of raw whole-wheat berries, cracked wheat can be used in pilafs and salads.

Kamut A distant cousin to wheat, kamut contains 20 to 40 percent more protein, vitamins and minerals than wheat does, notes Hark, and it has a naturally sweet, buttery flavor. Try it as a hot cereal with milk, vanilla and raisins, combine it with rice or another whole grain in a side dish, or look for kamut pastas and breads.

Oats Opt for whole oats or steel-cut oats (aka Irish oats), both of which involve minimal processing. Use oats as a terrific hot breakfast cereal or as an ingredient in hearty bread.

Quinoa Native to South America, quinoa is one of the most nutritious grains around. It is a high-protein grain that makes a delicious alternative to oatmeal for breakfast. Or you can use it in a pilaf or rice dish, suggests Ayoob. Also look for quinoa pasta — a great choice for those who must go gluten-free.

So try to include more whole grains in your life. Just make sure you’re swapping processed grains for whole grains, not simply adding whole grains to your current diet. (Otherwise, you could set yourself up for a calorie overload.) By including more whole grains in your meals, you’ll keep your taste buds happy and boost your health along the way.

Stacey Colino Stacey Colino has written for The Washington Post health section and many national magazines, including Newsweek, Real Simple, Woman’s Day, Self, Marie Claire, Cosmopolitan, Glamour, Parenting, Sports Illustrated and Ladies’ Home Journal.

Copyright © 2010 Studio One Networks. All rights reserved.

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Eggs for Weight Loss

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Being a self-proclaimed health nut and busy mother of three , I am someone who is always looking for a high protein snack , I have found that eggs appeal to nearly everyone and I tend to enjoy them quite often! With so many recipes and ways to cook them , they rarely fall on that list of ‘things I’ll never eat again’.  Eggs are easy to eat, not too messy and great food for on-the-go eating (I know most of us are looking for healthy on the go snacks!).

In fact, eggs are a great source of protein that contains ALL of the essential amino acids that our body needs to build and repair muscle! To enjoy all of the benefits of the egg, it is important to eat the entire egg (yolk included) . If available, organic, cage-free eggs are the best choice.Many of my clients use eggs as a weight loss snack,so let me share with you the simple 3-step method for cooking the perfect hard-boiled egg that I share with my clients. 

3 EASY STEPS TO A PERFECT HARDBOILED EGG!

Below you will find a recipe to make the perfect HARD-BOILED EGGS. You may not need this recipe if your boiled eggs turn out perfect every time and you’ve never have a problem with the membrane sticking to the white of the egg. However,  if you are like me, you’ve tried  many times and only occasionally got it right… the recipe below will ensure you have EASY TO PEEL eggs every time!!

RECIPE FOR PERFECT HARDBOILED EGGS

  1. Start by placing the eggs in a pot of COLD water Be sure there is a minimum of an inch of water above the top of each egg. The idea is to stabilize the temperature between the water and eggs.
  2. Place the pot with the eggs and water over high heat until the water comes to a full boil . After the water is boiling steadily, immediately take the pot off of the heat and cover with a tight-fitting lid . The eggs will continue to cook from the heat of the water.
  3. Let the eggs sit in the pan in the hot water for 12 minutes for medium eggs, 15 minutes for large eggs and 18 minutes for extra large eggs. USE A TIMER! After your timer goes off, drain water and replace with ice cold water. Let the temperature between water and eggs stalilize again and you’ll have the perfect BOILED EGGS! Now, enjoy your healthy snack and give yourself a pat on the back for cooking the perfect, incredible, edible, weight loss snack!

As a final note, I have been noticing, on many weight loss blogs, that there are concerns about regular consumption of eggs. Studies have shown that daily consumption of eggs will not cause an elevation of cholesterol or heart disease risk. Most cholesterol problems can be linked to excess carbohydrate intake rather than excess cholesterol consumption. So, go ahead, enjoy your eggs!

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Put Some Pizazz In Your LunchBox!

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How often does lunch time become boring that same old sandwich time after time. Here are some nutritious and easy lunch suggestions to put the pizazz back in your lunch!

  • Pasta, vegetables and smoked salmon – simply boil pasta till, al dente with some mixed frozen veggies, mix in mayonnaise and some smoked salmon!

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  • Baba Ganoush and Pita bread - baba ganoush is actually very easy to make simply roast eggplant in the oven then blend with tahini, olive oil, garlic, lemon juice, parsley, cumin and salt. Its a wonderful Middle Eastern dip.
  • A Ham Pesto and cheese panini
  • Cous Cous – this wonderful North African pasta literally takes minutes to cook and can be eaten hot and cold.
  • Artisan crackers, with Brie and fresh fruit
  • Beans on Toast – this is a staple snack meal in the UK, you can even find British Heinz baked beans in many American Grocery stores, high in protein and satisfying.
  • Ham, Cheese and Spinach Crepes or Galette a crepe made with buckwheat flour from Brittany in France

  • Tuna and a baked potato
  • Homemade carrot and coriander soup
  • Fried rice
  • Homemade Guacamole
  • Chapati and channa dal
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Recipe ~ Roasted Sweet Potatoes and Summer Vegetables

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From the Editors of Live Right Live Well

Roasted Sweet Potatoes and Summer Vegetables

Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated when you’re ready to eat. Sweet potatoes are so rich in nutrients that everyone should eat them — but feel free to substitute your favorite potato if you like.

Makes 4 servings

Ingredients
2 medium sweet potatoes, scrubbed and cut into 1/2-inch pieces
1 medium Vidalia onion, thinly sliced
1 medium zucchini, cut into 1-inch pieces (about 12 ounces)
1 medium yellow summer squash, cut into 1-inch pieces (about 12 ounces)
1 tablespoon and 1 teaspoon extra-virgin olive oil
1 tablespoon chopped fresh thyme or 2 teaspoons dried, crumbled
salt to taste

Directions
1. Prepare grill to medium-hot coals or medium setting, or preheat oven to 425 F.

2. In a shallow baking pan, combine the vegetables, olive oil and thyme; toss until thoroughly combined.

3. Cook on preheated grill or in preheated oven for about 35 minutes, or until vegetables are tender and lightly browned. Stir occasionally.

Nutrition information (per serving)
Calories: 147
Carbohydrate: 24g
Protein: 3g
Fat: 5g
Sodium: 14mg
Cholesterol: 0mg

Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.

Copyright © 2010 Studio One Networks. All rights reserved.

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Heartburn? Best Summer Foods for Sensitive Stomachs

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By Nicole Gregory for Live Right Live Well

Nothing says summer like picnics and barbecues. But if you’re one of the nearly 120 million Americans who suffer from heartburn or irritable bowel syndrome (IBS), a spread at a pool party or backyard barbecue can present a minefield of potential triggers for debilitating pain.

Heartburn, that uncomfortable burning sensation in the chest, results when acids from your stomach back up into a weakened part of your lower esophagus (the tube that runs from your mouth to your belly). Irritable bowel syndrome occurs when your large intestine (bowel) does not function properly, resulting in painful cramping, bloating, gas, diarrhea and/or constipation.

Fortunately, you don’t have to spend summer gatherings doubled over in pain. Here, some tips to help you enjoy your next picnic or barbecue:

Know your trigger foods — then avoid them Every stomach is different. If you’re not sure what ticks off your tummy, start a food diary, advises Kim Galeaz, a registered dietitian and nutrition consultant based in Indianapolis. Write down everything you eat and drink, plus any symptoms you have and when they occur. Then see if you can discern a pattern. “You might discover that half of a hot dog doesn’t cause a problem but a whole one does,” says Galeaz.

Pick your beverages wisely Cold beer, iced tea, lemonade and soda — what summer party is complete without them? But alcohol and caffeine (found in many sodas, coffee and tea) are common culprits for both heartburn and IBS. Carbonation can also contribute to bloating in IBS sufferers, and the high acid content in lemonade (and other citrus juices) can irritate the esophagus, making it problematic for people with heartburn.

Fat is not your friend Fried and fatty foods, such as greasy burgers, fried chicken or salads dripping in oil slow down your digestive system. The more time food sits in your stomach, the more likely it is that acid will back up, causing heartburn pain. Likewise, high-fat foods can cause cramping and abdominal pain in some IBS sufferers. To avoid tummy trouble, “Go for lean cuts of pork and beef,” says Galeaz. When making burgers, buy meat with the lowest fat percentage you can find. Grilled chicken breast and fish kabobs with vegetables are other safe options, she adds.

Stick with salads Lettuce and potato salads are safe choices, especially when made with low-fat, reduced-fat or fat-free dressing or mayonnaise. While vinegar can be problematic if you’re prone to heartburn, you may find you can enjoy cider or rice vinegars, which tend to be milder than other vinegars, advises Pat Baird, registered dietitian and board member of the National Heartburn Alliance. You also may want to skip tomatoes, which can trigger heartburn.

Broccoli and beans: a mixed blessing Broccoli, cauliflower, beans and cabbage are nutritional powerhouses that provide plenty of good-for-you fiber. Fiber is often recommended for IBS sufferers since it can ease symptoms in some people, particularly those prone to constipation. However, these foods can also cause gas, which may trigger bloating and cramping. If this happens, your body may be able to adjust as long as you start small and add these foods gradually to your diet, a little at a time. If you find you can tolerate these foods, don’t forget to use low-fat dressing or mayo when making coleslaw or bean salad.

Condiment cautions Spicy foods — especially those featuring black pepper, red pepper flakes, Tabasco sauce and fresh garlic — can be a problem if you have heartburn. But most heartburn


sufferers can eat mustard, and some can handle small amounts of ketchup, notes Baird. If you love garlic and onions, consider garlic and onion powders or dried onion pieces, which tend to be more heartburn-friendly than the fresh kind, she adds.

Screaming for ice cream? Dairy products can be a problem for people with IBS if they have difficulty digesting lactose, the sugar found in milk. If this is the case for you, steer clear of cheeseburgers, ice cream and the like. If a summer without ice cream seems bleak to you, try sorbet, which is usually milk-free.

Don’t load your plate Whether it’s heartburn or IBS that gives you trouble, “the volume that you eat is a big factor,” says Galeaz. An overstuffed stomach is more likely to result in acid reflux for heartburn sufferers, and cramping and diarrhea for people with IBS. So eat moderately and slowly to give your tummy time to digest.

While spicy barbecues and greasy cheeseburgers may seem like a nightmare if you have a sensitive stomach, the great thing about summer gatherings is that they’re usually casual, active affairs. Instead of sitting down to a large formal dinner, you can “snack” at the buffet table in between throws of a frisbee or dips in the pool. The key is figuring out what ticks off your individual stomach. One person’s trigger food is another person’s happy indulgence. Once you know what you can and cannot eat, you can create your own smart strategies for a pain-free summer.

Nicole Gregory Nicole Gregory is a Los Angeles-based writer who has written for numerous publications, including Weight Watchers magazine, Vegetarian Times, Viv, Fit Pregnancy and many others.

Copyright © 2010 Studio One Networks. All rights reserved.

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Get Your Kids to Eat Healthy

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By Jessica Goldbogen Harlan for Live Right Live Well

The next time you’re tempted by a bag of potato chips, check to see if your kids are around — because the old adage “do as I say, not as I do” doesn’t work when it comes to teaching children healthy eating habits.

In a recent study, 120 children, age 2 to 6 years, were invited to shop for play food in a play grocery store stocked with everything from fruits and vegetables to sodas and junk food. What did the kids purchase? The same stuff they see their parents buying and eating. “Parents need to be aware that the choices they make do have an impact on their kids, and kids start to learn food behaviors and patterns at a very early age,” says study leader Lisa Sutherland, Ph.D., of the Hood Center for Children and Families at Dartmouth College, in N.H. To raise a kid who grows up loving broccoli and whole grains, consider the following:

Be a good role model As the study shows, kids will mirror your own eating habits. So let them see you eating whole-grain toast at breakfast, enjoying a piece of fruit for a snack and filling up on veggies at dinner. If you can’t give up your cookies and soda, try to eat them when the kids are in bed and keep them out of sight in your cupboard.

Combine favorites with the unfamiliar “Don’t just always serve their favorite food,” advises Melinda Johnson, a registered dietitian and spokesperson for the American Dietetic Association. “At a meal, mix their favorites with what you’re trying to challenge them with.” And don’t give up after the first time your child rejects a food. “Don’t force them [to eat it], but keep offering it to them,” says Sutherland. “You might have to [offer] new things eight times before a kid will eat it.”

Follow the “Rule of Three” At each meal, try to include at least three of the following food groups from the USDA food pyramid: grains, vegetables, fruits, milk, meat/beans. A snack can consist of two food groups.

Make grocery shopping a fun learning experience Let young children pick out their favorite fruits; older kids can learn math concepts, like finding the best value or comparing nutrition labels.

Involve kids in the kitchen Letting your children help with the cooking can give them a better understanding of food, notes Sutherland. Johnson agrees: “The more kids get involved, the more likely they’ll eat and appreciate the food once it shows up on their plate. Plus, you’re teaching them cooking skills.”

Allow for occasional junk Insisting that your children eat only healthy foods can backfire, leading to lunch-swapping and overindulging when you’re out of sight. Instead, teach them a healthy balance by allowing them to have the occasional treat, even if it’s something that’s not good for them. Johnson recommends a blend of 90 percent relatively healthy food and 10 percent junk food and other treats.

So put away the potato chips and instead invite your child to the kitchen to help you prepare a healthy snack, such as whole-wheat pita with hummus and carrot sticks.“Your child isn’t going to end up eating better than you do,” says Johnson. So if you want him to eat well, “you have to eat the way you want your child to eat.” Not only will you both benefit today, but it will lay the groundwork for a lifetime of healthy eating for your child.

Jessica Goldbogen Harlan Jessica Goldbogen Harlan is an Atlanta-based writer and recipe developer specializing in nutrition and healthy eating. Jessica is the cooking equipment guide for About.com (online) and has written for numerous publications and Web sites, including Pilates Style, Arthritis Today, Clean Eating, Lime and iVillage.

Copyright © 2010 Studio One Networks. All rights reserved.

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Oven-roasted Asparagus

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From the Editors of Live Right Live Well

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Oven-roasted Asparagus

Let vegetables be the main event on your lunch and dinner plate, because they’re naturally rich in disease-fighting phytochemicals and antioxidants. Asparagus is rich in Vitamins A and C (antioxidants) and folate, a B vitamin important for women of child-bearing age to prevent neural tube defects in babies. You can steam veggies without fat, but oven-roasted vegetables cook and taste better with a little added fat. More important, fat (olive oil) is necessary for absorbing certain nutrients, like the Vitamin A in asparagus.

Makes 4 servings

Ingredients
1½ pounds fresh asparagus spears
1½ tablespoons olive oil
1½ tablespoons salt-free lemon pepper seasoning

Directions
1. Preheat oven to 450 F.

2. Clean asparagus and break off tough ends. Arrange spears in a single layer on a large 10 x 15 x 1-inch baking pan.

3. Drizzle with olive oil and sprinkle with seasoning.

4. Bake for 5 to 8 minutes or until crisp-tender.

Nutrition information (per serving)
Calories: 75
Protein: 4g (20%)
Carbohydrate: 4g (20%)
Fat: 5g (60%)
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 5mg
Calcium: 32mg
Iron: 1mg
Vitamin A: 1050 IU
Vitamin C: 15mg
Fiber: 3g

Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.

Copyright © 2010 Studio One Networks. All rights reserved.

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Omega-3 Power Boosts Health

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By Stacey Colino for Live Right Live Well

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There’s something fishy going on. Omega-3 fatty acids, once found primarily in fatty fish, are being added to all sorts of foods, including fruit juices, soy milk, eggs, nutrition bars, cereal, yogurt — even infant formula. In fact, they’ve become the wonder nutrient du jour, largely because researchers are discovering more and more health benefits associated with them.


Health Benefits from Head to Toe

Long known for their heart-protective powers, omega-3 fatty acids lower blood pressure, reduce triglyceride levels, decrease the buildup of artery-clogging plaque and lower the risk of heart arrhythmia. In addition, researchers are now finding that omega-3s may be helpful in a wide range of conditions including acne, age-related cognitive decline, Alzheimer’s disease, asthma, attention-deficit hyperactivity disorder (ADHD), bipolar disorder, depression, diabetes, macular degeneration (a leading cause of blindness), Parkinson’s disease and rheumatoid arthritis.

How to Get Your Omega-3s

There are a few different types of omega-3 fatty acids, but the real powerhouses are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). The American Heart Association (AHA) recommends that most people eat fish, particularly fatty fish, at least twice per week. The best choices: fatty cold-water fish, such as salmon, tuna, herring, lake trout, sardines, mackerel and anchovies. The AHA also recommends that people who have heart disease consume about one gram of EPA and DHA per day, possibly in supplement form. Those who need to lower their triglycerides are advised to ingest two to four grams of EPA and DHA per day from capsules.

But some experts go beyond the AHA recommendation, believing that even more people should be taking these supplements. “Those who consume less than the equivalent of two to three fish meals per week and no other sources of long-chain polyunsaturated fatty acids, such as omega-3 eggs, should consider supplements,” says J. Thomas Brenna, a professor of human nutrition at Cornell University in Ithaca, N.Y. And if you’re worried about contaminants associated with fish, you’ll be happy to hear that omega-3 supplements have been found to be free of heavy metals that have been a concern with fish.

So eat more fish and
consider omega-3-fortified foods and supplements. Says Barry Swanson, a fellow
of the Institute of Food Technologists and professor of food science at
Washington State University in Pullman: It doesn’t matter how you get your
omega-3s — “as long as you get these nutrients in your body, it’s better than
not consuming them at all.”

Stacey Colino

Stacey Colino has written for The Washington Post Health section and many national magazines, including Newsweek, Real Simple, Woman’s Day, Self, Marie Claire, Cosmopolitan, Glamour, Parenting, Sports Illustrated and Ladies’ Home Journal.

Copyright © 2010 Studio One Networks. All rights reserved.

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Healthy Eating for a Good Mood!

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mood-swings

Recent Research shows that processed or junk food, such as fast food, sweets and chips contribute to depression. Data related to food and mood was collected from 3,486 men and women in the UK over 5 years. The processed food pattern of eating more sweets, fried food, high fat diary and refined grains was associated with a higher chance of being depressed. Compared to a diet rich in fruits and vegetables, fish and whole grains.

The study researchers offer some tips for optimal physical and mental health:

  1. Have breakfast because breakfast eaters consume more fiber calcium and micronutrients and are healthier
  2. Eat sweets on occasion, focus on a diet rich in fruits and vegetables and healthy snacks.
  3. Snack on apple, cheese, carrot sticks and nuts, this was the choice of the folks with a better mood.
  4. Read Food labels and limit high fat/sugar foods.
  5. Limit salt intake, use spices and herbs to season your food.
  6. Make eating together as a family a top priority, meal times are a time of nourishment both physically and emotionally.

Source:

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