Dec
25
If your child is a picky eater you can still learn ways to give him or her the nutrition that is needed. There are a variety of reasons why a child may become a picky eater. If you can understand what might be causing his picky eater behavior life can be a little less frustrating for all concerned.
It is typical for a young child to try and eat only when they are hungry. Your job as a parent is to provide several different types of nutritious foods at every meal and snack. In addition it is also your job to establish mealtime and snack time schedules.
Small, frequent feedings work best for a young child because his stomach is about the size of his or her fist. Their stomachs are just not equipped to hold a lot of food at any one meal or snack time sitting. Do not allow snacking for one hour before a main meal is served so that your child can come to the table hungry and ready to eat. It is also beneficial to establish a set mealtime and snack time schedule. Do not allow your child to snack or eat at anytime he chooses throughout the day. Start from the beginning to serve his meals and snacks on a routine schedule. At each offering of a meal or snack you child will decide if he or she wants to eat at that time and how much. If he or she refuses to eat a meal or snack, do not make an issue of it. Tidy the eating area up as usual and go on with whatever else is next on your schedule. Do not allow the child to eat until the next scheduled meal or snack. More than likely if he missed the last eating time, he will be ready for the next one.
Limit the amount of juice you serve your toddler to less than 6 ounces a day. Toddlers and preschoolers can fill up on milk or juice and not have room for a wider variety of foods. Children ages 2 to 8 should consume 2 cups of low-fat milk products per day.
During the Terrible 2s period toddlers like to assert their independence. This is quite normal for this period of time in their life. However, the dinner table can become a source of conflict between the toddler and the caregivers or parents. A helpful tip here might be to give them some control or at least make them “think” you are giving them some control by providing small portions. They can finish the small portion and then ask for more. The asking for more is what makes the toddler think he is somewhat in control, and is a good thing both for his mental and emotional development as well as for the sake of his good nutrition. A good rule of thumb on portion size is one tablespoon per each year of your child’s age.
More tips along these same lines are:
Do not force children to clean their plates.
Do not threaten or punish children for not eating what you offer them. Threats and punishments only reinforce the power struggle between you.
Act like it does not matter to you what the child eats or does not eat. Clean up as usual and wait for the next meal or snack time. Of course if the child refuses to eat several meals or snacks in a row over the course of an entire day, especially if this behavior is a change from the previous days, you can suspect he or she may be ill as the reason for refusing to eat.
Throughout the week most children get plenty of variety and nutrition in their diets even if they skip a few meal or snack times. As long as your child is energetic and growing he or she is doing fine.
Introducing new foods:
Always introduce new food in a neutral manner. Point out to the child the food’s color, shape, size, aroma and texture, but not about whether it tastes good.
Be patient with your child’s food investigative habits. They may touch and smell the new food. They may even take tiny bites into their mouth and then back out again.
Children often need about 10 exposures to a new food before they accept it. Be persistent in introducing new foods to your child.
Start by placing a small portion of the new food on your child’s plate next to the familiar foods. Keep in mind that new foods will seem more appealing if your child has not just finished a snack.
Some children will try a new food if it is fun to eat. An example of this would be to serve broccoli with a favorite dip or sauce, or to cut foods with solid textures into various fun shapes with cookie cutters.
Let your child help select new fruits, vegetables, whole grain items and yogurt flavors at the grocery store for the whole family to try.
Involve your child in the food preparation at home.
Be a good example to your child. Children often imitate their parents. If you eat a particular food frequently, your child is more likely to eventually try the same food.
If you want your child to eat more vegetables try adding them into familiar foods. An example would be to add broccoli to macaroni and cheese (macaroni and cheese seems to be a big winner with most children). Mix grated zucchini and carrots into muffins, meatloaf and soups.
You might have better success with some foods if you “unmix” the food. Many children like to eat the ingredients of a salad or sandwich in separate portions.
As mentioned above young children feel more comfortable with predictable routines. You will also be preparing your child for school time. Once the child begins school, breakfast, break, lunch, snack times will all be on a routine schedule. Feeding routines help children eat when it is time to eat. Meals and snacks should be served about the same time every day.
Help toddlers and preschoolers concentrate on eating by turning off the television during meals. Make it a strict rule not to bring reading material and/or toys to meal and snack times.
Never fall into the bad habit of trying to bribe your child with food like withholding a dessert. This only sends a message that dessert must be the best kind of food, and may consequently increase your child’s desire for sweets above all other foods. You may also unintentionally teach your child that eating healthy foods is unpleasant and must be endured if the child wants a reward of dessert.
After all is said and done, remember that as children mature, the picky eater child usually becomes less picky about food. Everyone has food preferences; therefore, your child is not going to like everything. Stay cool and calm about mealtimes and try not to let them become a struggle between you and your child. The object here is to do what is best for the child so he or she can grow up desiring to eat healthy.
Sources: The Mayo Clinic, The United State Department of Agriculture Food and Nutrition Guidelines for toddlers and young children.
Disclaimer: This article is offered as information. It is not intended to replace the guidance and/or advice of a Professional Health Care Provider. It is not intended to diagnose, treat or cure any kind of a health problem or behavior.
This article is FREE to publish with the resource box.
By: Connie Limon
About the Author:
It is typical for a young child to try and eat only when they are hungry. Your job as a parent is to provide several different types of nutritious foods at every meal and snack. In addition it is also your job to establish mealtime and snack time schedules.
Small, frequent feedings work best for a young child because his stomach is about the size of his or her fist. Their stomachs are just not equipped to hold a lot of food at any one meal or snack time sitting. Do not allow snacking for one hour before a main meal is served so that your child can come to the table hungry and ready to eat. It is also beneficial to establish a set mealtime and snack time schedule. Do not allow your child to snack or eat at anytime he chooses throughout the day. Start from the beginning to serve his meals and snacks on a routine schedule. At each offering of a meal or snack you child will decide if he or she wants to eat at that time and how much. If he or she refuses to eat a meal or snack, do not make an issue of it. Tidy the eating area up as usual and go on with whatever else is next on your schedule. Do not allow the child to eat until the next scheduled meal or snack. More than likely if he missed the last eating time, he will be ready for the next one.
Limit the amount of juice you serve your toddler to less than 6 ounces a day. Toddlers and preschoolers can fill up on milk or juice and not have room for a wider variety of foods. Children ages 2 to 8 should consume 2 cups of low-fat milk products per day.
During the Terrible 2s period toddlers like to assert their independence. This is quite normal for this period of time in their life. However, the dinner table can become a source of conflict between the toddler and the caregivers or parents. A helpful tip here might be to give them some control or at least make them “think” you are giving them some control by providing small portions. They can finish the small portion and then ask for more. The asking for more is what makes the toddler think he is somewhat in control, and is a good thing both for his mental and emotional development as well as for the sake of his good nutrition. A good rule of thumb on portion size is one tablespoon per each year of your child’s age.
More tips along these same lines are:
Do not force children to clean their plates.
Do not threaten or punish children for not eating what you offer them. Threats and punishments only reinforce the power struggle between you.
Act like it does not matter to you what the child eats or does not eat. Clean up as usual and wait for the next meal or snack time. Of course if the child refuses to eat several meals or snacks in a row over the course of an entire day, especially if this behavior is a change from the previous days, you can suspect he or she may be ill as the reason for refusing to eat.
Throughout the week most children get plenty of variety and nutrition in their diets even if they skip a few meal or snack times. As long as your child is energetic and growing he or she is doing fine.
Introducing new foods:
Always introduce new food in a neutral manner. Point out to the child the food’s color, shape, size, aroma and texture, but not about whether it tastes good.
Be patient with your child’s food investigative habits. They may touch and smell the new food. They may even take tiny bites into their mouth and then back out again.
Children often need about 10 exposures to a new food before they accept it. Be persistent in introducing new foods to your child.
Start by placing a small portion of the new food on your child’s plate next to the familiar foods. Keep in mind that new foods will seem more appealing if your child has not just finished a snack.
Some children will try a new food if it is fun to eat. An example of this would be to serve broccoli with a favorite dip or sauce, or to cut foods with solid textures into various fun shapes with cookie cutters.
Let your child help select new fruits, vegetables, whole grain items and yogurt flavors at the grocery store for the whole family to try.
Involve your child in the food preparation at home.
Be a good example to your child. Children often imitate their parents. If you eat a particular food frequently, your child is more likely to eventually try the same food.
If you want your child to eat more vegetables try adding them into familiar foods. An example would be to add broccoli to macaroni and cheese (macaroni and cheese seems to be a big winner with most children). Mix grated zucchini and carrots into muffins, meatloaf and soups.
You might have better success with some foods if you “unmix” the food. Many children like to eat the ingredients of a salad or sandwich in separate portions.
As mentioned above young children feel more comfortable with predictable routines. You will also be preparing your child for school time. Once the child begins school, breakfast, break, lunch, snack times will all be on a routine schedule. Feeding routines help children eat when it is time to eat. Meals and snacks should be served about the same time every day.
Help toddlers and preschoolers concentrate on eating by turning off the television during meals. Make it a strict rule not to bring reading material and/or toys to meal and snack times.
Never fall into the bad habit of trying to bribe your child with food like withholding a dessert. This only sends a message that dessert must be the best kind of food, and may consequently increase your child’s desire for sweets above all other foods. You may also unintentionally teach your child that eating healthy foods is unpleasant and must be endured if the child wants a reward of dessert.
After all is said and done, remember that as children mature, the picky eater child usually becomes less picky about food. Everyone has food preferences; therefore, your child is not going to like everything. Stay cool and calm about mealtimes and try not to let them become a struggle between you and your child. The object here is to do what is best for the child so he or she can grow up desiring to eat healthy.
Sources: The Mayo Clinic, The United State Department of Agriculture Food and Nutrition Guidelines for toddlers and young children.
Disclaimer: This article is offered as information. It is not intended to replace the guidance and/or advice of a Professional Health Care Provider. It is not intended to diagnose, treat or cure any kind of a health problem or behavior.
This article is FREE to publish with the resource box.
By: Connie Limon
About the Author:
Connie Limon, Trilogy Field Representative. Visit http://nutritionandhealthhub.com and sign up for a weekly nutrition and health tip. The article collection is available as FREE reprints for your newsletters, websites or blog. Visit http://www.healthylife27.com to purchase an array of superior quality, safe and effective products inspired by nature, informed by science and created to improve the health of people, pets and the planet.
Dec
21
Break The Binge Habit
Filed Under Health | Leave a Comment
There is a magic question that you can ask yourself when you are about to reach for the last cookie in the box, finish the macaroni and cheese on your son’s plate, make a beeline for the refrigerator mindlessly, or pick at the desert that your husband is indulging in. This inquiry can help you to break the binge habit instantly. It is very simple, but extremely effective. The question is: “What is it that I am truly needing?”
In most cases, when you stop to ask yourself, “What am I needing?” you will discover that it is not chocolate, cheese or pasta that you are craving, but rather a quality, such as peace, safety, comfort, love or even energy-a greater connection to your own life force. Just stopping whatever you are doing, taking a deep breath, and asking yourself, “What am I needing?” can be a tremendous gift you can give to yourself. First of all, it gives you an opportunity to PAUSE and take a moment for yourself. A deep breath not only gives all the cells of your body much needed oxygen, but a chance for you to break the momentum of mindless, automatic, stress-induced eating behaviors.
Then, you can go inside and determine what you are feeling. Do a quick scan of your body and notice any areas of tightness or tension. Without any judgment, give these areas some attention. Take a moment to pay attention to the feelings in your belly, jaw, pelvis and neck and shoulders. These are areas where you may be holding tension. Put your hand over the area that feels tight and send yourself some love. Ask yourself again, “What am I needing?” If you hear any voices coming up, telling you a story about why you are feeling the way you are, let them go, and stay with the feeling. It is through staying with the feeling and assessing what you are needing-and then giving it to yourself-that you can receive the true healing and free yourself from the mindless binge eating, of the past.
Perhaps when you take a moment to go inside and feel the sensations in your body, you realize that you have a strong need for some peace and relaxation. Even if your outer environment is chaotic and stressful in the moment, you can still breathe in peace and relaxation to the parts of yourself that need it the most. Put some space around the area of your body that feels tight, and imagine surrounding that place inside your self with a white or golden healing light. Let the quality of peace fill all the cells of your body, with a particular focus on the area that needs the most attention. Then imagine that you can put some space, and light, around your entire body. Take in this new feeling of peace. Allow the relaxation to infiltrate your entire being, and imagine any tension you are holding melting away.
Before you dip your fork into that rich, sugary cake on your husband’s plate-only to feel disgust with yourself moments later-just take a moment to inquire what is really going on for you. When you take the time to look within, you may get a sense that you are feeling anxious, and are reaching for carbohydrates as a familiar and habitual way to soothe yourself.
Instead, try this. Ask yourself what “am I needing”, and take a moment to let the answer come to you. If you get the answer, “peace” for example, ask yourself if there is anything else that you are needing, also. Let the answer come from deep inside yourself. Perhaps it’s not just peace that you are longing for, but also a feeling of safety. Take the time to breathe in both peace and safety. Then imagine with all your senses that these qualities are flowing into you and filling you. Visualize and sense a blanket of safety and relaxation being wrapped around you. Allow a light of protection to surround you, and imagine that this protection comes from a higher plane of existence, where you can have access to a deeper peace and connection with all of life, than you may have conscious awareness of, here in this world. It is by setting your intention to connect to this higher plane of existence, that you can begin to access it. Allow the higher light to literally feed and transform your cells. Notice if your true hunger is perhaps a longing for greater love and connection to your deeper self.
Look at the food you were about to reach for and ask yourself, “Do I really want this?” “How is this food going to make me feel?” Project yourself forward in time and imagine that you just ate the offending food. Witness yourself stuffing the cookies in your mouth, or inhaling your son’s left over pasta, as you may have done so many times in the past, and then let yourself experience your typical feelings after the predictable binge. Feel the familiar feelings of guilt and regret, and with joy, realize that you are making a new choice. Allow yourself to feel the sense of empowerment that accompanies your decision to act in a new way.
Each time you STOP, breathe, and ask yourself the magic question, “What am I really needing?” and then take a moment to give yourself that quality that your being is longing for-instead of mindlessly stuffing food into your mouth-you are creating momentum for a new, more positive set of behaviors to become natural to you. One day, in the not too distant future, you’ll find yourself automatically throwing the leftover macaroni in the trash, or putting the cookies in the freezer, or not even paying attention to what your husband is eating, and realize that at a very deep level your entire relationship to food has changed. Remember to celebrate by giving yourself what you are truly needing!
By: Rena Greenberg
About the Author:
In most cases, when you stop to ask yourself, “What am I needing?” you will discover that it is not chocolate, cheese or pasta that you are craving, but rather a quality, such as peace, safety, comfort, love or even energy-a greater connection to your own life force. Just stopping whatever you are doing, taking a deep breath, and asking yourself, “What am I needing?” can be a tremendous gift you can give to yourself. First of all, it gives you an opportunity to PAUSE and take a moment for yourself. A deep breath not only gives all the cells of your body much needed oxygen, but a chance for you to break the momentum of mindless, automatic, stress-induced eating behaviors.
Then, you can go inside and determine what you are feeling. Do a quick scan of your body and notice any areas of tightness or tension. Without any judgment, give these areas some attention. Take a moment to pay attention to the feelings in your belly, jaw, pelvis and neck and shoulders. These are areas where you may be holding tension. Put your hand over the area that feels tight and send yourself some love. Ask yourself again, “What am I needing?” If you hear any voices coming up, telling you a story about why you are feeling the way you are, let them go, and stay with the feeling. It is through staying with the feeling and assessing what you are needing-and then giving it to yourself-that you can receive the true healing and free yourself from the mindless binge eating, of the past.
Perhaps when you take a moment to go inside and feel the sensations in your body, you realize that you have a strong need for some peace and relaxation. Even if your outer environment is chaotic and stressful in the moment, you can still breathe in peace and relaxation to the parts of yourself that need it the most. Put some space around the area of your body that feels tight, and imagine surrounding that place inside your self with a white or golden healing light. Let the quality of peace fill all the cells of your body, with a particular focus on the area that needs the most attention. Then imagine that you can put some space, and light, around your entire body. Take in this new feeling of peace. Allow the relaxation to infiltrate your entire being, and imagine any tension you are holding melting away.
Before you dip your fork into that rich, sugary cake on your husband’s plate-only to feel disgust with yourself moments later-just take a moment to inquire what is really going on for you. When you take the time to look within, you may get a sense that you are feeling anxious, and are reaching for carbohydrates as a familiar and habitual way to soothe yourself.
Instead, try this. Ask yourself what “am I needing”, and take a moment to let the answer come to you. If you get the answer, “peace” for example, ask yourself if there is anything else that you are needing, also. Let the answer come from deep inside yourself. Perhaps it’s not just peace that you are longing for, but also a feeling of safety. Take the time to breathe in both peace and safety. Then imagine with all your senses that these qualities are flowing into you and filling you. Visualize and sense a blanket of safety and relaxation being wrapped around you. Allow a light of protection to surround you, and imagine that this protection comes from a higher plane of existence, where you can have access to a deeper peace and connection with all of life, than you may have conscious awareness of, here in this world. It is by setting your intention to connect to this higher plane of existence, that you can begin to access it. Allow the higher light to literally feed and transform your cells. Notice if your true hunger is perhaps a longing for greater love and connection to your deeper self.
Look at the food you were about to reach for and ask yourself, “Do I really want this?” “How is this food going to make me feel?” Project yourself forward in time and imagine that you just ate the offending food. Witness yourself stuffing the cookies in your mouth, or inhaling your son’s left over pasta, as you may have done so many times in the past, and then let yourself experience your typical feelings after the predictable binge. Feel the familiar feelings of guilt and regret, and with joy, realize that you are making a new choice. Allow yourself to feel the sense of empowerment that accompanies your decision to act in a new way.
Each time you STOP, breathe, and ask yourself the magic question, “What am I really needing?” and then take a moment to give yourself that quality that your being is longing for-instead of mindlessly stuffing food into your mouth-you are creating momentum for a new, more positive set of behaviors to become natural to you. One day, in the not too distant future, you’ll find yourself automatically throwing the leftover macaroni in the trash, or putting the cookies in the freezer, or not even paying attention to what your husband is eating, and realize that at a very deep level your entire relationship to food has changed. Remember to celebrate by giving yourself what you are truly needing!
By: Rena Greenberg
About the Author:
Rena Greenberg is the author of the acclaimed, The Right Weigh, Hay House Publishing 2006, which offers a natural, sane, and highly effective approach to permanent weight loss. Learn more at http://EasyWillpower.com (http://easywillpower.com)
Nov
2
Charts Of Glycemic Index Of Chief Nourishment Which Can Assist You Slimming Without Being Starved
Filed Under Health | Leave a Comment
The track seems to indicate that the way in the control of the carbohydrates. it is not a question however of applying a restrictive glucid diet, or carbohydrate, but rather of being ensured of the quality of those by giving the preference to the carbohydrates to weak glycemic index.
Many diets, of which most famous are Montignac diet and South Beach diet are examples of diets based more or less on this principle.
What is a food with weak glycemic index
More one food quickly causes an insulin secretion, after its ingestion, more its index glycemic is known as high. There are now tables providing the glycemic index of the majority of foods. The basic index is 100 measurement of the white bread. It is considered that the foods with a glycemic index above 70 should be consumed with parsimony and that the food lowers than 50 is favorable to obtaining a weight health.
Tables of glycemic index
Here divided into 5 tables.
The rule of use is simple. No limit for foods announced by the green color. Moderation for the orange color and to remove completely or exceptionally use these foods announced by the red color.
Vegetables and leguminous plants
Aborigine 15 Green
, Cucumber 15 Green
,Celery 15 Green
,Cauliflower 15 Green
,Broccoli 15 Green
,Asparagus 15 Green
,Artichoke 15 Green
,Salads and lettuces 15 Green
,Green beans 15 Green
,Tomato 15 Green
,Zucchini 15 Green
,Spinachs 15 Green
,Sweet peppers 15 Green
,Dry Peas 22 Green
,Lima peas 32 Green
,Tomato soup 38 Green
,Carrot 39 Green
,Chick pea thin 42 Green
,Lentils soup thin 44 Green
,Pinto beans thin 45 Green
,Beans thin 48 Green
,Green peas 48 Green
,Kidney beans thin 52 Green
,Sweet potato 54 Green
,Beet 64 Orange
,Sweetened corn 64 Orange
,Black bean soup thin 64 Orange
,Peas soup 66 Orange
,Fried potatoes 76 Orange
,Potato cooked in the oven 80 Red
,Potato puree 90 Red
,Readymade potato puree 95 Red
Fruits
Cherry 22 Green
,Plum 24 Green
,Peach 28 Green
,Peach thin 30 Green
,Dry apricots 31 Green
,Pear 36 Green
,Apple juice 41 Green
,Grapes 43 Green
,Orange 43 Green
,Pineapple juice 46 Green
,Grapefruit juice 48 Green
,Kiwi 52 Green
,Natural orange juice 52 Green
,Banana 53 Green
,Concentrated orange juice 57 Orange
,Peach with syrup thin 58 Orange
,Apricot with syrup thin 64 Orange
,Pineapple 66 Orange
,Watermelon 72 Orange
,Dates 103 Red
Dairy products or assimilated
Lean natural yoghourt 15 Green
,Natural soy drink 30 Green
,Skimmed milk 32 Green
,Dairy ice cream 61 Orange
,Frozen tofu dessert 115 Red
Cereals and seeds
Groundnut 15 Green
,Barley 25 Green
,Fettuccine 32 Green
,Spaghetti 41 Green
,All bran cereals 42 Green
,Macaroni 45 Green
,Banana bread 47 Green
,Rice with long grain 47 Green
,Bulghur 48 Green
,Oats bread 48 Green
,Usually cocked barley groats 49 Green
,Tortellini with cheese 50 Green
,Special K cereals 54 Green
,Linguine 55 Green
,Oats biscuits 55 Green
,Popcorn 55 Green
,Muesli 56 Orange
,White rice 56 Orange
,Bread pita 57 Orange
,Cereals 58 Orange
,Muffin with bran flour 60 Orange
,Pizza 60 Orange
,Hamburger bread 61 Orange
,Macaroni with cheese 64 Orange
,Couscous 65 Orange
,Quick cocked barley groats 65 Orange
,Rye wafer 65 Orange
By: devender
About the Author:
Many diets, of which most famous are Montignac diet and South Beach diet are examples of diets based more or less on this principle.
What is a food with weak glycemic index
More one food quickly causes an insulin secretion, after its ingestion, more its index glycemic is known as high. There are now tables providing the glycemic index of the majority of foods. The basic index is 100 measurement of the white bread. It is considered that the foods with a glycemic index above 70 should be consumed with parsimony and that the food lowers than 50 is favorable to obtaining a weight health.
Tables of glycemic index
Here divided into 5 tables.
The rule of use is simple. No limit for foods announced by the green color. Moderation for the orange color and to remove completely or exceptionally use these foods announced by the red color.
Vegetables and leguminous plants
Aborigine 15 Green
, Cucumber 15 Green
,Celery 15 Green
,Cauliflower 15 Green
,Broccoli 15 Green
,Asparagus 15 Green
,Artichoke 15 Green
,Salads and lettuces 15 Green
,Green beans 15 Green
,Tomato 15 Green
,Zucchini 15 Green
,Spinachs 15 Green
,Sweet peppers 15 Green
,Dry Peas 22 Green
,Lima peas 32 Green
,Tomato soup 38 Green
,Carrot 39 Green
,Chick pea thin 42 Green
,Lentils soup thin 44 Green
,Pinto beans thin 45 Green
,Beans thin 48 Green
,Green peas 48 Green
,Kidney beans thin 52 Green
,Sweet potato 54 Green
,Beet 64 Orange
,Sweetened corn 64 Orange
,Black bean soup thin 64 Orange
,Peas soup 66 Orange
,Fried potatoes 76 Orange
,Potato cooked in the oven 80 Red
,Potato puree 90 Red
,Readymade potato puree 95 Red
Fruits
Cherry 22 Green
,Plum 24 Green
,Peach 28 Green
,Peach thin 30 Green
,Dry apricots 31 Green
,Pear 36 Green
,Apple juice 41 Green
,Grapes 43 Green
,Orange 43 Green
,Pineapple juice 46 Green
,Grapefruit juice 48 Green
,Kiwi 52 Green
,Natural orange juice 52 Green
,Banana 53 Green
,Concentrated orange juice 57 Orange
,Peach with syrup thin 58 Orange
,Apricot with syrup thin 64 Orange
,Pineapple 66 Orange
,Watermelon 72 Orange
,Dates 103 Red
Dairy products or assimilated
Lean natural yoghourt 15 Green
,Natural soy drink 30 Green
,Skimmed milk 32 Green
,Dairy ice cream 61 Orange
,Frozen tofu dessert 115 Red
Cereals and seeds
Groundnut 15 Green
,Barley 25 Green
,Fettuccine 32 Green
,Spaghetti 41 Green
,All bran cereals 42 Green
,Macaroni 45 Green
,Banana bread 47 Green
,Rice with long grain 47 Green
,Bulghur 48 Green
,Oats bread 48 Green
,Usually cocked barley groats 49 Green
,Tortellini with cheese 50 Green
,Special K cereals 54 Green
,Linguine 55 Green
,Oats biscuits 55 Green
,Popcorn 55 Green
,Muesli 56 Orange
,White rice 56 Orange
,Bread pita 57 Orange
,Cereals 58 Orange
,Muffin with bran flour 60 Orange
,Pizza 60 Orange
,Hamburger bread 61 Orange
,Macaroni with cheese 64 Orange
,Couscous 65 Orange
,Quick cocked barley groats 65 Orange
,Rye wafer 65 Orange
By: devender
About the Author:
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Internet Business, do please browse for more information at our websites.
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Oct
25
Culinary Uses For Thyme Leaves
Filed Under Health | Leave a Comment
In times past, ancient Greeks believed that the herb thyme gave them courage. Today, thyme leaves are used for cooking and are commonly found in a variety of savory dishes that are easy to prepare.
For a simple side dish, a variety of different mushrooms can be sliced and sauteed with garlic and thyme herbs. When making roasted meats, at the end of cooking the roast, you can remove it and then use a little wine to deglaze, or unloosen the little bits that stick to the bottom of the pan, and then take those juices, add the herb thyme to it, and cook it down to a reduction that is highly concentrated in flavor. Poultry may also be roasted with a few tablespoons of lemon juice, some minced garlic and a sprinkling of thyme leaves to impart wonderful flavor. Garlic bread can be prepared with shredded melting cheese, such as mozzarella, on top, mixed with some dried thyme. This type of cheese toast is wonderful with a variety of hearty soups for a simple yet satisfying dinner. The familiar comfort food macaroni and cheese can be improved with the addition of dried thyme, diced tomatoes and sauteed mushroom.
Vegetables often benefit from the judicious use of thyme spice. You can improve the flavor of winter tomatoes drastically by slicing them in half, placing them cut side up on a baking sheet, using a pastry brush to spread olive oil on them, and then sprinkle on some of the herb thyme. Roast them in the oven for a few minutes so that some of the moisture inherent in the vegetable cooks out. This process produces an easy side dish that has a greatly intensified tomato flavor, and works especially well with a paste tomato such as a Roma or San Marzano, because they have less moisture content than other tomato varieties.
You can make a delicious white sauce that is flavored in part with thyme herbs. Melt butter in a heavy nonstick pan such as cast iron, and then add an equal amount of flour and continuously whisk it to cook. Add seafood stock to the mixture, which as it cooks will become thickened. Half and half can then be added, along with tiny shrimp, clams, smoked salmon, garlic, black pepper and thyme leaves. A little cooking sherry or white wine is another great-tasting addition. This sauce featuring thyme herbs is amazing used as a pizza topping or over fresh hot pasta, with white cheese sprinkled over both before serving.
The herb thyme can be added to the scrumptious minced olive concoction called tapanade. Pitted Greek kalamata olives are placed into a food processor, along with anchovies, garlic, black pepper, dried thyme and chopped, then a few tablespoons of extra virgin olive oil are added as the mixture is pulsed a couple of times. This makes a beautiful spread to use inside a goat cheese and sundried tomato-filled grilled sandwich on sourdough.
You can find dried thyme leaves available online from dried herb and spice merchants.
By: Anne Harvester
About the Author:
For a simple side dish, a variety of different mushrooms can be sliced and sauteed with garlic and thyme herbs. When making roasted meats, at the end of cooking the roast, you can remove it and then use a little wine to deglaze, or unloosen the little bits that stick to the bottom of the pan, and then take those juices, add the herb thyme to it, and cook it down to a reduction that is highly concentrated in flavor. Poultry may also be roasted with a few tablespoons of lemon juice, some minced garlic and a sprinkling of thyme leaves to impart wonderful flavor. Garlic bread can be prepared with shredded melting cheese, such as mozzarella, on top, mixed with some dried thyme. This type of cheese toast is wonderful with a variety of hearty soups for a simple yet satisfying dinner. The familiar comfort food macaroni and cheese can be improved with the addition of dried thyme, diced tomatoes and sauteed mushroom.
Vegetables often benefit from the judicious use of thyme spice. You can improve the flavor of winter tomatoes drastically by slicing them in half, placing them cut side up on a baking sheet, using a pastry brush to spread olive oil on them, and then sprinkle on some of the herb thyme. Roast them in the oven for a few minutes so that some of the moisture inherent in the vegetable cooks out. This process produces an easy side dish that has a greatly intensified tomato flavor, and works especially well with a paste tomato such as a Roma or San Marzano, because they have less moisture content than other tomato varieties.
You can make a delicious white sauce that is flavored in part with thyme herbs. Melt butter in a heavy nonstick pan such as cast iron, and then add an equal amount of flour and continuously whisk it to cook. Add seafood stock to the mixture, which as it cooks will become thickened. Half and half can then be added, along with tiny shrimp, clams, smoked salmon, garlic, black pepper and thyme leaves. A little cooking sherry or white wine is another great-tasting addition. This sauce featuring thyme herbs is amazing used as a pizza topping or over fresh hot pasta, with white cheese sprinkled over both before serving.
The herb thyme can be added to the scrumptious minced olive concoction called tapanade. Pitted Greek kalamata olives are placed into a food processor, along with anchovies, garlic, black pepper, dried thyme and chopped, then a few tablespoons of extra virgin olive oil are added as the mixture is pulsed a couple of times. This makes a beautiful spread to use inside a goat cheese and sundried tomato-filled grilled sandwich on sourdough.
You can find dried thyme leaves available online from dried herb and spice merchants.
By: Anne Harvester
About the Author:
Anne Harvester writes about–thyme herbs.
Oct
17
Lists of Glycemic Index of Principal Foods Which Can Aid you to Lose Weight Without Being Peckish
Filed Under Health | Leave a Comment
The track seems to indicate that the way in the control of the carbohydrates. it is not a question however of applying a restrictive glucid diet, or carbohydrate, but rather of being ensured of the quality of those by giving the preference to the carbohydrates to weak glycemic index.
Many diets , of which most famous are: “Montignac diet” and “South Beach diet” are examples of diets based more or less on this principle.
What is a food with weak glycemic index?
More one food quickly causes an insulin secretion, after its ingestion, more its index glycemic is known as “high”. There are now tables providing the glycemic index (G.I.) of the majority of foods. The basic index is 100 (measurement of the white bread). It is considered that the foods with a glycemic index above 70 should be consumed with parsimony and that the food lower than 50 is favorable to obtaining a weight health.
Tables of glycemic index:
Here divided into 5 tables.
The rule of use is simple. No limit for foods announced by the green color. Moderation for the orange color and to remove completely or exceptionally use these foods announced by the red color.
Vegetables and leguminous plants:
Aubergine: 15 Green
,Cucumber: 15 Green
,Celery: 15 Green
,Cauliflower: 15 Green
,Broccoli: 15 Green
,Asparagus: 15 Green
,Artichoke: 15 Green
,Salads and lettuces : 15 Green
,Green beans: 15 Green
,Tomato: 15 Green
,Zucchini: 15 Green
,Spinach’s: 15 Green
,Sweet peppers: 15 Green
,Dry Peas: 22 Green
,Lima peas: 32 Green
,Tomato soup: 38 Green
,Carrot: 39 Green
,Chick-pea thin: 42 Green
,Lentils soup thin: 44 Green
,Pinto beans thin: 45 Green
,Beans thin: 48 Green
,Green peas: 48 Green
,Kidney beans thin: 52 Green
,Sweet potato: 54 Green
,Beet: 64 Orange
,Sweetened corn: 64 Orange
,Black bean soup thin: 64 Orange
,Peas soup 66 Orange
,Fried potatoes: 76 Orange
,Potato cooked in the oven: 80 Red
,Potato puree: 90 Red
,Ready-made potato puree: 95 Red
Fruits:
Cherry: 22 Green
,Plum: 24 Green
,Peach: 28 Green
,Peach thin: 30 Green
,Dry apricots: 31 Green
,Pear: 36 Green
,Apple juice: 41 Green
,Grapes: 43 Green
,Orange: 43 Green
,Pineapple juice: 46 Green
,Grapefruit juice: 48 Green
,Kiwi: 52 Green
,Natural orange juice: 52 Green
,Banana: 53 Green
,Concentrated orange juice: 57 Orange
,Peach with syrup thin: 58 Orange
,Apricot with syrup thin: 64 Orange
,Pineapple: 66 Orange
,Watermelon: 72 Orange
,Dates: 103 Red
Dairy products or assimilated:
Lean natural yoghourt: 15 Green
,Natural soy drink: 30 Green
,Skimmed milk: 32 Green
,Dairy ice cream: 61 Orange
,Frozen tofu (dessert): 115 Red
Cereals and seeds:
Groundnut: 15 Green
,Barley: 25 Green
,Fettuccine: 32 Green
,Spaghetti: 41 Green
,All-bran cereals: 42 Green
,Macaroni: 45 Green
,Banana bread: 47 Green
,Rice with long grain: 47 Green
,Bulghur: 48 Green
,Oats bread: 48 Green
,Usually cocked barley groats: 49 Green
,Tortellini with cheese: 50 Green
,Special K cereals: 54 Green
,Linguine: 55 Green
,Oats biscuits: 55 Green
,Popcorn: 55 Green
,Muesli: 56 Orange
,White rice: 56 Orange
,Bread pita: 57 Orange
,Cereals: 58 Orange
,Muffin with bran flour: 60 Orange
,Pizza: 60 Orange
,Hamburger bread: 61 Orange
,Macaroni with cheese: 64 Orange
,Couscous: 65 Orange
,Quick cocked barley groats: 65 Orange
,Rye wafer: 65 Orange
,Instantaneous barley groats: 66 Orange
,Tacos: 68 Orange
,Whole corn bread: 69 Orange
,White bread: 70 Orange
,Corn chips: 72 Orange
,Wheat cream: 74 Orange
,Frozen wafer: 76 Orange
,Total cereals: 76 Orange
,Vanilla wafer: 77 Orange
,Pretzels: 81 Red
,Rice Kris pies: 82 Red
,Cornflakes: 84 Red
,Instantaneous rice: 95 Red
,French loaf (baguette) 103 Red
Sugar various:
Fructose: 20 Green
,Black chocolate: 22 Green
,Sugar: 65 Orange
,Honey: 73 Orange
By: Patrick Beaufay
About the Author:
Many diets , of which most famous are: “Montignac diet” and “South Beach diet” are examples of diets based more or less on this principle.
What is a food with weak glycemic index?
More one food quickly causes an insulin secretion, after its ingestion, more its index glycemic is known as “high”. There are now tables providing the glycemic index (G.I.) of the majority of foods. The basic index is 100 (measurement of the white bread). It is considered that the foods with a glycemic index above 70 should be consumed with parsimony and that the food lower than 50 is favorable to obtaining a weight health.
Tables of glycemic index:
Here divided into 5 tables.
The rule of use is simple. No limit for foods announced by the green color. Moderation for the orange color and to remove completely or exceptionally use these foods announced by the red color.
Vegetables and leguminous plants:
Aubergine: 15 Green
,Cucumber: 15 Green
,Celery: 15 Green
,Cauliflower: 15 Green
,Broccoli: 15 Green
,Asparagus: 15 Green
,Artichoke: 15 Green
,Salads and lettuces : 15 Green
,Green beans: 15 Green
,Tomato: 15 Green
,Zucchini: 15 Green
,Spinach’s: 15 Green
,Sweet peppers: 15 Green
,Dry Peas: 22 Green
,Lima peas: 32 Green
,Tomato soup: 38 Green
,Carrot: 39 Green
,Chick-pea thin: 42 Green
,Lentils soup thin: 44 Green
,Pinto beans thin: 45 Green
,Beans thin: 48 Green
,Green peas: 48 Green
,Kidney beans thin: 52 Green
,Sweet potato: 54 Green
,Beet: 64 Orange
,Sweetened corn: 64 Orange
,Black bean soup thin: 64 Orange
,Peas soup 66 Orange
,Fried potatoes: 76 Orange
,Potato cooked in the oven: 80 Red
,Potato puree: 90 Red
,Ready-made potato puree: 95 Red
Fruits:
Cherry: 22 Green
,Plum: 24 Green
,Peach: 28 Green
,Peach thin: 30 Green
,Dry apricots: 31 Green
,Pear: 36 Green
,Apple juice: 41 Green
,Grapes: 43 Green
,Orange: 43 Green
,Pineapple juice: 46 Green
,Grapefruit juice: 48 Green
,Kiwi: 52 Green
,Natural orange juice: 52 Green
,Banana: 53 Green
,Concentrated orange juice: 57 Orange
,Peach with syrup thin: 58 Orange
,Apricot with syrup thin: 64 Orange
,Pineapple: 66 Orange
,Watermelon: 72 Orange
,Dates: 103 Red
Dairy products or assimilated:
Lean natural yoghourt: 15 Green
,Natural soy drink: 30 Green
,Skimmed milk: 32 Green
,Dairy ice cream: 61 Orange
,Frozen tofu (dessert): 115 Red
Cereals and seeds:
Groundnut: 15 Green
,Barley: 25 Green
,Fettuccine: 32 Green
,Spaghetti: 41 Green
,All-bran cereals: 42 Green
,Macaroni: 45 Green
,Banana bread: 47 Green
,Rice with long grain: 47 Green
,Bulghur: 48 Green
,Oats bread: 48 Green
,Usually cocked barley groats: 49 Green
,Tortellini with cheese: 50 Green
,Special K cereals: 54 Green
,Linguine: 55 Green
,Oats biscuits: 55 Green
,Popcorn: 55 Green
,Muesli: 56 Orange
,White rice: 56 Orange
,Bread pita: 57 Orange
,Cereals: 58 Orange
,Muffin with bran flour: 60 Orange
,Pizza: 60 Orange
,Hamburger bread: 61 Orange
,Macaroni with cheese: 64 Orange
,Couscous: 65 Orange
,Quick cocked barley groats: 65 Orange
,Rye wafer: 65 Orange
,Instantaneous barley groats: 66 Orange
,Tacos: 68 Orange
,Whole corn bread: 69 Orange
,White bread: 70 Orange
,Corn chips: 72 Orange
,Wheat cream: 74 Orange
,Frozen wafer: 76 Orange
,Total cereals: 76 Orange
,Vanilla wafer: 77 Orange
,Pretzels: 81 Red
,Rice Kris pies: 82 Red
,Cornflakes: 84 Red
,Instantaneous rice: 95 Red
,French loaf (baguette) 103 Red
Sugar various:
Fructose: 20 Green
,Black chocolate: 22 Green
,Sugar: 65 Orange
,Honey: 73 Orange
By: Patrick Beaufay
About the Author:
The list of glycemic index for principal nutritions is a virtual passkey but you must know and to make out in what way it is so weighty to first pick out nutritions with a modest glycemic index. Patrick Beaufay has composed before other sextions about the glycemic index: The interest of glycemic index Burn Fat Fast and More info on the glycemic index Burn Fat Fast.
Oct
17
A calorie is a unit of energy. When you hear something contains 100 calories, it’s a way of describing how much energy your body could get from eating or drinking it. Many people go on various different diets, and aim to reduce their calories. Well this article is for those who want to know how much calories are in different foods, which you may eat day to day.
Furthermore, this article is also for those who may be working towards increasing their fiber intake. Here we will tell you how many grams of fiber are in various foods that we listed below.
Additionally this article wills how you not only the amount of calories in these foods, but also what you would have to do to burn those calories. So lets get started.
Combination Foods
Macaroni and cheese (250 ml/1 cup):
Calories-406
Fiber g-2
Walking (min)-81
Swimming or jumping ropes (min)-45
Cycling (min)-58
Pizza with pepperoni (1-1/8 of medium pizza)
Calories-181
Fiber g-1
Walking (min)-36
Swimming or jumping ropes (min)-20
Cycling (min)-26
Submarine Sandwich (with cold cuts, 1 sandwich)
Calories-456
Fiber g-N/A
Walking (min)-91
Swimming or jumping ropes (min)-51
Cycling (min)-65
Chicken pot pie (commercial, 1 small)
Calories-498
Fiber g-2
Walking (min)-100
Swimming or jumping ropes (min)-55
Cycling (min)-71
Soup, Chicken Noodle (chunky, ready to serve, 284mL/9.5 oz)
Calories-210
Fiber g-N/A
Walking (min)-42
Swimming or jumping ropes (min)-23
Cycling (min)-30
Grain Products
Bran Cereal (100 percent, 125 mL / 1/2 cup)
Calories-87
Fiber g-12
Walking (min)-17
Swimming or jumping ropes (min)-10
Cycling (min)-12
Corn flakes (250 mL/1 cup)
Calories-101
Fiber g-.7
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Bran Flakes (with raisins, 175 mL / 1 cup)
Calories-127
Fiber g-5
Walking (min)-25
Swimming or jumping ropes (min)-14
Cycling (min)-18
Wheat (puffed, 250 mL / 1 cup)
Calories-49
Fiber g-.5
Walking (min)-10
Swimming or jumping ropes (min)-5
Cycling (min)-7
Oatmeal (quick, cooked, 175 mL / 1 cup)
Calories-99
Fiber g-3
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Granola (with raisins 125 mL / 1 cup)
Calories-245
Fiber g-5.3
Walking (min)-49
Swimming or jumping ropes (min)-27
Cycling (min)-35
Frosted Flakes (250 mL / 1 cup)
Calories-140
Fiber g-.6
Walking (min)-28
Swimming or jumping ropes (min)-16
Cycling (min)-20
Bagel (plain, 1-10 cm, diameter)
Calories-245
Fiber g-1.9
Walking (min)-49
Swimming or jumping ropes (min)-27
Cycling (min)-35
Bread, (white 1 slice)
Calories-67
Fiber g-.6
Walking (min)-13
Swimming or jumping ropes (min)-7
Cycling (min)-10
Bread (whole-wheat 1 slice)
Calories-70
Fiber g-2
Walking (min)-14
Swimming or jumping ropes (min)-8
Cycling (min)-10
Bread (pita, white, 1-16.5 cm, diameter)
Calories-165
Fiber g-1
Walking (min)-33
Swimming or jumping ropes (min)-18
Cycling (min)-24
Pancake (plain (from mix) 1 pancake- 10 cm, diameter)
Calories-83
Fiber g-N/A
Walking (min)-17
Swimming or jumping ropes (min)-9
Cycling (min)-12
Waffle (plain, frozen 1 waffle-10cm, diameter)
Calories-98
Fiber g-.9
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Muffin (bran, from mix, 1 muffin)
Calories-138
Fiber g-N/A
Walking (min)-28
Swimming or jumping ropes (min)-15
Cycling (min)-20
Cracker, (soda 4 crackers)
Calories-52
Fiber g-.3
Walking (min)-10
Swimming or jumping ropes (min)-6
Cycling (min)-7
Rice (white, cooked, 250 mL / 1 cup)
Calories-282
Fiber g-.9
Walking (min)-56
Swimming or jumping ropes (min)-31
Cycling (min)-40
Rice, brown, cooked, 250 mL / 1 cup)
Calories-232
Fiber g-3
Walking (min)-46
Swimming or jumping ropes (min)-26
Cycling (min)-33
Macaroni (cooked, enriched, 250 mL / 1 cup)
Calories-209
Fiber g-2
Walking (min)-42
Swimming or jumping ropes (min)-23
Cycling (min)-30
Cookie (chocolate chip 1)
Calories-48
Fiber g-.2
Walking (min)-10
Swimming or jumping ropes (min)-5
Cycling (min)-7
Vegetables and Fruits
Apple (1 medium)
Calories-82
Fiber g-3
Walking (min)-16
Swimming or jumping ropes (min)-9
Cycling (min)-12
Avocado (1/2)
Calories-153
Fiber g-N/A
Walking (min)-30
Swimming or jumping ropes (min)-17
Cycling (min)-22
Banana (1 medium)
Calories-105
Fiber g-2
Walking (min)-21
Swimming or jumping ropes (min)-12
Cycling (min)-15
Cantaloupe (1/2 cantaloupe-13 cm, diameter)
Calories-93
Fiber g-2
Walking (min)-19
Swimming or jumping ropes (min)-10
Cycling (min)-13
Kiwifruit (1 medium)
Calories-46
Fiber g-3
Walking (min)-9
Swimming or jumping ropes (min)-5
Cycling (min)-7
Orange (1)
Calories-62
Fiber g-2
Walking (min)-12
Swimming or jumping ropes (min)-7
Cycling (min)-9
Grapes (10 grapes)
Calories-36
Fiber g-.6
Walking (min)-7
Swimming or jumping ropes (min)-4
Cycling (min)-5
Grapefruit (white, 1-9.5cm, diameter)
Calories-39
Fiber g-2
Walking (min)-8
Swimming or jumping ropes (min)-4
Cycling (min)-6
Pear
Calories-100
Fiber g-5
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Strawberries (5 medium)
Calories-18
Fiber g-1
Walking (min)-4
Swimming or jumping ropes (min)-2
Cycling (min)-3
Watermelon
Calories-74
Fiber g-.9
Walking (min)-15
Swimming or jumping ropes (min)-8
Cycling (min)-11
Broccoli (spears, boiled, drained 3 spears)
Calories-31
Fiber g-3
Walking (min)-6
Swimming or jumping ropes (min)-3
Cycling (min)-4
Carrots (raw, 1 medium)
Calories-35
Fiber g-2
Walking (min)-7
Swimming or jumping ropes (min)-4
Cycling (min)-5
Corn (canned, 125 mL / 1 cup)
Calories-88
Fiber g-2
Walking (min)-18
Swimming or jumping ropes (min)-10
Cycling (min)-13
Peas (green, canned, drained 125 mL / 1.2 cup)
Calories-62
Fiber g-4
Walking (min)-12
Swimming or jumping ropes (min)-7
Cycling (min)-9
Potatoes (frozen French fried, baked 10 strips)
Calories-100
Fiber g-2
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Tomato (raw 1 medium)
Calories-26
Fiber g-2
Walking (min)-5
Swimming or jumping ropes (min)-3
Cycling (min)-4
Vegetables (mixed, frozen, boiled 125 mL/1/2 cup)
Calories-57
Fiber g-3
Walking (min)-11
Swimming or jumping ropes (min)-6
Cycling (min)-8
By: Alisha Dhamani
About the Author:
Furthermore, this article is also for those who may be working towards increasing their fiber intake. Here we will tell you how many grams of fiber are in various foods that we listed below.
Additionally this article wills how you not only the amount of calories in these foods, but also what you would have to do to burn those calories. So lets get started.
Combination Foods
Macaroni and cheese (250 ml/1 cup):
Calories-406
Fiber g-2
Walking (min)-81
Swimming or jumping ropes (min)-45
Cycling (min)-58
Pizza with pepperoni (1-1/8 of medium pizza)
Calories-181
Fiber g-1
Walking (min)-36
Swimming or jumping ropes (min)-20
Cycling (min)-26
Submarine Sandwich (with cold cuts, 1 sandwich)
Calories-456
Fiber g-N/A
Walking (min)-91
Swimming or jumping ropes (min)-51
Cycling (min)-65
Chicken pot pie (commercial, 1 small)
Calories-498
Fiber g-2
Walking (min)-100
Swimming or jumping ropes (min)-55
Cycling (min)-71
Soup, Chicken Noodle (chunky, ready to serve, 284mL/9.5 oz)
Calories-210
Fiber g-N/A
Walking (min)-42
Swimming or jumping ropes (min)-23
Cycling (min)-30
Grain Products
Bran Cereal (100 percent, 125 mL / 1/2 cup)
Calories-87
Fiber g-12
Walking (min)-17
Swimming or jumping ropes (min)-10
Cycling (min)-12
Corn flakes (250 mL/1 cup)
Calories-101
Fiber g-.7
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Bran Flakes (with raisins, 175 mL / 1 cup)
Calories-127
Fiber g-5
Walking (min)-25
Swimming or jumping ropes (min)-14
Cycling (min)-18
Wheat (puffed, 250 mL / 1 cup)
Calories-49
Fiber g-.5
Walking (min)-10
Swimming or jumping ropes (min)-5
Cycling (min)-7
Oatmeal (quick, cooked, 175 mL / 1 cup)
Calories-99
Fiber g-3
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Granola (with raisins 125 mL / 1 cup)
Calories-245
Fiber g-5.3
Walking (min)-49
Swimming or jumping ropes (min)-27
Cycling (min)-35
Frosted Flakes (250 mL / 1 cup)
Calories-140
Fiber g-.6
Walking (min)-28
Swimming or jumping ropes (min)-16
Cycling (min)-20
Bagel (plain, 1-10 cm, diameter)
Calories-245
Fiber g-1.9
Walking (min)-49
Swimming or jumping ropes (min)-27
Cycling (min)-35
Bread, (white 1 slice)
Calories-67
Fiber g-.6
Walking (min)-13
Swimming or jumping ropes (min)-7
Cycling (min)-10
Bread (whole-wheat 1 slice)
Calories-70
Fiber g-2
Walking (min)-14
Swimming or jumping ropes (min)-8
Cycling (min)-10
Bread (pita, white, 1-16.5 cm, diameter)
Calories-165
Fiber g-1
Walking (min)-33
Swimming or jumping ropes (min)-18
Cycling (min)-24
Pancake (plain (from mix) 1 pancake- 10 cm, diameter)
Calories-83
Fiber g-N/A
Walking (min)-17
Swimming or jumping ropes (min)-9
Cycling (min)-12
Waffle (plain, frozen 1 waffle-10cm, diameter)
Calories-98
Fiber g-.9
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Muffin (bran, from mix, 1 muffin)
Calories-138
Fiber g-N/A
Walking (min)-28
Swimming or jumping ropes (min)-15
Cycling (min)-20
Cracker, (soda 4 crackers)
Calories-52
Fiber g-.3
Walking (min)-10
Swimming or jumping ropes (min)-6
Cycling (min)-7
Rice (white, cooked, 250 mL / 1 cup)
Calories-282
Fiber g-.9
Walking (min)-56
Swimming or jumping ropes (min)-31
Cycling (min)-40
Rice, brown, cooked, 250 mL / 1 cup)
Calories-232
Fiber g-3
Walking (min)-46
Swimming or jumping ropes (min)-26
Cycling (min)-33
Macaroni (cooked, enriched, 250 mL / 1 cup)
Calories-209
Fiber g-2
Walking (min)-42
Swimming or jumping ropes (min)-23
Cycling (min)-30
Cookie (chocolate chip 1)
Calories-48
Fiber g-.2
Walking (min)-10
Swimming or jumping ropes (min)-5
Cycling (min)-7
Vegetables and Fruits
Apple (1 medium)
Calories-82
Fiber g-3
Walking (min)-16
Swimming or jumping ropes (min)-9
Cycling (min)-12
Avocado (1/2)
Calories-153
Fiber g-N/A
Walking (min)-30
Swimming or jumping ropes (min)-17
Cycling (min)-22
Banana (1 medium)
Calories-105
Fiber g-2
Walking (min)-21
Swimming or jumping ropes (min)-12
Cycling (min)-15
Cantaloupe (1/2 cantaloupe-13 cm, diameter)
Calories-93
Fiber g-2
Walking (min)-19
Swimming or jumping ropes (min)-10
Cycling (min)-13
Kiwifruit (1 medium)
Calories-46
Fiber g-3
Walking (min)-9
Swimming or jumping ropes (min)-5
Cycling (min)-7
Orange (1)
Calories-62
Fiber g-2
Walking (min)-12
Swimming or jumping ropes (min)-7
Cycling (min)-9
Grapes (10 grapes)
Calories-36
Fiber g-.6
Walking (min)-7
Swimming or jumping ropes (min)-4
Cycling (min)-5
Grapefruit (white, 1-9.5cm, diameter)
Calories-39
Fiber g-2
Walking (min)-8
Swimming or jumping ropes (min)-4
Cycling (min)-6
Pear
Calories-100
Fiber g-5
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Strawberries (5 medium)
Calories-18
Fiber g-1
Walking (min)-4
Swimming or jumping ropes (min)-2
Cycling (min)-3
Watermelon
Calories-74
Fiber g-.9
Walking (min)-15
Swimming or jumping ropes (min)-8
Cycling (min)-11
Broccoli (spears, boiled, drained 3 spears)
Calories-31
Fiber g-3
Walking (min)-6
Swimming or jumping ropes (min)-3
Cycling (min)-4
Carrots (raw, 1 medium)
Calories-35
Fiber g-2
Walking (min)-7
Swimming or jumping ropes (min)-4
Cycling (min)-5
Corn (canned, 125 mL / 1 cup)
Calories-88
Fiber g-2
Walking (min)-18
Swimming or jumping ropes (min)-10
Cycling (min)-13
Peas (green, canned, drained 125 mL / 1.2 cup)
Calories-62
Fiber g-4
Walking (min)-12
Swimming or jumping ropes (min)-7
Cycling (min)-9
Potatoes (frozen French fried, baked 10 strips)
Calories-100
Fiber g-2
Walking (min)-20
Swimming or jumping ropes (min)-11
Cycling (min)-14
Tomato (raw 1 medium)
Calories-26
Fiber g-2
Walking (min)-5
Swimming or jumping ropes (min)-3
Cycling (min)-4
Vegetables (mixed, frozen, boiled 125 mL/1/2 cup)
Calories-57
Fiber g-3
Walking (min)-11
Swimming or jumping ropes (min)-6
Cycling (min)-8
By: Alisha Dhamani
About the Author:
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Oct
15
Italian Vegetarian Dishes you Can Enjoy
Filed Under Health | Leave a Comment
If you are looking for the perfect combination of great food and the vegetarian principals, you need to experience Italian vegetarian cooking. You can have your favorite foods and still not violate your basic vegetarian guidlines. If you are new to the vegetarian lifestyle or have been practicing the discipline for years, you will enjoy some treate Individuals can enjoy some great recipes that embrace Italian vegetarian cooking.
To get started, you can enjoy some of several appetizers like Panzanella Salad, Rotini Salad with Feta Cheese and Black Olives, Italian Potato Salad with Sun Dried Tomatoes, Pecorino and Basil Crostini, Rocket (Arugula) or Baby Corn Panzerotti, and Tomato Bruschetta.
Moving on you can add one of many pasta dishes to your vegetarian cooking regime. Some of these dishes are old favorites and some are brand new. These include Eliche Arrabbiata, Linguine with Spinach Pesto, Rigatoni with Gorgonzola, Fusilli with Sun dried Tomato Pesto, Courgette, Spinach and Wild Mushroom Lasagne, Cannelloni with Ricotta Cheese in Red Wine Sauce, Manicotti with Artichokes in Green Tomato Sauce, Capellini in Tomato and Basil Sauce, Conchiglie Genovese with Coriander Pesto, Spicy Vermicelli with Oyster Mushrooms, Macaroni with Cheese, Fettuccine In Creamy White Sauce, Tagliatelle with Tomato Sauce, Penne Pesto, Spaghetti with Olive Oil and Garlic, Farfelle Marinara, and Pasta Primavera. There are also several gnocchi dishes that you can enjoy. They are Gnocchetti in Pomodoro Sauce, Potato Mushroom and Chives Gnocchi, Spinach and Ricotta Cheese Gnocchi, and Pumpkin and Semolina Gnocchi.
Something else that you may enjoy is risottos. If you have not tried them, here are some choices that will provide a nice introduction. Some of these dishes include Risotto Alla Pomodoro, Risotto Alla Milanese, Risotto with Porcini Mushrooms, and Baked Brown Rice with Roasted Vegetables. You may also also enjoy trying the different sauces that are available. These include Almond Butter Sauce, Basil Garlic Sauce, and Herbed Mushroom Sauce.
The use of vegetables in Italian cooking is very pleasant. Some of the more suculant are Eggplant Parmigiana, Zucchini Corn and Tomato Au Gratin, and Vegetables and Beans Alla Veneziana.
Another way to enjoy your vegetables is on a vegetarian pizza. You can start with a Fresh Dough Pizza Base. To this, add one of these toppings such as Thin Crust Gourmet Vegetarian Pizza, Deep Pan Pizza Margherita, Cheese and Mushroom Calzone, or Spinach and Feta Cheese Stromboli.
To finish off your meal, you can add a vegetarian dessert. Some of these are Risotto and Rocket Pie, Vegetable and Rice Timbale, Red Pepper and Spaghettini Flan, Tiramisu, Lemon Vanilla Panna Cotta with Wine and Fresh Cherry Sauce, and Strawberry Cheesecake.
Whether you are new to vegetarian dinning or have been enjoying this type of food for some time, you can enhance your experience by adding Italian vegetarian dishes to your cuisine.
By: Dave Owen
About the Author:
To get started, you can enjoy some of several appetizers like Panzanella Salad, Rotini Salad with Feta Cheese and Black Olives, Italian Potato Salad with Sun Dried Tomatoes, Pecorino and Basil Crostini, Rocket (Arugula) or Baby Corn Panzerotti, and Tomato Bruschetta.
Moving on you can add one of many pasta dishes to your vegetarian cooking regime. Some of these dishes are old favorites and some are brand new. These include Eliche Arrabbiata, Linguine with Spinach Pesto, Rigatoni with Gorgonzola, Fusilli with Sun dried Tomato Pesto, Courgette, Spinach and Wild Mushroom Lasagne, Cannelloni with Ricotta Cheese in Red Wine Sauce, Manicotti with Artichokes in Green Tomato Sauce, Capellini in Tomato and Basil Sauce, Conchiglie Genovese with Coriander Pesto, Spicy Vermicelli with Oyster Mushrooms, Macaroni with Cheese, Fettuccine In Creamy White Sauce, Tagliatelle with Tomato Sauce, Penne Pesto, Spaghetti with Olive Oil and Garlic, Farfelle Marinara, and Pasta Primavera. There are also several gnocchi dishes that you can enjoy. They are Gnocchetti in Pomodoro Sauce, Potato Mushroom and Chives Gnocchi, Spinach and Ricotta Cheese Gnocchi, and Pumpkin and Semolina Gnocchi.
Something else that you may enjoy is risottos. If you have not tried them, here are some choices that will provide a nice introduction. Some of these dishes include Risotto Alla Pomodoro, Risotto Alla Milanese, Risotto with Porcini Mushrooms, and Baked Brown Rice with Roasted Vegetables. You may also also enjoy trying the different sauces that are available. These include Almond Butter Sauce, Basil Garlic Sauce, and Herbed Mushroom Sauce.
The use of vegetables in Italian cooking is very pleasant. Some of the more suculant are Eggplant Parmigiana, Zucchini Corn and Tomato Au Gratin, and Vegetables and Beans Alla Veneziana.
Another way to enjoy your vegetables is on a vegetarian pizza. You can start with a Fresh Dough Pizza Base. To this, add one of these toppings such as Thin Crust Gourmet Vegetarian Pizza, Deep Pan Pizza Margherita, Cheese and Mushroom Calzone, or Spinach and Feta Cheese Stromboli.
To finish off your meal, you can add a vegetarian dessert. Some of these are Risotto and Rocket Pie, Vegetable and Rice Timbale, Red Pepper and Spaghettini Flan, Tiramisu, Lemon Vanilla Panna Cotta with Wine and Fresh Cherry Sauce, and Strawberry Cheesecake.
Whether you are new to vegetarian dinning or have been enjoying this type of food for some time, you can enhance your experience by adding Italian vegetarian dishes to your cuisine.
By: Dave Owen
About the Author:
Dave Owen is the webmaster of Italian cooking information To get more information about the recipes to use for cooking, visit http://recipes.lookwhatsfordinner.com/ To find Everything You Ever Wanted To Know About Cooking! visit Cooking Guide
Oct
9
Vegetarian Sources of Lecithin
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The way people eat today is a far cry from the way people used to eat. Before, we’re usually happy with foods that are rich in fats and oils. We didn’t care about the amount of calories we consume in a day or how high the cholesterol in our blood is going to get if we eat this kind of food or that. However, current trends in diet have changed our general outlook about food. Instead of just taking a liberal attitude about the kind of foods we consume, most of us have become more careful, to the point that some have even turned to vegetarianism and all its health and philosophical connotations.
The thing with vegetarians is that they do not get to consume those nutrients that are normally found only in animal products. Since they do not eat meat, vegetarians often restrict their diet to foods like: macaroni and cheese, spaghetti, cheese pizza, eggplant parmesan, vegetable soup, pancakes, oatmeal, grilled cheese, bean tacos and burritos, vegetable lo mein, French toast, French fries, vegetable pot pie, fruit shakes, bread, yogurt, cheese lasagna, peanut butter and jam, fruit salad, corn flakes, lentils, bulgur, and other non-meat products. One such nutrient that vegetarians hold a danger of inadequate intake is lecithin.
What is Lecithin?
A phospholipid sometimes referred to as phosphatidylcholine, lecithin is most often found in foods that are rich in fats and oils, such as organ meat, red meat, whole eggs, whole milk with cream, dairy cream, and liver. However, while these foods are rich in lecithin, vegetarians and some health-conscious consumers often turn away from them. Not only are these foods rich in fats and calories, they are also animal products which vegetarians want to avoid.
Lecithin is an important nutrient that our body needs. It is a major component of our cell membranes and helps keep the liver to function normally, particularly in the metabolism of fat by bile, an enzyme secreted by the liver. A component of lecithin, choline, is also an essential nutrient. “Essential” because our body can only get its supply of choline from the foods that we eat. There have been studies conducted wherein a deficiency in choline led to the occurrence of symptoms commonly associated with liver cirrhosis and cancer.
Alternative Sources of Lecithin
Considering how important lecithin is, vegetarians therefore need to find their own alternative source of this valuable nutrient. The good news is that lecithin is fairly common and is found in most foods that we eat whether it is plant in origin or animal. One good source of lecithin is soy food, consumption of which has increased since its beneficial effects were discovered decades ago. Supplementation is also another alternative path that vegetarians can take. A lot of drug companies are starting to market lecithin granules vegetarian to help people get their adequate supply of this nutrient even without eating a lot of lecithin-rich foods.
Most experts say that out of all supplemental forms of lecithin, lecithin granules vegetarian is the best. Unlike other forms, lecithin granules vegetarian is versatile and can be consumed directly or be added as an ingredient to food recipes.
Lecithin granules vegetarian are 97% pure phospholipids, which are essential to the structural integrity of the cell membrane. Lecithin granules vegetarian are often referred to as oil-free lecithin because all the natural oils have already been removed.
By: Damien Fowler
About the Author:
The thing with vegetarians is that they do not get to consume those nutrients that are normally found only in animal products. Since they do not eat meat, vegetarians often restrict their diet to foods like: macaroni and cheese, spaghetti, cheese pizza, eggplant parmesan, vegetable soup, pancakes, oatmeal, grilled cheese, bean tacos and burritos, vegetable lo mein, French toast, French fries, vegetable pot pie, fruit shakes, bread, yogurt, cheese lasagna, peanut butter and jam, fruit salad, corn flakes, lentils, bulgur, and other non-meat products. One such nutrient that vegetarians hold a danger of inadequate intake is lecithin.
What is Lecithin?
A phospholipid sometimes referred to as phosphatidylcholine, lecithin is most often found in foods that are rich in fats and oils, such as organ meat, red meat, whole eggs, whole milk with cream, dairy cream, and liver. However, while these foods are rich in lecithin, vegetarians and some health-conscious consumers often turn away from them. Not only are these foods rich in fats and calories, they are also animal products which vegetarians want to avoid.
Lecithin is an important nutrient that our body needs. It is a major component of our cell membranes and helps keep the liver to function normally, particularly in the metabolism of fat by bile, an enzyme secreted by the liver. A component of lecithin, choline, is also an essential nutrient. “Essential” because our body can only get its supply of choline from the foods that we eat. There have been studies conducted wherein a deficiency in choline led to the occurrence of symptoms commonly associated with liver cirrhosis and cancer.
Alternative Sources of Lecithin
Considering how important lecithin is, vegetarians therefore need to find their own alternative source of this valuable nutrient. The good news is that lecithin is fairly common and is found in most foods that we eat whether it is plant in origin or animal. One good source of lecithin is soy food, consumption of which has increased since its beneficial effects were discovered decades ago. Supplementation is also another alternative path that vegetarians can take. A lot of drug companies are starting to market lecithin granules vegetarian to help people get their adequate supply of this nutrient even without eating a lot of lecithin-rich foods.
Most experts say that out of all supplemental forms of lecithin, lecithin granules vegetarian is the best. Unlike other forms, lecithin granules vegetarian is versatile and can be consumed directly or be added as an ingredient to food recipes.
Lecithin granules vegetarian are 97% pure phospholipids, which are essential to the structural integrity of the cell membrane. Lecithin granules vegetarian are often referred to as oil-free lecithin because all the natural oils have already been removed.
By: Damien Fowler
About the Author:
Want to find out about roundworm symptoms, side effects of stress and other information? Get tips from the Health And Nutrition Tips website.
Oct
9
An acid reflux disease diet can help control the occurrence of acid reflux and decrease the risk of heartburn for gastroesophageal reflux disease (GERD) sufferers. Following a controlled diet is a matter of determining which foods trigger symptoms, and which foods are safe to eat.
Creating a two-week food diary, where you make a record of all the foods you ingest and the symptoms that follow, is the best way to discover the foods to eliminate. After two weeks, you should then present your food diary to your doctor or dietician so he/she can help create a diet plan that is beneficial for you.
Although it is in your best interest to create a food diary, the following are 7 food categories and the related foods you should avoid, or are considered safe to eat in each. The seven categories are:
1. Dairy
2. Meat
3. Grains
4. Vegetables and Fruit
5. Fats and oil
6. Sweets and snacks
7. Beverages
By knowing what you should and shouldn’t eat within each food category is how you create an acid reflux disease diet that effectively relieves symptoms by stopping them before they start.
Foods you should avoid
The following foods should be eliminated or dramatically limited in an acid reflux disease diet, as ingesting them, even in small quantities, can aggravate symptoms and lead to recurring heartburn.
Dairy - Cottage cheese, sour cream, ice cream and ice cream related products (I.E. milk shakes, floats, etc.)
Meat - Buffalo wings, chicken nuggets, ground beef, and marbled steak
Grains - Pasta with marinara sauce, macaroni and cheese
Vegetables & Fruit - Vegetables: raw onion, French fires, mashed potatoes. Fruits: Citrus fruits and juices which include lemon, lime, lemonade, orange, orange juice, grapefruit and grapefruit juice, cranberry juice, tomato and tomato juice.
Fats and oil - Oily or creamy salad dressings, and essentially all fried or fatty processed Foods.
Sweets and Snacks - Chocolate, doughnuts, butter cookies, brownies, corn chips, and potato chips.
Beverages - Alcohol, regular or decaffeinated coffee and tea, high-sugared drinks such as soda.
Foods considered safe
The following foods are considered safe to eat and shouldn’t aggravate your GERD symptoms; therefore, they can become a regular part of your acid reflux disease diet.
Dairy - Fat-free cream cheese, feta or goat cheese, low-fat soy cheese.
Meat - Extra lean ground beef, London broiled steak, skinless chicken breast, egg whites, imitation eggs, and fish without additional fat.
Grains - Whole grain or white bread, corn bread, oatmeal, bran cereal, white or brown rice
Vegetables & Fruit - Vegetables: broccoli, carrots, cabbage, peas, green beans, and baked potato. Fruits: banana, fresh or dried apple, apple juice.
Fats and oil - low fat salad dressing
Sweets and Snacks - Pretzels, baked potato chips, graham crackers, rice cakes, fat free cookies, red liquorice, and jelly beans
Beverages - Water
Occasional treats
Last, but not least, the following is a brief list of foods you can occasionally enjoy in your acid reflux disease diet, but should be consumed with discretion and in moderation as they can aggravate symptoms:
Dairy - Yogurt, cheddar or mozzarella cheese
Meat -fired eggs, fried fish, hot dog, ham and tuna salad.
Grains - Granola cereal and muffin.
Vegetables & Fruit - Vegetables: garlic, leeks, and green onions. Fruits: low-acid orange juice, dried cranberries, strawberries, raspberries and blueberries.
Fats and oil - ketchup
Sweets and Snacks - low-fat cookies
Beverages - non-alcoholic drinks and carbonated drinks
Finally, keep in mind that the above food lists are only general guidelines. Some of the foods considered safe to eat for one heartburn sufferer may not be the same for another. Therefore, make sure you keep a food diary to determine what the best acid reflux disease diet is for you, so you can effectively treat and prevent your symptoms.
By: Kathryn Whittaker
About the Author:
Creating a two-week food diary, where you make a record of all the foods you ingest and the symptoms that follow, is the best way to discover the foods to eliminate. After two weeks, you should then present your food diary to your doctor or dietician so he/she can help create a diet plan that is beneficial for you.
Although it is in your best interest to create a food diary, the following are 7 food categories and the related foods you should avoid, or are considered safe to eat in each. The seven categories are:
1. Dairy
2. Meat
3. Grains
4. Vegetables and Fruit
5. Fats and oil
6. Sweets and snacks
7. Beverages
By knowing what you should and shouldn’t eat within each food category is how you create an acid reflux disease diet that effectively relieves symptoms by stopping them before they start.
Foods you should avoid
The following foods should be eliminated or dramatically limited in an acid reflux disease diet, as ingesting them, even in small quantities, can aggravate symptoms and lead to recurring heartburn.
Dairy - Cottage cheese, sour cream, ice cream and ice cream related products (I.E. milk shakes, floats, etc.)
Meat - Buffalo wings, chicken nuggets, ground beef, and marbled steak
Grains - Pasta with marinara sauce, macaroni and cheese
Vegetables & Fruit - Vegetables: raw onion, French fires, mashed potatoes. Fruits: Citrus fruits and juices which include lemon, lime, lemonade, orange, orange juice, grapefruit and grapefruit juice, cranberry juice, tomato and tomato juice.
Fats and oil - Oily or creamy salad dressings, and essentially all fried or fatty processed Foods.
Sweets and Snacks - Chocolate, doughnuts, butter cookies, brownies, corn chips, and potato chips.
Beverages - Alcohol, regular or decaffeinated coffee and tea, high-sugared drinks such as soda.
Foods considered safe
The following foods are considered safe to eat and shouldn’t aggravate your GERD symptoms; therefore, they can become a regular part of your acid reflux disease diet.
Dairy - Fat-free cream cheese, feta or goat cheese, low-fat soy cheese.
Meat - Extra lean ground beef, London broiled steak, skinless chicken breast, egg whites, imitation eggs, and fish without additional fat.
Grains - Whole grain or white bread, corn bread, oatmeal, bran cereal, white or brown rice
Vegetables & Fruit - Vegetables: broccoli, carrots, cabbage, peas, green beans, and baked potato. Fruits: banana, fresh or dried apple, apple juice.
Fats and oil - low fat salad dressing
Sweets and Snacks - Pretzels, baked potato chips, graham crackers, rice cakes, fat free cookies, red liquorice, and jelly beans
Beverages - Water
Occasional treats
Last, but not least, the following is a brief list of foods you can occasionally enjoy in your acid reflux disease diet, but should be consumed with discretion and in moderation as they can aggravate symptoms:
Dairy - Yogurt, cheddar or mozzarella cheese
Meat -fired eggs, fried fish, hot dog, ham and tuna salad.
Grains - Granola cereal and muffin.
Vegetables & Fruit - Vegetables: garlic, leeks, and green onions. Fruits: low-acid orange juice, dried cranberries, strawberries, raspberries and blueberries.
Fats and oil - ketchup
Sweets and Snacks - low-fat cookies
Beverages - non-alcoholic drinks and carbonated drinks
Finally, keep in mind that the above food lists are only general guidelines. Some of the foods considered safe to eat for one heartburn sufferer may not be the same for another. Therefore, make sure you keep a food diary to determine what the best acid reflux disease diet is for you, so you can effectively treat and prevent your symptoms.
By: Kathryn Whittaker
About the Author:
Grab your free copy of Kathryn Whittaker’s brand new Acid Reflux & GERD Newsletter - Overflowing with easy to implement methods to help you discover more about acid reflux disease diet
Jul
22
A colleague asked me to contribute to a project she is doing for her job. She works on a web site for people who are going through illnesses or caring for their loved ones who are ill. She designed a place for people to share their experiences with others, and to get (and give) support and encouragement.
As a nutritionist, her suggestion was that I discuss how to make comfort foods more nutritious. We talked about our own comfort foods, and for me, this included a specific brand of vanilla, mashed potatoes and tuna fish on toast with french fries (for some reason, all my comfort foods are what I call “white foods”-except chocolate, of course). Macaroni and cheese seemed to be a popular item, and she suggested that I come up with a way to modify it to make it more nutritious.
After my colleague finished telling me about this idea, I found myself immediately saying ?I would never touch anyone?s comfort food.? And I wouldn?t. I can?t imagine telling someone, going through a difficult time in their lives, to change the food that brings them comfort. There are many types of nourishment; emotional and psychological may be more important at this time in your life than physical nourishment.
If you changed your macaroni and cheese to whole-wheat macaroni and low fat cheese, it would be an entirely new food. I would never tell a person who loves brand name vanilla ice to switch to fat free frozen yogurt-not at this time in their lives. Using plain yogurt and fat free butter with mashed potatoes? When you are trying to lose weight, this is, possibly, an appropriate choice, particularly if you like it. But changing one?s comfort food creates an entirely new food with entirely new associations. And one of those might on a subconscious level say, ?you weren?t doing this right, you should have done it this way.? Where is the comfort in that?
The entire concept of comfort foods is to be nourished by a happy memory, a safe time, a place when you were being taken care of. And now you are making it to take care of yourself. You are not eating the food for any particular nutritious reason, but rather an emotional, psychological reason. It takes you to a time when you felt safe and secure, and for a small time during this particularly chaotic period in your life; you absolutely must have (and deserve) your small island of comfort.
So I told my colleague I?d be happy to write for her, but not on the subject of changing recipes for comfort foods. My advice in this area? Perhaps you don?t need to eat the whole bowl of mashed potatoes, or the entire box of macaroni and cheese. But during illness, stress, it is not time to worry about the “right” foods, the low calorie versions, the low fat cheesecake. While this may not be the most nutritious advice, my primary concern is to help you take care of yourself. And taking care of yourself doesn?t involve making changes to anything (including food) that has worked for you in the past.
I can be your nutritionist another time.
By: Leeann Simons
About the Author:
As a nutritionist, her suggestion was that I discuss how to make comfort foods more nutritious. We talked about our own comfort foods, and for me, this included a specific brand of vanilla, mashed potatoes and tuna fish on toast with french fries (for some reason, all my comfort foods are what I call “white foods”-except chocolate, of course). Macaroni and cheese seemed to be a popular item, and she suggested that I come up with a way to modify it to make it more nutritious.
After my colleague finished telling me about this idea, I found myself immediately saying ?I would never touch anyone?s comfort food.? And I wouldn?t. I can?t imagine telling someone, going through a difficult time in their lives, to change the food that brings them comfort. There are many types of nourishment; emotional and psychological may be more important at this time in your life than physical nourishment.
If you changed your macaroni and cheese to whole-wheat macaroni and low fat cheese, it would be an entirely new food. I would never tell a person who loves brand name vanilla ice to switch to fat free frozen yogurt-not at this time in their lives. Using plain yogurt and fat free butter with mashed potatoes? When you are trying to lose weight, this is, possibly, an appropriate choice, particularly if you like it. But changing one?s comfort food creates an entirely new food with entirely new associations. And one of those might on a subconscious level say, ?you weren?t doing this right, you should have done it this way.? Where is the comfort in that?
The entire concept of comfort foods is to be nourished by a happy memory, a safe time, a place when you were being taken care of. And now you are making it to take care of yourself. You are not eating the food for any particular nutritious reason, but rather an emotional, psychological reason. It takes you to a time when you felt safe and secure, and for a small time during this particularly chaotic period in your life; you absolutely must have (and deserve) your small island of comfort.
So I told my colleague I?d be happy to write for her, but not on the subject of changing recipes for comfort foods. My advice in this area? Perhaps you don?t need to eat the whole bowl of mashed potatoes, or the entire box of macaroni and cheese. But during illness, stress, it is not time to worry about the “right” foods, the low calorie versions, the low fat cheesecake. While this may not be the most nutritious advice, my primary concern is to help you take care of yourself. And taking care of yourself doesn?t involve making changes to anything (including food) that has worked for you in the past.
I can be your nutritionist another time.
By: Leeann Simons
About the Author:
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