In the EatingWell Test Kitchen, we use cooking spray because it’s a fast, no-mess way to make a tiny bit of oil go a long way so we can keep calories in check. Calorie for calorie, cooking spray is similar to other oils: spraying for 1 second (enough to coat a large skillet) is about 9 calories; 1/4 teaspoon canola oil is 10 calories and would be just enough to very thinly coat a skillet.
In addition to using cooking spray to quickly coat a pan with a little oil, we also use it to coat breaded foods like chicken and fish for “oven-frying.” The oiled breading gives a deep-fried crunch with a fraction of the calories and fat compared to deep-frying.
Cooking sprays do contain propellants to push the oil out of the can, but the propellants are on the U.S. Food and Drug Administration’s “Generally Recognized As Safe” (GRAS) list and...read full post »
First, some good news: manufacturers have significantly reduced the amount of trans fats in packaged foods. Even better, according to a 2012 Centers for Disease Control study of white American adults, blood levels of trans fats dropped by a whopping 58 percent between 2000 and 2009. “This decline shows substantial progress that should help lower the risk of cardiovascular disease in adults,” says Christopher Portier, Ph.D., director of the CDC’s National Center for Environmental Health.
Why? Trans fats raise your “bad” LDL cholesterol, possibly even more than saturated fats do. Trans fat also lowers your “good” HDL cholesterol. The American Heart Association recommends limiting the amount of trans fat to less than 1 percent of your total daily calories. If you eat 2,000 calories a day, that translates to about 2 (or fewer) grams.
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Recently EatingWell asked our readers what they focused on when it comes to feeding kids breakfast. I quite was surprised by the most common answer. Many parents said they were focused on getting their kids to eat protein at breakfast. (Sound familiar? Find recipes for protein-packed breakfasts here.)
Protein is an important part of a healthy breakfast—protein provides staying power to keep hunger at bay until lunch. A little bit of protein at breakfast in the form of milk, yogurt, an egg or peanut butter, for example, is a good idea, but you don’t need to overly focus on it. We tend to make up for any protein we didn’t get at breakfast at lunch and dinner, and overall Americans’ daily protein intake is just fine....read full post »
Trying to clean up your diet and eat healthier this year but having a hard time loving the new healthy foods you should be eating? I’m the same way: there are so many bad foods I love and so many good ones I feel like I’m forcing myself to eat.
The good news: in EatingWell Magazine, Holly Pevzner reports on new research that shows and curb your taste for those foods you may regret getting chummy with.
The secret to learning to love healthier foods lies in using all five senses. “A food’s...read full post »
If you go to the grocery store you’ll probably notice that gluten-free products are more widespread than ever—everything from bread and pasta to chips and dessert have gluten-free versions. (Gluten is a protein primarily found in foods containing wheat, barley or rye.)
And that’s for a good reason: roughly 18 million Americans have some degree of gluten sensitivity, according to Alessio Fasano, director of the University of Maryland Center for Celiac Research, and as many as 3 million Americans (about 1 percent of the population) have celiac disease.
For people with celiac disease, the battle in their gut between their immune system and the gluten winds up damaging tiny, fingerlike projections called villi that line the small intestine and absorb nutrients. The damage prevents nutrients from being absorbed properly, causing a...read full post »