Excellent article! I think there are a lot of things that in moderation are o.k. Portion sizes in America and fast food on every corner are the real culprits. I'm glad to see that eggs made the list. Eggs are the 'backup' dinner for my 5 year old when he doesn't like what I've made. He always has to try what I've made, but if just doesn't like it, I'll make him a scrambled egg. I am wondering how many he can have in one week?
03/04/2010 - 6:15pm
Someone that loves BEETS, must be pretty smart! My grandmother always had beets in her garden, and all of my family learned to eat Grandma's pickled beets from an early age on!! Great fiber and beautiful on a plate!! Becky
03/04/2010 - 5:24pm
I need the skinny on 'natural' peanut butter. What should I look for that will taste close to the 'un-natural' peanut butters I have been eating all my life. Is there a consumer review on this web site? I've been told that a little salt and honey for sweetener is ok. Thank you.
03/04/2010 - 4:57pm
Hi. I can use some advice on the peanut butter issue. Is there a comparison list of natural peanut butters on this web-site. Also I've heard that a little salt and natural sweetening (honey) is ok. Thank you.
03/04/2010 - 4:37pm
First I would like to set the record straight about potatoes. Adding olive oil or any other kind of oil to your meal does NOT automatically slow down the digestion of carbohydrates so it does NOT reduce the rise in blood Glucose. In order to slow it down the oil must surround the particles of carbohydrates. So, you would have to thoroughly mix the oil and potato. Because I am diabetic I generally avoid potatoes but sometimes nibble a little.
As the author said natural peanut butter is good healthy stuff in moderation. But make sure it IS natural. Avoid any that has hydrogenated oil and other strange ingredients.
Try this as a snack: 3 Tbls peanut butter, 1/8 tsp dried ginger, a dab of cinnamon and a tiny amount or stevia. (stevia is a natural non-caloric sweetener that also has flavor enhancement properties)
The amounts are just starting points so adjust for taste. You could also add about a tsp of coco powder.
03/04/2010 - 5:39am
Re: The comment about eating bacon & eggs and working on a farm and having no heart problems. I also come from a farm family who ate fried foods, bacon, etc with no apparent health issues. The problems showed up when we had to leave the farm and took up a less physical life-style. Now we are fighting obesity, diabetes and heart problems. We did not change our diet - we just don't walk or bend or lift nearly as much. Eating like a farmer might be ok for farmers, but students and city people need to be more careful.
The information about eggs and potatoes and peanut butter is very welcome. I am hoping it will make the change a little easier to bear.
03/04/2010 - 3:53am
thanks for your advices make me up and get some idea on how to lose weigth...more power to your company godbless.
03/03/2010 - 9:22pm
Thank you for this timely article. I'm tired of hearing "fattenning, cholesterol raising, artery
clogging & too starchy,' when discussing these powerful, healthy foods. Combined with a
diet of green leafy veggies, nuts & fruits, it's a diet that energizes and rejuvenates.
03/03/2010 - 5:19pm
This was very informative. Thank you for making me aware expessially the olive oil on potatoes for slower absorption of carbs.
03/03/2010 - 5:00pm
Given the atrocities of factory farming - cruelty to animals, contribution to global warming, danger of disease to human consumers, enormous amounts of excrement, etc., etc., I think that any recommendation that involves eating more meat (see beef above) should contain the caveat that the animals should be grass-fed and humanely raised. Anything less is purely irresponsible. Having said that, I recently received the new issue of Eating Well and was delighted to see the large number of recipes containing meat substitutes or just plain no animal ingredients. I realize that the magazine is not the Vegetarian Times, and does not appeal to the same demographic, but the introduction of great tasting meatless recipes that appeal to everyone is surely a step in the right direction.