My basic bad is my love of good cheeses it is very, very difficult forms to give it up but it's not the healthiest food.
05/15/2013 - 9:21pm
I read every label on every package to find out if the product has High Fructose Corn Syrup added. I have become very disappointed to find that this unnecessary and dangerous sugar substitute has even been added to old time favorites such as ketchup and relish, why? I will buy any brand that does not use this sweetener.
05/14/2013 - 10:35pm
By eliminating added salt, I have effectively eliminated the process foods, sugars, fats, etc. I have found my weight and blood pressure are well managed with a healthy diet.
05/14/2013 - 6:26pm
NO MEAT OR DAIRY PRODUCTS
05/14/2013 - 4:33pm
No artificial sweeteners
05/14/2013 - 10:20am
I am allergic to the table salt so I use the sea salt in place of it and it works fine for me but I only season it in my cooking never in what I eat after I have done or finished cooking. I have changed to EVO in cooking most the time and I watch what I use in most of the recipes that call for an oil to be used in the batter like cakes and other things. When working with those I substitute a vegetable oil or a corn oil that has a very good looking per centage of no fat or the lowest possible. Cholesterol and carbohydrates also need to be 0% or at their lowest before I will buy it. I don't buy sugar cereals unless I eat it without milk and use them for a snack for me, which works great. When eating cereal I don't add sugar to it and try not to waste the milk left in the bowl.
I have lost 55 pounds just by eating vegetables and trying to keep fruits in my diet, I also make a lot of things from homemade so I know what goes in them. I still have few more pounds to go but its ok I need to work on it more and get my meals in order more.
— Carla Ransom
05/12/2013 - 2:57am
I try to limit everything on that list!
05/11/2013 - 3:14pm
05/11/2013 - 9:56am
Dairy, gluten, acidy foods
05/10/2013 - 8:52am
processed; gmo; blz sprayed; sugar; high fat content as a matter of course in today's world