Best Tips for Making the Right Food Choices   



Best Tips for Making the Right Food Choices

 
Try low-fat products. Food manufacturers have stripped the cholesterol from eggs and siphoned the fat from cheeses, cookies, salad dressings and sour cream. If you can't find a substitute you like, stick with the real thing but use it sparingly. Since' light" or "low-fat" claims are often fanciful, you may want to calculate the percentage of calories from fat in some of the funds you buy and compare different brands.

Each gram of fat is nine calories; multiply the number of fat grams in a serving by nine and divide the result by the total calories.

Stay clear of deep-fried food. Even the benefits of zucchini or mushrooms are compromised when they're breaded and fried.

• Trim visible fat from meat before cooking and remove the skin from poultry. Bake, broil or roast meats instead of frying them.

• When you eat red meat, choose lean cut. They're full of flavor when cooked in a stir-fry or marinated in herbs mixed with tomato juice, vinegar, fat· free yogurt or wine. Most "light" hot dogs till get two-thirds or more of their calories from fat and even extra-lean broiled hamburger gets 57 percent of its calorie from fat.

• Cook stews and soups a day early and chill, then skim off any fat. Choose very flavorful ingredients so you can reduce the portions of fatty foods in your diet. Try extra- sharp cheddar on tacos, for example, or extra virgin olive oil in salad dressing.

• Opt for milk and yogurt more often than other dairy foods' they're richest in calcium.

• If you're trying to limit your sodium intake, go easy on condiment, such as soy sauce, steak sauce or catsup, a well as pickle, olive, processed meats and most cheeses and canned soups. Put canned tuna or canned vegetable in a colander and give them a two-minute shower to remove sodium. Flavor foods with herbs, spices or lemon juice, and cook with less salt.

• Eat fruits and vegetables with their skins and peels intact for more fiber, and cook them minimally to preserve nutrients and flavor.

• Keep cut raw vegetables in water in the refrigerator for snacks.

• Add shredded carrots, tomatoes or bean sprouts to sandwiches.

• Put vegetables into casseroles, soups, salads and pasta.

• Add sliced fruits to cereals, frozen yogurt, plain yogurt, pancakes and other foods.

• Choose brown rice and whole-grain breads cereals and pasta for extra vitamins, minerals and fiber. 



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