I would love it if people subscribed, commented, etc.
I would love it if people subscribed, commented, etc.
know what you're thinking: pizza? For breakfast? But the truth is that you can crack open last night's leftovers in the a.m. if you want to.
I know lots of women who skip breakfast, and they have a ton of different excuses for doing it. Some say they don't have time, others think they're "saving" calories by eliminating a meal, still others just don't like breakfast food.
But the bottom line is, eating in the morning is crucial when you're trying to trim down. "Eating just about anything in the range of 300 to 400 calories would be better than nothing at all," says SELF contributor Katherine Brooking, R.D., who developed the super-easy eating plan for this year's SELF Challenge. And even pizza can be healthy if it's thin-crust, loaded with veggies, and you stick to one slice.
Breakfast is one meal I never miss (my favorite morning combo includes Fage nonfat yogurt topped with fresh fruit and low-carb granola, yum!), and the same goes for most weight loss success stories.
Research shows that eating breakfast revs up your metabolism, keeps you from overeating later in the day and may even help sleekify your abs. Researchers at the University of Southern California at Los Angeles found that breakfast skippers have bigger tummies than those who regularly have a morning meal.
So eat something in the morning, anything. I know plenty of pals who end up forgoing it altogether to have just coffee or cola. I say, try heating up last night's leftovers-it may sound crazy, but if it works for you, do it!
really? ..didnt know :)
Is anyone else out there using Xylitol as a substitute for sugar? A cardiologist cookbook author suggested that I use it rather than a processed sugar substitute like Splenda - so I did and have never looked back! It tastes and measures exactly like sugar, but has virtually no glycemic index. It's an ideal sweetener for diabetics... and dentists like it because it helps prevert tooth decay.
Xylitol has allowed me to keep my weight on track and still indulge my passion for baking, and then enjoy the fruits of my labors. Here's my latest cake creation that is virtually sugar free (and maybe a little lopsided,) but 100% decadent.
When I get a minute, I'll post the recipe on "Lighten it up."
Does anyone have any personal experience with the Eat Clean Diet by Tosca Reno?
I just started reading about it online and have read some good reviews. But I was wondering if any Sugars had read her book?
The basic premise seems to be eating several small meals throughout the day and avoiding processed foods.
Honestly, eggnog’s the least of it. In this busy tizzy of a season, it’s the grab-and-go foods you swore off only yesterday--the morning doughnut, the Whopper at the mall, the bag of chips that mysteriously fell into your grocery cart--that get to your hips.
Your choices: 1) Say what-the-hey, splurge, and pray. 2) Splurge and do an extra hour on the elliptical trainer (but who has time!). Or 3) find some wiggle room. We’d opt for number three every time, so here are our top 5 eat-and-run treats.
1. Munchy and crunchy: potato chips
This one’s a snap: Walk right past the Pringles and grab a bag of Baked Lay’s Original Chips. Not only are Baked Lay’s worth eating but lots of chips lovers actually like them better than the original (less grease, more crunch). The BBQ flavor gets singled out especially. And you’ll save 50 calories and almost 10 grams of fat per ounce!
2. Soft and sweet: a cream-filled, chocolate-frosted Krispy Kreme doughnut
When something inside of you has to have a) chocolate and b) a Krispy Kreme, order three of their Glazed Chocolate Cake doughnut holes instead. For a much smaller tab--160 calories instead of 350, and 8 grams of fat instead of 20--you can still get your fix!
3. Solid and Satisfying: Snickers
This may not sound like it will satisfy your candy-bar craving, but trust us. Instead of a 2-ounce Snickers bar--with its 280 calories and 14 grams of fat--rip into a Chocolate Chunk Quaker Chewy Low-Fat Granola Bar. The stunning difference: The granola bar packs 110 calories and a measly 2 grams of fat. Can you feel your waist shrinking already?
4. Thick and juicy: a quarter-pounder
You’re driving by a string of fast-food joints when a burger attack strikes. Choose Burger King and order a Whopper Jr. While the fat content of fast-food burgers is basically the same across the board--about 20 grams each--BK’s unofficial quarter-pounder beats the competition otherwise: 370 calories, versus 410 for a quarter-pounder at McDonald’s and 430 for one at Wendy’s (with no cheese). Hold the mayo on your BK burger to knock off almost another 100 calories.
5. Brunch-y and Beautiful: eggs Benedict
It’s weekend brunchtime and you’re itching to whip up your famous cardiac-arrest special--two eggs, English muffin, Canadian bacon, Hollandaise sauce, the whole delicious disaster. You don’t want to know. You do? Okay. A classic eggs Benedict recipe comes to 892 calories and 72 grams of fat. Just as satisfying but a lot less scary is this version from Easy Home Cooking magazine that's only 237 calories and 6 grams of fat. If you also make the English muffin whole wheat, you’re practically a model of virtue!
this is making me hungry..:feedme:
WASHINGTON - Think cooking the perfect Thanksgiving dinner is stressful? Something else is far more likely to raise your blood pressure: salt hidden in all those goodies. Don't blame the chef. Much of that salt was hidden from him or her, too.
Americans eat nearly two teaspoons of salt daily, more than double what they need for good health — and it's not because of the table salt-shaker. Three-fourths of that sodium comes inside common processed foods like stuffing mix, gravy, and yes, pumpkin pie.
Even raw turkey, which is naturally low in sodium, sometimes is injected with salt water before it reaches the store, a lot more salt than a home cook might sprinkle on. You have to read the brand's fine print to tell.
Now public health specialists are pressuring the Food and Drug Administration to require food makers to cut the sodium. In a hearing set for next week, they will call the government intervention crucial to fighting heart disease.
"There's just a growing scientific consensus that current levels of salt in the diet are one of the biggest health threats to the public," says Michael Jacobson of the Center for Science in the Public Interest, a consumer advocacy group that filed the FDA petition triggering the meeting.
"This is truly urgent," adds Dr. Stephen Havas of the American Medical Association. "We need to act."
The AMA says cutting in half the sodium in processed and restaurant foods within 10 years could wind up saving 150,000 lives annually.
The grocery industry knows there's a problem: Food makers and CSPI put aside their differences for an unprecedented, closed-door meeting on how to reduce sodium last month. And the salt content of many foods has inched down in recent decades.
But manufacturers argue they don't have tasty ways to make deeper cuts in salt, and fear consumer backlash if they slash it.
"There's a tremendous need for investment by government and industry to come up with salt alternatives," says Robert Earl of the Grocery Manufacturers Association. "There are just very few that exist that work and perform well in foods."
That's an excuse, argues Havas. Scientific studies show people get accustomed to eating less salt in mere months, and then usually find their old foods too salty.
One in three U.S. adults has high blood pressure, and almost 1 billion people worldwide. Hypertension in turn is a leading cause of heart attacks, strokes and kidney failure. And while being overweight and inactive raises blood pressure, too much salt is a big culprit as well.
Government guidelines set 2,300 milligrams of sodium a day as the safe upper limit. We don't need that much: The Institute of Medicine says just 1,500 mg a day, a little less for older adults, is enough to regulate the body's fluid balance, the mineral's job.
Yet the average American consumes between 3,300 and 4,000 mg of sodium a day.
Thanksgiving dinner alone can easily reach those limits: Stuffing can harbor up to 600 mg of sodium a serving, plus 300 for gravy. If you bought the salt-added turkey, plan on 490 mg. A biscuit can mean 350, although a dinner roll might have half that. Pumpkin pie doesn't seem salty, but one popular brand has 300 mg a slice.
Cooking from scratch can slash those numbers — homemade cornbread for stuffing, for example, has little salt — and there are even reduced-sodium broths to make gravy.
But many processed foods don't need all their salt.
"We could fairly easily take 18 to 20 percent out of food without consumers knowing," says Patty Packard, nutrition manager at giant ConAgra Foods.
ConAgra has started doing that, beginning with kid-popular brands. Chef Boyardee, for instance, went from an average of 1,100 mg of sodium per serving in 2003 to 900 mg today. Over four years, ConAgra estimates it has removed 2.8 million pounds of salt from a list of products — kids brands, Banquet, Marie Callender's — without consumer complaint, possibly because it hasn't publicized the change.
"We know consumer perception is, if it's lower in sodium it doesn't taste good," Packard says. "If you told people ... they're going, 'Oooh, what'd you do to my Chef Boyardee?'"
Technology also can help. Better ways to freeze vegetables brought the sodium level of frozen peas down from almost 500 in the 1960s to less than 100 today — unless you buy them with high-salt butter sauce.
But other foods have gotten saltier. For example, between 2004 and 2007, average sodium in sliced cheese rose 35 percent, and frozen pizza saw a 23 percent jump, CSPI found.
It's not just a U.S. issue. Britain has a major government campaign under way to reduce salt consumption by one-third by 2010. In catchy TV ads, a shopper shouts, "Full of it!" as she tosses aside high-sodium foods, and a mound of salt crushes a grocery cart. Next year, Britain begins checking if manufacturers are meeting new reduced-sodium targets for different types of food.
Finland places a "high-salt" label on foods that are, and has seen sodium intake decrease by 40 percent in three decades — along with a big drop in strokes. The World Health Organization this year called for worldwide sodium reduction in processed foods, plus consumer education on cutting the salt.
Here, the FDA won't say how quickly it will decide whether to intervene or let industry gradually cut the salt on its own.
"Regulation is one option, but it may not be the best one," says FDA food-additive chief Dr. Laura Tarantino.
Lauran Neergaard covers health and medical issues for The Associated Press in Washington.
thats good :)
i dont, do you?