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This is What Happens To The Body When You Eat Pink Himalayan

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Imagine this. You are sitting down for an awesome family feast. The best china, silk cloth, crystal glasses – it is all there. Yes, there is fresh apple-cinnamon-ginger juice in the glasses. There are baked, steam-cooked and sautéed veggies all over the table. Suddenly, someone grabs the salt and yells out, “Why is your salt pink?”

Be nice and explain to everyone that it is Himalayan salt, and that it is super-healthy.

Origin

The Himalayan mountain range goes across Asia, and passes through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. People usually associate the Himalayans with Mount Everest, or the highest peak on the planet, but there is something even more exclusive about it – the Himalayan salt.

Hundreds of millions years ago crystallized sea salt beds were covered with lava. Today, they lie deep in the Himalayans.

The salt was not only preserved in a pristine environment surrounded with snow and ice, but the lava also protected it from pollution. This is why Himalayan Pink Salt is considered to be the purest salt out there. Today it is hand-mined from the mountains and later sold on the market.

Why is it pink?

Its pink color indicates that Himalayan salt is loaded with minerals and energy-rich iron.

Health Benefits

Same as the vitamins and minerals are packed with fruits and veggies, minerals found in this pink salt also work in synergy.

Synergy is an interaction of multiple elements in a certain system that produces an effect that is different from the other effects.

Iodine – Natural salts are loaded with iodine, and there is no need for it to be additionally added in.

Less sodium per serving – Himalayan salt has the same components as table salt, but as its crystals are larger than those of refined salt, this salt has less sodium per 1/4 t serving. This is because the sea salt flakes take up less room in a teaspoon when compared to the refined table salt.

Has 80+ minerals and elements

Himalayan salt consists of mineral packed crystals that are formed naturally within the earth, and they are made up of 85.62% sodium chloride and 14.38% trace minerals such as sulphate, magnesium, calcium, potassium, bicarbonate, bromide, borate, strontium, and fluoride (in descending order of quantity).

Thanks to its rich mineral content, Himalayan salt can:

  • Balance electrolytes
  • Hydrate
  • Balance water content inside and outside cells
  • Balance pH values and reduce acid reflux
  • Relieve muscle cramps
  • Boost metabolism
  • Improve bone structure
  • Decrease blood pressure
  • Stimulate the absorption of nutrients
  • Prevent goiters
  • Stimulate circulation
  • Dissolve and eliminate toxins

Health experts believe that Himalayan salt can increase libido, prevent premature aging, eliminate heavy metals from the body.

Himalayan vs. Sea salt

Although pink salt comes from the mountains, it is actually sea salt. Salt comes from salted water – an ocean or salt-water lake. But, remember, Himalayan salt is the purest kind of sea salt.

What makes table salt inferior?

Producers strip all the minerals of the commercial salt, besides sodium and chloride, but refined salt is also cleaned, bleached and exposed to extremely high temperatures.

Table salt contains anti-caking agents that prevent it from mixing with the water in the salt containers. Anti-caking agents also prevent the salt from dissolving in the human body, so the salt builds up in your organs and tissues, resulting in severe health conditions.

Producers also add synthetic iodine, and the body cannot digest it properly.

Additives make up 2% of table salt.

Himalayan salt – Uses

Cooking and curing – Always use pre-ground salt or grinders like any other kind of salt.

Salt Slabs – Slabs will impart a better taste and mineral content. Chilled: use fruits, sushi, veggies, or cheese as a decoration. Frozen: cold delicious desserts and sorbets. Heated: slabs can be used to sear veggies, shrimp, fish fillets, thinly sliced beef and you can even fry eggs. Dense salt blocks conduct heat amazingly.

What is even better, Himalayan salt is a natural anti-microbial product, and the clean up requires a simple scrub or rinse.

Decoration – Sprinkle salt in containers, use it as decor crystals or sprinkle it on your food.

Bathing – Enjoy a detoxifying Himalayan salt bath. Its nutrients will stimulate your circulation and soothe sore muscles. Himalayan salt contains 80+ nourishing and skin-friendly minerals, so this bath will provide a healing and amazingly therapeutic experience for both body and soul.

Potpourri Holders and Essential Oil Diffusers – On-line sites offer gorgeous home décor with pink salt as crystal rocks.

Air purification – You can also find crystal rock lamps on-line.

Hopefully, now none of your guests will be surprised of your salt’s color.

Signs You Have Magnesium Deficiency and How to Fix It

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Are your chocolate cravings so intense that you feel like it screams your name? Do you ever jump out of bed in the middle of the night because of a muscle spasm? Or, no matter what you try, do you have difficulty sleeping? There’s a good chance you’re deficient in magnesium.

ThinkstockPhotos-153826787-1024x683 Photo:activationproducts.com

Substantial numbers of Americans are deficient in the mineral magnesium. However, most people have no idea that they’re missing this vital mineral. Nutritionists often call magnesium the master mineral because it affects over 300 different enzymatic processes that help your body function properly.

As a registered dietitian, I’d like to share seven of the most common symptoms of magnesium deficiency — backed up by research — I see when clients come for nutrition counseling:

1. Muscle cramps or spasms

Cramp in calf Photo:huffingtonpost.com

If you’ve had one of these, you know how awful they can be whether you’re sitting at your desk or awakened in the middle of the night with a painfully tight calf! Muscle cramps are a result of muscle spasms, which are involuntary muscle contractions. Magnesium helps relax muscles throughout your body, so when you’re deficient your muscles will contract involuntarily.

2. Trouble sleeping

Young Woman with Insomnia Photo:epictimes.com

Millions of Americans have difficulty falling asleep or staying asleep. Magnesium plays an important role in the function of your central nervous system. Without sufficient magnesium, you may experience insomnia. Also, magnesium levels drop in your body at night, leading to poor quantity and quality of REM sleep, which is the most critical sleep cycle to recharge your body and mind.

3. Chocolate cravings

artisan_hot_chocolate_bar_dark_chocolate_1 Photo:tophdgallery.com

Dark chocolate is high in magnesium, and one square provides about 24% of your daily value of magnesium. Intense “I have to have it” chocolate cravings are another sign of magnesium deficiency. Your body actually craves what it needs sometimes.

4. Anxiety

anxiety1 Photo:gladstoneholistichealth.com.au

Magnesium is the most powerful relaxation mineral. If you experience anxiety, this is a common early symptom of how your central nervous system is affected by magnesium deficiency. When you feel anxious, taking 200mg of magnesium may make you feel more relaxed.

5. High blood pressure

o-HIGH-BLOOD-PRESSURE-RATE-facebook Photo:huffingtonpost.com

Many people wonder why they have high blood pressure even though they follow a healthy, whole food diet. Magnesium may be the answer; another important function of magnesium is relaxing and dilating your blood vessels. When you’re low in magnesium, your blood vessels constrict more, causing high blood pressure. Adequate magnesium levels also help balance your electrolytes. Unbalanced electrolytes can create high blood pressure as well.

6. Irregular heartbeat

HeartBeat-Wallpaper Photo:hdwallpapersos.com

It has become common for people to develop heart arrhythmias, then be put on medications. Your heart is a muscular organ, making the cardiovascular system highly dependent on magnesium to properly function. If your heart is deficient in magnesium, it can’t contract properly, which may cause irregular heartbeats.

7. Constipation

o-CONSTIPATED-facebook Photo:huffingtonpost.ca

If you experience constipation regularly, that’s another sign you’re deficient in magnesium. When you’re low in magnesium, your intestines contract more, making it harder for stool to pass. Not only will magnesium relax your bowel to create a more regular bowel rhythm, but it also has an osmotic effect. Magnesium pulls water into the bowels, softening the stool. Choose magnesium citrate to help constipation.

8. Muscle Pain / Fibromyalgia

A study published in Magnesium Research examined the role magnesium plays in fibromyalgia symptoms, and it uncovered that increasing magnesium consumption reduced pain and tenderness and also improved immune blood markers.

musclepain Photo:danielcameronmd.com

Oftentimes linked to autoimmune disorders, this research should encourage fibromyalgia patients because it highlights the systemic effects that magnesium supplements have on the body.

9. Osteoporosis

The National Institute of Health reports that, “The average person’s body contains about 25 grams of magnesium, and about half of that is in the bones.” This is important to realize, especially for the elderly, who are at risk of bone weakening.

EP-131029456 Photo:tbo.com

Thankfully, there’s hope! A study published in Biology Trace Element Research uncovered that supplementing with magnesium slowed the development of osteoporosis “significantly” after just 30 days. In addition to taking magnesium supplement, you will also want to consider getting more vitamin D3 and K2 to naturally build bone density.

10. Type II Diabetes

One of the four main causes of magnesium deficiency is type II diabetes, but it’s also a common symptom. U.K. researchers, for example, uncovered that of the 1,452 adults they examined low, magnesium levels were 10 times more common with new diabetics and 8.6 times more common with known diabetics.

-16858 Photo:iran-daily.com

As expected from this data, diets rich in magnesium has been shown to significantlylower the risk of type 2 diabetes because of magnesium’s role in sugar metabolism. Another study discovered that the simple addition of magnesium supplementation (100 milligrams/day) lowered the risk of diabetes by 15 percent!

11. Fatigue

Low energy, weakness and fatigue are common symptoms of magnesium deficiency. Most chronic fatigue syndrome patients are also magnesium deficient. The University of Maryland Medical Center reports that 300–1,000 milligrams of magnesium per day can help, but you do also want to be careful, as too much magnesium can also cause diarrhea.

businesswoman with two laptops Photo:bnm-medical.com

If you experience this side effect, you can simply reduce your dosage a little until the side effect subsides.

12. Migraine Headaches 

Magnesium deficiency has been linked to migraine headaches due to its importance in balancing neurotransmitters in the body. Double-blind placebo-controlled studies have proven that 360–600 milligrams of magnesium daily reduced the frequency of migraine headaches by up to 42 percent.

dreamstimefree_4024410 Photo:migravent.com

Most of my clients have at least one of the above symptoms and have found great relief after increasing their magnesium levels.

How can you increase your magnesium levels?

First, stop eating foods that deplete nutrients, such as flour and sugar. Instead eat foods high in magnesium, such as meat, avocados, leafy green vegetables and nuts. If you’re eating chocolate to restore some of your magnesium, make sure it’s at least 70% cocoa, and keep your chocolate intake to one ounce or less per day.

Even if you eat a healthy diet, you will likely still need to supplement with magnesium. Look for a good-quality magnesium supplement in the form of magnesium glycinate, which is one of the most absorbable forms. Most people need about 400 mg, but you can go up to 1,000 mg per day if needed. Take magnesium at bedtime for best absorption and to provide deep, rejuvenating sleep!

 

Getting Fat from ‘Diet’ Products

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Image result for slim fast

Diet foods are a multi-billion-dollar business, especial in America with so many people becoming more heath conscious. One of the first things many people going on a diet do is cut or reduce fat from their diets. They begin reading labels to see just how much fat a product contains. After all, we’ve all heard that fatty foods make one fat, haven’t we?

But how carefully are people reading the labels? Do they just see the no fat or reduced fat label and toss the item into their shopping carts? How many dieters actually take time to read the entire label to see what all is in the no or reduced fat diet food they are purchasing?

Now let me ask how many people on diets, that are being careful and eating diet foods with no to little fat, are having problems losing weight or inches? Any of you find that the pounds are not melting away but in fact you may have found a few more?

Will you be shocked to learn that the reason you aren’t losing weight or inches or possible gaining a few more pounds is some of the diet foods you are consuming?

Would you be further shocked to learn that many companies pull fat out of diet products and then load the same diet product with hidden sugars? Your diet of diet foods may in fact be giving you a huge increase in the amount of sugar you are consuming and it’s the added sugar that is making it difficult for you to lose those unwanted pounds or even putting more pounds on.

According to another new study:

“High-fat foods are often the primary target when fighting obesity, but sugar-laden “diet” foods could be contributing to unwanted weight gain as well, according to a new study from the University of Georgia…”

“‘Most so-called diet products containing low or no fat have an increased amount of sugar and are camouflaged under fancy names, giving the impression that they are healthy, but the reality is that those foods may damage the liver and lead to obesity as well,’ said the study’s principal investigator, Krzysztof Czaja, an associate professor of veterinary biosciences and diagnostic imaging in UGA’s College of Veterinary Medicine.”

“‘What’s really troubling in our findings is that the rats consuming high-sugar, low-fat diets didn’t consume significantly more calories than the rats fed a balanced diet,’ Czaja said. ‘Our research shows that in rats fed a low-fat, high-sugar diet, the efficiency of generating body fat is more than twice as high — in other words, rats consuming low-fat high-sugar diets need less than half the number of calories to generate the same amount of body fat’.”

In the tests, they also found that the unbalanced diets – low fat, high sugar – resulted in inflammation in the intestinal tract and brain. The inflammation in the brain changes the communication between the brain and the gut, by damaging the vagus nerve. The vagus nerve, among its many functions, helps signal the brain when the gut is full so if the nerve is damaged, the brain doesn’t always get the full signal, so it tells the body it’s still hungry, leading to eating more.

If you are on a diet and trying to reduce or cut out fat, be very careful of your selection of diet foods. To begin with, it’s best to avoid most processed foods as they usually contain a number of additives that aren’t healthy. Secondly, don’t just read the Nutritional Value label, but look at the actual list of ingredients. Watch for anything ending in -ose as that generally indicates a sugar or anything with syrup, like corn syrup. If you can’t pronounce the ingredients in the diet food, then perhaps you should hold off and do some research on that ingredient when you get home. Lastly, DON’T blindly trust labels that say ‘DIET’ or ‘no fat’ or reduced fat’ because chances are, they may have more sugar than you need.

Make-Ahead Lunch Meals To Eat Healthy Without Even Trying

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Source: buzzfeed.com

 1. Box up these grilled chicken veggie bowls.

Here’s your line-up of ingredients.  We decided to add 5 different vegetables to mix it up a little. You could simplify it by using 3 different types.  We used these tupperware containers and they worked great for our portions.

Grill up my Taco and Lime Chicken to get started.  Here’s an idea of what I use for an indoor grill pan.

You’ll need 16 ounces of cooked quinoa and 16 ounces of cooked brown rice.  Cook them both according to package directions.  We cooked extra so we could freeze some and save for future meals.

Roast your veggies.  Note that the cauliflower takes longer to cook, so I recommend putting the cauliflower on it’s own baking sheet.

Here we have french haricot vert green beans, asparagus, and brussels sprouts.  Asparagus only takes 7 minutes to roast so those come out early.

Here is the post-cooked line up.  This is what makes up your “bowls.”  Again, you can ease up the process by choosing 3 or less different types of vegetables.  We cooked 5 different types for diversity and added 1.5 cups worth to each meal.

Brown rice.

Roasted cauliflower.  This is my favorite.  So flavorful!

My Grilled Taco Lime Chicken, cubed.

Roasted asparagus, ready to go.

A bit of charred corn.

Roasted haricot verts.

Ingredients (Makes 8 Meals)

  • 16 ounces cooked quinoa
  • 16 ounces cooked brown rice
  • 4 cups/32 ounces roasted asparagus, chopped
  • 4 cups/32 ounces roasted broccoli florets
  • 4 cups/32 ounces roasted cauliflower florets
  • 32 ounces prepared Grilled Taco Lime Chicken, cubed

Optional (would replace any of the vegetables above)

  • 4 cups haricot verts
  • 4 cups roasted brussel sprouts
  • 4 cups charred corn

Directions:

  1. To prepare your bowls, we used these tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day.  Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave.  A low fat dressing would work as well.  Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Makes 8 Meals

Recipe Source: picky-palate.com

 

2. Try these five salads that’ll stay fresh all week.

The shopping list calls for 11 items.

This is just a general guide with lots of room for creativity. Even though you’re making all five salads at one time, you can still make them all a little different with the types of toppings and dressings you use for each one. It’s a great way to save time and money and ensure you’re getting a dose of daily veggies for health and weight loss.

Types of Containers

Where you work and how you get there will determine which container is best for you. BPA-free plastic containers with lids are probably the most popular since they’re lightweight and rugged, making them great if you’re carrying a lot on your commute or if you’re biking or walking to work. They also fit well in lunch boxes with ice packs, which is essential if your office doesn’t offer a fridge or you are on the go and eat lunch wherever you are.

You can also use glass mason jars, which are a must if you’re concerned about eating out of plastic containers. These are fragile, so they’re great if you’re commuting in a car, bus, or train or if you’re walking to work. You just want to make sure these stay upright.

Both containers are fairly inexpensive — less than $1 for the plastic and around $2 for the mason jars — and they’re dishwasher-safe and reusable, so you can feel good about putting less waste in the landfill.

The Art of Packing: Plastic Containers

Choose ones that are flat and rectangular in shape. These not only stack well in your fridge, but they also create more space for the veggies to spread out, preventing sogginess.

1. Start with the greens. To save time, pick up a package of prewashed salad greens. If you’re using greens from your garden or a farmers market, just make sure they’re completely dry before packing. Fill the container about three-quarters full of greens (about two to three cups).

2. Add the veggies, beans, and fruit. Go for carrots, cucumbers, tomatoes (use cherry and keep them whole), peppers, broccoli, chickpeas, kidney beans, corn, peas, or even fruit like grapes or blueberries — whatever your little salad-loving heart desires. Drying off each ingredient with a paper towel will keep them crisper longer.

3. Add protein. For protein sources like marinated tofu, grilled chicken, hard-boiled eggs, certain types of cheese like cubed cheddar, and cooked (and cooled) whole grains like quinoa or brown rice, add these on top of the first three salads only (Monday’s, Tuesday’s, and Wednesday’s). Then on Wednesday night, add protein to Thursday’s and Friday’s containers. Do the same with avocado, nuts and seeds, or very wet fruits like sliced strawberries.

4. Keep dressing separate until the moment you eat your salad. Purchase a couple dip-sized containers. Or if you have an office fridge, keep a bottle of dressing there.

The Art of Packing: Mason Jars

Go for the quart-size jars with wide-mouth lids since these are easier to fill and eat out of. Use this system only if you can keep the jars upright.

  • Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don’t want to pack a separate container for dressing.
  • Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like bell peppers, chopped cukes, and cherry tomatoes.
  • Layer up the greens. This should take up at least half the jar. As mentioned earlier, go for packaged greens to save time, or if you’re using your own, make sure they’re dry.
  • Protein last. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit.
  • Shake or pour when you’re ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.
    •  

    Shopping List

     Here’s an example of what to buy for five days of salads:
    • Large container of greens
    • 2 cucumbers
    • 2 to 3 bell peppers
    • 5 medium carrots
    • 1 package cherry tomatoes
    • 1 bag grapes
    • 2 packages tofu
    • 1 can chickpeas
    • Sunflower seeds
    • 2 avocados
    • Bottle of your favorite salad dressing

    Recipe Source: popsugar.com

    3. Re-create the classic Starbucks Protein Bistro Box.

     This one’s been remixed to have even more protein.

    The Skinny:
    Servings: 1 • Size: 1 ‘Box’ • Calories: 361 • Fat: 14.7 g • Carb: 37 g • Fiber: 5.3 g • Protein: 24.4 g • Sugar: 21.4 g • Sodium: 624.4 mg

    Ingredients:
    1/2 Light ‘100 Calorie’ Whole Wheat English Muffin, Toasted
    1/2 Oz. 2% Sharp Cheddar, Sliced
    1 Mini Babybel Light Original Cheese Wedge
    1 Tbsp. PB2 – Peanut Butter 2, Prepared
    1 Small Apple (I used Gala.)
    3/4 C. Grapes (Green or Red)
    1 Whole Large Egg, Hardboiled

    Directions:
    Toss everything in your lunch box and go!

    4. Make some tuna salad sandwiches, and stick ‘em in the freezer.

    Wrap each one in plastic wrap and stick them in the freezer until the night before you’re gonna eat them.

    Ingredients:

    4 SERVINGS
    • 10 ounces drain Chunk Light Tuna in Water
    • ¼ cups Homemade Freezable Yogurt in the Slow Cooker
    • ½ teaspoons juice Lemon
    • ¼ cups grate Carrot
    • ¼ teaspoons Dill, Fresh
    • ½ teaspoons chop Parsley, Fresh
    • ¼ teaspoons Salt
    • ¼ teaspoons Dijon Mustard
    • ¼ cups dice Onion, Red
    • ¼ teaspoons Garlic Powder
    • ½ teaspoons Honey
    • 4 individual Provolone Cheese, Sliced
    • 4 individual Sandwich Thin, Whole Wheat

    Freezer Containers

    • 1 Gallon Freezer Bag – 

    Supplies

    • Plastic Wraps

    Directions

    In a large bowl combine tuna, yogurt, lemon juice, carrots, dill, parsley, salt, dijon mustard, red onion, garlic powder and honey. Divide tuna mixture over the bottom portion of indicated number of sandwich thins. Top each with one slice of provolone cheese, followed by top bun.

    In a large bowl combine tuna, yogurt, lemon juice, carrots, dill, parsley, salt, dijon mustard, red onion, garlic powder and honey. Divide tuna mixture over the bottom portion of indicated number of sandwich thins. Top each with one slice of provolone cheese, followed by top bun. Wrap each sandwich in plastic wrap, then divide between indicated number of gallon freezer bags. Label and freeze.

    Serving Day Directions

    Unwrap from plastic wrap and enjoy.

    16 Tricks To Help You Eat Healthy Without Even Trying

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    Source: buzzfeed.com

    One hour of food prep on Sunday = healthy eating so easy you don’t even think about it.

    The secret is to take some time on Sundays to prep a LOT of healthy food for the week. Then when you’re done, you’ll have so much good stuff stocked in your fridge and freezer that you’ll eat well all week without even trying, really.

    BuzzFeed Life reached out to Abby Langer, RD, a registered dietitian and owner ofAbby Langer Nutrition. She heartily endorses this style of plan-ahead-to-be-lazy kind of healthy eating, and gave some suggestions that you might want to try out.

    1. Chop celery and carrots into sticks, and create little hummus and veggie snack jars.

    “Snacks! They’re so important!” Langer says via email. Each weekend, “get everything for snacks together and make sure you replenish what you don’t have.”

    For these cool little veggie snack jars, stash them in your fridge and grab one each morning on your way out. Hits the spot.

    2. Or package a few baggies of nuts + berries.

    Like 1/2 cup blackberries with 2 tablespoons of raw, unsalted pistachios, for instance. Another great snack option that takes like 0.4 seconds to pull together, and even less time to grab on your way out the door in the morning.

    3. Prepare a big batch of black beans for protein.

    “Always make one or two proteins — I love black beans,” Langer says. “I pretty much always keep them in the fridge and use them on salads, in wraps, and in bowls with rice or quinoa and veggies.”

    Get the recipe for those healthy sweet potato, black bean, and egg white breakfast burritos here, via Ambitious Kitchen. And here are 27 of the most delicious things you can do with beans, if you need some more inspiration.

    4. Or roast a chicken or a tray of chicken breasts.

    Great for salads, sandwiches, or just general veggie- and grain- dishes. And so easy to just grab and re-heat anytime throughout the week. “Protein seems to be the big barrier for a lot of people — they get home late and they don’t want to cook chicken or whatever, so having the protein part of the meal already done I think increases the likelihood that they won’t give up and order in instead of making something for themselves,” Langer says.

    Here’s how to make the most delicious roast chicken of all time, if you’re looking for some guidance.

    5. Or boil half a dozen eggs (or more).

    Slice them up and toss them in salads, on sandwiches, and more. Each egg is under 100 calories and has over 7 grams of protein to help you feel more satisfied.

    Read How to Make the Perfect Boiled Egg, Every Time, Every Way, on Greatist, for more info.

    6. Wash, chop, and prepare a bunch of different veggies for the week, and store them in tupperware containers.

    Get some pointers on what to do with them from Jess at Girl Walks Into A Barbell.

    7. Or ignore the whole chopping and washing veggies thing and just buy a veggie tray for the week.

    “If you know that you’re not going to have the time, energy, or motivation to prep vegetables for snacks during the week, buy a veggie tray at the supermarket and get over it,” Langer says. “Some of us need to buy prepared vegetables and there’s no shame in that.” No shame in the veggie tray game indeed.

    8. Make a tray of egg muffins for quick and easy breakfasts all week long.

    “Scrambled eggs with vegetables, poured into muffin tins and baked,” Langer says. “Freeze them, then pop into the microwave for breakfast on the go.”

    Get the recipe for those vegetable and egg muffins here.

    9. Or pull together some slow-cooker oats.

    “A big batch of oatmeal done in the slow cooker with apples and cinnamon, for example, and made with milk (for protein, or protein powder if the person is vegan) is something that’s good for breakfast for days,” Langer says. You just need to heat it up when you’re ready to eat it. “Overnight oats work as well — soaking the oats in yogurt and milk or milk alternative, and adding fruit and nuts, hemp hearts, chia; it’s all good.”

    Get the recipe for that chia seed breakfast bowl here, via Oh She Glows.

    10. Roast some veggies to use in all of your meals throughout the week.

    Langer recommends veggies that roast well, like asparagus, zucchini, and peppers, which you can make in batch and then use them all week in pretty much every one of your meals. Get the recipe for those gorgeous roasted veggies here.

    You can also just roast or barbecue cauliflower or broccoli whole, and then just heat them up when you’re ready to eat them.

    11. And roast some potatoes while you’re at it.

    Get the recipe for these garlic ranch potatoes here.

    12. You could also prepare a few cups of quinoa or rice, and then set it aside to use throughout the week.

    Quinoa is another fantastic source of protein, and you can basically put it in anything, from salads to granola to pudding and more. Get the recipe for this quinoa, fennel, and pomegranate salad here, and then check out 32 Ways To Eat Quinoa And Succeed In Life for some more ideas.

    Rice and quinoa can be used in like a million dishes, Langer says: “For sides. For bowls. For fried rice (yes, dietitians eat fried rice).” Good options to have, without having to worry about it.

    13. And if you have the time or inkling, batch-prep a few actual meals while you’re at it. Like these quinoa breakfast bars.

    14. Or these burrito bowl Mason jar salads.

    15. Or these grilled chicken veggie bowls.

    16. Or this mac and cheese with squash.

    Happy healthy eating!

    Diuretic Foods to Detox, Lose Weight, and Lower Your Blood Pressure

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    Source: theheartysoul.com

    Diuretic foods can be helpful if you’re looking to lower your blood pressure, or if you’re retaining water. Some dieters also use it to help them lose weight, and purging the body of excess fluid is good for your overall health and wellbeing. One option is to take water pills in order to get your body to release extra water and salt, but before going that route it may be a better idea to make a few dietary changes and see if that helps. Here are our picks for the best diuretic foods available to keep things natural.

    1. Lemon

    Adding lemon to your water doesn’t just make it taste better, it can help you if you have high blood pressure, and is often one of the first foods recommended to those suffering from certain medical conditions. It’s easy enough to start getting more lemon into your life, because it’s the juice that does the trick, so you don’t actually have to eat lemon slices or wedges, just add the juice to water or other foods and you’ll get the benefits. It is also used to help treat cases of urinary tract infection.

    2. Oats

    Oats consistently rank as one of the best foods to eat when losing weight, and surprisingly enough they have a diuretic effect on the body. Most of the time it’s hydrating fruits and vegetables that are diuretics, and oats seem to be a food that soaks things up, the way it soaks cholesterol up. But oats can also give you relief if you’re retaining water. This is just one more reason why a bowl of oatmeal makes a great start to your day, regardless if you’re dieting or worrying about your cholesterol levels.

    3. Celery

    Celery contains plenty of water, and will therefore get you to go more often. It’s great for hydrating the body, and recent research has shown that it’s not just the water we drink that hydrates us, but the water we take in from foods as well. If you don’t care for the taste of celery, or don’t like having to chew it up, try adding it to a diuretic smoothie with other fruits and vegetables found on this page. You’ll be giving your body a big boost of nutrition and also make it easier to digest and process.

    4. Brussels Sprouts

    Perhaps you don’t enjoy the taste of Brussels sprouts, but they’re so good for you that you may just have to learn to like them, or at least tolerate them. They are just one of several cruciferous vegetables to make our list, and this is a low calorie food that has plenty of antioxidants and is great for your overall health. If you can’t stand the thought of a pile of Brussels sprouts as your side dish, try mixing them with other vegetables or incorporate them into your main dish so you’re not just eating them straight up.

    5. Ginger

    It’s not easy to eat a lot of ginger, and luckily you don’t have to. Using it to zest up your meal, or adding a bit of ginger root to a glass of water will give you the benefits you need from it. It has a nice cleansing effect on the body, and is often used in detox programs to help flush out toxins. It also serves as a diuretic, and will help your body get rid of any built up fluid it may have. Next time you’re grocery shopping, buy some ginger root. You’ll be surprised how often you use it when you have it handy.

    6. Beets

    In addition to being a diuretic, beets are also a rich source of antioxidants and have a specific antioxidant, betalain, which is only found in a few select foods. When choosing what style of beet to eat, go for fresh beets that you can either grill, boil, or steam. These are better for you than the pickled variety, and will yield more antioxidants for better overall well-being for the body. Unfortunately most beets you’ll find for sale in supermarkets and grocery stores are the pickled kind, so you may have to check out a farmer’s market or other vegetable stand to find fresh beets.

    7. Apple Cider Vinegar

    Apple cider vinegar has a number of uses, and one of those is that it’s a natural diuretic that can encourage your body to purge itself of unneeded fluids, leading to better urinary function and overall health. You can use apple cider vinegar to help purify water, and to help stir up a sluggish digestive system. You’ll also find it used in plenty of recipes, but if you’re trying to use it as a diuretic it’s best just to add it to water and drink it down. You don’t need to use very much of it in order to benefit from it.

    8. Cabbage

    Cabbage is a healthy food no matter how you cut it, and part of the benefits it provides is being a diuretic food. It’s also been shown to be helpful in preventing cancer, and is a vegetable that can help reduce the risk of heart disease. One great way to eat cabbage is in soup form. This entails chopping or shredding the cabbage so it’s easier to eat, and also cooking it until it’s very tender. The key is not to use too much salt when you make your cabbage soup, as that will reduce the diuretic effect of helping the body release stored up sodium.

    9. Cranberry Juice

    Perhaps you’ve heard that cranberry juice can be good for a urinary tract infection, and that’s partly because it acts as a diuretic. The nice feature of cranberry juice is that it leaves your potassium levels intact, and also provides extra antioxidants to help your body battle free radicals. Be sure to opt for organic cranberry juice for the most benefit, since you’ll be avoiding the use of conventional berries which most likely have been treated with chemicals during the growing and preservation process.

    10. Eggplant

    Eggplant acts as a natural diuretic, and there are some weight loss enthusiasts that will make a special “eggplant water” by boiling eggplants and drinking the leftover water in an effort to lose water weight. That’s a bit excessive, but you can still consume these a side dish to just about any meal and experience the side effects a diuretic provides.

    11. Parsley

    Not just a pretty adornment to your plate, parsley has several benefits to it, including being a natural diuretic. Parsley contains several types of antioxidants in one tiny package. You can add parsley to your water for a fresh taste, or you can use it more in your cooking if you don’t want to eat it directly. The tart taste can act to freshen your breath in the process, but it might be too strong for some palates.

    12. Caffeinated Beverages

    Any caffeinated beverage will serve as a diuretic, including coffee and tea. It’s best to weigh the pros and cons of the foods that you’re thinking of consuming for their diuretic effect. The caffeine in these beverages might be disadvantageous enough to the body to choose other foods and drinks that provide a similar function without the use of a chemical like caffeine.

    13. Water

    Even though it might sound counterintuitive, drinking water actually helps your body rid itself of excess fluid. Conversely, not drinking enough water can lead to your body retaining the water it has in order to try to keep its water levels where they need to be. If you want to increase its diuretic effect try squeezing the juice of a lemon into it, or drinking hot water with slices of ginger in it for a sort of ginger tea. These methods will amplify the diuretic effect because these add-ins are also on our list of diuretic foods.

    14. Tomatoes

    For the diuretic effect you’ll want to eat tomatoes raw. The best way to do this is on a salad, or blending them up for fresh tomato juice. If you don’t like the taste of plain tomato juice consider adding carrots or watermelon to it to increase the effect and improve the flavor. Tomatoes are also one of the healthiest foods you can eat, with their large amounts of the antioxidant lycopene they’ve been shown to help battle cancer and prevent heart disease of all types.

    15. Cucumber

    Cucumbers are made up mostly of water and are a very hydrating vegetable. This is why you’ll typically see them being used in detox recipes. They’ll get your urinary system going as well, and they are a food that can be used to help with diabetes, weight loss, and even cancer. That’s because cucumbers contain antioxidants as well as minerals the body needs daily to keep functioning at its best.

    16. Watermelon

    Watermelon is aptly named and contains a lot of water, and also gets you to go more, so you’ll be helping to flush your body of excessive water and salt. You’ll want to be careful not to each too much watermelon in one sitting, as it can be hard to stop eating this sweet fruit, but its sweetness can cause your blood glucose levels to spike and can negate the healthy benefits of this antioxidant-laden fruit.

    17. Carrots

    Carrots are often thought of for their benefit to eyesight, but they do have a host of other benefits, and being a natural diuretic is one of them. Carrots are great because they come in a few different varieties depending on how you want to use them. Baby carrots are great for having as a snack or going on top of salads. Regular sized carrots can get sliced and chopped for use in recipes or cooked up as a side dish to a meal. No matter how you go about eating them, you’ll still get all of the nutrients as well as the diuretic effect they provide.

    18. Garlic

    Garlic provides a cleansing effect, and also acts as a diuretic, which is all the more reason to use it in more of your cooking. It has yet to be shown that garlic pills are a diuretic as well, and it appears that eating garlic in it’s natural form, or in powder form, is the way to go if this is your goal. You don’t have to eat clove after clove of garlic to reap the benefits, and just using it as part of the cooking process should be enough to see results.

    19. Artichokes

    Artichokes can have a powerful diuretic effect, and can rival the effects of prescription medication in some instances. The good news is that artichokes are also good for the digestive system, so if you’re looking to lose weight it can help you on two levels. They’re also packed with vitamins and minerals, so you’re replenishing the body at the same time you’re helping it to rid itself of excess fluid.

    20. Asparagus

    Asparagus is one of the healthier vegetables around, so you’ll be getting plenty of nutrients in addition to the diuretic properties it has. Many have noted that eating asparagus makes their urine smell, and this is one way to see the connection between this veggie and your urinary system. The odor is caused by an acid found within the asparagus that reacts in a certain way. It’s not harmful to the body, and in fact the antioxidants found in asparagus is going to benefit you in countless ways.

    How to Eat a Health Whole Foods, Plant-Based Diet on $50 Per Week

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    Source: onegreenplanet.org

    Having a tight grocery budget is something most all of us can relate to at least at some point or another. We all have our ups and downs when it comes to a food budget, and if you’re ever had to watch every penny, you know it can be tough. Sadly, a whole foods, plant-based diet is still seen as an incredibly hard task to manage. “Healthy eating is too expensive!”

    How many times have we all heard (or said) that?

    Well, the options are now easier than ever and more affordable when it comes to eating a healthy, whole food and completely plant-based diet if you want to give this a shot. If you have $50 per week to designate for groceries, you can easily eat healthy, cheap, and stay full and satisfied at the same time. The USDA reports that of March in 2015, the average food cost for females per week ranged between $47 (low-income) to $57 (moderate income). Mens’ budgets were roughly $20 higher in each group. Many of us buy way more than that each week, and yet find ourselves with food leftover and possibly throwing food out week after week. We’re all human and let cravings, moods, and multiple trips at the store influence our ability to stay on a food budget and eat what we have.

    So, let’s take a look at how eating healthy, plant-based, and budget-friendly can be done.

    Spend $20 on Fresh Produce

    Always keep $20 of your food budget for fresh produce. This will do several things all at once: First, it keeps you accountable for choosing the best foods possible first, it ensures that you have a good amount of fresh food in your diet each week, and it prevents you from spending all your $50 on boatloads of fruit and vegetables you likely won’t be able to eat in a week. If you can choose organic, please do. It’s much healthier for you due to less pesticide exposure, and is very easy to do these days with more stores offering affordable organic foods.

    Here’s a great idea to start with:

    1. One bag of chopped organic kale (or spinach)- $5

    2. One head of broccoli (and/or cauliflower!)- $3

    3. One bag of organic apples (or bananas, etc.) -$5

    4. One bunch of organic celery -$3

    5. Two Avocados or Sweet Potatoes, Onions, etc.- $4

    If you want to designate $5 more dollars to your budget here, choose lettuces like romaine, or a spinach mix instead. Don’t want apples one week? Choose some oranges and bananas instead. And if you’re one of the few people that doesn’t like avocados, buy a different veggie or more fruit instead. If you need to carry a calculator with you, do it! Or, just use your phone and tally up as you go.

    Spend $10-$15 in the Bulk Section

    Now it’s time to head to the bulk bins. Here you’ll want to buy some grains, beans, nuts, and seeds, except … don’t go crazy with amounts. You don’t need a pound of almonds to eat all week long and don’t need a pound of beans either. Or, skip the bulk beans if you don’t like soaking them, and spend a few dollars on some canned options instead. Purchase nuts and seeds in 1 ounce amounts and only choose a few different ones each week. Remember, you can always try a new kind next week.

    Here are some good examples of what you could buy:

    1. $3 worth of whole grain oats

    2. $3 worth of raw almonds

    3. $2 of beans

    4. $2 of whole grain quinoa or rice

    But…Don’t Neglect Some of the Options on the Aisle

    If you prefer, you can also purchase oats and rice in larger bags found in the aisles (or in containers) that are roughly around the same price. Choose this option if you’re fine with eating the same grain all week and save a new grain for next week. Canned beans are also pretty affordable, which makes them a great option if you don’t have time on your hands and don’t want to go through several steps to cook them.

    Check out These Ideas:

    1. Two cans of chickpeas – $4

    2. One bag of lentils- $3

    3. One container of oats- $3

    4. One bag of organic flax seed- $3

    Spend $5-7 on Non-dairy Items

    Pick up a couple of non-dairy milks; you’ll likely need only one, but if you have a child, roommate, sibling, or you just love the stuff, you might need an extra container. Or, buy a container of non-dairy yogurt if you enjoy it. No need to spend too much of your money here, but non-dairy milk is one of those “must-have items” for many of us, even if we eat whole foods otherwise.

    Spend the Rest on Frozen Veggies and Fruits

    Don’t neglect frozen foods when you’re trying to eat healthy and on a budget; they’re actually very healthy for you! Plain frozen greens, berries, and veggies like broccoli are must-haves for budget-savvy individuals watching the pennies. A pound of organic frozen spinach costs around $3 per bag, which would easily last you several servings. A pound of frozen fruit is usually around the same amount and you won’t have to worry about it spoiling before you eat it all. You can use frozen veggies in meals when the fresh veggies run out, and you can use the greens in fruits in your morning smoothies!

    Here are some ideas:

    1. One bag of frozen spinach – $2-$3

    2. One bag of frozen berries- $3-4

    3. One bag of frozen broccoli or mixed veggies – $4

    What About Protein?

    If you’re concerned about protein, you have some options. First, don’t neglect the beans, legumes, and oats which are all great sources, along with other foods high in protein too. Or, if you’d prefer, choose some tofu, tempeh, or even hemp seeds instead of bulk beans, legumes, and nuts. Eat plenty of produce, and some sort of bean, legume, grain, nut/seed daily. A bag of hemp seeds (a complete protein source) is around $8, some smaller bags are less, or if you can swing it, hemp protein is also around $12-$14 per pound, and will easily last you a month per container for smoothies.

     

    Make-Ahead Snacks To Eat Healthy Without Even Trying

    By 2 Comments

    Source: buzzfeed.com

    1. Create a grab-n-go healthy snack bin.

    For your kids, for yourself, for everyone — grab a snack on your way out the door and have it with you for when you get peckish. See more great ideas here.

    Here’s what we’re snacking on this week:

    • String cheese
    • Baby carrots
    • Strawberries
    • Red grapes
    • Trail mix (Yes, I realize this is only semi-healthy.)
    • Apples

    I use this tip from Food Lush to keep my berries fresh for days: Rinse berries in a mixture of one part vinegar (white or apple cider vinegar) and 10 parts water.  You can’t taste the vinegar at all and it will keep your berries from getting moldy so quickly.

    Other fun snack ideas:

    • Red pepper slices
    • Pineapple “sticks” (these would be great for “baby-led weaning“)
    • Sliced cantaloupe
    • Peeled, hard-boiled eggs
    • Celery
    • Little containers of peanut butter and hummus for dipping
    • Homemade spiced carrot muffins
    • Homemade peanut butter protein balls
    • Graham crackers
    • Pretzels

    Source: newleafwellness.biz

    2. Mix up some cranberry orange pecan granola for the week.

    This makes eight servings, and if you store it in an airtight container it’ll stay fresh and delicious for two weeks. Great for easy snacks to pack on your way out the door. Get the recipe here.

    Yield: 8 servings

    Serving Size: heaping 1/3 cup

    This sweet granola has a really bright orange flavor, while the chewy cranberries and soft pecans provide a nice textural contrast. The granola will stay crunchy if stored in an airtight container for up to 2 weeks.
    • 1 ½ c old-fashioned oats (or gluten-free)
    • 1 ½ c rice krispies cereal
    • ¼ c orange juice
    • 1 tsp orange zest
    • ½ tbsp oil
    • 2 tbsp maple syrup
    • 1 egg white, lightly beaten
    • 3 tbsp dried cranberries
    • 2 tbsp chopped pecans

    1. Preheat the oven to 350°F, and lightly coat a 9” square baking pan with nonstick cooking spray.

    2. In a large bowl, combine the oats and rice krispies cereal. In a separate bowl, whisk together the orange juice, orange zest, oil, maple syrup, and egg white. Pour over the cereal, and stir with a spatula until evenly coated.

    3. Spread into the prepared pan, and bake at 350°F for 40-45 minutes, stirring every 15 minutes, or until golden and crunchy. Cool for 5 minutes in the pan before breaking up any large clumps with your fingers. Cool to room temperature; then toss in the dried cranberries and pecans. Store in an airtight container.

    Notes: Make sure you stir every 15 minutes! If you wait longer, the granola closest to the edges of the pan will brown too quickly and may acquire a burnt taste. You can also stir every 10 minutes after the first 15 minutes in the oven.

    For a vegan version, replace the egg white with an additional 2 tablespoons of orange juice.

    Recipe Source: amyshealthybaking.com

    3. Or cook and freeze these DIY oatmeal cups.

    The fun here is that you can add whatever fixings you want — berries, nuts, fruits, you name it. Get the recipe.
    DIY Freezer Oatmeal Cups
    Serves: 24 cups
    Ingredients:
    • 3 cups Chex Gluten Free oats
    • ¼ cup brown or demerara sugar, or to taste
    • 3 cups water
    • 3 cups milk of choice
    • pinch salt
    • Assorted chopped fruit, nuts, chocolate chips, or other toppings
    Instructions:

    1. Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.

    2. Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.

    3. Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.

    4. Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.

    5. Cover with plastic wrap and place in the freezer for several hours, or until frozen.

    6. Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.

    7. Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.

    8. Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

    Recipe Source: cupcakesandkalechips.com

    4. Or prep a batch of these crispy zucchini chips.

    You may need a mandolin to get them extra thin, though.

    Snacks Serves: 50+ zucchini chips

    Ingredients:

    • 1 large zucchini
    • 2 tbsp. olive oil
    • Kosher salt

    Instructions:

    1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.

    2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

    3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.

    4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

    5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

    6. Sprinkle salt throughout the baking sheet. Do NOT over­season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over­season, it’ll be way too salty! You can always add more later.

    7. Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

    8. Let cool before removing and serving.

    9. Keep in an airtight container for no more than 3 days

    Recipe Source: tablefortwoblog.com

    The 8 Best Bedtime Snacks for Weight Loss

    By 8 Comments

    Source: womenshealthmag.com

    When it comes to snacking within an hour or two of your bedtime, there’s a few things to consider: First, research does link late-night calories to the potential for weight gain. One study found that eating right before turning in can make your snooze time more restless, and that sets you up for fatigue and bingeing the next day. Also, late-night noshing tends to be associated with stress eating, which leads to overindulging in high-fat comfort calories.

    On the other hand, trying to catch shuteye when your stomach is making scary growling sounds isn’t a smart idea, either. Your sleep quality will suffer, and you’ll feel tired and famished in the morning—both of which can lead you to overdo it and mess up your healthy-eating plans. The solution: Reach for one of these low-calorie, sleep-inducing snacks that won’t have you wake up feeling bloated, suggests Philadelphia-based nutritionist Janet Brill, Ph.D., R.D., author of Blood Pressure Down.

    STRING CHEESE


    Sure, it’s processed, but hear us out: One serving of this snack contains filling protein and fat, so you feel satiated—and it only packs about 80 calories. Cheese also packs the amino acid tryptophan, which may help make you drowsy, says Brill.

    A BOWL OF CEREAL


    Put down the Count Chocula—all that sugar might leave you too wired to sleep (and also give you a stomach ache). We’re talking about the whole-grain, complex carb kind (think oatmeal or corn or bran flakes) that’s easy to digest and gives you 200 calories or less per bowl, says Brill. Pour in a little milk for extra tryptophan and protein.

    NONFAT GREEK YOGURT


    For about 100 to 150 calories, you get the relaxing powers of tryptophan from the dairy, as well as satisfying protein, says Brill. Plus, yogurt can help calm your stomach, so you’re less likely to wake up with heartburn or indigestion and instead can score a good night’s rest.

    TWO SLICES OF WHITE-MEAT TURKEY

    Turkey is loaded with sleep-inducing tryptophan (no wonder you’re so sleepy after those massive holiday dinners, right?) and low-fat, high-quality protein, says Brill. A few slices won’t run you more than 100 calories.

    AN APPLE WITH A SPOONFUL OF PEANUT BUTTER

    Apples have lots of fiber and a satisfying crunch. “The protein in the peanut or almond butter also fills you up without feeling heavy in your stomach,” says Brill.

    NONFAT CHOCOLATE PUDDING CUP


    We’re totally loving this one—the creamy chocolate pudding goes down easy, but it doesn’t contain the fat that can sit in your belly like a rock all night. One single-serve pack racks up about 90 calories.

    BABY CARROTS

    Super-nutritious with lots of crunch, these little orange guys will fill you up long enough so you doze off, says Brill. And all for four fat-free calories per carrot.

    A BANANA

    Not only are bananas loaded with satiating fiber and relaxing tryptophan (for only about 100 calories each), but they’re the perfect late-night nosh if you’ve already cleaned up your kitchen. You won’t leave behind any dishes or utensils to wash!

    Worst & Best Sweeteners Per Health Clinic

    By Leave a Comment

    A century ago, most people never had to worry about health conditions like obesity, Type-2 diabetes, fatty livers and heart disease. Most people were a lot more physically active on the job, at home and at leisure. They didn’t have things like television, movies or all of the modern electronic distractions that keep our fannies firmly planted in chairs or on the sofa in today’s world.

    As the more modern conveniences, electronic devices and forms of entertainment creep into our lives, the most sedentary we tend to become. The more sedentary we become, the more susceptible we are to those killer ailments previously listed.

    Another negative of our sedentary lifestyle is that we are bombarded with sweets in our diets. Sugar and artificial sweeteners are found in the major of food items that we put into our shopping carts and into our mouths. The food industry has learned that many people become addicted to sugars and sweeteners. The more they put in their products, the more addicted we become and the more of their products we buy. Consequently, the more of us also die from the effects of too much sugar and artificial sweeteners.

    If you are like me, you have been forced to start reading labels, something I swore I would never do, to look for amount and types of sugars and fats, with sodium being a biggie also. It’s almost impossible to avoid some sugars or sweeteners, but do you know which ones are better and which ones are worst?

    Rating them from worst to best, here is what one health clinic says about sugars and sweeteners.

    #5 – The worst are most of the artificial sweeteners. Many people have turned to them to avoid eating real sugar, but they don’t realize that most artificial sweeteners have a down side. They are great if you are diabetic or prediabetic. For diabetics or prediabetics, real sugar raises the blood glucose levels which lead to a number of health risk issues. But for those who are just trying to avoid real sugar, often found in foods as fructose, glucose and even sucrose, sweeteners are their preferred alternative.

    However, one expert says that artificial sweeteners only add to the addiction by causing you to crave more sugary and sweet foods. They have another negative side effect in that artificial sweeteners have been found to change the bacteria in our guts which results in the storage of more fat. I don’t think that’s what most of us want when we open the packet of artificial sweetener to put in our coffee, tea or on our food.

    They also highly recommend you stay away from the artificial sweetener called aspartame. At least three independent studies have linked aspartame to cancer.

    #4 – Still a bad choice is refined sugar, which can be inflammatory to our bodies, high in calories and help lead to conditions like prediabetes and Type-2 diabetes. Think of them as empty calories with no nutritional benefit and nothing more than a source of FAT.

    #3 – Middle of the road, better than numbers 5 and 4, is naturals. By naturals, they mean raw sugar, raw honey, maple syrup and agave nectar. Whereas refined sugars are high in calories but empty nutritionally, raw sugars are only slightly better. They are still forms of sugar and are high in calories, but they do have a ‘few’ nutritional values over refined sugar. They are still bad choices for prediabetics and diabetics.

    #2 – Second best is Stevia. In it’s pure 100% form, stevia is a natural sweetener made from the stevia plant and contains ZERO calories and it does not tend to raise one’s blood glucose levels.

    I have a bowl of old-fashioned oatmeal for breakfast as it’s good for heart health, but most of my life, I always enjoyed adding brown sugar to my oatmeal. Now that I’m a Type-2 diabetic, I have switched to 100% pure raw stevia to add to my oatmeal. Not quite the same flavor, but it sure makes a difference on my blood glucose readings.

    Be careful when buying stevia. Some products are advertised as stevia but when you check their ingredients, the amount of stevia can be tiny at best. I highly recommend something like Stevia-in-the-Raw, which is stevia leaf extract and one filler to help keep it from clumping. One 9.7oz bag lasts me a very long time and doesn’t cost that much.

    #1 – the best choice by the health clinic is fresh or frozen fruit. Fruit is a great source of sweetener and can be used to add in things like oatmeal, but one has to be careful with fruit. As a Type-2 diabetic, I have found that many fruits can increase my blood glucose level when stevia doesn’t. Some fruits like oranges can cause a quick spike in blood glucose followed by a depressing low that makes one very drowsy and tired. Virtually all doctors, nutritionists and dieticians recommend several servings of fruit every day, and while they are important, if you are a diabetic, learn which fruits, like apples, are better than others.

    One thing I have found as a Type-2 diabetic is that after I have been off of most sugars and sweets for a number of months, my cravings for them diminish and when I do eat or drink sweet things, I often find them too sweet and that’s a good thing

    Regardless of what type of sweetener you use and regardless of how healthy you may be now; moderation and discretion is highly advised. Moderation is also a must for good health and if you have any questions, talk to your doctor or a licensed dietician or nutritionist.

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