When companies claim they are organic or all natural, it doesn’t always necessarily mean that we are eating healthier. After reading an article written on the brand Kashi, who is proud to call its products healthy, it surprises me how much companies get away with and makes you wonder who can we trust with the foods we are putting into our bodies.
“Kashi, the cereal brand that prides itself in natural health and healthy eating, is in hot water after it was revealed that the soy used in its cereal is Genetically Modified and tested positive for pesticides.”
Many people are very upset about the fact that the Kashi company has lied to us, which resulted in its products being pulled from the shelves. Kashi has plenty of work to do to make their customers happy again.
What do you think about all of this? Are you a Kashi fan who is now disappointed?
Myth: Salt in your diet causes high blood pressure– You don’t have to avoid salt entirely.
Myth: Carbohydrates are bad for you— Carbohydrate-rich foods are an ideal source of energy. They can also provide a lot of fiber and nutrients.
Myth: Dairy products are fattening andunhealthy– As well as being good sources of protein, zinc and some B vitamins, dairy products are packed with calcium, a mineral that helps to build strong, healthy bones – and the stronger the bones are, the less likely you’ll be to suffer from osteoporosis in later life.
Myth: Red meat is bad for you— Red meat is a valuable source of minerals and vitamins, particularly iron, and we know that large numbers of women have such low intakes of this nutrient that they’re at risk of anemia.
Myth: Fresh is always better than frozen– Frozen or canned fruits and vegetables can also be as nutritious as fresh ones, if not more so
Myth: Brown bread is better for you than white– A darker loaf of bread does not necessarily mean it’s made with whole grains – it could simply contain caramel coloring or such a small amount of whole wheat that its nutritional benefits are no different to white bread.
Myth: Everyone needs a lot ofprotein— Protein is essential for growth and development, but experts agree that most people eat far too much of it.
DO teach your kids to be intuitive eaters. Help them develop the skills to eat when hungry and stop when full. And don’t give them external reasons to eat — because Mom and Dad said so, or because of what time it is or isn’t.
DO focus on the entire family at mealtimes; e.g., don’t single out your overweight child.
DON’T allow distracted eating. That means a tech-free zone at the dinner table.
DO promote activity for the whole family.
DON’T use food as a reward.
DON’Tcategorize foods as “good,” “bad” or “forbidden.”
When I found out about this new approach of losing 20 pounds in 10 days.. I felt sick.
Brides to be are paying a doctor $1,500 to insert a feeding tube through their noses in order to lose weight. This new diet is called the KE diet and doctors are promising a loss of 20 pounds in just 10 days, unreal! KE Dieters are given 800 calories a day and doctors say the mixture prompts their body to enter a state of ketosis, burning its own fat supply for energy.
“Dieters insert a feeding tube into their nose, which runs to the stomach. They’re fed a constant slow drip of protein and fat mixed with water, zero carbs…”
“Lack of energy, bad breath and constipation are just some of the side effects reported to occur and psychologists worry that dropping weight so rapidly can be mentally traumatic.”
“The tubes are removable for one hour a day, and patients can drink water, tea or coffee throughout the day.”
I don’t know about you, but this all sounds disturbing to me. Living a healthy lifestyle and knowing your portion sizes is what is important. Quick weight loss never leads to anything worthwhile and certainly cutting out carbohydrates is not the answer. What are your thoughts/opinions on this?
Here are some great healthy tips to help you live a longer, healthier life!
Don’t Retire: Evidence shows that people who stop working abruptly, the incidence of chronic diseases and obesity rise. If you do retire, stay active!
Floss Everyday: A 2008 New York University study showed that daily flossing reduced the amount of gum-disease-causing bacteria in the mouth. These bacteria are thought to enter the bloodstream and trigger inflammation in the arteries, a major risk factor for heart disease.
Get Moving! : Studies show exercise improves your mood, mental acuity, balance, muscle mass, and bones.
Eat Fiber Rich Breakfasts: Getting a serving of whole grains, especially in the morning, appears to help older folks maintain stable blood sugar levels throughout the day.
Get at least 6 hours of sleep a night: Sleep is one of the most important functions that our body uses to regulate and heal cells.
Consume whole foods, not supplements: Research suggests that people who have high blood levels of certain nutrients—selenium, beta-carotene, vitamins C and E—age much better and have a slower rate of cognitive decline.
Find ways to manage your stress: Yoga, exercise, meditation, tai chi, or just deep breathing for a few moments are all good.
Be a creature of habit: live by strict routines, eating the same kind of diet and doing the same kinds of activities their whole lives. Going to bed and waking up at the same time each day is another good habit to keep your body in the steady equilibrium that can be easily disrupted as you get on in years.
Stay connected: Having regular social contacts with friends and loved ones is key to avoiding depression.
According to the National Eye Institute, women are more predisposed to eye diseases due to hormonal factors and because women generally live longer.
Fill your plate with colorful fruits and vegetables: The National Eye Institute’s age-related eye disease study found that foods rich in beta carotene, vitamin C, vitamin E, and zinc, are important for good eye health. So are foods containing the carotenoids lutein and zeaxanthin, which promote healthy eye tissue and slow the progression of macular degeneration by raising pigment density in the macula. Our body doesn’t produce lutein naturally so we need to get it from food sources, primarily dark green leafy vegetables, but we should also get it from fruits and vegetables in various colors, such as broccoli, orange peppers, corn, peas and tangerines.
Eat omega-3 rich fish: Omega-3 fatty acids found in fish have also been shown to help protect against age-related macular degeneration (AMD). Using data from the Harvard Women’s Health Study, which tracked nearly 40,000 women for more than a decade, researchers found that women who ate the greatest amounts of DHA, an omega-3 fatty acid found in fish, lowered their risk of developing AMD by thirty-eight percent. The study also found that women who ate one or more servings of fish per week compared to women who ate fatty fish once a month, decreased their risk of AMD by 42 percent. Great fish sources of DHA, omega-3 fatty acid are salmon, trout, mackerel and sardines.
How crazy is this? You might want to rethink your drink after reading this!
Initial signs of heart disease can be seen in children as young as 12 who have high intake of high sugary drinks which could have implications for death rates in the future. While narrowed blood vessels inside the eye are a known precursor to cardiovascular disease in adults, researchers from the Westmead Millennium Institute have for the first time looked at the link between carbohydrates, which includes sugars, and the retinal health of children.
Nearly 2000 12-year-olds had retinal images taken at the Centre for Vision Research at Sydney University. Narrowing of the retinal arteries was seen in those children with an intake of more than 274 grams of carbohydrates a day. A major source of those carbohydrates came from soft drinks or cordial, found the study published in this month’s American Journal of Clinical Nutrition, with high-risk children consuming one or more glasses a day.
“These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.”
Active Time: 40 minutes
Total Time: 3 hours (including cooling and chilling time
2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
1 tablespoon plus 3/4 cup granulated sugar, divided
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1 cup packed confectioners’ sugar
1/2 teaspoon freshly grated lemon zest
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Per cupcake: 272 calories; 10 g fat ( 3 g sat , 4 g mono ); 49 mg cholesterol; 41 g carbohydrates; 24 g added sugars; 5 g protein; 2 g fiber; 486 mg sodium; 85 mg potassium.