Healthy Foods & Cooking

Healthy Foods & Cooking

Healthy Foods & Cooking
Do you want to cook healthier? With some simple tweaks, you can lighten up regular recipes for brownies, casseroles, and other tasty treats. Plan healthy meals for breakfast, lunch and dinner by learning about healthy food substitutions. For instance, you can sprinkle powdered sugar on cakes instead of using frosting. Reduce fat and calories in baked goods by cutting the fat ingredient such as butter or margarine by one-half and substituting a moist ingredient like applesauce, fat-free sour cream or orange juice. Read on to learn more tips about healthy foods and in no time you will be cooking healthy recipes for you and your family.

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  • 1 Answer
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    A , Naturopathic Medicine, answered
    Triticale can be purchased as whole or cracked berries or flakes. Triticale flour, cereal, bread, and crackers are available in some health food and whole-food groceries. In addition, triticale is often included in prepared mixed-grain hot and cold cereals and muffin mixes. Like wheat berries, triticale berries should be stored in a cool, dry area in a sealed glass container away from air, moisture, and sunlight, which can make the oils go rancid. Kept in this manner, they can be stored for one year or more. As with other stored grains, it's a good idea to write the date of purchase on the container and use packages purchased earliest first.

    Cracked triticales are berries whose outer hulls have been cracked or broken. Since any breach in the grains' outer casings increases the possibility of nutrient loss and oil rancidity, we suggest you make your own cracked triticale immediately before using. Just whirl whole berries in an electric coffee grinder or blender until they are coarsely chopped. Cracked triticale has the advantage of taking much less time to cook.

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    A , Naturopathic Medicine, answered

    Choose cranberries that have a fresh, plump appearance and a deep red luster, and that are quite firm to the touch. Fresh cranberries are usually packed in 12-ounce plastic bags, although organic berries may be available in pint containers. Discard any that are soft, discolored, pitted, or shriveled.

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    A , Nutrition & Dietetics, answered
    The gold standard when it comes to healthy produce is:
    • Local (grown within five-hundred-miles or less of your home)
    • In season (this will usually go hand-in-hand with local)
    • Fresh (in other words, not processed and usually not frozen or canned)
    • Organic (grown without chemicals or genetic modifications)
    It's obvious that meeting all of these criteria every time isn't possible. But when it is -- in the spring, summer, and fall in most places in North America -- I highly recommend you go for it.
  • 3 Answers
    A
    A , Cardiology (Cardiovascular Disease), answered
    2 044 02-2 ask oz celeb taylor swift
    Learn about a snack you can make from everyday ingredients from the grocery store in this video with Dr. Oz and Taylor Swift.


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    A Nutrition & Dietetics, answered on behalf of
    Stock up your food pantry with healthy items to set yourself up for success and avoid temptations. Let’s approach this by categorizing items by food groups found on the MyPlate.

    1. Grains Choose half of your grains to be whole grain options. This can include:
    • Rice or similarly prepared grains Whole grain options include brown or wild rice, quinoa, faro, freekeh
    • Old fashioned oats or rolled oats Be cautious when buying ‘instant’ grain products like instant oats, as they may have added sodium, sugar, or other unnecessary additives. Read the Nutrition Facts Label to see what these grain products contain.
    • Whole grain breakfast cereals, pancake mixes, bread, tortillas or crackers When choosing whole grain cereals or breads, check the package’s Ingredient List to make sure the first ingredient listed reads “whole” or “whole grain” before the grain ingredient’s name.
    2. Protein Choose a variety of protein sources every week. Pantry-friendly options include:
    • Animal sources: canned albacore tuna, sardines and salmon are all protein options that contain omega 3’s.
    • Plant sources:
    • Dried or canned bean and legume varieties (black, red, chick peas, lentils, etc).For canned options, control your sodium intake by looking for “No salt added”, “Reduced sodium”, or “low sodium” on labels.  Rinse regular canned options under running water to get rid of some of the sodium.
    • Nuts, seeds and Nut butters Choose from a variety of nuts like peanuts, walnuts, almonds, pumpkin seeds. Read the Ingredient List to check that these products not have too much added salt as well as added sugar or added fats. Note: nuts and seeds naturally contain fat but during processing, additional oil may be added to roasted or nut butter varieties.
    3. Fruits and Vegetables It’s important to eat fruits and vegetables every day. If unable to buy fresh, other options to keep in your pantry include:
    • Fruits packaged in juice, instead of syrups. The important thing is to eat the fruit, not necessarily drink the juice.
    • Dried fruit Check ingredient list to make sure it contains no added sugar. Follow serving size listed on package to keep calories in check.
    • Canned vegetables Choose “no salt added”, “Reduced sodium, or “low sodium”
    4. Dairy
    • Shelf stable low fat milk or non-dairy alternatives for emergency or back-up
    • Low fat or fat free evaporated milk  can be substituted for regular evaporated milk 
    5. Fats and Oils Fat isn’t a Myplate food group but it is key macronutrient.  
    • Stock up on vegetable oils such as olive, canola, corn, safflower, or sunflower oil instead of using solid fats (butter, stick margarine, shortening, lard.
    • Use only small amounts to keep calories in check. 
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  • 1 Answer
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    A , Nutrition & Dietetics, answered
    One of the best places to find whole foods is your local farmers' market. This is also a great place to break out of your vegetable and fruit habits, and to discover yummy local gems you might not even know are there. The next time you go to your local farmers' market (or wherever you get your produce), find something you either don't recognize or have never tried before. Ask the person at the booth how to prepare it. Often the vendors at farmers' markets are full of great information and are very interested in sharing as much as they can about their products. If you're buying from a grocer and there's no one to ask, look it up on the Internet when you get home for ideas.
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    A , Nutrition & Dietetics, answered
    Rather than demanding that specific fish be available at all times, we should instead go to the market and find what’s freshest, most beautiful, and best fits our budget. In doing so, consumers can participate in the natural, seasonal cycle of fisheries. Adopt the same approach you use when you hit the farmer’s market: see what’s in season and what’s freshest. Your reward will likely be that you’ll enjoy the unexpected.
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    A , Naturopathic Medicine, answered
    Fresh pork tenderloin should be deep red, while leg and shoulder cuts should be pink or pinkish gray in color. Choose cuts with the external fat trimmed to no more than 1/8 inch; the remaining fat should be creamy white. Bones, if present, should be red and spongy at the ends. The whiter the bone ends, the older the animal when it was slaughtered, and the tougher the meat.

    Pork roasts should be rosy pink. A darker red indicates acidic meat that, while juicy and delicious, will not keep well and must be eaten immediately.

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    A , Naturopathic Medicine, answered

    On visual inspection, the skin color should be vivid, shiny, and free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap on the end of the eggplant should also be free of discoloration. Choose eggplants that are firm and heavy fortheir size. To test the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe; if an indentation remains, it is not.

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    A , Naturopathic Medicine, answered

    Fresh sweet bananas and plantains are best when they are yellow and speckled with brown, with no green showing. Sweet bananas and plantains with green tips are not quite ripe, but they will continue to ripen if stored at room temperature, particularly if placed in a plastic bag, as the gases they emit turn around and act on them to stimulate further ripening.

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