Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Monday, December 2, 2013

15 Breakfast Mistakes that Cause Weight Gain

Healthy Living
                                                

                                                                                                                                                www.rd.com

15 Breakfast Mistakes that Cause Weight Gain

Find out how to avoid breakfast booby traps!



We know breakfast is the most important meal of the day, but what we don't know about the morning meal could inadvertently be packing on the pounds! We consulted with health expert Dr. Lisa Davis, Vice President of Scientific and Clinical Affairs at Medifast, to expose 15 of the biggest breakfast no-nos.

Wednesday, August 14, 2013

9 Sneaky Sources of Sugar

Today's Health Tips

 

                               
 

9 Sneaky Sources of Sugar

 
 

 

                              

 
9.  Asian Sauces:

Asian sauces—or at least American versions of Asian sauces—are notorious sources of hidden sugars. 

The viscous liquids that give us sesame chicken, sweet and sour pork, and beef teriyaki aren't all that dissimilar from pancake syrup. Check the nutrition label for ingredients like corn syrup and high-fructose corn syrup, and watch out for anything that ends in "-ose" (dextrose, maltose). These are all forms of sugar. Then be prepared to do some math—most bottled sauces list nutrition information for impractically small serving sizes. Who uses only 1 tablespoon of sauce?


Eat This!

La Choy Stir-Fry Teriyaki Sauce & Marinade (1 Tbsp)

10 calories, 0 g fat, 1 g sugars




                                      

8. Fruit Spreads:

Jams, jellies, and preserves seem like healthy breakfast alternatives to butter and cream cheese—and they are if they contain only fruit. But many fruity toppings house a shocking amount of added sugar. Smucker's, for instance, packs three different sweeteners into its classic Strawberry jam. Why three? Because if the company used only one, it would have to list "sugar" as the first item on the ingredient statement. By spreading the impact over three sweeteners, it can push fruit to the top of the ingredient list and hide the sweeteners below. It's a common trick used by food processors to make their products look healthier than they are. Just remember that fruit is its own natural sweetener. Opt for an unadulterated version like Polaner's All Fruit spreads, which—true to name—contain nothing more than fruit and fruit juice.


Eat This!

Polaner All Fruit with Fiber, Strawberry (1 Tbsp)

35 calories, 0 g fat, 6 g sugars





                                   

 

7. Salad Dressing:

You’ve likely heard that fat-heavy dressings like ranch and blue cheese can convert a salad from fresh to fattening, but you may not be aware of the other salad saboteur lurking in your pantry. When the so-called "light" dressings take out fat, they often add sugar in its place. Take Ken's Sun-Dried Tomato Vinaigrette, pictured here. It contains as much sugar in each serving as some ice creams do in each scoop. And what's worse, it's laced with food starch. Although technically not sugar, it reacts in your body in almost exactly the same way. That means that in addition to the 12 grams of sugar on the label, you're also taking in a heavy dose of blood-sugar-spiking starch. Let's call this dressing what it really is: salad frosting.


Eat This!

Kraft Roasted Red Pepper Italian with Parmesan (2 Tbsp)

40 calories    , 2 g fat (0 g saturated)    , 3 g sugars




                                    

 

6. Spaghetti Sauce:

There's no need to add sugar to tomato sauce because tomatoes are naturally sweet. So why do processors insist? Because instead of using fresh olive oil and vegetables, they're often making their sauces from cheaper vegetable oils, dehydrated veggies, and other subpar ingredients. Sugar is a quick fix: It makes everything taste like candy! To that point, Francesco Rinaldi lists sugar as the second ingredient in this sauce, which brings the total impact to nearly 3 teaspoons of sugar in each serving. Your best bet? Go with a no-sugar-added option like Ragu's Tomato Basil. It contains just tomatoes, onions, and spices. And be sure to also look out for the sugar count of barbecue sauces—another tomato-based sauce notorious for sneaky sweeteners.


Eat This!

Ragu Light No Sugar Added Tomato Basil (1/2 cup)

50 calories, 0 g fat, 8 g sugars




                                      

 

5.  Oatmeal:

Oats have been linked to heart health, weight loss, and cancer prevention, so it's natural to assume that oatmeal is always a nutritious breakfast choice. But many food producers spoil the whole-grain goodness by flavoring their oats with artificial ingredients and loads of sugar. Quaker's Cinnamon Roll Oatmeal Express, for example, takes its name very seriously—it contains as much sugar as two Pillsbury cinnamon rolls! A touch of sugar is one thing, but unless you want to eat dessert for breakfast, go with a lower-sugar option. Or better yet, make your oatmeal from scratch so you can control the sugar load. (Tip: Berries are the perfect way to sweeten naturally.)


Eat This!

Quaker Lower Sugar Instant Oatmeal Maple & Brown Sugar

120 calories, 2 g fat (0 g saturated)    , 4 g sugars   





                                     

4.  “Wheat” Bread:

Studies have shown that whole grains improve your heart health, keep you full, and help you lose weight, but not all bread products labeled "wheat" are true whole grains. Restaurants and supermarket aisles are rife with whole-wheat imposters containing enriched flours and sugars intended to improve the taste of wheat products. So even though you don't typically file bread under the "sweets" category, your daily sandwich could be loaded with refined carbs and sugars. The best example of the whole-wheat bait-and-switch is the "Honey Wheat" bread Arby's uses on its Market Fresh sandwiches. First, it's not whole wheat (enriched flour is the first ingredient). And second, there are 15 grams (!) of sugar in every two slices. That's more sugar than you'll find in a Hostess Ho Ho!


Eat This!

Arby’s Cravin’ Chicken Sandwich (Roast)

370 calories, 12 g fat (2 g saturated), 9 g sugars




                                

 

3. Yogurt:

Yogurt is low in calories and high in protein, which is why a recent Harvard study found that regularly consuming the stuff helps you lose weight. The problem? Many producers pump their "fruit flavored" yogurts with sugar. Case in point: The cups in Yoplait’s Original 99% Fat Free line pack as much sugar as a bag of peanut M&M’s. Unless yogurt is your weekly diet splurge, go with a less dessert-y option like Dannon Light & Fit, or opt for plain yogurt and add your own healthy toppings like fresh fruit and nuts.


Eat This!

Dannon Light & Fit Peach (6 oz, 1 container)

80 calories, 0 g fat, 11 g sugars




                                  

 

2. Frozen Dinners:

The idea of a frozen meal packed in a nuke-able box probably doesn't get your taste buds giddy with anticipation. Food manufacturers are aware of this fact, so they go heavy on the sugar and/or salt. Some of the worst offenders? Low-cal or otherwise "light" entrées. When food companies remove fat or carbs from their items, they usually replace those calories with excessive doses of sugar or sodium. Take Lean Cuisine's Roasted Turkey Breast entrée, for example. Chances are you don't think of turkey as dessert, but with 7 teaspoons of sugar, that's exactly what you're getting if you pop one of these babies in the microwave. Again, it's all in the nutrition label. Don't just focus on fat and calories; make sure to look out for sneaky sugars and sodium as well.


Eat This!

Smart Ones Bistro Selections Slow Roasted Turkey Breast (1 entrée)

200 calories, 7 g fat (2 g saturated), Sugars <1 b="" g="">




                                    

 

1.Bottled Tea:

In recent years, tea has received a lot of good press for its impressive antioxidant properties, and beverage companies have taken advantage by flooding the market with options. But the taste of plain herbal tea doesn't draw in the crowds, so many drink purveyors pump their teas with high-fructose corn syrup and other cheap sweeteners to boost flavor. Before you buy a bottle, flip it over and read the nutrition label. If you're looking at Arizona's Green Tea, you'll notice that it has more sugar than a Snicker's bar.

Thanks for reading!

Go to MensHealth.com

Friday, August 2, 2013

Cooking with Leftovers

Today's Health Tips


                                  

Cooking with Leftovers


 

The Laws of Leftovers

Truth is, many foods actually taste better the next day! 
Limp, lifeless, and soggy, leftovers invoke a near-universal sense of dread and disappointment in hungry eaters everywhere. Not that again! Truth is, many foods actually taste better the next day, after the flavors in a given dish have had a chance to spend some valuable time hanging out together. But reheat leftovers using the wrong method and you’ll sacrifice moisture, texture, and any shot at having a satisfying second helping. Follow these four rules to breathe delicious life back into last night’s dinner.


Make it fast!

You might think that since leftovers are already cooked, slow reheating would be ideal. In reality, slow reheating allows food to stay in the “danger zone” of between 40 and 140 degrees for too long. Best to blast food with high heat—325°F at the very lowest—for a short time to take it from cool to hot quickly.


Stock it.

Safety aside, taste and texture are hugely important factors to consider when reheating leftovers. And sadly, the reheating process too often leaves foods dry and unpalatable. Our favorite secret weapon is low-sodium chicken stock. Splash a bit on top of whatever you’re reheating—pastas, meats, even vegetables—and the moisture will be reabsorbed by the food, bringing life and flavor back to the dish.


Dress it up.

As often as possible, add a layer of fresh flavor to leftovers after they’ve been heated. Pasta and soups benefit from a sprinkle of fresh parsley or basil, plus a drizzle of olive oil. Stir-fries could use some chopped scallion, toasted peanuts, and a spritz of lime. Meat and fish scream out for some fresh lemon juice and a sprinkling of flaky sea salt.


(Don’t!) Just heat it.

Though convenient, the microwave reheats food unevenly and has an uncanny ability to make crisp foods soggy and moist foods dry. Take the time to reheat your food correctly and you’ll be rewarded. Here’s how to handle it:


* Pizza: Microwaving cold pizza is only good if you like soggy, greasy slices. Instead, place one or two slices in a cast-iron pan set over low heat. Warm until the bottoms have crisped up slightly and the cheese has remelted. (Doing a large pie and want to save time? Place on a cookie sheet and cook in a fully preheated 500-degree oven for 4 to 5 minutes.)


* Steak, roasted chicken, and pork chops: Leave the meat out on the counter for 20 minutes before cooking. Preheat an oven to 350°F. Heat a thin film of oil in a cast-iron skillet over medium heat. When hot, add the meat and cook until a nice crust has been reestablished on one side of the meat–2 to 3 minutes. Flip and place the whole skillet in the oven for 5 to 7 minutes, depending on the thickness of the leftovers.


* Chili, soup, and braises: The meat and vegetables in soups, stews, and braises absorb liquid as the leftovers sit, so to achieve the proper consistency, heat them slowly in a large sauce pan with up to a cup of low-sodium chicken stock (or vegetable stock or water). Stir constantly to ensure even heating.


* Pasta and Asian noodle dishes: Noodles act like sponges, soaking up moisture as they lie in wait with their saucy collaborators. (Which is why, if you have leftover noodles and sauce, try to store them separately.) Heat a nonstick skillet with a bit of olive oil. Add the pasta, along with a 1/4 cup of low-sodium chicken stock or water per serving. Cook until the noodles are hot and the sauce is bubbling, about 3 to 4 minutes. Garnish with fresh chopped herbs (basil or parsley) and grated cheese.


* Burgers and chicken sandwiches: Preheat the oven to 350°F. Place the patties and chicken on a baking sheet and heat in the oven for 5 to 6 minutes, until the outside is hot to the touch. Toast a fresh bun and apply a new round of produce and condiments.

http://www.menshealth.com/nutrition/cooking-with-leftovers

Thursday, August 2, 2012

The 10 best street food cities in the world

Today's Travel



The 10 best street food cities in the world



A trio of Southeast Asian cities took the top spots in a ranking of the top 10 street food cities, with Bangkok, Thailand emerging as the best in the world, notably for its variety and abundance of options.

In a virtual trip around the world, members and editors at travel website VirtualTourist.com gave top marks to the Thai capital for its offerings like Pad Thai, green papaya salads, mango sticky rice, and chicken with green curry.
VirtualTourist.com is a user-generated travel site which, as of 2008, has been part of the TripAdvisor Media Group and counts 1.2 million registered members from 220 countries around the world.

Members recommend Soi Rambuttri in the old district of Bangkok for street fare, as well as Soi 38 near Sukumvit for its evening food markets which are open until 3 am.

In second place was Singapore for its hybrid gastronomy ranging from Chinese, Malay, Indian and Peranakan fare (Chinese and Malaysian), and its reliably safe and hygienic street food stalls.

Specialties to try in Singapore include Hainanese Chicken Rice -- steamed chicken with a ‘jelly-like' layer and rice, cucumbers, chilies and pounded ginger; chili crabs -- in a garlicky, fiery paste; and laksa -- a spicy Peranakan noodle soup.

Rounding out the top three street food cities was Penang, Malaysia, for its multicultural cuisine. Like Singapore, food is heavily influenced by Malay, Chinese and Indian cultures. Foods to try include Char kway teow -- stir-fried noodles, a tart, hot and sour fish soup called assam laksa, and satays of beef, chicken and pork.

Meanwhile, travel guide Frommer's named Bangkok, Tel Aviv and Istanbul as the top street food destinations in the world.

Here are the top 10 best street food cities in the world, according to VirtualTourist.com:

1.    Bangkok, Thailand
2.    Singapore
3.    Penang, Malaysia
4.    Marrakech, Morocco
5.    Palermo, Sicily
6.    Ho Chi Minh City, Vietnam
7.    Istanbul, Turkey
8.    Mexico City, Mexico
9.    Brussels, Belgium
10.  Beachside Ceviche in Ambergris Caye, Belize

Saturday, June 9, 2012

The Best Beer and Food Pairings

Food

 

The Best Beer and Food Pairings

Men's Health Lists

food106.jpg

 

"Good food can make good beer taste better, and vice versa," says Aviram Turgeman, a beer sommelier at Cafe D'Alsace in Manhattan.

Select the food you're eating to learn his picks for which beers are the perfect match for your main dish.


 

Pizza, Mackerel

Drink this: Pilsner, lager
Why it works:
Structure. A dry, crisp beer with balanced hops can overcome strong flavors, like seasonings on pizza, or the oiliness of fish. Plus, the hops can scrub your taste-buds between bites, enhancing the flavor of both beer and food.

Health bonus:
When steaks were soaked in pilsner for 6 hours before panfrying, a suspected carcinogen in the meat was reduced by as much as 88 percent, according to a Journal of Agricultural and Food Chemistry study.

Turgeman's pick:
Jever Pilsener

Also try:
Stella Artois, Kronenbourg 1664

Burger, Chicken, Lamb

Drink this: Amber ale

Why it works:
Intensity. "Strong flavors overwhelm light beers," says Turgeman. That's why you need a complex, heavier brew.

Health bonus:
The hops in a beer like an amber ale may help lower cholesterol and prevent blood clotting, according to a 2007 study published in the International Journal of Food Sciences and Nutrition.

Turgeman's pick:
Fischer Amber

Also try:
Sierra Nevada Pale Ale, Samuel Smith's Nut Brown Ale

Beef, Sausage, Pork

Drink this: Farmhouse ale

Why it works:
Region. European beers taste great with meat cooked in European styles. Carry the lesson to other cuisines, to complement undertones in each: Asian beer with sushi, a Mexican cerveza with tacos, and so on.

Health bonus:
The barley used in ale's brewing process contains flavonoids—a group of compounds, also found in wine, that may interfere with the multiplication of cancer cells.

Turgeman's pick:
Saison Dupont

Also try:
La Choulette Blonde, Castelain Blond

Green Salad, Egg

Drink this: Belgian white

Why it works:
Weight/body. Citruspacked, lighter wheat beers make food taste fresher and cut through the richness of yolks or hollandaise sauce.

Health bonus:
Wheat beers may help lower your risk of cardiovascular diseases, say Austrian researchers. A test-tube study found that compounds in beer helped prevent tryptophan degradation and neopterin production, two factors that are linked with coronary-artery disease.

Turgeman's pick:
Gruut Belgian Wit Beer

Also try:
Hoegaarden, Blue Moon

Cheese, Salmon

Drink this: Trappist, Abbey

Why it works:
Body/strength. The mild sweetness and yeastiness of Trappist beers play off the charred flavors of smoked or grilled food or pungent cheese.

Health bonus:
Brewer's yeast contains B vitamins, protein, and minerals, but it rests on the bottom in Trappist beer bottles. So pour most of your beer into a glass, then swirl the last bit to pick up the yeast.

Turgeman's pick:
Chimay Red

Also try:
Leffe Blonde, Goose Island Matilda

Chocolate, Fruit

Drink this: Stout, Porter, flavored lambics

Why it works: There are no rules. "Experiment with sweet beers," Turgeman says. "You can make great combinations." To cap off a dinner date, pair chocolate with cherry lambic.

Health bonus: The black-cherry juice in cherry lambics is higher in disease-fighting antioxidants than cranberry and orange juice are, says a 2008 UCLA study.

Turgeman's pick: Lindemans Kriek Lambic

Also try: Smuttynose Robust Porter, Young's Double Chocolate Stout