What we were designed to eat has seven characteristics:
1.Low glycemic load
2.Lots of omega-3 fats (wild food)
3.Balance of protein, fat and slowly absorbed carbohydrates
4.Abundance of vitamins and minerals
5.Many alkaline foods, which prevent blood from ever becoming too acidic
6.Low levels of sodium
7.High fiber content—food as close to nature as possible: think about the process: apple with skin onà skinned apple (fiber is gone)à sliced apple (biting is gone)àmashed apple (chewing is gone) àjuiced apple (manufacturers did all the work for you!)
- NO transfats
- NO High fructose corn syrup, or dextrose, or all these names for extra refined sugar added in foods for taste and preservation
- NO MSG
- NO aspartame
- As little preservatives and artificial stuff as possible!
Now look at what you ate thus far today and what you will eat the rest of the day; does it fit these criteria’s? Great if it does. If it doesn’t, well… Time to get back to basics! Switch things around if necessary: oatmeal instead of sugary flakes, natural muffin instead of a store-bought cookie, asparagus instead of macaroni and cheese filled with junk, salmon instead of fish sticks… you get the picture! It’s not time to relax and allow yourself to go back to eating junk; remember how it made you fee? N.E.W.A.Y. all the way!
What are they?
Here’s the scoop:
Trans fat is formed when oil is hydrogenated, or processed to become solid. When hydrogenated fats like margarine and shortening were first invented, they became the ingredient of choice because they were cheaper, more shelf-stable, and thought to be healthier than butter. It was only recently confirmed that this fat is especially unhealthy because it both raises bad cholesterol and lowers good cholesterol.
Trans, or hydrogenated, fat is found in stick margarine, vegetable shortening, and fried foods. Until recently, it was also found in most commercially packaged baked goods, crackers, pastries, cookies, and many other products. However, in 2006, when it became mandatory for companies to list trans fat on food labels, many manufacturers changed their formulas to reduce the amount of trans fat their products contain. You can now find soft margarines that boast “trans fat-free” on their label, and many packaged baked goods are advertised as trans fat-free. However, some foods may contain small amounts of trans fat even if they list zero grams of trans fat in the Nutrition Facts panel (If the amount of trans fat per serving is under 1 g, they can list it as “0” g trans fat. To avoid trans fats completely, check the ingredients list on a product for “hydrogenated” or “partially hydrogenated” oil of any type. If such an ingredient is present, there is still some trans fat in the food. And if the trans fat ingredients are near the top of the list, drop the box and run the other way! And be on your guard in restaurants — unless the menu specifies otherwise, many fried foods are still prepared with hydrogenated oils.