Small changes, big differences...........

[Deblyn]

Another article in Prima this month, which I found interesting..........

 

Clever swaps to make your diet healthier:

 

White potatoes for sweet potatoes: sweet potatoes contain more vitamin E than any other low fat food, and about 80 times more than white potatoes. They're also an excellent source of vitamin C, vitamin B6 and betacaotene.

 

French fries for thick cut chips: Thin chips absorb more oil than thick ones, so keep them chunky.

 

Easy-cook white rice for basmati rice: basmati rice has a lower glycaemic index than other varieties, which means it's digested more slowly, helping you to feel full for longer and keeping your blood-sugar levels stable.

 

Regular broccoli for tender-stem broccoli: tenderstem broccoli is longer and thinner with a milder sweeter taste. It has hight levels of glucosinolates, which are believed to help fight cancer.

 

Milk chocolate for plain chocolate: Both kinds contain flavenols like those in red wine, which keep your heart healthy, but there are more in plain chocolate.

 

Green grapes for black grapes: Both are a good source of vitamin C, but black grapes contain higher levels of antioxidants, which help protect against heart disease.

 

Canned tuna for canned salmon: Although fresh tuna is rich in healthy Omega-3 fats, canned tuna isn't. Canned salmon, on the other hand, provides good amounts of Omega-3.

 

Cornflakes for bran flakes: bran flakes contain over 13 times more dietary fibre than cornflakes.

 

Honeydew melon for watermelon: watermelon gets its red colour from lycopene,a phytochemical that helps protect against heart disease and some types of cancer.

 

Green peppers for red peppers: the red kind contain more vitamin C than the green ones, and over ten times more betacarotene.

 

Skinned almonds for almonds with their skins on: there are anti-oxidants called polyphenols in almond skins that can help reduce the level of LDL "bad" cholesterol in the blood and reduce the risk of heart disease.

 

Lettuce for watercress: watercress has 12 times more vitamin C and three times more iron that lettuce. What's more, darker, strongly flavoured salad leaves have higher levels of vitamins and phytochemicals than paler, sweeter leaves.

 

 

 

Obviously I cannot vouch for any of these claims, but thought the article might be of interest. Again from Prima magazine, April issue.

[Dee]

Thanks for posting this Lowie... Its a great post

[Goose Liver]

Thanks Lowly, also iceburg lettuce.. maybe you mentioned this before, is of little nutritional value, go for other types of lettuce instead, I have started mixing spinach with romaine and other types of lettuce, no more iceburg for us....