"Good" Foods
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| One of the questions I am asked on a daily basis is whether or not a particular food is “good or bad.” This and next month’s columns will be dedicated to answering that complex question in the simplest way, once and for all. We’ll start with the “good” foods. Although it is common sense, scientific research continues to provide evidence that a diet rich in fruits and vegetables lessens the risk of chronic disease by boosting your immune system with vital antioxidants. Vitamin fortified cereals and bars cannot, and never will be a substitute for the naturally occurring, disease-fighting antioxidants founds in greens, roots, seeds, berries and melons. If it grows in the ground it is a “green light” food. Variety is important, of course, and there are certain guidelines to follow if you are trying to lose weight; for example, fill up on vegetables, and limit your fruits to those highest in fiber (apples and pears). Buy organic and make sure to wash your produce before eating to lessen your intake of potentially harmful chemicals (but even store bought produce reigns supreme to processed food, no matter how much it’s fortified). Eat complex carbohydrates that are made with 100% whole wheat, or enjoy oatmeal, sweet potatoes, brown rice, quinoa, and bran to provide long lasting energy for your body and brain. Balance out your complex carbohydrate and vegetable-rich meals with proteins that are low in saturated fat: poultry (white meat), seafood, egg whites, soy, and dairy in moderation. Add a touch of healthy fat, from nuts, seeds, olives and olive oil, and avocados to meet your dietary needs. |
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