Every little dash and shake adds up
A daily sodium intake between 1,100 and 3,300 milligrams is considered safe and adequate. This is equivalent to the amount of sodium in approximately 1/2 to 1 & 1/2 teaspoons of table salt.
Every little dash and sprinkle added to your meals eventually adds up. The Mayo clinic recommends you "avoid products with more than 200 mg of sodium per serving." They also recommend you "check the Nutrition Facts label closely for the serving size — and consider how many servings you actually eat." |
|
How much water should you drink?
We all know dehydration occurs when you fail to consume enough water. But, did you know dehydration can lead to fatigue, changing body temperatures, heat exhaustion or heat stroke?
Physical performance in exercise is also greatly diminished as water loss increases.
What can you do to avoid dehydration? Always hydrate before and after exercise or outdoor activity, especially in the hot summer months.
|
|
Read more...
|
|
Making healthy choices for life
Choose lean meat, and dry beans and peas for protein.
Reduce intake of red meats, and eat smaller portions including fish and poultry.
Limit use of organ meats such as liver, brains, kidney, heart, sweetbreads.
Remove the skin from chicken and trim the fat from meat.
Roast, bake, broil, or simmer meat rather than frying. Avoid fried foods as they are very high in fat
Limit egg yolks to one per serving when making scrambled eggs. Use additional egg whites for larger servings. Limit total egg intake to two or three per week.
|
|
Read more...
|
|
What are the different kinds of fats?
Fats are categorized by the proportion of fatty acids in them. For example: Sunflower oil is categorized as unsaturated because it has a greater percentage of polyunsaturated and monounsaturated fatty acids than it does saturated.
|
|
Read more...
|
Hints to keep your sodium intake down:
The best way to cut back on sodium is to cut back on salt and salty foods and seasonings. When reading a Nutrition Facts Label, look for the sodium content.
|
|
Read more...
|
|
|
|
|
|
