michael s
(Michael S)
#1
the liquid vegetable oil into a solid fat, created dangerous trans fat.
Coloring and artificial flavors have also been added to help this man-
made concoction look more like natural butter.
PICK UP MORE PRODUCE
We’ve seen your future, and it includes parsnips.
When you learn that one serving of this sweet root vegetable packs
twice the fiber of a sweet potato and oodles of blood-pressure-lowering
potassium and vitamin C, we think you’ll be more inclined to try one—
maybe baked with a little olive oil. What do you think?
Knowing your produce and how to prepare it is a key step toward
getting more fruits and vegetables into your diet. And, God knows, we
can all benefit from spending more time in the produce department. A
large-scale Harvard study found that people who consumed eight or
more servings of fruits and vegetables a day were 30 percent less likely
to have a heart attack or stroke than those who ate less than 1½ servings
a day. That’s a significant preventive measure. What’s more, eating more
whole produce is one of the easiest ways to lose weight. In one study,
people who ate an apple appetizer before dinner consumed 187 fewer
calories by the end of the meal than those who didn’t eat the fiber-rich
snack. Other new research shows that eating an apple a day lowers risk
of prediabetes by 27 percent.
Now, maybe you’re thinking: apples? You’re sick of apples. And
parsnips are too, um, Eastern European for your palate. Well, that’s fine
because there are many more options to choose from that’ll pay off with
similar benefits. Just look at them all...
ARTICHOKES
What’s inside: A higher total antioxidant capacity than any other common
vegetable, according to USDA tests.
Look for: Deep green, tightly closed leaves. The leaves should squeak
