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Home >> Diet Forums >> Nutrition! Don't forget it's importance.

Nutrition! Don't forget it's importance.

Heather said: "Sometimes I think people forget how important nutrition is as it relates to being healthy. Remember the old saying, "you are what you eat?" It's true! If you view the food that you eat as being fuel to your body making healthier choices gets easier. Think about it. If you were to put diesel gas in a car that took unleaded fuel you'd have a disaster on your hands. Same thing goes for you! The funny thing is, after a while the bad cravings seem to go away. For example.. If you pick an orange over a candy, you're getting vitamin C, a candy from nature! If you pick a baked potato that isn't "loaded" over french fries, you're eating less calories and skipping the oil. Plus potatos have tons of potassium.. Can anyone else contribute a healthier choice that they use?"

spectrachic311 said: "I've pretty much overhauled my entire "old" diet to make more healthy choices that give me more nutrients per calorie. For example: Instead of sugary cereals for breakfast, I choose oatmeal. It has complex carbs and lots of fiber and B-vitamins. Instead of iceberg lettuce, I usually eat spinach because it's more rich in vitamins. I snack on carrots instead of chips with my salsa (it's really good, I promise!). I also notice that when I get enough nutrients, I do feel less hungry. I also always swap fat free yogurt for sour cream whenever I have a recipe that calls for it. You can't really tell the difference most of the time."

klynnfosh said: "Good point Heather we all need to learn to eat to live not live to eat and we would be better off. My food substitutions are light soft margerine instead of butter, whipped peanut butter in stead of regular, sugar free jellys, light italian sour dough bread in place of white only 40 calories a slice and the same texture as white but better for you. Wheat bread is better yet, but I get tired of it and need a change once in a while. Also use chicken broth to make mashed potatoes instead of milk or cream, these are the ones I use the most."

mahesh67 said: "I have been studying a big nutrition book for one months. I have much to learn. :th_dblthumb2:"

lakelady said: "I've changed my whole family over to that butter-substitute spread that actually IMPROVES your levels of 'good' and 'bad' cholesterol. I use it on toast, in baking, for frying, in all my cooking that calls for butter, margarine, or shortening. (well, except for pie crust, unfortunately that's still gotta be lard, but I don't bake pies often) It's absolutely indistinguishable from butter. I served it melted, to my family accompanying broiled lobster. No one noticed a difference, and I didn't announce it. It's just like butter another way as well. It's hard if you refridgerate it so if you're going to use it to spread on toast or bread, ya gotta leave it in the cupboard. I like the idea that, not only isn't it bad for you, every time I serve it, it's actually IMPROVING every one's cholesterol! Oh, another thing I have always done when making a soup or stew with fatty meats in it, (like chili, or homemade chicken soup) is that I simmer the meat in the liquid first, the day before, (don't add seasonings yet, the fat will take all them with it) then I refridgerate it over night. The fats float to the top and harden, so you can simply pick it up off the top and throw it away. THEN I add veggies and seasonings. Love tossing all those bad calories and fat down the disposal! very satisfying."