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Post by krystalmoore1986 on Aug 1, 2008 11:32:15 GMT -11
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Post by krystalmoore1986 on Aug 7, 2008 14:00:44 GMT -11
Negative calorie foods are foods, which use more calories to digest than the calories food actually contains! Calories from these foods are much harder for the body to use. In other words, the body has to work hard in order to extract calories from these foods. Even though a food may contain equal amount of calories, much less of these calories can possibly turn into fat in negative calorie foods as fewer calories are actually available to the body. This gives these foods a tremendous natural fat-burning advantage.
These foods will have maximum benefits when eaten without any empty calorie foods (junk foods). There are several foods such as vegetables and fruits that have negative calorie effect. Some of the foods that can be eaten in generous quantities are: Asparagus, Beets, Carrot, Zucchini, Papaya, Strawberry, Raspberry, etc. Look at the list below.
Negative Calorie Vegetables Asparagus Beet Root Broccoli Cabbage Carrot Cauliflower Celery Chicory Hot Chili Cucumber Garden cress Garlic Green Beans Lettuce Onion Radish Spinach Turnip Zucchini
Negative Calorie Fruits Apple Blueberries Cantaloupe Cranberry Grapefruit Honeydew Lemon/Lime Mango Orange Papaya Peach Pineapple Raspberry Strawberry Tomato Tangerine Turnip Watermelon
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Post by blondeness on Aug 7, 2008 17:45:54 GMT -11
Krystal, thank you for that post! I plan on printing that out and posting it in my pantry. Many thanks again
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Post by krystalmoore1986 on Aug 7, 2008 20:13:57 GMT -11
No problem, it helps me feel much better when i need some mindless snacking and just cant help myself to eat one of these foods knowing i am not breaking my diet.
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BambiScott
Hermes
This Satedan
RPG Queen
Posts: 861
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Post by BambiScott on Aug 8, 2008 2:10:58 GMT -11
thanks maybe I could tried to cook something from that site lol
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Post by krystalmoore1986 on Aug 8, 2008 7:35:35 GMT -11
Peanut Butter and Jelly Muffins
Consider these a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.
Ingredients 1 cup all-purpose flour (about 4 1/2 ounces) 3/4 cup whole wheat flour (about 3 1/2 ounces) 1/4 cup granulated sugar 1/4 cup packed dark brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups fat-free milk 1/3 cup creamy peanut butter 1/4 cup egg substitute 2 tablespoons butter, melted 1 teaspoon vanilla extract Cooking spray 1/4 cup strawberry jam
Preparation Preheat oven to 400°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Yield 1 dozen (serving size: 1 muffin)
Nutritional Information CALORIES 185(28% from fat); FAT 5.8g (sat 2g,mono 2.3g,poly 1.2g); IRON 1.2mg; CHOLESTEROL 5.6mg; CALCIUM 113mg; CARBOHYDRATE 29.4g; SODIUM 288mg; PROTEIN 5.2g; FIBER 1.6g
(Nutritional info would be even less if you sub in sugarfree jam or a healthier natural alternative!
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Post by krystalmoore1986 on Aug 27, 2008 10:37:49 GMT -11
As a nation today 32% Americans are obese. Add to that 1/3 of Americans that are overweight, according to the Centers for Disease Control and Prevention. Weight problem reached epidemic proportions; it affected rich and poor, adults and children, people form every educational and racial background. The epidemics seemed to occur in the last 3-4 decades. Could all of us at one acquire bad genetics? Or did something drastically change in our environment? Richard J Johnson, MD, the author of the new book “The sugar fix” thinks that the reason for the epidemics lies with increase in high fructose consumption. “Americans consume 30 percent more fructose today than in 1970. Our rising consumption of this sugar begun at roughly the same time that obesity rates in the United States were climbing sharply”. Dr Johnson goes on explaining that fructose consumption increased due to the wide spread usage of the controversial sweetener called high-fructose corn syrup (HFCS):”which is used in wide variety of processed foods and beverages. If you were to start reading product labels, you’d find that HFCS is also in many foods that might surprise you, such as pasta sauce, yogurt, soups, ketchup and other condiments, and sandwich bread. In 1970, the average American consumed less than ½ pound of HFCS per year. By 200, per capita consumption of the corn-based sweetener had risen to more than 42 pounds per year” 42 pounds per year of stuff that should make you fat and does not fail to! You think you are safe from Fructose overload? According to the Corn Refiners Association, food processors may use high-fructose corn syrup (HFCS) in the following products: Asian-style sauces Baby foods Bacon Beer Biscuits Bologna Brandy Breads and rolls Breakfast serials Breakfast meats Cake and dessert mixes Cakes Candy Canned fruits and fruit fillings Canned vegetables Caramel Coloring Carbonated beverages (nondiet) Cat and dog foods Cheese spreads Chewing gum Chicken products Cocoa Coffee creamer Cookies Cordials Crackers Dessert toppings Diet foods Doughnuts Dried meets Egg products Fish products Flavorings Frosting, icing, glazes Frozen dinners Frozen puddings and custards Fruit drinks and juices Fruit sweeteners Peanut butter Pickles Salad dressings Sauce mixes Sausage Seasoning mixes Vinegar Wine Yeast Etc. etc…
Check your labels!
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Post by ♥~KarinaKay~♥ on Aug 27, 2008 12:31:17 GMT -11
I wouldn't doubt it. My new eating plan has zero processed foods, and believe it or not I have zero cravings for cookies, cakes, chocolate, pizza - all the goodies I craved every day for YEARS. Something's up.
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Post by krystalmoore1986 on Aug 27, 2008 16:03:45 GMT -11
Top 5 Healthy Foods You're Probably Not Eating - But Should Be
Dried Plums
This is one food that definitely suffers from an unglamorous reputation - especially when referred to by their more common name: prunes. But they have twice as much potassium as bananas and 38 percent more antioxidants than blueberries! Plus, they provide both soluble and insoluble dietary fiber - including pectin, a type of soluble fiber that may lower blood cholesterol levels.
To get dried plums into your diet, throw a few in your purse for easy snacking, or add some to your child's lunchbox.
Beets
Beets contain fiber, iron, and Vitamin C. Plus, they contain betacyanin - a powerful cancer-fighting agent that has been shown to help prevent colon cancer in particular. Still not convinced? They also contain antioxidants that have been shown to lower total cholesterol while increasing HDL (good) cholesterol!
To get beets into your diet, try marinating steamed beets in fresh lemon juice, olive oil, and fresh herbs; grate raw beets onto salads, soups, or any other dish; or simply add chunks of beet to your roasting pan when you cook up roasted veggies! (Don't cook beets too long, since beets' anti-cancer activity is diminished by heat.)
Pumpkin
A serving of pumpkin has nearly 3 grams of fiber, and is packed with beta carotene - an antioxidant that can help improve immune function and reduce the risk for cancer and heart disease. Fresh pumpkin is only available in the fall and winter months, but canned pumpkin is just as healthy and available all year round.
To get pumpkin into your diet, cut fresh peeled pumpkin into chunks and roast with a bit of olive oil, salt, and pepper; drop a generous scoop of canned pumpkin into plain pancake batter; make a soup from canned pumpkin, chicken broth, and fat free half and half; or make a traditional pumpkin pie.
Eggplant
Eggplant is packed with fiber, and contains Vitamins B1, B3, and B6. Plus, it contains chlorogenic acid - one of the most potent free radical scavengers you can find in a vegetable, and nasunin - a powerfult antioxidant that has been shown to protect lipids in brain cells, prevent cellular damage that can lead to cancer, and help prevent rheumatoid arthritis.
To get eggplant into your diet, purée roasted eggplant, garlic, tahini, lemon juice and olive oil to make home-made babaganoush that you can use in sandwiches or as a dip; add cubes eggplant to your next curry or stir-fry; or again, add to the trusty pan of roasted vegetables.
Beans
Beans are another food with an unglamorous reputation, probably attributable to the old schoolyard rhyme about the magical fruit. But research has shown that beans pack big health benefits - they can do everything from help prevent cancer and heart disease to regulate blood sugar. Plus, they're loaded with antioxidants, protein, and fiber. Dried beans are the cheapest, but canned beans work great if you're short on time.
To get beans into your diet, try a pasta salad with veggies and a can of rinsed chickpeas; use kidney beans to replace half the meat you would normally use in chili; or serve canned, diced tomatoes with onion, green pepper, and black eyed peas over rice.
The Bottom Line: There's no reason you can't work these Top 5 healthy foods you're not eating into your daily diet. Try a few simple recipes, and you may find you have a new healthy family favorite
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