June 18, 2011. Paul Hixon
credit: madmoleculeIf you actually sit down and have a look at the food you are eating chances are you will find that you have fallen into a pattern of consuming too many saturated fats, synthetic sugars and a whole host of additives that you may not have even really considered. These additives are in a lot of foods that we buy and many of them are detrimental to our health.
The best way to shop I to buy foods with as close to many ingredients as one that you can. That is, the less ingredients the better, in most cases.
Stick to food groups like;
- lean cuts of meat, fish like salmon (there are even some frozen varieties that have no additives that make food preparation a bit more convenient if you have a stockpile in the freezer)
- free range eggs, legumes
- fruit and vegetables, frozen is ok just check for extras though
- whole-meal cereals, oats, basmati rice
- dairy
- lots of water
Adhering to these types of foods should see you increasing your level of health and wellbeing, choose organic when you can and get yourself and additives pocket guide so you can take it with you when you shop. It may seem challenging at first when you find out what some of your favourite foods have in them, however if you decide to avoid additives and not buy them you will soon find good alternatives and become accustomed to your new style of shopping and eating and the payoffs for your health, happiness and mood will be worth it. B
uy a slow cooker if time is an issue for you in regards to spending extra time on cooking. There are some delicious chicken breast recipes for the slow cooker and you can prepare the chopped ingredients the night before, simply add it to the cooker with the other ingredients like vegetable stock, herbs and spices and dinner will be ready for you when you arrive home in the afternoon. Try some roasted pumpkin seeds to serve as an after school snack or as a before dinner snack, the kids might even like to help you to prepare them for some extra fun; they are low in sodium and high in protein.
Updated June 18, 2011. Published May 26, 2011. Paul Hixon
