Trying to sort through all of the food myths to figure out what you should really be eating? Here are some tried-and-true ways to get the most out of your healthy diet!
Should you be juicing your vegetables? 5/5 experts agree that it is a good thing. A store-bought, veggie-heavy green juice can contain 36% of your daily recommended potassium and 20% of daily vitamin A, with 12 grams of natural sugar, no fat and 4 grams of protein. Juicing your own fresh glass will likely net even more nutrients. However, it's important to note that these juices should be an addition to your well-balanced diet, and not an excuse for a cleanse or detox.
When it comes to your health, not all salads are created equal. In fact, many takeout and restaurant salads are essentially calorie bombs disguised as health food—drenched in creamy, caloric dressings and missing key nutrients with powerful disease-fighting potential. The key to the perfect salad is balance between fresh greens and vegetables, portioned protein, and dressings on the sides.
Fresh ingredients are always better for preparing healthy food, when compared to processed ingredients. Fresh ingredients are basically those that haven’t been exposed to chemicals or processed in any way to increase their shelf life. When food is fresh, it retains its nutritious value better. When it comes to taste, nothing can beat fresh ingredients. Although, not all fresh veggies and fruits are cheaper than their processed counterparts. With that said, eating only canned foods can prove to be expensive in the long run, when the effect of your food choices finally shows up on your health.
Eat a rainbow! Fruit and vegetables fall into four different color categories: red, purple/blue, orange, and green. Phytochemicals give fruits and vegetables their vibrant color and of course some of their healthy properties. What’s in a color? Red fruits contain lycopene (a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy). Blue/Purple fruits and vegetables contain anthocyanin (antioxidant that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease). Orange and yellow fruits and vegetables contain carotenoids (helps maintain healthy mucous membranes and healthy eyes). Green vegetables contain a range of phytochemicals including carotenoids, indoles and saponins, all of which have anti-cancer properties.