Allyson | Week 7

I have been inundated with school work the past couple weeks (more so than normal). My brain is fried. I don’t have much to share, and I’m out of witty banter. This week I just want to share three things:

Three generations of healthy eating.  I took a break from school work on Saturday and spent the day with my mom and grandma. I snapped a picture of us munching on some healthy and delicious ants on a log (minus the ants).







Two more "Food Rules":

Rule #9: Avoid food products with the wordoid “lite” or the terms “low-fat” or “nonfat” in their names. What has happened over the past four decades since the low-fat craze began? People got fat. People are an average 18 pounds heavier today than they were in the 1970s (and I think that’s a very conservative average). It’s not always fat that makes us fat and removing the fat doesn’t mean it’s nonfattening. Taking the fat out of an item results in taking the flavor out of the item. Companies know they can’t sell a tasteless product (except maybe Quaker and those rice cakes…), so they replace the fat flavor with carbohydrates and refined sugars.  It’s better to eat the real deal, in moderation, that to eat ‘nonfat’ items that are packed with sugars and salts.

Rule #14: Eat foods made from ingredients that you can picture in their raw state or growing in nature. Next time you check out an ingredient list on a food item, try to picture those ingredients growing in nature. Chances are you won’t be able to picture that (let alone pronounce the names) for most ingredients. This rule helps keep odd chemicals and substances out your the body.

Eat less, move more.