Common sense is the key to eating right when you have diabetes. You know what got you there in the first place by now, so you know that the reverse is what you need to be eating now. Confirm your suspicions with a qualified person, and then get right into it. Lethal Commissions Review You […]
Note: This is the fourth part of a multiple-posts about getting and preparing the best food. Please read the earlier posts to get more information. Tips on Finding and Preparing the Best Food (part 1) Tips on Finding and Preparing the Best Food – Vegetables (part 2) Tips on Finding and Preparing the Best Food […]
Continue reading about Tips on Finding and Preparing the Best Food – Meat (part 4)
Science and modern technology, including improved transportation methods and better refrigeration, have made many popular varieties of fruit available year round. Exotic and tropical fruits also appear routinely in supermarkets. The best choices, however, are local, seasonal varieties, which offer good flavor and high nutrient value at a low cost. Most fruits are rich sources […]
Continue reading about Tips on Finding and Preparing the Best Food – Fruits (part 3)
When choosing fresh vegetables, avoid those that are limp and tired looking. “Old” vegetables cannot be revived by stir-frying, boiling, steaming, or baking. Although most of the common vegetables are available year round, in season they tend to have the best food value, flavor, texture, and price. In general, vegetables are good sources of vitamins, […]
Continue reading about Tips on Finding and Preparing the Best Food – Vegetables (part 2)
Note: This is the first part introduction of a multiple-posts about getting and preparing the best food. A nineteenth-century housewife would find the modern supermarket truly overwhelming. Not only is there an endless smorgasbord of canned, boxed, bagged, frozen, and convenience foods, dairy products, fresh produce, meats, and breads, but today what the shopper sees […]
Continue reading about Tips on Finding and Preparing the Best Food (part 1)
