It depends — for some artificial sweeteners, a special baking version of the sweetener may be necessary. For foods that will be heated, consult the sweetener manufacturer’s directions to determine whether a particular product can be used.
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It’s perfectly OK to use ready-to-eat foods, but they usually taste better and have greater nutritional value if you jazz them up. For example, try complementing a pre-prepared meal with fresh fruits or vegetables.
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No. One quick trick for eating more healthfully while still enjoying favorite foods is to simply decrease your portion size when eating high-fat, high-sugar, or high-sodium foods.
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Reduce the fat content in homemade baked goods by substituting unsweetened applesauce, pureed prunes, or another pureed fruit for part of the oil, shortening, margarine, or butter.
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Yes. You can lighten up packaged mixes by trying lower-fat options in preparation. For example, use half of the oil called for in packaged pasta salad mixes, or try using low-fat or skim milk when making instant pudding. For packaged rice dishes and similar products, use only half the flavoring packet to cut down on sodium.
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Adding herbs, spices, and other low-calorie but flavorful ingredients such as garlic and citrus zests and juices makes nutritious dishes more appealing to eat.
Learn more about following a low-sodium diet here.
Cured foods such as bacon and ham, foods packed in salty brine such as pickles, olives, and sauerkraut, and condiments such as mustard, ketchup, and barbecue sauce can be significant sources of sodium and should be eaten in small amounts only. Low-salt or low-sodium versions of canned vegetables, soy sauce, broth, and seasoning mixes substitute nicely for the full-salt versions, but read the labels: Some of these are still fairly high in sodium.
Learn more about following a low-sodium diet here.
Tasting foods before salting them and removing the saltshaker from the table are two great ways to reduce the sodium content of your diet.
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To improve the health benefits of a favorite recipe, look over the list of ingredients, consider the role each plays in the recipe, and modify only one at a time. This gives you an opportunity to judge the success of your single change.
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Shoes should not need to be “broken in” — if it is suggested that a pair of shoes needs to be broken in, stretched, or otherwise modified, do not purchase those shoes, because they are the wrong ones for your feet.
Learn more about choosing footwear here.
