{"id":1731,"date":"2017-01-03T13:12:09","date_gmt":"2017-01-03T18:12:09","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1731"},"modified":"2017-02-01T07:55:56","modified_gmt":"2017-02-01T12:55:56","slug":"5-foods-to-start-and-stop-eating-in-2017","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2017\/01\/03\/5-foods-to-start-and-stop-eating-in-2017\/","title":{"rendered":"5 FOODS TO START AND STOP EATING IN 2017"},"content":{"rendered":"

\"5_foods_to_start_and_stop_eating\"<\/a><\/p>\n

Good health in the new year isn’t a get-skinny diet, or a miracle superfood. Instead, the best piece of advice we can give is to eat a variety of real, unprocessed foods. It’s that simple. Here are some of our top picks for 2017\u2014both what to eliminate, and what to enjoy\u2014to become your healthiest you. Happy New Year! And happy eating too.<\/p>\n

\n

STOP EATING…<\/strong><\/p>\n

    \n
  1. \n

    Sweetened fruit yogurt.<\/strong> Don\u2019t be fooled by the fruit on the label\u2014one small strawberry yogurt can make up over half of your daily added sugar allotment even before you walk out the front door. Try unsweetened plain greek yogurt instead, and add your own fresh fruit.<\/p>\n<\/li>\n

  2. \n

    Liquid sugar.<\/strong> Whether it be soda or freshly-squeezed orange juice, consuming sugar in liquid form delivers your body with a huge quantity of sugar without any fiber to help your body process it. Ditch soda entirely, and stick to whole pieces of fruit.<\/p>\n<\/li>\n

  3. \n

    Artificial sweeteners.<\/strong> Artificial sweeteners such as Aspartame, Sucralose, Sorbitol and others have been linked with an increased risk for metabolic syndrome, and type 2 diabetes. Plus, they reprogram your taste buds into thinking fruit and other naturally sweet foods aren\u2019t sweet enough.<\/p>\n<\/li>\n

  4. \n

    Packaged snack foods.<\/strong> While they may appear harmless, even savory packaged snacks often contain high levels of added sugar, sodium, and even chemicals and dyes. Stick with whole-food snacks like a piece of fruit with almonds, or carrots with hummus.<\/p>\n<\/li>\n

  5. \n

    Processed meats.<\/strong> Classified as a carcinogen by the World Health Organization, processed meats are said to cause colon cancer<\/a>. On top of that, they often contain high amounts of sodium which can lead to heart disease, and nitrates which likely cause an increased risk of diabetes.<\/p>\n<\/li>\n<\/ol>\n

    START EATING…<\/strong><\/p>\n

      \n
    1. \n

      Radicchio.<\/strong> With four times more antioxidants than romaine and a ton of disease-preventing polyphenols, dark red radicchio should make a regular appearance on your dinner plate. Counteract radicchio’s bitter flavor with fresh fruit and balsamic vinegar in a salad, or mellow its flavor by wilting it down with olive oil and sea salt.<\/p>\n<\/li>\n

    2. \n

      Butter beans (aka lima beans). <\/strong>They are high in protein which is great for blood sugar levels, and high in soluble fiber which helps lower cholesterol. Plus they\u2019re a hearty vegetarian protein and\u00a0taste delicious with almost anything (in stews, in tacos, saut\u00e9ed with greens).<\/p>\n<\/li>\n

    3. \n

      Green moong dal flour. <\/strong>Another excellent source of protein and dietary fiber, green mung bean flour is a flavorful and nutrient-rich substitute for white flour that can be made into a wrap<\/a>. Use it as you would a savory cr\u00eape or breakfast burrito\u2014our fave is scrambled egg, onion, chili peppers and fresh coriander.<\/p>\n<\/li>\n

    4. \n

      Fruit for dessert.<\/strong> Swapping added sugar for fresh fruit gives your body a healthy dose of vitamins, minerals and fiber, and may even help sharpen your taste buds. Try pairing with roasted pecans or almonds for a richer treat.<\/p>\n<\/li>\n

    5. \n

      100% chocolate.<\/strong> Ditching sugar doesn\u2019t have to mean giving up your chocolate habit. Many chocolatiers make a 100% cacao bar with no added sugar that is just as flavorful and high in antioxidants as their 70-90% dark chocolate counterparts. Try this Fran\u00e7ois Pralus bar<\/a>, and avoid lower quality unsweetened varieties you find in the baking section at your grocery store.<\/p>\n<\/li>\n

    6. \n

      BONUS! Kelp.<\/strong> You\u2019ve probably seen the hype, and it is so real. This protein-packed, sustainable, plant-based, gluten-free, zero-junk ingredient should be added to your repertoire. Use kelp noodles to replace lo mein or spaghetti for a healthier version of your favorites. You\u2019ll also be able to get your hands on some Kelp Jerky<\/a> soon so you’ll be able to snack to your heart’s content.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Good health in the new year isn’t a get-skinny diet, or a miracle superfood. Instead, the best piece of advice we can give is to eat a variety of real, unprocessed foods. It’s that simple. Here are some of our top picks for 2017\u2014both what to eliminate, and what to enjoy\u2014to become your healthiest you. Happy New Year! And happy eating too. STOP EATING… Sweetened fruit yogurt. Don\u2019t be fooled by the fruit on the label\u2014one small strawberry yogurt can make up over half of your daily added sugar allotment even before you walk out the front door. Try unsweetened plain greek yogurt instead, and add your own fresh fruit. Liquid sugar. Whether it be soda or freshly-squeezed orange juice, consuming sugar in liquid form delivers your body with a huge quantity of sugar without any fiber to help your body process it. Ditch soda entirely, and stick to whole pieces of fruit. Artificial sweeteners. Artificial sweeteners such as Aspartame, Sucralose, Sorbitol and others have been linked with an increased risk for metabolic syndrome, and type 2 diabetes. Plus, they reprogram your taste buds into thinking fruit and other naturally sweet foods aren\u2019t sweet enough. Packaged snack foods. While they […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[52],"tags":[209,208,191,200,206,207,211,205,212,202,198,210],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1731"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1731"}],"version-history":[{"count":2,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1731\/revisions"}],"predecessor-version":[{"id":1734,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1731\/revisions\/1734"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}