Health & Wellness Blog

    

Low Carb Snacks for Reusable Snack Bags

Reusable Snack BagsLow carbohydrate diets are quickly growing in popularity, and for good reason. Cutting back on your carbohydrate intake is an excellent way to improve your health and lose weight. Though the benefits of a low carb diet may be easy to find, portable low carb snack options are decidedly more difficult. The key to sticking to your low carb diet is to take healthy snacks with you so that you are not tempted to buy an unhealthy snack alternative when hunger strikes. Invest in a few reusable snack bags and get ready to eat on the go.

Vegetables

Vegetables are low in carbs but high in fiber and nutrients. Celery with peanut butter, pepper slices, carrots, broccoli, and cauliflower all make tasty and low carb snacks on the go. These foods also fit perfectly in ecofriendly snack bags so you can place them in your lunch bag or reusable snack bag with a cold pack without a worry.

Cheese and Meat

Cheese and meat are a great source of healthy fats and protein. As such, they make a great choice when it comes to choosing low carbohydrate snacks for resuable snack bags. Pepperoni slices, cheese cubes, cheese sticks, jerky, and lunchmeat can all be stored in a portable lunch bag and eaten throughout the day when you get hungry.

Nuts and Seeds

If you are looking for a crunchy, satisfying snack, but want to avoid the carbohydrate overload of crackers and chips, nuts and seeds are the way to go. Sunflower seeds are a popular option. Nuts, such as cashews, almonds, and peanuts also provide a high protein and low carbohydrate snack that is easy to include as part of a healthy lunch or snack and are easy to carry in a small reusable snack bag.

Eggs

Eggs are full of healthy protein. Though raw eggs are not portable in resuable snack bags, you can prepare eggs in a couple of different ways and pack them for lunch or snack. The two most popular options are deviled eggs and hardboiled eggs.

Something Sweet

A low carbohydrate diet does not need to be void of all sweets. Rather, there are ways that you can modify your low carbohydrate snacks and satisfy your sweet tooth at the same time. Sugar free Jello is a versatile sweet snack option. You can add nuts and cottage cheese, or combine it with coconut milk in order to add a bit of sweetness without adding to the carbohydrate count. Retailers also provide a number of low carbohydrate snack bar options to choose from.

Now that you have a lot of great new ideas for your low carbohydrate snacks. Grab your eco-friendly reusable snack bags and pack them with nutritious snacks for you and your family.

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The Facts on Fats

Fat FactsThis article was furnished by the WIFH in Atlanta, Georgia.

Fats have had a bad reputation in the past, but people are starting to realize that we need them to stay healthy. Fats are one of the major nutrients of the human diet. The other two are carbohydrates and proteins.

Before we get down to the details on fats and how they work in the body, you know that fats and oils are one and the same. The only difference is that oils are liquid at room temperature and fats are solid. Now, let’s move on to the nitty-gritty.

Triglycerides: Simply stated, triglycerides are the chemical form of fats in food and in the body. Think of fat as a building and triglycerides as the bricks that give it shape. These “bricks” consist of 3 fatty acids: saturated, Monounsaturated and polyunsaturated (the “tri”), and one glycerol molecule. Thus, the name “tri”-”glyceride”.

Monounsaturated: Monounsaturated fats are heart-healthy because they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. Oils that are predominantly monounsaturated include olive, avocado, peanut, sesame, lard and duck fat. Monounsaturated oils are generally considered to be the healthiest overall, but it’s important to note that all three types have distinct advantages and disadvantages.

Poly unsaturated: Due to their unstable chemical structure, polyunsaturated fatty acids expire more quickly, especially after prolonged contact with oxygen, light or heat. Oils that are predominately polyunsaturated include walnut, grapeseed, soy, corn and fish oils. Never keep these oils beyond their expiration date. If cooking with these oils, use low temperatures. Be sure to refrigerate.

Saturated: Saturated fats are the most stable, giving them a long shelf life and the ability to withstand high cooking temperatures. The are primarily found in animal fats and tropical oils.

Animal Fats: In general, animal fats such as butter and cream are predominantly saturated. It is interesting to note that the fatty acid composition of animal fat can vary depending on the diet of the animal.

Trans Fats: The Very Worst Kind: Trans fatty acids are chemically altered, man-made fats found in partially hydrogenated oils. The hydrogenation process, in common use since the early 20th century, injects hydrogen into vegetable fats under high heat pressure. This saturates what was previously an unsaturated fat and results in a chemical configuration that is not found in nature and is very rich in trans fatty acids. Very small amounts of trans fats do occur naturally in some products such as milk, cheese, beef or lamb.

Trans fats are doubly harmful because they lower HDL (good) cholesterol and raise LDL (bad) cholesterol levels, increasing the risk of coronary heart disease. Trans fatty acids have an even worse impact on cholesterol levels than diets high in butter, which contain saturated fats. A 2002 report by the Institute of Medicine concluded that trans fats are not safe to consume in any amount.

The Trans Fat Labeling Law: Effective since January 1, 2006, all products that have a Nutrition Facts Panel must declare the amount of trans fat per serving. This has forced many conventional food manufacturers to reduce or eliminate trans fats from their products. But trans fat still has a significant presence in restaurants and with other food vendors who are not affected by the labeling law. Packaged products that may still contain significant amounts of trans fats include: margarine, shortening, baked goods (pastries, pies, cookies, doughnuts), breakfast cereals, fried foods, crackers and snack foods such as potato chips.

Simply put not all fats are bad and contrary to popular belief they don’t actually make you fat. What packs on the pounds is CALORIES, consuming too many and making the wrong choices when it comes to fats and carbohydrates.

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