Bad Foods vs. Good Foods: Find the Balance

you will find some good reasons to cut back on empty foods, along with some alternative options that are healthy and packed with nutrients. Remember that foods are endless, so if one replacement doesn't suit you, don't get discouraged. Once you make one good choice about your diet, you'll make another, and another, and another. It's that easy! 

Bad Carbohydrates: carbohydrates that are bad are comprised of refined, simple sugars. These include wheat products, anything with sugar, and processed flours. Examples of bad carbohydrates include pastries, cookies, sweets, and some cereals (such as cornflakes or rice crispies). Because most of these flours and sugars are refined, they are stripped of most nutrients. As a result, food manufacturers incorporate supplemental vitamins and minerals that are not readily absorbed as naturally occurring nutrients are in the body.

Good Carbohydrates: carbohydrates are present almost everywhere. Fortunately, with the enormous variety of carbohydrates that exist, we can still make healthy choices while satisfying our cravings. To curb your carbohydrate cravings, go for fruits and vegetables, whole wheat or grain breads, and cereals and brown rice.

Bad Vegetables: veggies are not only delicious; they are easy on the digestive system and packed with tissue enhancing nutrients. Nevertheless, many people forget that in the process of cooking our vegetables, vitamins and minerals and weakened. If vegetables are boiled for a long period of time, all nutrients can be lost in the boiling liquid, making vegetables just as empty as fast foods.

Good Vegetables: To make the most of your vegetable intake, try to consume as many veggies as possible in their raw state. Instead of making white grain pasta with broccoli, try a cold pasta salad with whole-wheat noodles, asparagus, broccoli, tomatoes, and quinoa for a fully balanced meal. Dress with a natural, pure oil such as olive oil and incorporate some acid (lemon, lime juice, or vinegar) to ease digestion and supply vitamin C.