Health Wellness Series - Healthy Life Tips - Episode 5 - Season 1
- 4 years ago
Health Wellness Series - Healthy Life Tips - Episode 5 - Season 1
(https://youtu.be/lgiD8aEu4Bw)
21. Keep bacteria out of your food. Wash your hands before starting to prepare any meal. Between steps, wash all equipment that comes in contact with food—especially raw meats— including the cutting board and countertop.
#healthwellnessseason1 #tipsforumbykhurramfida #nutrition #balancedfood #healthtips #healthyfood #healthcare #healthwellness #healthylifetips #betterhealthtips #foodandnutrition #healthandfitness #selfcare #minerals #health #Wellness #nutritionaltips #wellnessandprevention #nutritionanddiet #dietplan #personalcare #workout #fitness #healthylifestyle #foodscience #goodguide #nutritionguide
Don’t let cooked or refrigerated foods sit around at room temperature. Reheat foods to at least 165° F. to be sure that any harmful microorganisms are destroyed. Frozen foods in the refrigerator, in cold running water, or in a microwave oven.
22. Microwaving tends to destroy fewer vitamins than conventional cooking methods. To get the most from microwaving, add as little water as possible to the food: a teaspoonful may be enough to prevent burning. Always cover foods while microwaving; this reduces cooking time and thus nutrient loss.
23. To get the most nutrients from your baked potato, eat the potato skin. Ounce for ounce, the skin has far more fiber, iron, potassium, and B vitamins than the flesh. The only reason to avoid the skin is if the potato has a greenish tinge. That’s chlorophyll, a sign that the potato has been exposed to too much light after harvest. It’s also an indication that solanine (a naturally occurring toxin) may be present in increased amounts, especially in the skin. This might cause cramps and diarrhea.
24. Try barley. It is the best source of beta-glucan, a soluble fiber known to lower cholesterol. It also contains another soluble fiber called pectin, along with iron, selenium, zinc, and some B vitamins. Look for hulled barley, which retains its nutrient and fiberrich bran. Though its bran has been removed, pearled barley is still a good source of beta-glucan.
25. Highfiber foods can help you lose a little weight. Not only are they filling and nutritious, but their fiber reduces the number of calories your body absorbs from the meal. A USDA study found that women who double their daily fiber intake from 12 to 24 grams absorb about 90 fewer calories a day from fat and protein, on average; men going from 18 to 36 grams of fiber absorb about 130 fewer calories. Nutritionists recommend at least 20 to 30 grams of fiber daily.
Thanks,
Tips Forum By Khurram Fida
(https://youtu.be/lgiD8aEu4Bw)
21. Keep bacteria out of your food. Wash your hands before starting to prepare any meal. Between steps, wash all equipment that comes in contact with food—especially raw meats— including the cutting board and countertop.
#healthwellnessseason1 #tipsforumbykhurramfida #nutrition #balancedfood #healthtips #healthyfood #healthcare #healthwellness #healthylifetips #betterhealthtips #foodandnutrition #healthandfitness #selfcare #minerals #health #Wellness #nutritionaltips #wellnessandprevention #nutritionanddiet #dietplan #personalcare #workout #fitness #healthylifestyle #foodscience #goodguide #nutritionguide
Don’t let cooked or refrigerated foods sit around at room temperature. Reheat foods to at least 165° F. to be sure that any harmful microorganisms are destroyed. Frozen foods in the refrigerator, in cold running water, or in a microwave oven.
22. Microwaving tends to destroy fewer vitamins than conventional cooking methods. To get the most from microwaving, add as little water as possible to the food: a teaspoonful may be enough to prevent burning. Always cover foods while microwaving; this reduces cooking time and thus nutrient loss.
23. To get the most nutrients from your baked potato, eat the potato skin. Ounce for ounce, the skin has far more fiber, iron, potassium, and B vitamins than the flesh. The only reason to avoid the skin is if the potato has a greenish tinge. That’s chlorophyll, a sign that the potato has been exposed to too much light after harvest. It’s also an indication that solanine (a naturally occurring toxin) may be present in increased amounts, especially in the skin. This might cause cramps and diarrhea.
24. Try barley. It is the best source of beta-glucan, a soluble fiber known to lower cholesterol. It also contains another soluble fiber called pectin, along with iron, selenium, zinc, and some B vitamins. Look for hulled barley, which retains its nutrient and fiberrich bran. Though its bran has been removed, pearled barley is still a good source of beta-glucan.
25. Highfiber foods can help you lose a little weight. Not only are they filling and nutritious, but their fiber reduces the number of calories your body absorbs from the meal. A USDA study found that women who double their daily fiber intake from 12 to 24 grams absorb about 90 fewer calories a day from fat and protein, on average; men going from 18 to 36 grams of fiber absorb about 130 fewer calories. Nutritionists recommend at least 20 to 30 grams of fiber daily.
Thanks,
Tips Forum By Khurram Fida