Obesity In The United States

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Between 1970 and 2005 the obesity rate in the United States roughly doubled, according to data from the National Health a and Nutrition Examination Survey, and the USDA.

On the BMI scale over 30 is defined as obese; over 25 is overweight.

TruthAboutAbs

We’re eating over 200 calories more each day, most of which come from carbs. We are also eating more meat, although most of that is actually leaner than it used to be, so the calorie contribution to the average diet has gone down.

We’re taking in about 100 calories more in sweeteners each day on average, and High Fructose Corn Syrup has about half of that.

We drink less regular whole milk, and more reduced fat, and fat-free milk.

We consume a lot more oil, particularly vegetable oil, than we were back in the 1970’s. Mostly corn, and soybean and canola oils.

The increase in obesity has come about because we eat a lot more wheat; increased sweeteners, and processed oils instead of fat from meat.

Wonderful Olive Oil

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The virtues of the Mediteranean diet have been long talked about. One of the keystones of such a diet is the use of olive oil.

EXTRA VIRGIN OVEN (EVO Pizza)

Good quality extra virgin olive oil is usually blended from a variety of olives and is a great base for healthy salad dressings, and is great for dipping with bread.

Unlike vegetable oil, which tastes the same wherever you get it from, the taste of olive oil is different based on the region it comes from.

There are various flavors from peppery to mild, and even citrus based. There’s one out there to compliment almost any dish, and olive oil is good for you!

Try some today, it’s way better for you on your salad than that ranch or blue cheese dressing in a bottle!

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Two Dollar Healthy Lunch

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African Creamy Cold Tomato Soup

Recipe: African Creamy Cold Tomato Soup
Servings: 8
Preparation Time: 15 min.
Cooking Time: 0 min.
Ingredients:
  • 2 Lbs. tomatoes\raw, peeled, seeded, and pureed
  • 2 tsp. tomato paste
  • 1 cup buttermilk
  • 1 Tbs. peanut or vegetable oil
  • 1 ripe avocado, mashed and pureed
  • 2 Tbs. lemon juice
  • 3 Tbs. fresh cilantro or parsley, chopped
  • 1 tsp. hot pepper sauce, or to taste
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
This Recipe is considered:
Low Cholesterol
Low Sodium

Cooking Directions:

In a mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and peanut oil. Add remaining ingredients, stirring to mix well. Refrigerate for 3 hours, or overnight. Serve cold. Serving suggestion: top soup with a dollop or sour cream or yogurt.

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