Wednesday, September 15, 2010

About Low Fat Cooking: Food for Thought

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From Fiona Haynes, your Guide to Low Fat Cooking
Part of the problem of eating healthy is knowing how much to eat. Back-of-pack information is helpful, but only if you eat the given serving size. Also this week: navigate your way through high-fat items on a menu by knowing which descriptions scream high fat.

Food Labels and Portion Distortion
When you pour a generous helping of cereal in the morning, how much are you really eating? The back of the box can help, but the nutrition information refers to a precise measure.

Decoding Fat on a Restaurant Menu
How can you spot high fat items on the menu at your favorite restaurants? In some cases, it's obvious, but in others, less so.

30 Ways to Cut Fat at Mealtimes
When you're eating at home, it's easier to control how much fat you eat. here are 30 ways to cut fat from breakfast, lunch and dinner.

Common Misconceptions About Fat
It's easy to get into a mindset that all of one nutrient is bad. Is fat really bad for you? it depends. Here are some common misconceptions about dietary fat.

 


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This newsletter is written by:
Fiona Haynes
Low Fat Cooking Guide
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