From ClevelandClinicWellness
Spring-clean your pantry — and your arteries! — for a healthy, fresh start to the season.
by Cleveland Clinic Wellness Editors | April 18, 2015
As the sun shines brighter and warmer, open your windows, turn up the tunes, and spend a morning creating a healthier kitchen pantry. First, take stock of what’s in your cabinets — a missing sock, your lost keys, six-year-old spices, perhaps? — and look for opportunities to fill ’em with more nutritious choices. A good place to begin: flours and oils. Replace those bags of stripped white flours with varieties made with 100 percent whole wheat (which should be stated clearly on the label). You’ll add more phytonutrients, soluble fiber and essential vitamins when you eat intact carbs.
Next up: Learn how to cook with alternative flours made from nuts, seeds, legumes and even plants. They’re packed with good nutrition (flaxseed, spelt and rye flours contain four times the amount of fiber as white flour), and they taste amazing. Plus, you’ll gain instant “artisanal” cred using these wholesome alt products. While you’re at it, go ahead and ditch any cooking oils that have developed a funny odor or have been in the pantry for more than a few months. Rancid oil can oxidize and develop free radicals, beating the heck out of your healthy cells. Replenish with high-quality extra-virgin olive oil (and keep it in a cool dark place), which is not only terrific for your heart but wins the flavor jackpot! Use it for marinades, to cook sautéed or roasted veggies, or in salad dressings.
ClevelandClinicWellness >>
To your health!
Spring-clean your pantry — and your arteries! — for a healthy, fresh start to the season.
by Cleveland Clinic Wellness Editors | April 18, 2015
As the sun shines brighter and warmer, open your windows, turn up the tunes, and spend a morning creating a healthier kitchen pantry. First, take stock of what’s in your cabinets — a missing sock, your lost keys, six-year-old spices, perhaps? — and look for opportunities to fill ’em with more nutritious choices. A good place to begin: flours and oils. Replace those bags of stripped white flours with varieties made with 100 percent whole wheat (which should be stated clearly on the label). You’ll add more phytonutrients, soluble fiber and essential vitamins when you eat intact carbs.
Next up: Learn how to cook with alternative flours made from nuts, seeds, legumes and even plants. They’re packed with good nutrition (flaxseed, spelt and rye flours contain four times the amount of fiber as white flour), and they taste amazing. Plus, you’ll gain instant “artisanal” cred using these wholesome alt products. While you’re at it, go ahead and ditch any cooking oils that have developed a funny odor or have been in the pantry for more than a few months. Rancid oil can oxidize and develop free radicals, beating the heck out of your healthy cells. Replenish with high-quality extra-virgin olive oil (and keep it in a cool dark place), which is not only terrific for your heart but wins the flavor jackpot! Use it for marinades, to cook sautéed or roasted veggies, or in salad dressings.
ClevelandClinicWellness >>
To your health!
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