But limit fruit juices to rarely or never.There are no limits on fresh, whole fruits and vegetables. Seasonal fruits and vegetables, sea greens and sea vegetables such as seaweed and kelp, and mushrooms are also good choices. Leafy greens like spinach, kale, beet and turnip greens, chard, and collards are tops.Trans fats (these are frequently found in packaged baked goods, margarine, and shortening)Įnjoy all fruits and vegetables liberally:.Limit these oils and fats to rarely or never All types of beans, including black beans, black-eyed peas, chickpeas, fava beans, lentils, peas, and peanuts.Pay attention to how they feel, and eat until they are about 80 percent full.Choose plant-based foods about 95 percent of the time and animal-based foods about 5 percent of the time.Eat diets that are about 65 percent carbs, 20 percent fats, and 15 percent proteins.Processed meats - the World Health Organization characterizes them as a carcinogen.Packaged sweets - they are linked with obesity, type 2 diabetes, and heart disease.Salty snacks - they are high in sodium, and the Centers for Disease Control (CDC) reports they are linked with heart disease and stroke.
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