Many of us have been there before, it’s been a busy day and you don’t have time to cook so you grab a frozen dinner; but don’t be fooled because what you choose can be loaded with calories, fat, and sodium. You can find just about anything in the frozen food aisle these days, breakfast, lunch, dinner and dessert. It can be confusing choosing something to when things are being marked as “natural”, “organic”, and “preservative free; how can you figure out the right notorious choice? It’s important to read the food labels so you’re not picking something high in calories, fat, and sodium.
When choosing frozen dinners its best to choose light dinner. A light dinner is one with less than 300 calories and no more than 8 grams of fat, whereas a regular meal has about 400 calories and up to 25 grams of fat. All frozen food however are pretty high in sodium ranging from 700 mg to 2,400 mg. When looking at the nutrition labels it’s best to choose something that has fewer than 800 mg of sodium. Another to take notice of is fiber a good frozen meal would contain at least 3-5 grams of fiber. The best light meals are offered by: Healthy Choice, Stouffer's Lean Cuisine, and Weight Watchers’ Smart Ones, so start by choosing one of them.
There are some plus sides to frozen foods that have actually helped some people to loose weight. For one thing frozen meals are already in the correct portion size. So all long as you don’t eat more that one your never at risk of over eating; and over eating is one of the main reasons that Americans are over weight today. Another plus of frozen meals is if you choose one with plenty of vegetables and grains they will not only fill you up but provide vitamins, minerals, and fiber. One way to guarantee that the frozen meal you’re eating is healthy is to cook your own healthy meals and freeze them for the future. If you know you’re going to be busy one night just cook extra of something like chili or soup earlier in the week; so that when the day comes all you have to do is thaw and re-heat.
Frozen meals don’t have to be a bad thing; you just have to know what to choose. Remember to first start out by picking a “light” frozen meal, or meal with less than 300 calories. Leaders in frozen meals are: Healthy Choice, Lean Cuisine, and Smart Ones. Next look at what your meal contains. If it has lots of vegetables and grains, than it will leave you feeling full and not searching for seconds. Lastly plan ahead! The best frozen meal is one that you cook yourself, because you can control what goes into it. By remembering these tips you won’t feel guilty next time you’re in a rush and grab for a frozen meal.
Wednesday, March 25, 2009
Saturday, March 21, 2009
Food-Borne Illnesses
It seems that every time you turn on the news, there is another story about a food borne illness. Last year people stayed away from lettuce and tomatoes. More recently, peanuts and peanut butter have been the culprit. What are foodborne illnesses? How does this “bad” food get into our food supply and is there anything we can do about it?
The Center for Disease Control and Prevention (CDC) estimates 76 million people suffer from foodborne illnesses each year in the U.S Symptoms of foodborne illnesses can range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. In extreme cases, about 5,000 of these 76 million people die. There are more than 250 known foodborne diseases, which people contract when they eat food or drink beverages contaminated with bacteria, parasites, viruses or contaminated by chemicals used during harvesting or processing.
Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may already be present on foods when you buy them. Raw foods are the most common source of foodborne illnesses because they are not sterile. For example, raw meat and poultry may become contaminated during slaughter. Seafood can also be contaminated during harvest or through processing and eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli). Contamination can occur during growing, harvesting and processing. Improper storage and handling of cooked food is also responsible for foodborne illnesses. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.
The following are tips that can help prevent foodborne illnesses:
· Refrigerate foods as soon as you get them home from the store. If prepared foods stand at room temperature for more than 2 hours, they might not be safe to eat.
· Make sure food is cooked to the appropriate internal temperature. Foods need to be thoroughly cooked to kill harmful bacteria that can cause illness.
· Prevent cross-contamination. Bacteria can spread from one food product to another when you use the same cutting boards, knives, sponges, and countertops. Raw meat, poultry, and seafood should be kept away from ready- to- eat foods.
· Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after you touch raw meat, poultry, fish, shellfish, produce, or eggs.
· Wash utensils and surfaces before and after use with hot, soapy water.
· Keep cold food cold and hot food hot.
· Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
· Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
· Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
· Don’t pack the refrigerator. Cool air needs room to circulate to keep food safe.
For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.
The Center for Disease Control and Prevention (CDC) estimates 76 million people suffer from foodborne illnesses each year in the U.S Symptoms of foodborne illnesses can range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. In extreme cases, about 5,000 of these 76 million people die. There are more than 250 known foodborne diseases, which people contract when they eat food or drink beverages contaminated with bacteria, parasites, viruses or contaminated by chemicals used during harvesting or processing.
Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may already be present on foods when you buy them. Raw foods are the most common source of foodborne illnesses because they are not sterile. For example, raw meat and poultry may become contaminated during slaughter. Seafood can also be contaminated during harvest or through processing and eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli). Contamination can occur during growing, harvesting and processing. Improper storage and handling of cooked food is also responsible for foodborne illnesses. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.
The following are tips that can help prevent foodborne illnesses:
· Refrigerate foods as soon as you get them home from the store. If prepared foods stand at room temperature for more than 2 hours, they might not be safe to eat.
· Make sure food is cooked to the appropriate internal temperature. Foods need to be thoroughly cooked to kill harmful bacteria that can cause illness.
· Prevent cross-contamination. Bacteria can spread from one food product to another when you use the same cutting boards, knives, sponges, and countertops. Raw meat, poultry, and seafood should be kept away from ready- to- eat foods.
· Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after you touch raw meat, poultry, fish, shellfish, produce, or eggs.
· Wash utensils and surfaces before and after use with hot, soapy water.
· Keep cold food cold and hot food hot.
· Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
· Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
· Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
· Don’t pack the refrigerator. Cool air needs room to circulate to keep food safe.
For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.
Tuesday, March 17, 2009
Does a Glass a Day Keep the Doctor Away?
There are many people that say drinking a glass of red wine a day is good for your health, but there are also plenty of people that say this isn’t true. So, yes or no: does red wine help keep you healthy? The answer is: in moderation and as part of a healthy diet, yes.
The idea that red wine keeps us healthy comes from the “French Paradox.” Despite the fact that their diet that is loaded with saturated fat, very few French people die from heart attacks. Scientists discovered that 83 out of 100,000 Frenchmen die from heart disease compared to 230 in 100,000 Americans. The major difference discovered, is the amount of red wine drunk.
Moderate amounts of wine can raise your good cholesterol, called HDL, and thin your blood. Non-alcoholic phytochemicals, which are naturally occurring plant parts, in wine such as flavanoids and resveratol act as antioxidants. Antioxidants prevent molecules called “free radicals” from causing cellular damage to the body .In other words, they help to keep you from getting sick. Resveratrol in particular has been proven to prevent blood clotting and plaque formation in the arteries by altering lipid profiles and plasma viscosity. A study suggests that it can also produce potent anti-thrombotic agents that can potentially improve cardiovascular health and lower the risk of heart disease.
Sure, white wine contains resveratrol as well, but red wine provides much more. During the wine making process, the longer the skin is kept on the grape, the greater the concentration of resveratrol in the wine. The skin is removed before fermentation when making white wines, giving it less resveratrol than red wines.
Despite its health benefits, there are negatives to wine. Wine consumption can elevate triglyceride levels, which are associated with health problems such as diabetes. Women with or at high risk for estrogen positive breast cancer should be careful with their wine consumption because studies have shown that alcohol can increase estrogen levels and raise tumor progression. Wine may also be a trigger for those who suffer from migraines. Also, wine, and any other alcoholic drink, contains many empty calories. People who consume these drinks often consume these empty calories, which are calories that lack the nutrients we need, and often lead to weight gain.
So when deciding on whether or not to have a glass or wine with dinner or not remember this: for it to be considered healthy, men should have no more than 2 drinks per day and women, no more than one. The mere fact that the French drink more red wine than we do, does not necessarily mean that it’s the reason why they are at less risk for heart disease. A balanced diet and drinking in moderation is really what is needed to stay healthy.
The idea that red wine keeps us healthy comes from the “French Paradox.” Despite the fact that their diet that is loaded with saturated fat, very few French people die from heart attacks. Scientists discovered that 83 out of 100,000 Frenchmen die from heart disease compared to 230 in 100,000 Americans. The major difference discovered, is the amount of red wine drunk.
Moderate amounts of wine can raise your good cholesterol, called HDL, and thin your blood. Non-alcoholic phytochemicals, which are naturally occurring plant parts, in wine such as flavanoids and resveratol act as antioxidants. Antioxidants prevent molecules called “free radicals” from causing cellular damage to the body .In other words, they help to keep you from getting sick. Resveratrol in particular has been proven to prevent blood clotting and plaque formation in the arteries by altering lipid profiles and plasma viscosity. A study suggests that it can also produce potent anti-thrombotic agents that can potentially improve cardiovascular health and lower the risk of heart disease.
Sure, white wine contains resveratrol as well, but red wine provides much more. During the wine making process, the longer the skin is kept on the grape, the greater the concentration of resveratrol in the wine. The skin is removed before fermentation when making white wines, giving it less resveratrol than red wines.
Despite its health benefits, there are negatives to wine. Wine consumption can elevate triglyceride levels, which are associated with health problems such as diabetes. Women with or at high risk for estrogen positive breast cancer should be careful with their wine consumption because studies have shown that alcohol can increase estrogen levels and raise tumor progression. Wine may also be a trigger for those who suffer from migraines. Also, wine, and any other alcoholic drink, contains many empty calories. People who consume these drinks often consume these empty calories, which are calories that lack the nutrients we need, and often lead to weight gain.
So when deciding on whether or not to have a glass or wine with dinner or not remember this: for it to be considered healthy, men should have no more than 2 drinks per day and women, no more than one. The mere fact that the French drink more red wine than we do, does not necessarily mean that it’s the reason why they are at less risk for heart disease. A balanced diet and drinking in moderation is really what is needed to stay healthy.
Fear Not Your Food
The word “additive” can seem daunting, especially when it refers to your foods. The question always is, Why not eat foods from a natural and unadulterated source? But the truth is that food additives are used to help keep our foods fresh and make them even safer to eat. With a little bit of food education, you will soon find that additives are a lot less scary than you might think.
During the food manufacturing process, food is often exposed to all types of external conditions and can spoil due to mold, air, and different kinds of bacteria. Preservatives are added to foods to help maintain the quality and freshness of the foods being handled. This type of additive helps control contamination that can cause foodborne illness. One group of preservatives, called antioxidants, prevents fats and oils in a food from turning rotten and tainting the food’s flavors. Although preservatives are added to foods, they have no negative effect on your health; this type of additive keeps your food healthy while keeping your family healthy too.
Additives are also used to improve and maintain the nutritional value of your food. Vitamins and minerals are added to many foods to make up for those lacking in a person’s diet, or those lost in processing. Vitamins and minerals are also used to enhance the nutritional quality of a food. The enrichment process occurs when vitamins and minerals that were lost during processing are added back into the foods. Fortification refers to the process in which vitamins and minerals that were not naturally present in those foods are added to them. The fortification and enrichment processes have helped to reduce the amount of malnutrition in our country and worldwide.
Finally, food additives are used to improve taste, texture and appearance of your foods. Spices, natural and artificial flavors, and sweeteners help enhance a food’s taste. Food colors maintain or improve appearance while additives like stabilizers and thickeners give foods a widely desirable texture and consistency. These additives have absolutely no negative effects on your health; in fact, you won’t even notice them.
Food ingredients have always been used to preserve, blend, and flavor foods and have helped reduce many nutritional deficiencies among consumers. Additives also guarantee the availability of flavorful, nutritious, and safe foods for consumers. But the overall key to food additives is that they are strictly monitored by the FDA, more so than any other time in history. The FDA requires evidence that each substance is safe before it is added to foods. These additives are also constantly being reviewed as new scientific methods of testing improve. As a consumer, there is nothing to fear about additives in your foods.
During the food manufacturing process, food is often exposed to all types of external conditions and can spoil due to mold, air, and different kinds of bacteria. Preservatives are added to foods to help maintain the quality and freshness of the foods being handled. This type of additive helps control contamination that can cause foodborne illness. One group of preservatives, called antioxidants, prevents fats and oils in a food from turning rotten and tainting the food’s flavors. Although preservatives are added to foods, they have no negative effect on your health; this type of additive keeps your food healthy while keeping your family healthy too.
Additives are also used to improve and maintain the nutritional value of your food. Vitamins and minerals are added to many foods to make up for those lacking in a person’s diet, or those lost in processing. Vitamins and minerals are also used to enhance the nutritional quality of a food. The enrichment process occurs when vitamins and minerals that were lost during processing are added back into the foods. Fortification refers to the process in which vitamins and minerals that were not naturally present in those foods are added to them. The fortification and enrichment processes have helped to reduce the amount of malnutrition in our country and worldwide.
Finally, food additives are used to improve taste, texture and appearance of your foods. Spices, natural and artificial flavors, and sweeteners help enhance a food’s taste. Food colors maintain or improve appearance while additives like stabilizers and thickeners give foods a widely desirable texture and consistency. These additives have absolutely no negative effects on your health; in fact, you won’t even notice them.
Food ingredients have always been used to preserve, blend, and flavor foods and have helped reduce many nutritional deficiencies among consumers. Additives also guarantee the availability of flavorful, nutritious, and safe foods for consumers. But the overall key to food additives is that they are strictly monitored by the FDA, more so than any other time in history. The FDA requires evidence that each substance is safe before it is added to foods. These additives are also constantly being reviewed as new scientific methods of testing improve. As a consumer, there is nothing to fear about additives in your foods.
Sunday, March 8, 2009
Guarana
Guarana-based products such as “Rock Star,” “Cult,” “Dark Dog,” and “Hype” are beginning to pop-up everywhere. But what exactly is guarana?
Guarana is a berry that grows in Venezuela and northern parts of Brazil. Its name “guarana,” comes from a tribe living in Brazil called Guarani. Guarana is very important to their culture, as it is believed to be magical, a cure for bowel complaints, and a way to regain strength. Guarana’s unique taste is most successful as a soft drink in Brazil. Guarana’s main ingredient is guaranine, which is identical chemically to caffeine, explaining the reason as to why people get an energy boost after taking guarana.
With the same characteristics as caffeine, guarana is a stimulant very similar to coffee. This means that guarana quickens perceptions, delays sleep, helps with endurance based activities, can help to recover from a hang over, impairs appetite, will lead to more frequent urination, causes a higher blood pressure and an increased heart rate, can make you jittery, and may prevent sleep. As people may believe, guarana is not a “miracle medicine,” a dangerous drug, an easy way to lose weight, a vitamin, or a food supplement.
Although many may think that it is not possible to overdose on caffeine or guarana, theoretically, it is. It is estimated that 10 grams of pure guarana or caffeine at once is fatal. Guarana seeds can contain up to 10% caffeine. This means that if you were to swallow at least 100 grams of guarana seeds at once, things would start to get dangerous. For a better perspective, an average cup of coffee contains 65-130 milligrams of caffeine; some very strong guarana-based syrups used in drinks contain up to 350 milligrams.
Since guarana’s main ingredient guaranine is identical to caffeine, it too can impair appetite, being of some help when you want to lose weight. Caffeine or guarana is put in to weight loss programs because if you’re not hungry, then you won’t eat as much. But, guarana is expensive and caffeine is much cheaper, raising the question of why someone would replace a cheap ingredient with an expensive one. Well, the name guarana sounds much more interesting than caffeine, and gives them an excuse to label their product as “natural” or “herbal,” making it easier to ask for a higher price. So, the presence of guarana n drinks only makes the product more expensive, when drinking a few cups of coffee will have the same effect at a much cheaper rate.
Since dietary supplements are not considered food or drugs, the Food and Drug Administration does not regulate guarana. If you are concerned about guarana, go with the safer and cheaper choice of caffeine.
Guarana is a berry that grows in Venezuela and northern parts of Brazil. Its name “guarana,” comes from a tribe living in Brazil called Guarani. Guarana is very important to their culture, as it is believed to be magical, a cure for bowel complaints, and a way to regain strength. Guarana’s unique taste is most successful as a soft drink in Brazil. Guarana’s main ingredient is guaranine, which is identical chemically to caffeine, explaining the reason as to why people get an energy boost after taking guarana.
With the same characteristics as caffeine, guarana is a stimulant very similar to coffee. This means that guarana quickens perceptions, delays sleep, helps with endurance based activities, can help to recover from a hang over, impairs appetite, will lead to more frequent urination, causes a higher blood pressure and an increased heart rate, can make you jittery, and may prevent sleep. As people may believe, guarana is not a “miracle medicine,” a dangerous drug, an easy way to lose weight, a vitamin, or a food supplement.
Although many may think that it is not possible to overdose on caffeine or guarana, theoretically, it is. It is estimated that 10 grams of pure guarana or caffeine at once is fatal. Guarana seeds can contain up to 10% caffeine. This means that if you were to swallow at least 100 grams of guarana seeds at once, things would start to get dangerous. For a better perspective, an average cup of coffee contains 65-130 milligrams of caffeine; some very strong guarana-based syrups used in drinks contain up to 350 milligrams.
Since guarana’s main ingredient guaranine is identical to caffeine, it too can impair appetite, being of some help when you want to lose weight. Caffeine or guarana is put in to weight loss programs because if you’re not hungry, then you won’t eat as much. But, guarana is expensive and caffeine is much cheaper, raising the question of why someone would replace a cheap ingredient with an expensive one. Well, the name guarana sounds much more interesting than caffeine, and gives them an excuse to label their product as “natural” or “herbal,” making it easier to ask for a higher price. So, the presence of guarana n drinks only makes the product more expensive, when drinking a few cups of coffee will have the same effect at a much cheaper rate.
Since dietary supplements are not considered food or drugs, the Food and Drug Administration does not regulate guarana. If you are concerned about guarana, go with the safer and cheaper choice of caffeine.
Sunday, March 1, 2009
Facts and Myths about Vitamins
There are plenty of misconceptions about what vitamins really do and don’t do. Young or old, most people have the wrong idea about vitamins. For some reason it is widely believed that vitamins produce energy for our bodies. This is proven to be a myth. The real job of a vitamin is an organic compound that is required to help us to extract energy from food. Vitamins do not provide energy; they help us to get energy from other food. They are required in very tiny quantities. The myth that vitamins give energy is a common one today.
The best way to get the most nutritional need out of a vitamin is actually eating the food that contains it. Our bodies are made so we can breakdown foods, and absorb nutrients. When taking a tablet of concentrated vitamins, our intestines cannot absorb all the vitamins. However, when vitamins are presented to the intestine in the form of fruits and vegetables, the concetration of vitamins is perfectly suited to our intestine and we absorb most of it. Vitamin pills generally overload our bodies so it is most efficient to get vitamins the “natural” way.
Many people think that vitamins should be taken daily. But the fact is that it is completely unnecessary to do this. If you just eat your DRI, or daily-recommended Intake- then you don’t need to take vitamin tablets. For example, if you consume your proper servings of fruits, dairy, vegetables, meat, etc… then all of your nutritional needs are completed for the day. You would be taking too many vitamins if you take the supplement once you have reached your DRI. They would just end up being flushed out by your body. This podcast isn’t saying, “never take vitamins”, in fact in many cases they are essential. For example if someone has a surgery that resulted in an incision, that person should take Vitamin E. even though the person might have eaten enough of it, they need it in order to help skin growth. It will make it grow faster, thus the person recovering more quickly. Another example of taking vitamins daily would be for pregnant women. A pregnant woman is eating for two, and she needs twice the nutrients she would normally consume. By taking a special vitamin that is best for both her, and her baby; then the chances of them both living through a healthy pregnancy goes up. But don’t be worried about not getting the right amounts of vitamins. As long as you eat a wide variety of foods, then your nutritional requirements will be met.
The best way to get the most nutritional need out of a vitamin is actually eating the food that contains it. Our bodies are made so we can breakdown foods, and absorb nutrients. When taking a tablet of concentrated vitamins, our intestines cannot absorb all the vitamins. However, when vitamins are presented to the intestine in the form of fruits and vegetables, the concetration of vitamins is perfectly suited to our intestine and we absorb most of it. Vitamin pills generally overload our bodies so it is most efficient to get vitamins the “natural” way.
Many people think that vitamins should be taken daily. But the fact is that it is completely unnecessary to do this. If you just eat your DRI, or daily-recommended Intake- then you don’t need to take vitamin tablets. For example, if you consume your proper servings of fruits, dairy, vegetables, meat, etc… then all of your nutritional needs are completed for the day. You would be taking too many vitamins if you take the supplement once you have reached your DRI. They would just end up being flushed out by your body. This podcast isn’t saying, “never take vitamins”, in fact in many cases they are essential. For example if someone has a surgery that resulted in an incision, that person should take Vitamin E. even though the person might have eaten enough of it, they need it in order to help skin growth. It will make it grow faster, thus the person recovering more quickly. Another example of taking vitamins daily would be for pregnant women. A pregnant woman is eating for two, and she needs twice the nutrients she would normally consume. By taking a special vitamin that is best for both her, and her baby; then the chances of them both living through a healthy pregnancy goes up. But don’t be worried about not getting the right amounts of vitamins. As long as you eat a wide variety of foods, then your nutritional requirements will be met.
Tuesday, February 17, 2009
Obesity in the United States
Obesity is escalading throughout the United States as we speak. It is a serious health hazard that is not nearly being taken as seriously as it should be. The number of fast food places; and convenient restaurants are growing in number. People are eating on-the-go more, and more. Restaurants are serving larger portion sizes for less money. This ends up creating having less time to think and plan out their daily nutrition requirements, and just eating whatever is easier to get. It is understandable for the people who live fast lifestyles and who don’t have time to really think about what they’re eating; but perhaps an apple will be a healthier choice than a bag of chips. Statistics show if a person cuts out soda, and replaces it with water then they will cut out a lot of calories. If people eat six smaller meals than three square meals a day; then they would most likely have a lower BMI. It would also be healthier to eat out less, and consume more home-cooked meals. This trend of obesity has dramatically increased in the last decade, and it continues to rise.
Fast food, snack food, and sweets have become an everyday choice. It is fine to have these foods on occasion, but consuming foods high in fat and sugar everyday will most certainly take a toll on your health. People who are obese have a higher risk of developing cancer, having heart disease, diabetes, depression, arthritis, stroke, among many other dangerous health risks. Obesity is preventable, if you make healthier food choices, and start being more active then you will end up living a longer and happier life. Once people become more aware of the dangers, then they will hopefully be more open to a healthier lifestyle. Statistics show that the reason why children are obese is because of their parents’ poor food choices.
In order to avoid becoming obese it, is very important for the younger generations to learn and be educated about obesity. This is because today’s children are tomorrow’s parents, and they must set examples for their children to come. Our youths aren’t nearly as informed about these hazards, as they should be. The main reason is because many schools still have unhealthy cafeteria choices. And the rates of children being obese are higher than ever. So let’s start now, and be an educated, aware, and active group starting now. Make good nutrition choices and you will be a healthier person.
Fast food, snack food, and sweets have become an everyday choice. It is fine to have these foods on occasion, but consuming foods high in fat and sugar everyday will most certainly take a toll on your health. People who are obese have a higher risk of developing cancer, having heart disease, diabetes, depression, arthritis, stroke, among many other dangerous health risks. Obesity is preventable, if you make healthier food choices, and start being more active then you will end up living a longer and happier life. Once people become more aware of the dangers, then they will hopefully be more open to a healthier lifestyle. Statistics show that the reason why children are obese is because of their parents’ poor food choices.
In order to avoid becoming obese it, is very important for the younger generations to learn and be educated about obesity. This is because today’s children are tomorrow’s parents, and they must set examples for their children to come. Our youths aren’t nearly as informed about these hazards, as they should be. The main reason is because many schools still have unhealthy cafeteria choices. And the rates of children being obese are higher than ever. So let’s start now, and be an educated, aware, and active group starting now. Make good nutrition choices and you will be a healthier person.
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