Let's Do It Healthy

[Guest guest]

Reduce your sodium intake! Rinse and drain all canned vegetables, beans, and legumes before eating. Put the saltshaker away and use fresh or dried herbs and sodium-free spices! Try combining: 2 tsp. garlic powder 1 tsp. basil 1 tsp. oregano 1 tsp. anise 1 tsp. powdered lemon rind or dried lemon

The secret to tastier corn: Know exactly how long to cook it. Sweet and tender corn should be cooked in boiling water for no more than 1 or 2 minutes. For best flavor, cook corn the same day it's picked. It's naturally tasty - try it without butter to avoid added fat.There's nothing better than eating corn-on-the-cob on a summer's night. It's good for the soul and the body too. One ear's worth of kernels contains 85 calories and 3 grams fiber. Yellow corn contains lutein, a plant pigment that helps protect your eyes from macular degeneration. Hominy is corn that has been treated with an alkali to remove the hulls. The process boosts the availability of the niacin in corn as a nutrient. (Also try adding a touch of sugar to the boiling water - salt will toughen the corn - Jacy)

 

Picking the best canned soup. Keep your eye on the total fat -- it should be no more than 3 grams. Some canned cream soups pack a whopping 25 grams. Others pour almost an entire day's worth of sodium in one can; if a can has more than 500mg of sodium, put it back. Try to choose soups that don't skimp on vitamin A (with its cancer-fighting phytochemicals); look for at least 30% of the Daily Value for vitamin A. Also try to find at least 3g of fiber. Broth- and vegetable-based choices are generally best bets