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Quote of the Day: “To err is human; to forgive divine.” ~ Alexander Pope

Song of the Day: Lithium – Nirvana

Exercise of the Day: Cardio Trampoline Pilates

Affirmation: “I release the need to get the approval of others and seek only to get the approval of myself.”

Tip: Bread is such a hard thing to buy these days. How do we know which is nutritious and which are faking us out with misleading labels such as “Whole Grain” or “Whole Wheat”? Well here is a simple way to tell. Check out the ingredients. By law, food labels must list ingredients in order, by weight. So if “wheat flour” or “enriched wheat flour” is the first ingredient, the product is mostly white flour. A 100-percent whole-grain bread will always list a whole-grain ingredient first on the label: brown rice, buckwheat, bulgur, cracked wheat, millet, oatmeal, quinoa, rolled oats, whole grain barley, whole-grain corn, whole-grain sorghum, whole-grain triticale, whole oats, whole rye, whole wheat or wild rice.

Next, look for the Whole Grain Stamp. The Whole Grains Council, a nonprofit group that consists of millers, manufacturers, scientists and chefs interested in promoting whole-grain products, has devised a Whole Grain Stamp that member manufacturers in the United States, Canada, the United Kingdom and elsewhere may use on any product that contains at least 8 grams of whole grains — the equivalent of about 1 1/2 tablespoons of whole wheat flour — per serving. The stamp may appear anywhere on the package. Keep in mind, products that bear the stamp do not have to be 100 percent whole grain, and in fact, many of them contain more refined white flour than whole grains so do make sure you are looking at ingredients.

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