Godplace/Mission238 forums

This is from an online article found here: http://blog.ediets.com/2008/08/top-5-bad-foods-and-healthy-foods.html
I'd like to know if anyone else had ideas too. I'm going to post more ideas as I find them.
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Monday, August 18, 2008 - 27 Comments
By eDiets Staff

Oops, I did it again... If you sing that song whenever you eat a certain food, consider it a "trigger" food. Translation: Don't derail your diet goals by eating foods you have a history of overeating.

Easier said than done? Here are the three steps to managing those not-so-healthy foods:

1. Recognize your triggers. For me, it's always been ice cream. I would buy a carton of fudge vanilla swirl, for example, planning to limit myself to just a half cup for dessert. I'd dig into the creamy mixture, have "just a taste" -- and all my plans went into the trash. Along with the empty half-gallon carton of ice cream. Inevitably, I felt sick the next day and mad at myself for giving in. I'd try setting up rules ("I'll only eat ice cream on weekends," or "I'll only eat vanilla ice cream -- that's safe and boring"), but those rules were a game of deception that resulted only in weight gained.

2. Accept which ones are "danger zone" foods. If you are unable to limit yourself to a single serving, it's a "red light" food for you.

3. After you recognize your trigger foods, discover safe healthy foods substitutes. And for help with this critical third step, check out my list below!


Trigger Food #1: Ice Cream
Is ice cream one of your trigger foods? Then keep those half-gallon containers out of your house. Instead, consider one of these healthy foods options:
-- Stop eating ice cream. Period. Instead, call around to local frozen yogurt shops until you find one that serves sugar-free, low-calorie frozen yogurt. Check to make sure that it's really low-calorie (for example, one of the yogurt cafes in my hometown has frozen yogurt that is 10 calories per ounce). Rather than take it home, order a small serving at the cafe, and enjoy it there. -- Buy pre-portioned, sugar-free frozen treats, such as sugar-free Fudgsicles. Just 40 calories each, with calcium, protein and no sugar, these individually-wrapped chocolate fudge frozen treats are one of my favorite healthy foods for after-dinner desserts.


Trigger Food #2: Baked Potatoes
I used to consider myself virtuous for ordering a baked potato instead of French fries at a restaurant. Of course, I always opted for the variety stuffed with melted cheese and butter and topped with sour cream. And I couldn't understand why I didn't lose weight. Answer: Those enormous potatoes served in restaurants actually are the equivalent of two to four servings. Add in those high-calorie, high-fat extras like cheese, butter and sour cream, and you're looking at a so-called side course that can have more calories and fat than you've budgeted for your entire dinner!

Healthy foods substitutes:
-- Steamed vegetables. Skip the butter and cheese topping and sprinkle on some herbs. -- A baked potato or yam that you share with a friend -- and substitute plain yogurt for that fattening topping.


Trigger Food #3: Pizza
"I'm just going to have one piece," you promise yourself. Then the delivery person arrives at your front door. You open up the box and that fragrance wafts through the room. One piece leads to another... and then of course there's the garlic bread on the side. Before you know it, your diet is out the door along with the empty pizza box container.

Healthy foods substitute:
-- A whole-grain English muffin half. Top with fat-free or low-fat mozzarella cheese and tomato sauce mixed with herbs, and put under the broiler until the cheese melts. You've got the flavor of pizza without the calories and fat!


Trigger Food #4: Pie
Yes, I know, apple pie is as traditional as baseball. And it counts as a fruit serving, right? Hah! When you mix sugar and butter with those apples, then make that crust with lard and more sugar, and top the whole conglomeration off with whipped cream or extra-rich vanilla ice cream, you're creating a recipe for diet trouble.

Healthy foods substitutes:
-- One-half cup of unsweetened applesauce mixed with a half-cup of sugar-free vanilla yogurt and 1/2 teaspoon of cinnamon. -- A plain baked apple sprinkled with cinnamon and a packet of sugar-free sweetener, such as Splenda or Equal.


Trigger Food #5: Cheese
One ounce of cheese is only about the size of a domino -- and can pack as much as 130 calories. Consider just how much cheese you can tuck away for a snack. Add on the calories in the accompanying crackers. And you've just consumed more calories in your supposedly innocent snack than you might have allotted for a half-day of food on your diet!

Healthy foods substitute:
-- Individually pre-packaged "light" or fat-free cheese, such as individually wrapped low-fat string cheese.

Do you have any healthy foods you eat when you're craving something bad? Help us out and share your ideas!

Quote
Oops, I did it again... If you sing that song whenever you eat a certain food, consider it a "trigger" food. Translation: Don't derail your diet goals by eating foods you have a history of overeating.

Easier said than done? Here are the three steps to managing those not-so-healthy foods:

1. Recognize your triggers. For me, it's always been ice cream. I would buy a carton of fudge vanilla swirl, for example, planning to limit myself to just a half cup for dessert. I'd dig into the creamy mixture, have "just a taste" -- and all my plans went into the trash. Along with the empty half-gallon carton of ice cream. Inevitably, I felt sick the next day and mad at myself for giving in. I'd try setting up rules ("I'll only eat ice cream on weekends," or "I'll only eat vanilla ice cream -- that's safe and boring"), but those rules were a game of deception that resulted only in weight gained.

2. Accept which ones are "danger zone" foods. If you are unable to limit yourself to a single serving, it's a "red light" food for you.

3. After you recognize your trigger foods, discover safe healthy foods substitutes.

If you think about it a bit... it could also apply to other areas of life besides just food... :grin: at least it does in my life too.

I haven't tried it yet, but my daughter told me about using steamed cauliflower (cooked until soft) mash it up and put butter (the real stuff is supposed to be better for you than the fake - however, the "I Can't Believe It's Not Butter" Spray has 0 calories 0 fat 0 carbs 0 anything really and it really does taste like butter) and cheese - a healthy substitute.
Anyway, this is supposed to be a healthier substitute for mashed potatoes.  :thumbsup2:

Mom..Ive had that before...Donna used to make it when they were on the low carb diet...its GOOD!!

I really like using sweet potatoes instead of Irish.

Heres somthing thats on yahoo today

http://health.yahoo.com/experts/eatthis/15442/the-worst-healthy-foods/

The Worst 'Healthy' Foods
Posted Mon, Oct 06, 2008, 12:55 pm PDT
80% of users found this article helpful.
Post a Comment View All 17 Comments If you want to lose weight, it may seem like a good idea to trade candy bars for granola bars or to swap bacon and eggs at breakfast for the classic bagel (it's shaped like a zero; how bad could it be?).

Sadly, it's just not that simple. Customers' nutrition knowledge is rising, so food marketers are desperate to attract the right kind of attention from the eating public. So they're twisting nutritional buzzwords to trick us into eating the kinds of foods that can actually help make us fat. We need to be more careful than ever to make sure we're feeding ourselves and our families the very best real health foods — not sugar-infused calorie bombs disguised as weight-loss foods.

Read up for our latest batch of dietary phonies. They may look good on the front label, but they'll get you in the end if you're not careful.

Granola Bar
200 calories
15 g sugars

Eat this instead!
1 oz cheddar cheese with Triscuits
150 calories
5 g sugars

Ever wonder what keeps a granola bar together? The answer: high-fructose corn syrup, which quickly raises blood sugar and cancels out most of the potential benefits the granola almonds and oats might give you. Switch over to good old-fashioned cheese and crackers, and you trade sugar and calories for protein and fiber. It's a big deal that will make you smaller, as will steering clear of the sugar bombs. By the way, these are the most sugar-packed foods in America.

Yogurt with Fruit on the Bottom
190 calories
30 g sugars

Eat this instead!
Plain yogurt with fresh fruit mixed in
110 calories
15 g sugars

Pass on these over-sweetened yogurt cups; they contain as much sugar as a soft drink. Almost all of that comes directly from the "fruit," which is swimming in high-fructose corn syrup. Yogurt and fruit can be a great way to start your day, but do it yourself by mixing a cup of nonfat plain yogurt with a half cup of mixed berries.

Bagel with Cream Cheese
700 calories
40 g fat
13 g saturated

Eat this instead!
Cheese omelet
425 calories
18 g
6 g saturated

Bagels are bogus. The bread is bad enough, containing 300 calories and 60 grams of carbohydrates, but tack on the liberal cream cheese schmear (by our survey of popular breakfast chains, up to 4 ounces for a single bagel!) and your "harmless" breakfast sandwich weighs in as worse than a Whopper. The omelet swap will save you nearly 300 calories, plus provide a surge of metabolism-boosting protein. And a recent study from the University of Connecticut found that eating eggs can help raise HDL (good) cholesterol. And while you're being vigilant, watch out for the 20 Unhealthiest Drinks in America!

Dried Fruit
175 calories
45 g sugars

Eat this instead!
Fresh fruit, like an apple or a peach
70 calories
15 g sugars

OK, so dried fruit won't totally derail a day of good eating (unless you down the whole bag of banana chips), but it's far from being a harmless snack. First, because the dehydrating process * Wash my mouth out with soap * most of the volume from the fruit, you can eat cups of the stuff, and 600 calories later, still not feel any fuller. More troubling, though, is the fact that Sun-Maid and Ocean Spray add sugar to the fruit, making Craisins closer to candy than Mother Nature's original intention. The choice is clear: Stick to the original, straight from the tree.

Fish Sandwich
600 calories
30 g fat
11 g saturated

Eat this instead!
Grilled chicken sandwich
300 calories
13 g fat
4 g saturated

Fish is good for you, except when it's battered, fried, robed in cheese, and bathed in tartar sauce. The lesson? Even the biggest star can be sabotaged by the supporting cast. To this end, avoid any menu item with the word "crispy," the restaurant industry's favorite euphemism for "fried." Make sure your next fish or chicken sandwich is grilled, dressed with fresh produce, and topped with a low-cal barbecue sauce, or even ketchup and mustard. And watch the salt; these 20 foods are the saltiest in America!

Stick margarine (1 Tbsp)
100 calories
11 g fat
2.5 g saturated
2.5 g trans fat

Eat this instead!
Whipped butter (1 Tbsp)
50 calories
6 g fat
1.5 g saturated

In their haste to remove saturated fat from butter, margarine makers created the margarine monster — a dangerous lipid called trans fat, with more dangerous links to heart disease than saturated fat. Pick up whipped butter instead; by whipping air into the spread, manufacturers decrease the caloric density of a tablespoon of butter, and they make it easier to top your toast. If you buy margarine, make sure it's the type found in the tub, hopefully with an added bonus like omega-3s folded into the mix.

I've cut out almost all things with high fructose corn syrup in them.  It is irritating that they are basically adding poison to healthy food, so you're getting good things laced with deadly.  Like fried chicken...lol

all the whole wheat bread I've looked at has high fructose corn syrup in it.  So do some chips and other things that are not deemed "sweet"

those energy drinks are being proven to have really bad stuff in them the more time goes on.  taurine I think is the latest deadly ingredient.

We're not to be conformed to this world, yet we eat like the world, and wonder why we get sick like the world.  Anyone ever consider that if we followed God's word, we wouldn't be needing to get prayer for cancer and all the other mess, at least as much anyway?

We're supposed to present our bodies a living sacrafice, not a poisoned, unhealthy heap of falling apart mess because we think being "spiritual" negates that part of God's word somehow.  But you won't hear that over many pulpits.  Instead, people validate disobeying this scripture because this "world is not our home" and our we'll get new bodies in the rapture.  Sure seems like if it's in the Bible though, as a command, we should take heed.

Bodily excercise profiteth little.  But it still profits!!

If we know to do good and we do it not, it is sin.  So if we know we're supposed to take care of this gift, the body, God has given us, and we let culture, even church culture sway us from doing that, why would God purify our food for us or bless what we're doing in disobedience?

I can't afford to be fanatical about health, but I'm trying, just like with anything else.

so tired of seeing people "counting calories."  A novel idea: eat healthy.  Low caloric count does not = healthy.

actually counting calories makes people aware of the choices they make.   For someone wanting to make changes its an eye opener.   

I'm often asked how much Sucanat to substitute for white sugar...or if whole wheat flour can be substituted one for one with white flour.  I decided to share a little bit about how I adapt "regular recipes" to make them healthier!  Please know that when I say "healthier"...I'm not talking "low fat".  To me, healthier means "real, whole food".  Click on the following links so read about how I feed my family and why I love real, whole foods!!  Be sure to also check out this entire series on  <a href="http://heavenlyhomemakers.com/category/simple-steps-toward-healthy-eating">Simple Steps Toward Healthy Eating.[/url]


■If a recipe calls for vegetable or canola oil I switch it out one for one with melted coconut oil or melted palm shortening.  It's a little bit tough to measure out solid coconut oil to an exact needed amount.  I just kind of "eyeball it".  If a recipe calls for 1/4 cup of vegetable oil, I make my best guess at how much 1/4 cup of coconut oil (or palm shortening) is while I'm scooping it out...then I melt it down in a small saucepan on the stove.  If you are new to cooking/baking...you may prefer to melt it, then pour it into a measuring cup to be sure you  have the correct amount.

■If a recipe calls for margarine (I gag and then) I switch it out one for one with real butter.  This means that if the recipe calls for 1/2 cup margarine, I use 1/2 cup of butter.

■Usually butter and coconut oil can be used interchangeably.  For instance, when I make muffins...sometimes I use coconut oil and sometimes I use butter.  It depends on what I have on hand and what sounds good at the moment (coconuty goodness, or rich buttery flavor).  If you are unable to eat dairy, you can substititute coconut oil for butter in most recipes.

■I almost always use melted palm shortening to fry foods (like french fries, onion rings, homemade corn dogs, etc.).  Palm shortening does NOT create the same freaky effects from frying that vegetable or canola oils create.  This means that foods fried in palm shortening (or coconut oil) are NOT unhealthy!

■I use olive oil if a recipe calls for just a few teaspoons or Tablespoons of vegetable oil.

■You can read more about the fats I prefer and why I prefer them <a href="http://heavenlyhomemakers.com/healthy-fats">here!![/url]


■Sucanat (or Rapadura, which is the same thing...just under a different name) can be substituted one for one with white or brown sugar.  This means that if a recipe calls for one cup of white sugar...you can instead use one cup of Sucanat.  However, I generally cut the Sucanat down just a hair because the flavor is stronger...and because it is more expensive...and because wow...do we really need that much sugar?  :)  Sucanat, by the way, is dehydrated cane sugar juice and the healthiest form of cane sugar I've found. 

■Honey can be substituted for white or brown sugar, but I usually use 1/2 to 2/3 the amount the recipe calls for.  This means that if a recipe calls for one cup of white or brown sugar, I only use 1/2 to 2/3 cup of honey.  Honey has a rich flavor and is sweeter than sugar.  I have not found that substituting honey causes much difference in the consistency of a recipe, even though honey is a liquid and sugar is not.  If anything, I find that honey makes quick breads, muffins and cookies more moist...and that's never a bad thing if you ask me!

■Real Grade B Maple Syrup can be substituted for white or brown sugar, but I don't often bake with it (ooh, except for Coconut Macaroons!).  I use maple syrup for liquid treats like Chocolate Milk and Smoothies and Ice Cream.  If a recipe calls for corn syrup, I use Grade B Maple Syrup instead, substituting it one for one.

■You can read more about the sweeteners I prefer and why I prefer them <a href="http://heavenlyhomemakers.com/the-most-nutritious-sweeteners">here![/url]


■I substitute my freshly ground whole wheat flour (made from hard white wheat) one for one in recipes that call for white flour.  However, freshly ground whole wheat flour is often lighter in texture, making a one to one substitution possible.

■If you are using store-bought whole wheat flour, I find that this seems to be a heavier flour.  Therefore, I recommend using a lesser amount than the white flour that is called for in a recipe.  You may find that this is even true with my recipes that call for whole wheat flour, since I am using freshly ground flour.  I receive quite a few comments, particularly on my Honey Whole Wheat Bread from people using King Arthur's whole wheat flour or another store bought flour that they didn't need to add in all of the flour the recipe called for.  I suggest just adding flour until the dough is the correct consistency...then stop.

■If you want to soak the whole grain flour to break down the phytates, generally you can substitute a cultured dairy product (or water with lemon juice) for the liquid called for in a recipe...plus add the fat (butter or oil)...and stir these together with the flour for overnight soaking.  If you have no idea what I'm talking about when I say "soak the grains", <a href="http://heavenlyhomemakers.com/what-it-means-to-soak-grains">read this post![/url]

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The thing that strikes me w/ this woman/family is that she has 4 boys, a very modest income, and one boy at least I've read has ezema.  She has all hinderances that normal people do and yet she has busted her tail to try and find out how to do things truly healthy way. It's motivating to me.  She's not trading one unhealthy lifestyle for another (unbalanced eating w/ then eating processed "diet" food).

very good post MY

Sucanat/rapadura comes in a huge block cheap here. It's just hard to make smaller, with precision. (Think: Adina with a hammer. ;) ) I didn't know people used that version of sugar instead of what looks to me like turbinado sugar:

(http://t0.gstatic.com/images?q=tbn:ANd9GcSO0-AawwEGgIUIElwZIHfF8NcI-DMk220KwjpA5Q_uPZeD6Nxl&t=1)

Short clip.

http://www.msnbc.msn.com/id/21134540/vp/43134344#43134344 (http://www.msnbc.msn.com/id/21134540/vp/43134344#43134344)

1 TB ground flax + 2TBS water = 1 egg

You can use this in any bake recipe that calls for more than 1 egg.

Except Quiche! Lol

We all know that u can sub apple sauce for oil, but did u realize this works for many things that are cooked & mashed?  This is why they can have so many variations on the brownie. Avacado, sweet potato, carrot, zuccini, pears, beans & bananas. If u r subbing all your oil, make sure rto grease your pan well.

You can sub all your white flour for whole wheat pastry flour.

When soaking grains or making a baked bread of sorts that requires a cultured dairy product, u can sub milk with a bit vinegar in it outre water with lemon juice.  Go by your familiarity with the consistancy.  Also add 1 TB of oil or butter since most cultured dairy has good fat. 

Sorry don't have exact measurements. I rarely measure anymore.

Arrowroot powder or xantham gum can sub for flour our cornstarch when used as a thickener.  Like gravy or pudding. arrowroot powder is pretty close to flour in measure. X.g is much stronger & doesn't reqire the rue process.

Sorry for all the typos.

Brown sugar, maple syrup (preferably real, grade B is best) & honey are all interchangeable. Cup for cup. 

Agave nectar is terrible for u from every angle.

Evaporated milk & half n half/cream are interchangeable & won't let your dairy curdle when cooking like in homemade mac n cheese.

U guys prob. Know all these...

Why is agave nectar terrible?  I'm not going to get any more because I wasn't exactly crazy about the flavor (it didn't taste terrible, but it wasn't something I'd prefer if I have real dark honey) but I thought it was good for you.  Not as good as honey, but...

Oh it's awesome for you only if you break off the piece & eat it raw.

Otherwise they have to process our to keep it from goin bad. The process takes all the nutrients out similarly to how they do honey. This not only make the expectation empty but it also puts it higher than white sugar on the glycemic index.  Terrible for anyone who cares about their health, calories, blood sugar.

dude, you have so many that I have never ever heard of... wow.

Quote from: MellowYellow on October 18, 2011, 04:14:34 AM
This is why they can have so many variations on the brownie.

Yeah, we are well aware of your variations on brownies.... :eyebrow:

:hippy:

For gluten free or something different, you can substitute garbanzo bean/chickpea flour for wheat, in anything but regular yeast bread.  Just double your spices. I've done this for pumpkin bread/muffins a number of times & it always turns out great!

(http://media-cache-ec6.pinterest.com/upload/2814818488665021_NpX94Bjx_c.jpg)

(http://media-cache-ec3.pinterest.com/upload/2814818488665017_MPiRiFWP_c.jpg)