me -

everything & anything that motivates me to be healthy.... day in, day out.

Thursday, March 31, 2011

March 21, 2011



:: Tip - Switch to Wholemeal Pasta ::
I was reading an article this morning about wholemeal pasta vs white pasta.
here are some key point i wanted to share with you guys:


"One of the main reasons why you should avoid white pasta in your diet is because this popular staple 
is made largely from refined white flour. Refined white flour in itself contains almost no dietary goodness 
in itself and its consumption can have negative effects on health..."


"white pasta contains a large amount of high GI (glycemic index) carbohydrates. That means that 
the carbohydrates contained in pasta made from refined white flour will release sugars into the bloodstream quickly."
[high GI = quick release of sugars --> it won't keep you full for long]
[low GI = slow release --> keeps you full a lot longer]


"The effect on the body’s metabolism is to slow it down, while inhibiting efficient digestion. 
The result is more fat storage, with those fat cells generally being deposited around the belly."


"low GI carbohydrates contained in wholemeal pasta cause a slow release of sugars into the bloodstream. "


"This improves metabolism and stimulates the digestive system, meaning more of what you 
eat is digested fully leading to less fat being stored." 


"Wholemeal flour products such as brown pasta also contain high levels of dietary fiber"


"Wholemeal four products also contain much lower levels of bad LDL cholesterol and higher levels 
of good HDL cholesterol, meaning it helps to keep your arteries clear"


"Lastly, brown pasta tastes similar to the white variety except is doesn’t tend to have that cloying, 
pasty texture associated with white pasta."


Make the switch, it's so much healthier, tastes good and also 
I found out last night that it has more protein! good stuff all around.
i just put the dry pasta in a bowl, add boiling water and
microwave on High for 10 mins. drain and then add to your
simmering sauce. yummmm



:)



:: Kiwi pops! ::
1) Kiwi - peeled and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.
2) 1 cup Chopped dark chocolate and 1/2 cup Coconut oil - melted over a double boiler, then cooled to room temp.
3) Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.
 














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