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QuickFit Tip Of The Day

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Looking to cut back on carbs without ditching bread? Try opting for a whole wheat baguette and scoop out some of the inside. The crust is sturdy enough to hold your sandwich together and you’ll save half the carbs.

- The Hot Plate

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What Ingredients To Look For In Whole Grain Foods

Filed under: Exclusives!FoodLisa DeFazio

With every brand of food trying to convince consumers they're the healthiest choice, it's getting harder to determine what ACTUALLY is the healthiest choice!

This week, a FitPerez reader wrote to registered nutritionist Lisa DeFazio to ask what whole wheat or whole grain breads and pastas on the grocery store shelves are most beneficial.

These days, consumers have to ignore the clever marketing on the packaging and check the facts! Watch the video above to find out what you should be looking for on the labels when shopping for whole grain food!

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Demand For Brown Bread On The Rise

Filed under: DietsFoodHealth

Whole grain bread demand on the rise

In a huge upset for old school white bread fans, demand for brown bread has risen a shocking 6 percent.

The sales for seeded bread has risen a whopping 9 percent, while the old favorite, white bread, is slowly declining in sales after dropping 1 percent this past year.

A major bread buyer said:

"The recent sales figures are a significant move and reveal that more shoppers are looking for healthier options when buying bread. While sales of white are still roughly double that of wholemeal it appears that a change has now begun."

Sorry white! The people have spoken and you just aren't good enough any more.

This trend is part of a growing national interest in healthier food options like whole grain breads.

For any white bread fans who are still weary of training their tastes to appreciate the brown breads, ch-ch-check these facts out.

Whole grain bread is not only naturally higher in fiber, but vitamins B6 and E, magnesium, zinc, folic acid and chromium as well since it contains all three nutrient parts of wheat.

We know how stubborn you white bread folk's are, so chew on this for a moment.

According to research from the University of Washington, making the switch to whole wheat bread can lower risk for heart disease by 20 percent!

A Harvard study also found that those who ate high-fibre breads had fewer heart attacks and strokes than those whose tastes ran to bagels and baguettes.

Even with these healthy statistics, white bread still accounts for about 66 percent of the 12 million loaves of bread sold each day.

Do yourself a favor and AT LEAST try a whole wheat loaf.

Why eat plain old white, when you could eat whole grain, right?

[Image via AP Images.]

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2010's Bread Winners

Filed under: FoodHealth

How To Pick Out Bread

Have trouble choosing your bread at the market?? Check out these tips for getting the loaf that's right for you!

Ignore Color
White bread is never the best choice, but a darker hue doesn't mean the loaf is better, either. "That's very easy for companies to fake with food coloring," says Cynthia Harriman of the Whole Grains Council.

Go for Whole
You want a bread that's made with 100% whole wheat, oats, barley, or other grains, says Jennifer Nelson, R.D., a Mayo Clinic nutritionist. Whatever flour is on the ingredient list, it should always come from a 100% whole grain.

Check the Fiber
A good loaf should have at least two grams of the stuff per slice.

Don’t Fall for “Healthy” Phrases
Terms such as "stone-ground," "multi-grain," and "bran" don't mean the bread is better. Neither do lots of nuts and seeds. Buy the loaf if you like the taste, but don't let marketing be the deciding factor.

Yum. Now we want some!

[Image via AP Images.]

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10 Healthy Pastas

Filed under: DietsFood

10 Healthy Pastas

Pasta can be a diet killer if you over-indulge. Most pastas are loaded with simple carbohydrates and have no nutritional value.

If you still want to indulge in pasta occasionally, try these options instead of traditional, over-processed noodles:

1. Whole Wheat Pasta
"Seven more grams of fiber and two more grams of protein per serving than white (semolina) pasta. Also, 100 percent whole grain pasta does not undergo the chlorine dioxide beaching process, which removes three-quarters of the vitamins and minerals."

2. Spelt Pasta
"A distant cousin to wheat, spelt does not seem to cause sensitivities in most people who are intolerant of wheat."

3. Rice Pasta
"Has a slightly unusual texture but is also gluten-free, wheat-free, and cholesterol-free."

4. Jerusalem Artichoke Pasta
"High in protein, this type of pasta is helpful for digestion thanks to a prebiotic called inulin."

5. Kamut Pasta
"This is the brand name for an ancient wheat called khorasan. A relative of modern durum wheat, kamut can often be eaten by people who are sensitive to modern wheat."

6. Quinoa Pasta
"Very high in protein, iron, magnesium, and phosphorus, quinoa pasta is fast becoming a popular gluten-free choice."

7. Soba Noodles
"Thin Japanese noodles made of at least 30 percent buckwheat."

8. Udon Noodles
"Thick Japanese noodles made by kneading wheat flour, salt, and water."

9. Ramen Noodles
"Popular in Japan (and U.S. college dorms), ramen noodles are made from wheat flour, boiled, and put in various flavored soup. The taste of the noodles depends on the soup."

10. Raw “Pasta”
"Just because you’ve chosen the living foods lifestyle doesn’t mean you have to give up the pasta experience. Use zucchini to create Living Angel Hair.'"

[Image via AP Images.]

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