can contain maltodextrin, autolyzed yeast extract and even high fructose corn syrup that have no place in a healthy kitchen. Scrutinize everything!
Step 3: Remove all bad fats. The wrong fats can wreak serious metabolic havoc. Toss out any highly refined cooking oils such as corn and soy, fried foods you may have stored in your freezer and margarine or shortening. These products have dangerous trans fats that create inflammation and cause heart disease. Scour labels for the words “hydrogenated fat” (another phrase for trans fat), which has finally been declared not safe for consumption by the FDA.
Step 4: Throw out food with artificial sweeteners of all kinds (aspartame, NutraSweet, Splenda, sucralose, and sugar alcohols — any word that ends with “ol,” like xylitol or sorbitol). Stevia may be better than aspartame but only whole plant extract, not Pure Via and Truvia brands, which are made by Pepsi and Coke and are chemical extracts of stevia. And when using whole plant extract stevia, use it sparingly. A new non-caloric sweetener that comes from monk fruit that is rich in antioxidants can also be used in small amounts. But remember, any sweetener can cause you to be hungry, lower your metabolism, create gas and store belly fat.
Don’t just tuck all of these toxic foods away – toss them into the garbage! We’re going to quickly and easily replace them with delicious, healthy alternatives that will leave you more than satisfied.
Stock Up On the Right Foods
Next, you’ll want to fill your fridge with plenty of beautiful vegetables, fruits, healthy proteins and fats. You’ll also want to keep plenty of healthy snacks around in case you ever run into a food emergency. Instead of reaching for sugary, processed snacks, you can reach for nourishing ones like nuts and seeds, dips and veggies, fresh fruit and more.
Focus on non-starchy veggies. These are things like broccoli, kale, tomatoes, bok choy, peppers, asparagus, cauliflower and so much more! Eat as many as you like! Limit fruits because they increase your insulin levels. Berries are your best bet. When possible, choose organic, seasonal and local produce.
Stock up on dry foods. These staples usually have a longer shelf life and include raw or lightly roasted nuts and seeds, legumes, quinoa, and gluten-free grains.
Include herbs, spices and seasonings. You’ll want to have a range of pantry
ingredients, including seasonings and spices, on hand. Buy organic when you can. Because you only use a little of some of these, they tend to last a long time so you get a lot of value from them. Among my favorites include extra-virgin olive oil, extra-virgin coconut butter, sea salt, black peppercorns, and seasonings and spices like oregano, cayenne pepper, garlic and more. Just read all of the labels to ensure the products don’t contain hidden sugar, gluten or other problematic additives.
Keep your fridge and freezer stocked with protein. Check out the Environmental Working Group’s, Meat Eater’s Guide, to choose meat that’s good for you and good for the planet. Optimal protein choices include: boneless, skinless chicken and turkey breasts; ground chicken and turkey; grass-fed beef, lamb and bison; pastured omega-3 eggs; whole forms of non-GMO soy food like tofu, tempeh and gluten- free miso; and wild seafood like sardines, salmon, herring, flounder, clams and more. Avoid those fish that are high in mercury such as tuna, swordfish and Chilean sea bass.
Get Inspired. Eating food that is good for you is not about feeling deprived. If you choose the right foods and the right recipes, you can reap the benefits of a healthy lifestyle without feeling denied.
Mark Hyman, MD, is the medical director at Cleveland Clinic’s Center for Functional Medicine, the founder of The UltraWellness Center, and a 10-time #1 New York Times Bestselling author.
www.DrHyman.com
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