- Read the ingredient list, not the grams of fat, carbs, protein, etc… Quality of ingredients beats quantity every time.
- Choose foods with few ingredients… less than 5, you get an “A”.
- The ingredients should be recognizable and sound like they belong on a recipe, not in a chemistry lab.
- Avoid high fructose corn syrup and foods that have many different sugars (ingredients ending in “ose” or “ol”, maltodextrin, corn sweetener, barley malt, any kind of “syrup”, fruit juice concentrate).
- Avoid anything partially hydrogenated or hydrogenated (trans-fats).
- Avoid any grains or flour that are not “whole”, such as unbleached or bleached enriched flour. Look for the word “whole” in front of the grain (ex: whole wheat flour).
- Avoid artificial colors and flavors.
- Avoid MSG (monosodium glutamate or anything “autolyzed” or “hydrolyzed”).
- Avoid nitrates (sodium nitrite)
- And last but not least… eat more foods that don’t have a food label (foods in their natural state).
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