April 23rd
 

theresa albert - my friend in food

 

Blue Corn Chips

fall veg

The color of your plate indicates the health of your body. Beige on the outside, limp and beige within.

We are constantly finding ways to brighten up the color in our eating lives. The more color there is the more anthocyanins, flavanoids and phytonutrients there are. If these words mean nothing to you, trust me, they matter. It is these compounds in foods that lend the color to the plant which is there to protect it from death, predators and disease. Eat them, and lots of them and they will protect you! (cancer cells are the predators in your scenario, just in case you thought, there were no insects for you to fight off). You can work in these colors with every meal and snack decision you make.

For instance, the right corn chips and salsa can actually be secret nutrients in child form. Kids don’t need to know. Just choose brands with as little sodium as possible. Mix the salsa with some yogurt to smooth out any of the hotter edges and add some pro-biotic yum as well as calcium.

Choose your chips wisely. Blue corn is indeed healthier. Blue corn is an ancient grain that packs 50% more iron, 20 % more protein as well as more minerals than yellow. It is a natural grain product that is blue because it has more of those antho thingys, flavo-hoodits and phyto-nuggets.

To boot, they are also lower on the Glycemic index which means that they are digested more slowly so as not to cause a blood sugar spike. These are all good things to find in a snack. Is there sodium? Yes. Is it still a caloric snack that isn’t fruit? Yes. Will kids eat it without rolling thier eyes? You bet.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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