Healthified Monkey Bread
What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Variation
For an even lower-fat option, this recipe can be made with two cans (13.2 oz each) Pillsbury® refrigerated country Italian bread. Work with one can of dough at a time, and keep the remaining can refrigerated until ready to cut. Cut each can of dough into 24 pieces (48 pieces total). Use in place of biscuit pieces as directed in recipe. Bake 35 to 40 minutes. (1 Serving: Calories 200; Total Fat 4g; Saturated Fat 0g)
Success
To be sure that the caramel topping does not ooze out of the pan, use a pan that does not have a removable bottom.
57% less fat • 61% less sat fat • 32% fewer calories than the original recipe—see the comparison. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 10 min
makes:16 servings
Ingrediance:
1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla
Directions:
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
Showing posts with label eat better. Show all posts
Showing posts with label eat better. Show all posts
Friday, April 22, 2011
Wednesday, April 6, 2011
Healthified Triple-Berry Mini CheeseCakes
Healthified Triple-Berry Mini Cheesecakes
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Do-Ahead
Make these cheesecakes (without the Topping) up to 1 month ahead of time and freeze in a labeled airtight container. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw. Add the Topping just before serving.
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs. From eatbetteramerica.
Prep Time:20 min
Start to Finish:4 hr 45 min
makes:12 servings
Crust
1 1/2 cups Cinnamon Chex® or Chocolate Chex® cereal, crushed to 1 cup
2 tablespoons sugar
2 tablespoons butter or margarine, melted
Filling
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 egg
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
2 teaspoons cornstarch
Topping
2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup semisweet chocolate chips
1. Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
2. In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
3. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
4. Bake 20 to 25 minutes or until edges are firm and center is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
5. Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Do-Ahead
Make these cheesecakes (without the Topping) up to 1 month ahead of time and freeze in a labeled airtight container. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw. Add the Topping just before serving.
Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs. From eatbetteramerica.
Prep Time:20 min
Start to Finish:4 hr 45 min
makes:12 servings
Crust
1 1/2 cups Cinnamon Chex® or Chocolate Chex® cereal, crushed to 1 cup
2 tablespoons sugar
2 tablespoons butter or margarine, melted
Filling
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 egg
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
2 teaspoons cornstarch
Topping
2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup semisweet chocolate chips
1. Heat oven to 300ºF. Line 12 regular-size muffin cups with paper baking cups.
2. In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
3. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
4. Bake 20 to 25 minutes or until edges are firm and center is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
5. Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.
Wednesday, March 30, 2011
Healthified Blueberry-Orange Muffins - butternut squash
Healthified Blueberry-Orange Muffins
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, March 25, 2010
Must have foods, eat better & items to avoid or cut back on:
Rocco’s Top Five Must-Have Cooking Ingredients
Greek Yogurt
• Full-fat yogurt replicates the texture of butter
Dijon Mustard
• A teaspoon of Dijon boosts flavor
Aromatics
• Scallions, garlic, lemongrass and bulb onions add flavor and aroma to foods without adding calories
Low-Sodium, Low-Fat Chicken Broth
• Fewer calories for everyday use
Cornstarch
• Helps create texture and body in soups and sauces
• Allows food to be cooked with less butter and fat
Five Foods that Can Put Your Health at Risk
1. Soda
Researchers estimate that in the last five years, Americans’ escalating consumption of soda and sugar-sweetened beverages has contributed to 75,000 new cases of diabetes and 14,000 new cases of coronary heart disease.
One 12-ounce soda has approximately 150 calories and 40 to 50 grams of sugar, in the form of high-fructose corn syrup, which is equal to approximately 10 teaspoons of sugar. Drinking two or more sodas a day may increase the risk of early kidney damage by 86 percent.
Soda contains phosphoric acid that weakens bones by leaching calcium and erodes dental enamel on teeth.
“Soda can actually unclog a drain,” E.R. physician Dr. Travis Stork says.
2. Sugar
The average American consumes approximately 22 teaspoons (88 grams) of sugar every day!
The suggested daily intake (or less) of sugar per day:
• Adult women: 5 teaspoons (20 grams)
• Adult men: 9 teaspoons (36 grams)
• Children: 3 teaspoons (12 grams)
Some foods are rife with hidden sugar additives, so it’s imperative to check food labels. Foods such as yogurt, ketchup and nutrition bars often contain added sugar, fructose and corn syrup, which are other variations of the sweet substance.
Alternative Names for Sugar Additives:
• Dextran
• Dextrose
• Diatase
• Diastatic malt
• Ethyl maltol
• Fructose
• Glucose
• Galactose
• Golden syrup
• High-fructose corn syrup
• Lactose
• Malt syrup
• Maltodextrin
• Maltose
• Mannitol
• Refiner's syrup
• Sorbitol
• Sorghum syrup
• Sucrose
High-Fructose Corn Syrup (HFCS)
In the 1970s, most food and beverage manufacturers stopped using sucrose, or table sugar, and began using high-fructose corn syrup to flavor their products. HFCS is 20 percent sweeter than table sugar and available for a fraction of the price.
The United States Dietary Association estimates that the average American consumes approximately one-fourth of his or her daily calories in the form of added sugars, which is 142 pounds of sugar a year! Most of the sugars are in the form of high-fructose corn syrup, which, more often than not, low-fat diet foods have the highest high-fructose corn syrup content.
3. Unhealthy Oils
Many cooking oils are high in saturated and partially-hydrogenated fats, which contribute to high cholesterol, obesity and heart disease.
Partially-Hydrogenated Oils:
• Palm
• Peanut
• Coconut Healthy Oils:
• Canola
• Olive
• Grape seed
4. Cereal
Cereals make for a quick and easy meal, but some can contain up to 50 percent sugar!
“Some cereals are as bad as a donut,” pediatrician Dr. Jim Sears says.
“If you read the first ingredient [on the box] and it says ‘sugar,’ essentially that’s what you’re eating,” Dr. Travis adds.
5. White Rice
The process used to make white rice strips the grain of its nutritional content. “White rice is empty calories,” OB/GYN Dr. Lisa Masterson says. “[Substitute with] brown rice, or whole wheat pasta or quinoa.”
Organic Manifesto
Read an excerpt from the book.
Organic Eating
Maria Rodale, author of the Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe, believes that eating organic food is a must to stay healthy.
“There are over 80,000 chemicals in the environment, the majority of which have never been tested before on human health,” Maria says. “So we are the guinea pigs, our children are the guinea pigs. It’s becoming more and more urgent that we switch the whole food system to organic food and that all of us together demand organic.”
If the price tag of organic food gives you pause, consider Maria’s three tips to making it affordable:
1. Shop at a Local Farmer’s Market: Going at the end of the day increases the chance of getting better deals.
2. Start a Garden: If you don’t have land where you live, do some research. Chances are there’s a community garden that you and your family can join. You can grow your own fruits and vegetables and get to know your neighbors!
3. Shift Your Dollars: Start thinking about your food differently. Instead of paying $4 for a box of 10 juice packets, buy 10 organic apples for the same price.
“I always tell parents it’s so much better to eat your fruit instead of drinking it,” Dr. Jim says
Greek Yogurt
• Full-fat yogurt replicates the texture of butter
Dijon Mustard
• A teaspoon of Dijon boosts flavor
Aromatics
• Scallions, garlic, lemongrass and bulb onions add flavor and aroma to foods without adding calories
Low-Sodium, Low-Fat Chicken Broth
• Fewer calories for everyday use
Cornstarch
• Helps create texture and body in soups and sauces
• Allows food to be cooked with less butter and fat
Five Foods that Can Put Your Health at Risk
1. Soda
Researchers estimate that in the last five years, Americans’ escalating consumption of soda and sugar-sweetened beverages has contributed to 75,000 new cases of diabetes and 14,000 new cases of coronary heart disease.
One 12-ounce soda has approximately 150 calories and 40 to 50 grams of sugar, in the form of high-fructose corn syrup, which is equal to approximately 10 teaspoons of sugar. Drinking two or more sodas a day may increase the risk of early kidney damage by 86 percent.
Soda contains phosphoric acid that weakens bones by leaching calcium and erodes dental enamel on teeth.
“Soda can actually unclog a drain,” E.R. physician Dr. Travis Stork says.
2. Sugar
The average American consumes approximately 22 teaspoons (88 grams) of sugar every day!
The suggested daily intake (or less) of sugar per day:
• Adult women: 5 teaspoons (20 grams)
• Adult men: 9 teaspoons (36 grams)
• Children: 3 teaspoons (12 grams)
Some foods are rife with hidden sugar additives, so it’s imperative to check food labels. Foods such as yogurt, ketchup and nutrition bars often contain added sugar, fructose and corn syrup, which are other variations of the sweet substance.
Alternative Names for Sugar Additives:
• Dextran
• Dextrose
• Diatase
• Diastatic malt
• Ethyl maltol
• Fructose
• Glucose
• Galactose
• Golden syrup
• High-fructose corn syrup
• Lactose
• Malt syrup
• Maltodextrin
• Maltose
• Mannitol
• Refiner's syrup
• Sorbitol
• Sorghum syrup
• Sucrose
High-Fructose Corn Syrup (HFCS)
In the 1970s, most food and beverage manufacturers stopped using sucrose, or table sugar, and began using high-fructose corn syrup to flavor their products. HFCS is 20 percent sweeter than table sugar and available for a fraction of the price.
The United States Dietary Association estimates that the average American consumes approximately one-fourth of his or her daily calories in the form of added sugars, which is 142 pounds of sugar a year! Most of the sugars are in the form of high-fructose corn syrup, which, more often than not, low-fat diet foods have the highest high-fructose corn syrup content.
3. Unhealthy Oils
Many cooking oils are high in saturated and partially-hydrogenated fats, which contribute to high cholesterol, obesity and heart disease.
Partially-Hydrogenated Oils:
• Palm
• Peanut
• Coconut Healthy Oils:
• Canola
• Olive
• Grape seed
4. Cereal
Cereals make for a quick and easy meal, but some can contain up to 50 percent sugar!
“Some cereals are as bad as a donut,” pediatrician Dr. Jim Sears says.
“If you read the first ingredient [on the box] and it says ‘sugar,’ essentially that’s what you’re eating,” Dr. Travis adds.
5. White Rice
The process used to make white rice strips the grain of its nutritional content. “White rice is empty calories,” OB/GYN Dr. Lisa Masterson says. “[Substitute with] brown rice, or whole wheat pasta or quinoa.”
Organic Manifesto
Read an excerpt from the book.
Organic Eating
Maria Rodale, author of the Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe, believes that eating organic food is a must to stay healthy.
“There are over 80,000 chemicals in the environment, the majority of which have never been tested before on human health,” Maria says. “So we are the guinea pigs, our children are the guinea pigs. It’s becoming more and more urgent that we switch the whole food system to organic food and that all of us together demand organic.”
If the price tag of organic food gives you pause, consider Maria’s three tips to making it affordable:
1. Shop at a Local Farmer’s Market: Going at the end of the day increases the chance of getting better deals.
2. Start a Garden: If you don’t have land where you live, do some research. Chances are there’s a community garden that you and your family can join. You can grow your own fruits and vegetables and get to know your neighbors!
3. Shift Your Dollars: Start thinking about your food differently. Instead of paying $4 for a box of 10 juice packets, buy 10 organic apples for the same price.
“I always tell parents it’s so much better to eat your fruit instead of drinking it,” Dr. Jim says
Wednesday, February 24, 2010
Smoothie recipe from the Dr.'s
Orgasm Smoothie
Are you looking to spice up your sex life? Try a culinary concoction that promises to perfect your orgasm!
1 banana
1 cup blueberries
1 cup rice, almond or non-fatmilk (substitute with juice of your choice if you don't want to use milk)
1 cup ice chips
½ cup peaches
1 tablespoon flaxseed
Dollop of honey
Sprinkle of ginger root (season to taste)
Sprinkle of nutmeg (season to taste)
Blend and enjoy!
Bananas: Contain potassium and B vitamins that convert carbohydrates into energy, boosting endurance and testosterone.
Blueberries: High in soluble fiber, which keeps arteries clear of cholesterol. Improved blood flow and relaxed blood vessels improve a man's erections, especially in older men.
Peaches: High in vitamin C. Men should consume at least 200 milligrams of vitamin C per day to increase the quality and quantity of their sperm.
Flaxseed: Increases testosterone levels and is packed with essential fatty acids, such as Omega-3 and Omega-6, which keeps hormones at optimal levels and sex drive revved.
Ginger root: Stimulates the circulatory system, increasing blood flow to the genitals.
Nutmeg: Stimulates the parasympathetic nervous system, which helps you relax.
Honey: Honey is rich in vitamin B, which is needed for testosterone production. The gooey nectar also contains boron, which may increase estrogen levels in women.
Are you looking to spice up your sex life? Try a culinary concoction that promises to perfect your orgasm!
1 banana
1 cup blueberries
1 cup rice, almond or non-fatmilk (substitute with juice of your choice if you don't want to use milk)
1 cup ice chips
½ cup peaches
1 tablespoon flaxseed
Dollop of honey
Sprinkle of ginger root (season to taste)
Sprinkle of nutmeg (season to taste)
Blend and enjoy!
Bananas: Contain potassium and B vitamins that convert carbohydrates into energy, boosting endurance and testosterone.
Blueberries: High in soluble fiber, which keeps arteries clear of cholesterol. Improved blood flow and relaxed blood vessels improve a man's erections, especially in older men.
Peaches: High in vitamin C. Men should consume at least 200 milligrams of vitamin C per day to increase the quality and quantity of their sperm.
Flaxseed: Increases testosterone levels and is packed with essential fatty acids, such as Omega-3 and Omega-6, which keeps hormones at optimal levels and sex drive revved.
Ginger root: Stimulates the circulatory system, increasing blood flow to the genitals.
Nutmeg: Stimulates the parasympathetic nervous system, which helps you relax.
Honey: Honey is rich in vitamin B, which is needed for testosterone production. The gooey nectar also contains boron, which may increase estrogen levels in women.
Tuesday, July 14, 2009
Foods we should & shouldnt have
I know your thinking yeah right & so am I but if we take it step by step to try & eat better we can do better. Here are the lists:
Here are 10 low-carb favorites that you should stock up on:
1. Meat, poultry and fish
2. Vegetables such as zucchini, cauliflower, green beans, broccoli, mushrooms, kale and eggplant
3. Fruits with a low-glycemic index such as berries, apricots and plums
4. A selection of cheese such as Swiss, cheddar and fresh parmesan
5. Low-carb mixes such as pancake mix and muffin mix
6. Eggs
7. Low-carb cereal products
8. Low carb snacks and ready to drink shakes.
9. Flavored seltzer waters
10. Low-carb tomato sauce and pasta
Although they're not exactly poison, they may as well be due to the effect they have on the body. These 10 foods should get the skull and crossbones, along with a big BUYER BEWARE sign.
1. White flour
2. White sugar
3. Packaged cookies cakes and pies that are not low in carbs
4. Potato chips, tortilla chips
5. Sugar-laden cereals
6. White bread (except for a low-carb brand)
7. Pasta (except for a low-carb brand)
8. Juice9. Margarine
10. Frozen foods such as breaded chicken nuggets, french fries and breakfast sandwiches.
http://www.ediets.com/news/NewsArticle.jsp?id=11313
Here are 10 low-carb favorites that you should stock up on:
1. Meat, poultry and fish
2. Vegetables such as zucchini, cauliflower, green beans, broccoli, mushrooms, kale and eggplant
3. Fruits with a low-glycemic index such as berries, apricots and plums
4. A selection of cheese such as Swiss, cheddar and fresh parmesan
5. Low-carb mixes such as pancake mix and muffin mix
6. Eggs
7. Low-carb cereal products
8. Low carb snacks and ready to drink shakes.
9. Flavored seltzer waters
10. Low-carb tomato sauce and pasta
Although they're not exactly poison, they may as well be due to the effect they have on the body. These 10 foods should get the skull and crossbones, along with a big BUYER BEWARE sign.
1. White flour
2. White sugar
3. Packaged cookies cakes and pies that are not low in carbs
4. Potato chips, tortilla chips
5. Sugar-laden cereals
6. White bread (except for a low-carb brand)
7. Pasta (except for a low-carb brand)
8. Juice9. Margarine
10. Frozen foods such as breaded chicken nuggets, french fries and breakfast sandwiches.
http://www.ediets.com/news/NewsArticle.jsp?id=11313
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