Convenient and healthy

Does anyone have any suggestions for foods that are both convenient and healthy. It seems to me that many of the foods that are the most easily available and stored and require little or no prep are also the most unhealthy. Bread, cookies, candy all fit this description. What are the most convenient healthy foods??? Fruit is pretty healthy and convenient. Does anyone have an opinion regarding whole wheat bread. I am looking for things that get absorbed pretty slowly, not rushing into the bloodstream all at once and challenging one's system to avoid toxic glucose levels. I have read that whole wheat bread really is not all that different from white bread as far as this is concerned. Any thoughts??

"Glycemic" wrote in message
...

Does anyone have any suggestions for foods that are both convenient and
healthy. It seems to me that many of the foods that are the most easily
available and stored and require little or no prep are also the most
unhealthy. Bread, cookies, candy all fit this description. What are the
most convenient healthy foods??? Fruit is pretty healthy and
convenient. Does anyone have an opinion regarding whole wheat bread. I
am looking for things that get absorbed pretty slowly, not rushing into
the bloodstream all at once and challenging one's system to avoid toxic
glucose levels. I have read that whole wheat bread really is not all
that different from white bread as far as this is concerned. Any
thoughts??


--
Glycemic

I make my own "trail mix", with ingredients such as: dried apricots,
sunflower kernels, raisins, almonds. Put it in a ziploc baggie. I work on
the road a lot, and I always take a small cooler with bottled water, canned
tomato juice, and my trail mix.

Hugh

Well, based on the diet recomendations of "not fat anymore" and my above quest for convenience and healthiness, I'm going to get myself nonfat soy milk. I eat a lot of nonfat yogurt, but I can't eat too much because it is just too much acid for my system. So my thought is I will have yogurt and cereal about half the time and soy milk and cereal at other times and cereal and milk is quick and pretty healthy (depending on the cereal.) I am lactose intolerant, but I seem to handle yogurt ok. I presume the lactose in milk is broken down by bacteria in the yogurt making process.

Glycemic wrote:
Does anyone have any suggestions for foods that are both convenient and
healthy.

To avoid carbs but still keep away hunger for 2-3 hrs, nothing can beat
a serving (~30 nuts) of blue diamond smoked almonds. ~200 kal, 14g of
unsaturated fat, 1g of saturated fat, 3g fiber, 6g of protein, 5g of
carbs.

I lost 50lbs over 6 months eating my 1oz serving of almonds for a
mid-day snack (and a lot of bike riding).

If you happen to have a Winco nearby, they sell what I think are Blue
Diamond smoke flavored almonds in bulk.

I also like adding protein powder to stuff. One scoop on my plain
cheerios makes 'em taste a lot better (Cheerios is pretty good wrt
carbs as far as cold cereals go, and adding the protein powder
(110kcal/20g protein) gives the breakfast close to a 50-50 split of
carbs and protein).

Heywood
232/182

Ignoramus25870 schreef:
On Sat, 2 Jul 2005 23:56:47 +0000, Glycemic wrote:

Does anyone have any suggestions for foods that are both convenient and
healthy. It seems to me that many of the foods that are the most easily
available and stored and require little or no prep are also the most
unhealthy. Bread, cookies, candy all fit this description. What are the
most convenient healthy foods??? Fruit is pretty healthy and
convenient. Does anyone have an opinion regarding whole wheat bread. I
am looking for things that get absorbed pretty slowly, not rushing into
the bloodstream all at once and challenging one's system to avoid toxic
glucose levels. I have read that whole wheat bread really is not all
that different from white bread as far as this is concerned. Any
thoughts??


The so called whole wheat bread mostly is made of the same white
flour, with addition of whole flour and molasses for brown color.

If you have unstable blood sugar, the most obvious way to find foods
that do not raise blood sugar, is to look for foods that are not
converted into sugar. Which means fat and not carbs.

When I was on Atkins, I used to eat individually packaged mini-salami.
Very convenient, tasty, only 105 kCal/piece (of 25 g), and really quite
filling, if you eat them slowly. Hmm, maybe I'll start keeping them in
my drawer at work again! They *do* have quite a lot of sodium, though...
:-(

Berna (101.5/68.2/68 kg)

--
( )_( ) Berna M. Bleeker-Slikker
/ . . \
\ \@/ / http://www.volksliedjes.nl

In article , Glycemic
wrote:


Does anyone have any suggestions for foods that are both convenient
and
healthy. It seems to me that many of the foods that are the most
easily
available and stored and require little or no prep are also the
most
unhealthy.

Nuts and dried fruit fall into this category but are calorie dense and
best portioned in small packets which you divide up yourself. My
favorite snack is a paper thin slice of Prosciutto rolled in a slice of
Emmenthal cheese but, this does need regrigeration. I like the Italian
ham as it is sugar free and I cannot tolerate refined sugar.

--
Diva
*****
The Best Man For The Job Is A Woman

Thanks for the great suggestions. No more white bread for me!!

Went shopping last night. Got sunflower seeds, apricot slices and pineapple slices, Spoon Size Shredded Wheat and Low Fat Soy Milk.

On my way.

Tim
252/252/170
June 28, 2005

Glycemic wrote:
Went shopping last night. Got sunflower seeds, apricot slices and
pineapple slices, Spoon Size Shredded Wheat and Low Fat Soy Milk.

On my way.

Tim
252/252/170
June 28, 2005

Good start. You didn't ask for this following advice, but since you're
not that different from what I did last year (232 - 182) here goes
anyway:

1) Weight yourself exactly once, every morning first thing when you get
up. Without measurement it's a lot harder to figure out what's
happening, plus the act of measurement is a good accountability
mechanism.

Your daily weight will fluctuate, but if you maintain a constant food
and water intake (ie eat the same mass of food every day, roughly) your
weight won't fluctuate much, but:

2) Filter your measured weight with a moving average and treat that as
your 'real' weight.

The moving average is simple to calculate:

today's average = yesterday's average x 0.75 + today's weight x 0.25

This moving average is, IME, an EXCELLENT feedback number to look at.

This moving average will always lag your daily weight measurements. As
long as your scale weight is under your moving average, you're doing
great, keep it up. If you scale weight is OVER your moving average,
this is telling you that you've plateau'd or are just eating too much
to lose with your current energy output.

The nice thing about the moving average is that even when your scale
weight is plateau'd, the moving average WILL still go down, so you get
positive feedback every day.

3) Drink LOTS of water. 1/2 gal/day is a minimum. Add more if you sweat
more.

4) Don't try to lose the weight in one week. Don't starve yourself.
Maintain a steady pace of loss -- for 4 months I lost at a very
consistent 2lbs/week, and it was a blast.

If you're losing 2lbs/week, great, don't try to lose any more. Starving
yourself, especially of proteins, is a BAD way to diet, since you will
lose MUSCLE that you need to burn calories for you.

Looking back on it, I wish now I had just gone for 1lb/week loss rate,
since here I am in maintenance.

You're going to be in maintenance for the rest of your life, so losing
2lbs or 1lb/week isn't that big a deal in the scheme of things, but
since 1lb is ~3500kcal, the difference is 500kcal/day. That's a pretty
big diff on a daily 1800-2200kcal diet! I wasn't hungry much when I was
dieting at 2lbs/ week, but now I kinda wonder what my hurry was...

oh yeah, one more thing:

6) Don't avoid fat, especially healthy fats.

Growing up in the 70s, I thought dieting meant having to cut out fats
and eat everything in its diet version. Not true!

Dieting just means cutting out enough calories to put the body in
fat-burning mode. To lose one pound a week just requires a daily
shortfall of 500kcal.

There are fiber, carb, protein, and fat calories. Fiber doesn't count,
and if you cut your fat calories you end up increasing carb and
protein. Protein should be held constant, so what that really means is
that carb and fat intake is balanced, more carbs = less fat and vice
versa.

My approach was to look at eating as mainly a fueling activity, not a
behavior. Fat is a great fuel, if your body is good at burning it, and
I do think there is some science to suggest that lowering carbs a bit
is a good way to burn fat.

Fat calories add up faster than carbs of course (1g of fat = 7 kcal,
nearly twice that of carbs), but I found it better to cut my portions a
bit (eg strictly observe the 'serving size' for all fat-heavy foods)
enjoy the fat when I'm eating it, and let it work for me when I burn it.