“Eat this!” “Eat that!” You may hear a great deal of different recommendations when it comes to the best thing for you to eat in order to maintain your health. Whether it be advice from doctors, articles in newspapers, or recommendations from friends, it feels like the consensus about the best foods to eat is constantly changing.
Nutritionists advise individuals to make healthy eating choices. As the experts in the field of food, we can look at their pantries and refrigerators for guidance on what are the best foods for us too.
Here are the foods that made nutritionist’s lists:
Research doesn’t show enough evidence to link egg consumption to heart disease, despite eggs’ negative reputation due to their cholesterol content. Eggs actually have a quite low calorie count (70 calories per egg) and are loaded with protein, 13 vitamins and minerals, and an anti-inflammatory nutrient called choline.
Jennifer McDaniel, a registered dietitian nutritionist in St. Louis, claims cinnamon is “one of those powerhouse spices every R.D. tries to work into her diet. Research shows that just half a teaspoon a day can help regulate blood sugar.” Plus, cinnamon can help curb your appetite when your blood sugar drops. Try adding it to your coffee beans!
Avocados are a great source of healthy fats. They also are cholesterol-free and high in Vitamin K. Plus, they are easy to eat on the go, especially in salads, sandwiches, and burgers.
Greek yogurt (try brands like Fage and Chobani) help keep your immune system strong. It’s high in probiotics, high in protein, and low in sugar. Plus, you can utilize it in recipes for every meal.
Extra Virgin Olive Oil
Olive oil is pressed from real olives from olive trees, and the best types are extracted using natural methods. These varieties are standardized for purity and sensory qualities. Olive oil is high in healthy monounsaturated fats as well as antioxidants. It’s great to sautée vegetables with or use as a salad dressing.
You can find the complete list at Red Book Magazine
This article was originially featured at Jonathan Globerman‘s website.