So, I’m back on the wagon. The weight-watching wagon, I mean.
The combination of some recent family photos and a “sign up now and get three months half off!” email was too much to resist, so once again (AGAIN.) I began eating fruit and writing down everything I eat and thinking about actually exercising.
Even though I’ve attempted to lose weight many, MANY times, I still spent the good part of today looking up healthy breakfast recipes and lunch ideas. And I read through all the materials I got with that half-off offer, refreshing my memory about which foods have more fiber or protein or both (or neither).
Because no matter how many times I’ve done this – and no matter how poorly I’ve eaten over the years – I’m always interested in learning more about food. What’s in it, which kinds have more “bang for the buck,” which ones I should avoid altogether, which ones aren’t as bad as I thought – it’s all fascinating to me! (Even if I ignore the part about avoiding sugar and bread and cheese and EVERYTHING DELICIOUS. Ahem.)
This renewed interest in what I’m putting in my body is well-timed. For lots of reasons (hello, shorts season and still wearing maternity pants situation!) – one of which is a conference call I got to be a part of last week, where I learned all about antioxidants from experts and scientists from ConAgra.
Over the past few years I’ve read and heard so much about whole foods and clean eating and only shop at the farmer’s market and grow your own food in the backyard. You have, too, right? Sure, we all have.
But when pressed (by my husband, who isn’t always excited about my ideas about eating healthier), my definition of “clean” or “whole” food was, “You know, without all those preservatives.”
It turns out, though, that not all preservatives are bad. Here’s a video that explains:
What I learned from ConAgra is that we preserve our food for taste, freshness and safety – not to mention to reduce food waste. We preserve food by canning or freezing – or with antioxidants, a type of preservative. Vitamins E and C and citric acid are actually found in foods naturally (citrus fruits, nuts, seeds and leafy green vegetables, specifically) and are used as antioxidants. Antioxidants can also be manufactured and added to foods when natural antioxidants would change the flavor of the food.
In case you are like me and didn’t know about antioxidants, here are a few more facts.
- Antioxidants prevent food from becoming rancid (gross.) and being wasted, as well as preserving food’s flavors and natural colors.
- Antioxidants also slow the aging process, boost our body’s natural defense system, and hep combat heart disease, cancer and other diseases.
So, as it turns out, all antioxidants, when consumed as part of a balanced diet, are safe for your food and for your body. Ultimately, these antioxidants help us enjoy the foods that we love without having to compromise on taste or quality.
How about that? Like they say, never stop learning, right?! This week, healthy eating – and learning about healthy eating – works for me!
Where do you look for information about your food?
It’s time for Works for Me Wednesday. I’m looking forward to your tips, tricks, ideas and inspiration! If this is your first time linking up with WFMW here, PLEASE read the guidelines I shared in this post. Highlights include linking your specific post, not the front page of your blog, and making sure to include a link back to this site in your WFMW. Thank you!!
This post is part of a campaign with The Motherhood and ConAgra. As always, opinions are all mine.