Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Strawberries are chock full of nutrients, with a half a cup containing 45.5 mg of vitamin C, 50 IUs of vitamin A, 164 mgs of potassium, 18 mgs of calcium and 2.3 grams of fiber – all for a measly 39 calories.
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Honey can be used to sweeten baked goods, tea, ice cream and cereal, not to mention serving as a syrupy spread for pancakes, waffles and toast. Derived from honey bees, this nectar comes in more than 300 varieties in the United States.
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When it comes to calories, not all fruit juices are created equal. According to the Centers for Disease Control and Prevention, many people are unwittingly drinking up a lot of their daily calorie allotment on fruit juices.
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Pinto beans, commonly used either whole in salads, soups and stews or prepared as refried beans in many Mexican dishes, are an excellent source of protein that are high in fiber, yet low in fat. The beans are soaked for several hours and then boiled, with the liquids drained and discarded before serving.
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