A lot of times, I don't just do juice; I do the whole thing blended to keep the fiber.
There’s only 4 cents of wheat in Wheaties and you can get more fiber by eating the box.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water.
Almond Mylk is a great source of omega fatty acids and fiber without being high in fat.
Whole foods like grains and beans release their sugar very, very slowly because of the fiber in them, and they don't give you a sugar rush. They feed your cells as needed, and as a result, you have loads of stable energy that powers you through the day.
I pore over every word on the cereal box at breakfast, often more than once. You can ask me anything about shredded wheat.
Berries have a lot of soluble fiber. That's why they gel up when you're making your Thanksgiving cranberry sauce, with the pectin.
To ensure maximal fiber intake and to identify true whole-grain products, do the 'flip-and-check.' Flip to the nutrition facts label and list of ingredients on the back, and check that the product has at least three grams of fiber per serving and that whole grains is first on the ingredients list.
Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.
