High,Carb,Low,Fat,Breakfast,Th health High Carb Low Fat Breakfast
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The current Low Carb fad is way off target. Our ancestors,depending on era and location, mostly ate more grains,fruits, vegetables, and less four legged meat than is commonin present diets of North America and Europe.It is no secret that fats can satisfy hunger, even longafter the eating. That's one reason for the traditionalpopularity of breakfast bacon, sausage, butter, breakfastpastries, et cetera. For most of us who are not athletes,farmers, stevedores, or other calory burning people, weshould restrict fat intake, and prefer unsaturated plantsources over saturated fats from meat sources.Refined sugars can give us a quick energy high, but thiswon't last. Lumberjacks have long known that old fashionedpancakes and breads can sustain one through hours of heavylabor.I don't have a reference handy, but I recall reading thatRoman Legionnaires got an early morning start by eatingcereal grains, proving that cereals can make a heartybreakfast. In our "more advanced" society, we have manyprepared cereals to pick from. My very strong advice is toavoid the ones having hydrogenated oils or refined sugars,or more than a trace of added salt. And don't bother withenriched cereals if you are taking a daily vitamin - mineraltablet.So what do I recommend for breakfast?Example 1: eggs poached in a small covered pan with a smallamount of water, plus whole grain bread with a small amountof one of the new butter substitutes that has nohydrogenation.Example 2: Whole grain cereal such as shredded wheat, cornflakes, wheat flakes, oats, oat meal, or similar. You canmake your own from whole grains, if you have a grinder. Somefood blenders will work. Avoid wheat farina, from which thebran and most of the germ were removed prior to grinding.Example 3: Pancakes made from whole grain flour. A blend ofwheat and other grains, such as corn, rye, soy (a legume)can make a nice texture while providing complete protein.Triticale is a hybrid of wheat and rye, but pre made flourcan be hard to find. Use just enough baking powder. Cook onnon stick surface with a touch of non stick spray orvegetable oil, no animal fats. The cereal and pancakes do NOT need sugar or syrup, unlessone is truly starved for calories. Those are "bad carbs".Flavor and nutritional value are enhanced by adding someform of fruits, preferably with no refined sugar orfructose. I like to add sliced banana, raisins, or berriesto cereal, mashed banana or unsweetened apple sauce topancakes, and so forth. For serving more than one person, tojustify the effort, grated apple gives more character thanapple sauce. I often use orange juice instead of milk orwater for pancakes.If these breakfasts don't hold you until lunch, try servinga poached or boiled egg with the cereal, or mixing egg intopancakes. They are not a threat to blood cholesterol levels.Also consider a few almonds on the side, which providesunsaturated fat to fight hunger, and Omega-3 fatty acidssupposed to protect the heart.Be inventive. And don't avoid unrefined carbohydrates.** Diet with FACTS, not MYTHS. ** Article Tags: Whole Grain
High,Carb,Low,Fat,Breakfast,Th