Read the labels on cheeses, and choose those with less than
5 g of fat per ounce.
sour cream, cream cheese, or yogurt.
Flavor your foods with herbs
and spices (such as basil, tarragon, or mint), nonfat sauces, or lemon juice
instead of butter. You can also use butter substitutes, nonfat mayonnaise, or
nonfat dressing. Always read food labels carefully. Some foods low in fat are
high in salt (sodium).
Try applesauce, prune puree, or mashed
bananas to replace some or all of the fat when you bake.
cooking oil that is liquid at room temperature. Try nonstick pans or oil
Remember that fat-free or low-fat foods are not always low in
calories. Always read the food label to check the amount of calories in each
By Richard Laliberte
Industrial farming techniques may make it easier to find out-of-season
fruit, but what are we giving up in exchange?
Once upon a time, farms were pastoral places close to nature, and the
ability to obtain healthy, safe food was a given. In our high-tech agribusiness
world, though, the innocence of food is vanishing fast. Recent outbreaks of
food-borne illness have shown that simple plants like lettuce and spinach can
harbor deadly germs. And the use of antibiotics...