Listen Live on  
 

93.3 FLZ

Tampa Bay's #1 Hit Music Channel
 
 

Katie Sommers

Best and Worst ingredients to put on your sandwich

 
Best and Worst ingredients to put on your sandwich

According to Yahoo! Health, this is the good the bad and the ugly of sandwich making. Duly noted!!

More details HERE

BEST: Avocado- Filled with heart-healthy fats, they also provide anti-aging, disease fighting antioxidants and nearly 20 different vitamins and minerals.

BEST: Hummus- Try two tablespoons of hummus instead of mayo as your sandwich spread to cut calories, and to add bonus nutrients, vitamins, minerals, and antioxidants.

BEST: Basil- Fresh basil has potent anti-inflammatory effects, which keeps away premature aging and chronic diseases, including obesity.

BEST: Onions- In addition to fighting inflammation, onions help fight heart disease by protecting blood vessels and reducing cholesterol.

BEST: Vinegar- Low in calories, packs antioxidants, and its main component, acetic acid, has been shown in research to help control blood pressure and blood-sugar levels while curbing fat accumulation.

WORST: White bread- A recent Spanish study found that those who ate only white bread -- two or more portions a day – were 40% more likely to become overweight over five years, compared to those who ate less than one portion of white bread a week.

WORST: Processed meat- High in calories, fat, and sodium -- A large European study concluded there’s a solid link between the consumption of processed meats and heart disease, cancer, and the risk of death.

WORST: Ranch Dressing- A two-tablespoon portion packs 130 calories and nearly 400 mg of sodium. Try whipping up a cleaner version made with nonfat organic plain yogurt, a touch of Dijon, lemon juice, minced garlic, black pepper, and Italian herbs.

WORST: Imitation cheese- Filled with additives like corn syrup, sugar, salt, and preservatives, packing 100 calories and 500 mg of sodium, it’s not worth it. Try natural cheese or guacamole instead.

Recommended Stories

More from 93.3 FLZ

*