52 THE QUEENS COURIER • WELLNESS • JANUARY 17, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
wellness
The grocery store scoop: Debunking common myths
When you enter a grocery store, you’re
suddenly faced with thousands of options.
You want to get the staples you need and
you want the best nutrition for your family,
but it’s easy to get overwhelmed. How
do you know what’s your best choice?
“Options like brown versus vitamin-enriched
white bread, or, grade A versus AA
eggs can cause confusion for even savvy
shoppers,” says Registered Dietitian and
Nutritionist Dawn Jackson Blatner, winner
of the ABC television show “My Diet
Is Better Th an Yours.” “With so many
choices it’s diffi cult to know what’s what.”
Blatner reveals the truth about some of
the most common myths and misconceptions
of grocery store staples to streamline
trips and ensure you’re bringing home the
most nutritious options.
Bread
Many people believe the darker the
bread, the healthier it is, causing them to
skip labels and grab a brown loaf on the
go. Th e problem is, just because bread is
brown doesn’t mean it’s whole grain. Th at
color could be achieved through caramel
coloring.
“What you see doesn’t tell the whole
story, so it’s important to look at labels
to get the facts,” says Blatner. “Whole
grain and sprouted grain are always good
bread choices for better nutrition. It’s also
important to pay attention to sugar content.
Th ere are many great options available
with 0 grams of sugar.”
Eggs
Egg-grading systems were created by
the USDA to mark interior and exterior
quality of eggs. Many people ignore this
system and simply choose eggs based on
appearance or price. To get the best nutrition,
buy from a producer that has its
own quality standards that go above and
beyond USDA requirements.
Blatner provides an example: “Grade A
specifi cations for Eggland’s Best eggs are
actually more strict than standard grade
AA specifi cations for regular eggs. Th at
means, no matter what grade you choose,
they provide the highest quality egg that’s
fresher and tastier. And with six times
more vitamin D, 25 percent less saturated
fat, more than double the Omega-
3s, 10 times more vitamin E, and more
than double the vitamin B12 compared to
ordinary eggs, they’re also the most nutritious
choice.”
Produce
Th e produce section is one of the
healthiest places in the grocery store,
but the notion that the misters are there
to make items look good and add water
weight so they cost more at checkout is a
myth. Th at water helps ensure fruits and
vegetables stay fresh, especially items that
could wilt, like lettuce.
“Give items a good shake to get rid of
water weight,” suggests Blatner. “And
remember to always rinse fresh produce
well once you’re home to clean the surface
of any dirt and bacteria. Th e mist at
the store isn’t meant to clean, only to help
maintain freshness.”
When fresh fruits aren’t available, she
reminds people to look for frozen alternatives,
noting many frozen options are
picked at the peak of freshness and fl ash
frozen to capture high nutrient content.
Th e best frozen varieties are those without
added sauces or seasonings.
“When you know the truth, you are
empowered to make smart decisions
while you shop so you can get superior
products with superior nutrition,” says
Blatner. “Th en you can have fun making
tasty recipes your family will devour.”
Blatner off ers one such recipe for inspiration:
Zesty Egg Fried Rice
Lettuce Wraps
Ingredients:
• 4 Eggland’s Best eggs (large)
• 2 tablespoons Sriracha sauce
• 6 strips lean smoked bacon, chopped
• 2 cups cooked jasmine rice
• 1/4 teaspoon black pepper
• 2 tablespoons low sodium soy sauce
• 1/3 cup sliced scallion greens
• 12 leaves Boston/Bibb lettuce
Directions:
In a medium bowl, whisk eggs and
Sriracha together until well combined.
In large non-stick skillet, over medium
high heat, cook bacon until crisp.
Transfer bacon to plate, leaving drippings
in the skillet. When cooled, chop bacon
into small pieces.
Drizzle the egg mixture into the skillet,
stirring as you drizzle. Add bacon, black
pepper, rice and soy sauce to skillet and
stir-fry 3-4 minutes, or until eggs are set.
Stir in scallion tops.
Remove from heat. Divide the mixture
among the lettuce leaves and serve immediately.
Courtesy BPT
/WWW.QNS.COM
