I can honestly say that we keep our cholesterol intake well below the limit. It's easy to do if you limit meat to 4-ounce servings, and have very few egg yolks. We don't drink much milk, but what we use is non-fat. We both take a calcium pill because we get so little calcium in our food. Once in a blue moon we'll have Pizza Hut pizza.
If we only ate at home, sodium would never be a problem for me; Cliff does go somewhat over because he loves Ritz lower-sodium crackers and vanilla wafers; not that many, but the sodium in those adds up. Eating out is the number one way to take in a ton of salt. When we split a meal, that, of course, cuts the sodium intake in half. But I'm sure there's still far too much.
I'm still buying no-salt-added tomatoes, ketchup, tomato sauce and tomato paste; read those labels, it's unbelievable how much salt they pack into tomato stuff. Cliff gets spaghetti almost once a week (his favorite), and the only salt in the sauce comes from the half-pound of Italian sausage I put in it, which gives each serving about two ounces of sausage.
My ideas on caffeine have changed. Since the medical community can't make up their collective minds whether coffee is good or bad for us, and after talking to Cliff's doctor, I don't buy decaff coffee any more. I still buy decaffeinated tea and Diet Coke, so the only caffeine Cliff gets is in the five or so cups of coffee he drinks each day (three in the morning, two at noon).
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2 comments:
I think its the sugar in my coffee that hurts my diet.
I think its the sugar in my coffee that hurts my diet.
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