You are already looking at the calories, saturated fats and carbs. Why look at the protein, fiber and sugars too?

If you focus on carbohydrates alone, you will most likely avoid healthy foods like beans. Not green beans! Beans such as pinto, red beans, black beans, garbanzos (or chickpeas), kidney, and also legumes such as lentils. These foods are power houses of nutrition: loaded with protein, fiber and lots of vitamins and minerals. When you look at the label, you will see that both the protein and fiber content of beans is really high while the sugars are low (unless sugar has been added to keep the beans firm). Yes, the carbohydrates may be a little high but the proteins, fiber, and good fats naturally in the beans will slow down the absorption of the carbohydrates and have less impact on raising your blood sugar levels. Focus on the colorful beans and less on the starchy, whiter beans. You will also notice that baked beans are super high in both carbohydrates and sugars. How much should you eat every day? Aim for 1/2 cup beans or lentils. Hummus and black bean dip also count. Concerned about gas and bloating? Add a little fresh lemon or lime juice or apple cider vinegar to the beans when heating up. Enjoy!

And it’s the simple questions I still ask today. So thanks, Crisco shortening! Now I might start a stir with this one but I have to get this out there. One last comment as food-for-thought: “hydrogenated” and “partially hygrogenated” fats were renamed “trans fats” a dew years ago. Now that “trans fats” are not popular, keep an eye out for the new “inter-esterified” and “fully hydrogenated” fats since these may cause the most free radical damage of all to your body.

My recommendations? Use “unrefined” oils for cooking (since refining takes out the phyto (plant) nutrients to keep the oil from smoking); buy “organic” oils so you can avoid genetically modified seeds, and try to keep the heat low most of the time. Happy cooking!